So, what’s my preferred brewing style? Well, my answer is a definitive, "Yes, all of the above, depending on my mood, the weather, and whether I remembered to sleep last night." I totally go in "spurts," ranging from the comforting, gritty hug of a French Press to the clean, peaceful ritual of a Chemex with a lighter roast. But when the roastery chaos hits and I need to move faster than a black bear chasing a picnic basket, my go-to is a survival-level quad-shot espresso. It’s the caffeine equivalent of being slapped awake by a grumpy beaver, and it’s what keeps your coffee tasting perfect.

Our engine of adventure, the SF-25 by San Franciscan Roaster Company, is the meticulous machine that brings the flavor to life for Lone Bear Coffee. We chose this American-made beast, built from robust Schedule 40 steel, because its high conductivity and responsive heat controls allow us to achieve extremely precise roast profiles—a critical factor in specialty roasting. While the machine can handle up to 25 pounds, we stick to 10-pound and 20-pound batches. This smaller size gives us the necessary agility to fine-tune the roast, ensuring every single bean develops maximum flavor and guaranteeing ultimate freshness for your roast-to-order adventure fuel.

Think of those green beans as dormant flavor bombs—all the magic is packed inside, but it’s super fragile, which is why our job begins with intense protection. Our first priority is to keep them safe from the three things that absolutely destroy flavor: light, oxygen, and moisture. These aren't minor annoyances; they're the elements that make coffee taste stale or dull. To fight back, the moment a fresh batch arrives, we immediately seal the beans in airtight, opaque containers to completely lock out the air and block every bit of light. This is coupled with storing them in a dedicated space that's cool, dark, and dry, ensuring the temperature is perfectly stable to stop the beans from prematurely aging and guarantee that the raw ingredients for your custom-roasted Lone Bear coffee are always in peak condition.