Summary
In this episode, Philip Klayman interviews Seth Puckett, a production roaster and quality control specialist at Onyx Coffee Lab. They discuss the roaster to shop process, including the art and science of coffee roasting, the impact of roasting on flavor potential, and the importance of consistency and quality control. Seth shares his journey from being a barista to becoming a roaster and his passion for sourcing ethical and sustainable coffees. He also talks about the equipment and facilities at Onyx and shares a memorable story of accidentally blending expensive coffee. They discuss the future of the specialty coffee industry and how it may become more challenging to source high-quality coffees.

Takeaways

• The roaster to shop process involves roasting coffee beans to bring out flavors and aromas.
• Roasting is both an art and a science, combining technical measurements with the human element of taste.
• Consistency and quality control are crucial in the roasting process to ensure a high standard of coffee.
• Ethical and sustainable sourcing practices are important in the specialty coffee industry.
• The future of the specialty coffee industry may involve challenges in sourcing high-quality coffees and potential changes in accessibility.

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