Short updates

One Ben is in Taiwan, one Ben in Minneapolis, MN. That leaves me here just roasting and roasting... and cupping. Some great little breakthroughs as I begin walking the roasts lighter and working for more explosive origin character. It's not as simple as just go lighter, it takes some processes to get a balanced lighter roast. For me, I had to spend months getting past errors to a clean profile before I even got to this point of optimization.

The espresso has been a particular challenge as you have to wait for results. You can't make snap judgments on day one.

On another note of local bits n pieces, I just saw a TV Diner show with local roaster Rao's featured. I really don't like the TV Diner show but it was interesting to see a coffee person on there actually talking about freshness(of roasted coffee). For those of you not familiar with Rao's in western MA, they are a discount dealer that does a good local business. They are on the darker end of the roast spectrum and you can find them in almost as many cafes locally as Terroir and it's black label offerings.
  ¶ Jaime van Schyndel 7:33 PM