In August we received 12 samples from two reputable coffee importers in the Seattle area. We carefully roasted and cupped each sample and arrived at a selection of 3 coffees. Cupping? Well that is a carefully controlled method to evaluate the aromas and flavors of roasted and brewed coffee. We've heard it said that it takes 5 years of practice to be an expert at cupping. We enjoy this process, but find that we need to really drink the coffee as our clients and customers will drink it in order to determine what to purchase and roast. Selecting coffee turns out to be much harder than ever we imagined. How does one select from the hundreds of available coffee beans? Does one buy on "spot," or "futures?" Fortunately, a great representative, Susan, at our importer spent considerable time advising us by phone in the selection of samples. However, we need to know much more, so we are going up to Atlas Coffee in November for some classes on selecting coffee and roasting samples.
Meanwhile, our 3 selected coffees arrived at the end of August. We've put them through the roasting phases and believe we are producing a consistently fine and tasty bach with each coffee. The Diedrich IR-2.5 is working perfectly and we have good control of the roast process though our real time computer profiles. Our "Store" is showing real coffee we have now! We have not turned "ON" the store functions yet, so please contact us for information and orders.
Doug and Dave completed the specifications and the order process for a new IR-2.5k Diedrich coffee roaster made here in the US right in Idaho. Four thermocouples will gather and send data to our computer during the roasting process. This will allow us to create roast 'profiles' which we'll use to replicate our roasts insuring consistency.
We spent months researching roasters of all sizes and types, and found less expensive equipment, but in the end chose an American company with a commitment to creating energy efficient and clean burning roasting to insure the best quality product. "Roasting on a Diedrich is better for the earth and your coffee. Our infrared burners reduce noxious gas emissions. Efficient roaster design reduces operating costs. This cleaner roasting process allows you to bring out the true quality of the bean." - Diedrich website. We chose the beautiful wine red color shown on this IR-2.5 pictured below.
Delivery will be 8-10 weeks. Meanwhile, we'll attend a 3 day roasting course with Diedrich in Idaho in May.
I can't go anywhere without looking for two things - a good coffee house and a local coffee roaster. Sometimes one gets lucky and finds both in the same establishment. Well, not so much in Kauai, but a tour of Kauai Coffee's plantation while on the island a couple weeks ago was entertaining. I focused in on their Diedrich IR-12 in their visitor's center and snapped a couple shots. And the coffee? Well...go try it for yourself on your way to surf or snorkel.
The east side Backporch location was the setting for an evening of barista competition. A packed audience watched about 30 baristas compete.