Over the past 100 years, coffee roasting methods have changed very little.  Traditionally, a rotating drum roasting method has been the norm.  However, in the 70's, a new roasting method was developed  called fluid air bed roasting.  The Coffee Barrel, located in Holt, MI, started using this revolutionary method in 1983 to break away from the traditional roasting methods used by 95% of other roasters worldwide.  Air roasting methods use hot air to levitate, and roast the coffee beans.  This allows 100% of the bean to develop into a much smoother, more flavorful blend.  The traditional high heat, drum roasting method, tends to scorch 15-20% of the bean, sometimes resulting in a more bitter flavor.  The Coffee Barrel's elite roasting method produces one of the smoothest, least acidic coffee roasts around.  We hope you fall in love with The Coffee Barrel's amazing coffee and enjoy it as much as we do!