Growth changes the questions a roastery has to answer. In the beginning, production may revolve around one roaster, a manageable number of coffees and a small team that communicates constantly. The person developing the profiles may also be the person roasting the production batches, cupping the coffee and working directly with customers. Knowledge moves easily […]
There is a difference between repeating a roast and repeating a result. Anyone who has spent enough time behind a coffee roasting machine knows that using the same coffee, following the same profile and aiming for the same endpoint does not automatically guarantee the same cup. Consistency is created through a system of decisions and […]
If you ask five roasters what the best coffee roasting equipment is, you’ll probably get five different answers. That’s because the “best” equipment depends on your business model, production needs, and the kind of coffee experience you want to deliver. But one thing most successful specialty roasteries agree on is this: your roasting machine […]
In his “wake up and smell the coffee” episode of the Theory of Everything podcast, host Benjamin Walker traces a cup of specialty coffee from a pour over in Paris to its origin at a coffee farm in Kenya. Featured heavily through much of the podcast are Loring roasters at three roasteries on two continents. […]