Our beans are either sourced from the coffee farmer directly or through our bean supplier who works with coffee farmers around the world. We roast in house, almost daily and only roast beans that are in season. We make our own syrups, keep our powders simple and low on sugar and have sought out the best milk and milk alternatives to compliment our coffee and espresso.
Alana’s is one of the only shops on the Westside that uses a Slayer espresso machine. The Slayer Espresso flow rate is manually controlled during a pre-infusion stage this allows for a finer grind size and the versatility of flavor profiling. The result is a sweeter shot of espresso with maximum viscosity.
We follow the coffee harvest
Roasting, however, changes the bean chemically and starts a chemical reaction. The roasted bean slowly releases carbon dioxide for about 7 days. If the coffee is ground, the carbon dioxide will quickly release in about 12-24 hours (which is why grinding the beans as you use them is best). After the carbon dioxide is released, oxygen from the air will start to oxidize the coffee. This oxidation causes a loss of individual flavor notes inherent in the coffee, so we recommend weighing and grinding beans just before use.
is usually what we hear next. Truthfully, the coffee does start becoming stale after about two weeks, but this is a process. Think of it like bread. A loaf of french bread doesn’t go from soft and pillowy to being able to be used as a hammer overnight! Rather, it progressively gets more stale over time. The same is true of coffee, which can still be delicious even after the loss of individual flavor notes although it may not be as appealing as when freshly roasted. With this perspective, you can be the judge of how old is too old for you!