Our Probat P3 Electric 3-barrel sees A LOT of use!
October 7, 2014
We are officially hitting the tail end of the busiest time of year for receiving samples in our cupping lab. It’s no secret that the bulk of our coffees come from Central America and East Africa, and as such, we’ve received more ‘offer’ samples in the past few months than all of the rest of the year combined. This last year in Guatemala alone we cupped over 600 farm samples. Now, to be honest, some of that number was roasted and cupped at origin - maybe 200 total. But the bulk was evaluated right here in our lab in West Oakland. As such, it seems like an appropriate time for us to talk about our process of green coffee evaluation, and why if you're running a roasting business, it’s important to have an evaluation program in place.
Many of you will find this information useful as a way to better understand the purchasing process on this side of the water. Much of our evaluation of coffee comes from it’s taste (no surprise here), and the sample roaster is an extremely valuable tool to present a coffee’s quality level. But also, I would argue that just as much stock is placed in the roaster, that is, the human being operating the machine, as the machine itself. There are good and bad roasting machines as well as roasting approaches, and we find that much of our home roasting audience are just as careful and attentive to roasting on their home machines as the "professional" production roasters down the street (we talk A LOT about “professional” vs enthusiast around here - and there really isn’t much of a difference, except for maybe equipment). Roasting...