In what way does micro-roasting differ from traditional roasting?

Micro-roasting is characterized by the practice of roasting coffee beans in smaller batches, which allows for greater control over the roasting process. This detailed attention ensures that the flavors of the beans can be highlighted and developed more intricately, leading to unique and distinctive flavor profiles. Roasting in smaller quantities also enables roasters to experiment with variables like time and temperature more effectively, enhancing the overall quality of the final product.

The emphasis on smaller batch sizes is essential for micro-roasters, as it supports the approach of prioritizing quality over quantity. This method contrasts with traditional roasting, which often employs larger batch sizes where consistency may take precedence over flavor variation. Therefore, this focus on smaller, controlled batches is what sets micro-roasting apart and contributes to the innovative and diverse offerings that many coffee enthusiasts appreciate.