Is that really blueberries you're tasting or did the coffee bag trick you into tasting that? Often times, flavor notes, branding, origin, and our preconceived ideas get in the way of tasting coffee objectively for what it has to offer. Chances are, that's not only happening more often than we'd like, but we're also not developing our pallet when that's the case. It actually ends up hurting our growth as tasters when we allow those things to get in the way.

Coffee hand grinders have grown not only in popularity, but also in quality and accessibility. Grinders like the Commandante C40 have changed how we look at these tools and what they're capable of. Although they can be inconvenient at times, there are definitely a couple reasons why we think you need one.

In this episode, we break down our experience with coffee hand grinders, the Commandante C40, and why they're good to have.

Based in Bellingham, WA and shipping!

Coffee sustainability at origin has been a huge conversation amongst the specialty coffee community. It's really refreshing to see the industry have these conversations. On the other hand, from our conversations with producers, farmers, importers, and scientists, it's a much bigger issue to take on. One thing is for sure, we have still have a lot to learn.

In this episode, we reflect back on some of the powerful conversations we've had with those working closely at origin, and we share the insight we have received with you.

Our first in-person podcast guest is Edwin Martinez, the CEO of Onyx Coffee and third generation Guatemalan coffee producer at Finca Vista Hermosa. They import spectacular Guatemalan coffees for roasters to add to their menu. Edwin has an inspiring story that starts in Guatemala at origin and navigates through starting a coffee shop, owning a coffee roasting business, and now importing coffee.

On this episode of the Coffee Roaster Warm Up Sessions, we dive into his story and touch up on running a business, importing coffee, sustainability, and more.

We're doing our first Q&A on the Coffee Roaster Warm Up Sessions podcast! On our Instagram this week, we asked folks to submit your questions, and we were pretty excited to see what we got. We got questions anywhere from V60 questions to pour over recipes, coffee grinders, and small business life.

Coffee roasting is an art, craft, skill, and mystery. Well to a certain extent it's a mystery. We've listened to countless podcasts, read books, attended roasting classes, and many great resources of information will not agree on a handful of roasting approaches. Although we've learned a lot from many educators, some things you won't quite fully grasp until you charge a batch of green coffee into the roaster.

In episode 33, we break down three things we learned from experience as coffee roasters with hopes that it encourages, inspires, and educates coffee roasters around the world.

Grab a cup of coffee and sit down with us as we talk about whatever comes to mind. Of course coffee had to be part of the discussion. We touch base on drip coffee, how it has grown over the last several years, and how Scott Rao’s UFO Spray Head helps brewing drip coffee on commercial machines.

When will you start a coffee shop? We get that question all the time. As we approach two years of running our coffee roasting company, we reflect back on why we started a roasting company specifically in the first place. Although owning a cafe sounds a bit more exciting than a roasting company, we had intentional reasons for what we did.   In this podcast episode of the Coffee Roaster Warm Up Sessions, we breakdown why we started a coffee roasting company instead of a coffee shop.

We all have goals and dreams we hope to accomplish. In a time of instant gratification, it's very easy to be distracted from what you're out to achieve especially when it's a long term goal. Staying focused in the midst of distractions and, in our case, competition is a challenge but absolutely essential.  In this Coffee Roaster Warm Up Sessions podcast episode, we think out loud about some of the difficulties we've run into and some practical tips of how you can stay focused on your next greatest accomplishment.

The current climate of the coffee industry is going to affect us all in one way or another. Because coffee is a global industry, it adds layers and layers of complications. In this podcast episode, we break down what is happening and some of the changes we as coffee drinkers and business owners in the industry will experience.