Back to Restaurant List

15% Donation

At Zeke’s, we use a fluid bed coffee roaster. Invented by Mike Sivetz, a physicist from Oregon in the 1970’s, fluid bed coffee roasters use hot air to create a fountain of coffee beans.

This technique roasts more quickly and uniformly than a conventional drum roaster. We roast to temperature, giving us a more consistent product. Chaff escapes the roast chamber easily, leading to cleaner tasting coffee with more distinct regional flavors.

We roast in small batches. It guarantees freshness. It keeps us honest. Our roaster holds 30 pounds of coffee, compared to the 150 pounds that a standard roaster holds. Because of this, we put more time, more labor, and a little more of ourselves into each bean. You can taste the difference.

As we expand out of Baltimore, we stay committed to roasting in small batches, with a roastery in Washington D.C.