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.