Graphman Coffee Roasters

06/02/2026

05/25/2026

Happy Memorial day. We thank our families affected by service our country, especially those who close to those who have passed. You are not alone, and we stand with you.

We are also ready to restock you all with fabulous coffee! Reach out if the cupboard is getting bare!

Today was a great day to cup some samples we roasted Friday. Need to taste them once more in a few days before settling on one or two to add to the menu.

05/16/2026

Samples are here! Thanks to Genuine Origin, one of the many great suppliers.

One of the cool processes we go through as roasters is pick and choose what is crop we would like to serve to our customers. Test batches are critical to identifying a beans potential. Will it overlap our present menu to much? What unique qualities can we pull consistently that make it appealing? This is where our importing partners come to the party. By offering both samples and descriptions from when they've roasted a crop, it gives a great baseline where a coffee can shine!

Here's the 4 I'll be test roasting. I would love to hear opinions in the comments below.

Costa Rican Tarrazu Honey process

Over several tastings I have told myself I need to try differently processed beans. After trying a Natural and an Anerobic process, this honey process sounds nice.
Expected roast level- medium, maybe medium dark
Possible tasting notes- Milk chocolate, honey, raspberry, red apple

Honduras Organic Reserva Pacavita

Not yet features a Honduras bean, so it would be a first.
Expected roast- unsure.
Possible notes- citrus, almond, Nougat, chocolate, sweet,
Colombia Huila Tiple Supremo

This is a new crop from what I had last year. Serving as a good baseline bean since I know what to expect from it. Each year coffee is slightly different, but it sounds similar.

Expected roast level- fully developed medium, not past 2nd Crack though.
Likely flavor notes- Cherry, Orange, baking chocolate.

Guatemala Candelaria

I love Guatemala coffee, it is very workable.

Expected flavor notes- Apricot and Orange zest if I chose to keep it a light roast, or almond if I take it to a deeper medium.

05/15/2026

Have you ever wondered how they actually get the caffeine out of the bean without losing that liquid gold flavor? ☕️✨
​It’s not magic—it’s science. Here are the two ways our decaf goes caffeine-free:

​The Direct Solvent Process - We use the "Sugar cane process" both our decaf Colombia and Mexico is this.

​This is the most common method. The green coffee beans are steamed to open their pores and then soaked in a solvent (usually methylene chloride or ethyl acetate). The solvent bonds to the caffeine, and once the beans are rinsed and roasted, the chemicals (and the caffeine) are gone!
​Fun Fact: Ethyl acetate is often called the "Natural Process" because it can be found in ripening fruit like blackberries and bananas. 🍌

The Swiss Water Process- we have had great experience with beans processed this way before.

​This is the gold standard for many specialty roasters. It uses zero chemicals—just water, temperature, and time. By using a "Green Coffee Extract" and a charcoal filter, osmosis does the heavy lifting to pull the caffeine out while leaving the oils and flavors behind.
​Why we love it: It’s 100% organic and chemical-free. 🌱

​The Bottom Line:
Most decaf is 97–99% caffeine-free. So, while you won’t be vibrating after a cup, you’re still getting that glorious coffee ritual without the 3 AM ceiling-staring session or tossing and turning.

​

05/07/2026

Coffee Cupping!

Today we tasted 2 of our gifted greens. Special thank you to great roasters at Cafe Kreyol and Bodhi Coffee Traders for these.

Cafe Kreyols Burundi Long Miles project is an Anerobic process that we test roasted to medium. Four days post roast we experienced a bright cup, with orange and light mouthfeel.

Bodhi Coffee Traders gifted their Colombia Coconut co-ferment two years ago when I visited for the unveiling of the Butterfly Blend we collaborated on for charity. Also at a medium, this bean retains the coconut buttery note, with caramel and hints of underripe strawberry.

Let me know in the comments what flavors you would want to see in a unique and exciting coffee? We are always on the hunt for the next coffee to add to the menu.

05/04/2026

Mike HC give this light roast a handful of days to rest and it'll be great!

05/04/2026

Special day, thank you to who made 100 followers happen!

Sunday Stats, up to 180+ of green coffee roasted! Thats a 'lot o joe!' No new beans added this year, but that may change soon!

Who needs a restock? Looking to hear what we can brew for you next!

05/03/2026

Iced coffee of the day! (Decaf version, its after 5!)

200 grams of ice. (Super important to weigh the ice!)
16 grams of coffee (medium ground)
Add 2 spoons of Gelato (30ish grams)

140 grams of water.

Heat water to boiling, add coffee, Cinnamon and water to aeropress, stir and let steep 3 minutes.
Gently press over top ice and Gelato combo and stir!

04/27/2026

5th batch of the night. Maybe 2 left to go.

Roasting Uganda both ways tonight, medium and dark for two separate regulars.

And Bali Blue Moon continues to win the day for our community.

04/25/2026

First batch of the night. Uganda going in for a dark roast family! ☕️🔥👍