Bear Creek Coffee Keeps Its Eye on the Beans

March 31, 2008 - PRLog -- The flavor and smell of a good cup of coffee largely depends on the types of bean used as well as on the roasting process. A true connoisseur can smell coffee and tell how the beans were roasted. But, though there’s a great demand for quality coffees in the market, very few coffee franchises actually offer them to their customers. This was the reason why Bear Creek Coffee (http://coffee-franchises.brandexpansion.com/bear-creek/) was started in the first place.
Bear Creek Coffee is for those people who truly love their coffee and want the same attention to detail that winemakers pay to a quality wine. At Bear Creek Coffee, all beans sold to business owners are roasted with the utmost care and then vacuum-sealed. By focusing on small batches, these coffee beans arrive at the shops and are served within 10 to 14 days of packaging -- the peak of freshness.
Bear Creek Coffee maintains strict roasting techniques in order to give the customers the perfect cup of coffee. It sources its coffee beans from all over the world and roasts them in four different ways. Each results in a coffee bean that produces a unique brew of coffee with different body, acidity and nuance. The various types of brewing techniques are:
• City Roast: Beans are taken out of the drum just before or just after the second crack is heard. At this point, the sugar has caramelized. The color of the beans is medium brown and the acidity level is high in this roast. This light roasting method helps the beans retain their “origin flavor” i.e. a coffee-buff can tell where the beans are sourced from by simply smelling and tasting the coffee made from such beans.
• Full City Roast: When beans are taken from the roast 10 to 15 seconds after the second crack appears, it is called Full City Roast. The acidity level starts to diminish along with certain coffee characteristics.  The “origin flavor” is lost to some extent, as “roast flavors” start to emerge.
• Espresso Roast: The sugar in the coffee beans has been fully caramelized and now starts to blacken. The oils that give the characteristic smell start to rise, turning the beans oily. The individual characteristic of the varietals are lost, as the “roast flavor” start taking center stage.
• Vienna Roast: The “origin flavors” are totally lost, as the beans turn black and shiny. But, it’s not that bitter as French Roasts.
Bear Creek Coffee focuses on its beans, not on selling franchises. That means those who sell the coffee pay no franchise or royalty fees. Start-up plans range from carts to full service cafes. Area developer programs are also available. Because Bear Creek Coffee is not a franchisor, business owners are free to make their own marketing and menu plans to suit their local market. Bear Creek offers its operational support and a 40-hour training program. And of course, its quality beans.

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