Luckily for us, we’re in the privileged position of being able to watch smart and creative people build coffee businesses from scratch. Nothing is more exciting than seeing ideas that never would have occurred to us long-time industry folk being conjured up and realised by new entrants in our coffee world. This is why coffee never really goes stale.
Take Linh Le. Linh is the founder of Oui Vina, a coffee roasting company specialising in coffees grown in Vietnam, roasted specifically for brewing in the traditional Vietnamese manner.
Coffee as a vessel for learning and exploration
While Linh’s day job…
Our fleet of roasters welcomed a member to the family earlier this year: A shiny new Loring S7.
We’re all super excited to have this roaster in the lineup. It’s fantastic for roasters who use the Loring S70 for their blends and want to roast their singles on a Loring or create test profiles on a smaller roaster. It’s also great for well… anybody looking to roast small batches.
It’s easy to use, it’s consistent, it is incredibly forgiving and, because it is so damn easy to operate, it takes no time at all to teach new staff how to…
If you’re reading this, then you probably already know that Carlos Escobar, the National Sales Manager for Toby’s Estate who cut his teeth at Campos, managed to clinch an amazing win during the 2021 ASCA STTOKE Brewers Cup Competition. Carlos, who was raised in Colombia and whose parents are former coffee farmers, broke the Ona stronghold. Huge.
We had the privilege of sponsoring Carlos’ Origami cups, which are shaped in a manner that captures and retains the coffee’s aroma. Carlos also used the Origami dripper, which ECRE is proud to distribute.
So why, from all the brewers on the market…
Because the coffee industry we love is broken and World Coffee Research are doing something about it.
When Collective Roasting Solutions relaunched as the Ensemble of Coffee, Research and Education (ECRE) in November 2020, we decided to use the opportunity to join the World Coffee Research (WCR) Checkoff Program. Since then, we have pledged to donate to 1c for every kilo roasted at our co-roasting facility to World Coffee Research.That’s 1c for every kilo we roast ourselves, as well as 1c for every kilo roasted by each of our members.
We also administer the Checkoff Program to our members. This…
Author and consultant Scott Rao has influenced how specialty coffee pros roast and brew coffee more than anybody else over the last two decades. What’s his secret?
There’s this (rather nerdy) podcast I listen to called Conversations with Tyler in which the host, famed economist Tyler Cowen, interviews all sorts of smart people from various walks of life. It’s mostly standard podcast fodder except for one particular question that he asks all of his guests. The question is “what is your production function?”
What Tyler means by that question is “what’s your secret for being so immensely productive? …
Some people say that the specialty coffee game is getting stale. We beg to differ–just check out the exciting and original work being done by award-winning roaster and founder of BRUT coffee, Takumi Sakamoto. Coffees delivered in sexy envelopes? Hyper-exclusive nano lots only? One unique coffee per month? That’s pretty fresh, if you ask us.
Let’s start with the obvious stuff. What is BRUT?
BRUT is a coffee roasting company specialising in rare and delicious coffees, with all coffees sold directly to the consumer online. I release one coffee a month as a “volume”, just like magazines. …
Coffea arabica (i.e. the species of coffee responsible for all the tasty coffee on Earth) has finally had its full genome sequenced. So what?
Some time in the middle of 2020 I came across this paper published in the scientific journal Nature. I was intrigued. Not only was the Coffea arabica genome fully sequenced, but using genetic data derived from arabica’s genome, the researchers uncovered some fascinating facts about arabica’s evolutionary history and its current genetic diversity. …
To roast coffee, you need to burn gas.
Burning gas emits a lot of carbon. And it’s expensive. But not all roasters are created equal in terms of their gas efficiency. We had this in mind when we first acquired our Loring Peregrine S70 and S7 Nighthawk.
We wanted to compare the energy efficiency per kilo between our Probat P25 and the Loring S70. We knew that the Loring would be more energy efficient, but we weren’t sure exactly by how much.
Here are some calculations from our warehouse, based on gas usage measurements during roasting from the gas meter…
Why do we so often miss the mark when talking about coffee to outsiders? Reflections on a chat between Tuli Keidar and food journo Nick Jordan.
You’ve got two specialty coffee lovers sitting at a coffee bar, and coffee lover no. 1 tells coffee lover no. 2 how much they’re absolutely loving the luscious, stewed cherry note in their cup of V60 brewed, fresh crop washed Honduran. It’s a lovely moment. Everyone’s happy. …
And who it’s good for
It’s no surprise we’re huge fans of co-roasting (disclaimer: we run a co-roastery) however, we are also huge fans of transparency and we thought we’d help people make the decision of whether or not it’s the right one for their business.
So here we go.