MAILLARD is a small group of people that live and breathe every day in order to push the boundaries of flavor in specialty coffee. Blending science and senses, ritual and experimentation. Obsessing over every detail. Roasting lightly. Respecting the beans and the individuals behind them.
When coffee is excellent, it opens up a conversation to share our stories and relationships with the amazing families who grow it in some of the most exotic locations on earth. Yes, it is addictive by nature, but we think it is the romance and drama of its journey to our cup that truly makes it something we can’t live without.
We roast on a 12kg Diedrich roaster and pack our beans by hand. The true meaning of hand-crafted coffee.
We love to share our knowledge. We are following the Specialty coffee association protocol and we are providing general knowledge and certifications through our workshop.
With our expertise and high-end equipment, we can tailor-made competition consulting, roasting and training upon request.
The Maillard reaction (/ma+,j-.r/ my-YAR; French: [maja/]) is a chemical reaction between amino acids and reducing sugars that gives browned coffee its distinctive flavor. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F).
Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the coffee, the temperature, the roasting time, and the presence of air. These compounds, in turn, often break down to form yet more flavor compounds.
Science, patience, and passion is what drives us to achieve the perfect cup.
Our mission is to import high quality green coffee through intensive research, to create and then to suggest to the American market unique taste profiles, thanks to our expertise and our long-term experience in coffee, exceeding customers’ expectations.
hos•pi•tal•i•ty noun \ has-pe-‘ta-le-te\ a: given to general and cordial reception of guests b: promising or suggesting generous and cordial welcome c: offering a pleasant or sustaining environment.
At Maillard, we are always eager to chat with experienced and passionate individuals that have interest in pursuing a career in coffee. No experience necessary but it’s always helpful for you to give us a good idea of why you think you are the right fit to work with us. If you have an interest in working for our company, please send us a brief email introduction and attach a resume to:
info@maillardcoffeeroasters.com
Also include your Instagram handle if you have one!
Candidates should be eager and excited to learn, enjoy serving our amazing customers, adapt well to an evolving work place, take pride in their work, communicate effectively and have an adventuresome spirit.
Look forward to chatting with you more!
