PoBox 3494 Syracuse NY United States 13220
My interest in creating this roast style was that I wanted something that does not exist. I wanted a fire roasted camp smoky taste in my coffee, something that I wanted to drink. I wanted to introduce people to the best cup of coffee ever. The History behind my method of roasting coffee comes from the 1500’s. The Sultan’s (kings and rulers) of that time had 40 something personal coffee roasters lead by one chief coffee maker who were selected because of their loyalty and ability to keep a secret. The secret of how to roast and make coffee. They would hand roast over an open fire the beans for each cup of coffee and then hand grind the beans for each cup. Finally they would slowly heat the water over the smoky ashes of the same charcoal fire to make the perfect cup of coffee. Only kings, rulers and very important guest got a cup of coffee. The chief coffee maker would bring the cups to a door and knock than leave the cups of coffee at the door a third party would come get the cups and bring them into the meeting room of the rulers. This was to insure the secret behind the process of roasting and making the coffee. History records that the Chief Coffee maker’s job was so important that most of them eventually became the Sultans Grand Viziers. This was the first type of coffee roasters. They had a Turkish Saying for the selected secret few who knew this process, “a cup of coffee creates 40 years of respect for the ones who offer it.” Europe did not become aware of coffee Intel the 1600’s.
o Luckily for us there was a Turkish pirate around this time by the name of Hayreddin Barbarossa aka Redbeard, he was a bloodthirsty legend who conquered and plundered every area of the world that he set his ship towards. Late in life the Sultan promoted Redbeard to the highest honor, of the Ottoman Empire. He was even awarded the right to sit on the Imperial Council and help run the higher-workings of the government. This is how he learned the secret coffee roasting style called “Duman Ates” he passed this secret down for generations to only members of his bloodline. This is how I learned the secrets of the original roasting style of fire ash and smoke, Duman Ates.
My process for making the best roasted beans in New York is passed down from the first true professional coffee master roasters. Called “Duman Ates” it is a 7 step process for each roast. Each bean is hand selected from coyote free farmers. Coyote’s is the word used for the middle man that takes advantage of the bean farmers and does not pay them a fair trade price. I travel to pick up the beans so cut out middle men, this allows me to see the facility meet the workers and talk different roasting strategies and different beans that are better for different roasts. (1) After I receive my beans I let them sit at home for a week to further allow the moister in them to release out of them. After they have been dried to the proper standard I then use the a step called the (2)“Duman” this surrounds the un cooked beans in a smoke for hours allowing the extra moister to escape the beans while at the same time allowing the beans to take on the smoky flavor unlike any other bean in the world taste. This is the first step to making my roast so unique and different tasting than any other roast. (3) Than I air seal the beans for a week to allow the “Duman” process to soak into the beans for a rich original taste. After a week in the air sealed vault they are finally ready for the (4th) step the roasting called “Ates” this step is truly what separates me from every other master roaster in the area. I do not roast the beans with a machine that is run by programs like every other roaster. I do it the original way the way coffee was being roasted from the start. I hand roast each bean over an open flame. This requires a true art and you must be a true expert. You have to rely on a UN even flame, different temperatures all beans roast different. You have to rely on your eyes, sound, listen for cracks and smell. This is a true art and the original way they did it back in the 1500’s. I feel this allows me more control and more expertise to take time and care into each roast allowing my roast to be perfected and hand crafted not using machines and computer programs and technology to do the work for me, making different roasting levels a true art form. This method creates 40 years of respect from kings and Sultan’s. Each roast has so much passion and pride behind it because it is a true art form, passed down through hundreds of years. Step (5) I put it through the “Duman” process again a high intense 5 hour process. This allows the expanded hot freshly roasted beans to be exposed to a smoky process this allows a fresh smoked flavor to seep into the beans. Step (6) is the cooling process (climatizing the bean) it’s an important step I allow the beans to air cool for hours this is because a roasted bean continues to roast because it traps heat, so even when the fire is not being applied to the bean it is still roasting. So air cooling it allows the heat to escape so the bean will not be over cooked. The last step (7) I even took time to research the best packaging process. Finding a bag that can be sealed air tight to allow the “Duman” process to keep soaking into the beans. Some roasters use a vented air bag to let the bean resales some gasses. I do not believe in the “air vent” system because it allows some of the flavor to leak out of the bag before uses. The entire roasting process just for one batch of coffee beans can take over two weeks to conduct before the beans are even ready for sale.