roasting

Fundamentals: Roasting Guatemalas and Washed Central American Coffees

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Washed coffees from Guatemala and other Central American producing countries are in some ways the control batches, the roasts that give you the base knowledge and experience for how a coffee can or should roast.
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Roasting Washed Central American Coffees by Chris Schooley, Photos by Thompson Owen

Penagos Depulpers at ProvidenciaPenagos Depulpers at Providencia

Talking About Roasting: Robbie Dietrich Cup - Fine Coffee & Roasters

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Robbie sent me a couple of different roasts of the Ethiopia Teklu Chele'lektu that we had up, so I wanted to ask him a couple questions about their approach to roasting
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Robbie and EstherRobbie and Esther

Can We Talk?

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Why you need to say things out loud, and why you need to also listen
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AK on a Probatino at Roasters Guild RetreatAK on a Probatino at Roasters Guild Retreat

This past July we hosted our Sweet Talking tasting up at the Four Barrel training space. There was a great turn out and it was incredible how open and enthusiastic all of the attendees were. Side conversations around roasting carried on for hours after we were done, and in the month and change since the event I've had a number of discussions around this topic come up with participants as well as people who hadn't attended but had heard great things about it.

Talking About Roasting: Tuli Keidar, Mecca. Sydney, AUS

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Tuli reached out to me a little more than a year ago about some roasting issues and followed up over time, sending me some coffees just a few weeks ago to say thanks.
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Tuli Keidar, Mecca Espresso Sydney, AUSTuli Keidar, Mecca Espresso Sydney, AUS

Talking About Roasting: Amanda Daley, Fable Coffee

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We like talking with roasters about roasting. This time out I spoke with Amanda Daley of Fable Coffee in Nevada County, CA.

Amanda and the Fable(d) Diedrich IR7Amanda and the Fable(d) Diedrich IR7

Fundmentals: Roasting Dry Processed Coffees

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Roasting Dry Processed coffees has a lot to do with managing the First Crack. You can roast to really bring out the berry, or try to promote the dark cocoa notes, or you could roast for both!
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by Christopher Schooley, photos by Thompson Owen and Christopher Schooley

Coffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama regionCoffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama region

Roasting Dry Processed Coffees

Color Us In

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We provide the outlines, you bring them to life!
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Color Me InColor Me In

We'd like to start a campaign. We'd love for you all to take your empty black and white Coffee Shrub bags and color them in and post them on the social media of your choice and maybe say a few words about the coffee that was in the bag and what your experience with that coffee was like. Don't forget to tag us as well so that we see it! We have a couple fun items including our new 5 Senses screen printed posters that we'd love to send you if you post your pics of colored in shrubs.

Talking About Roasting: Darren Smith

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Darren Smith from Sumas Mountain Coffee Co. and I were exchanging some thoughts about roast levels, roast logs, and one of the shrub coffees that he recently picked up from us.
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Darren Smith of Sumas Mountain Coffee Co.Darren Smith of Sumas Mountain Coffee Co.

Darren Smith from Sumas Mountain Coffee Co. and I have been exchanging some thoughts about roast levels, roast logs, and one of the shrub coffees that he recently picked up from us. We thought it'd be golden to share some of this ongoing conversation with you. Darren was kind enough to send me his roast of the Colombia Cauca - Portilla-Camayo that we recently had up.

Here are my notes on the roast.

Fragrance: toast, cocoa, graham

Aroma: toast, rum, cocoa

An Approach to Roasting Brazils

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The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.

By Christopher Schooley

Popular Brazilian sample roaster Rod-BelPopular Brazilian sample roaster Rod-Bel

The classic natural and pulped-natural Brazil profile is Full City to Roasted Coffee Pictorial Guide. ">Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel. Because of these characteristics Brazils are frequently components in espresso blends, but also make for excellent drip and press pot coffee brews for folks looking for something with a little more presence and fairly low acidity.