Comments on: Shop roasting: Roasting with an audience.

By: Mark

Mark — Tue, 05 Aug 2008 15:50:15 +0000

Just finished the last of the coffee you sent me. It was fantastic. Quite possibly the best coffee I’ve ever had at home. The beans smelled great.

Thanks again!!!

By: Olings

Olings — Thu, 13 Mar 2008 17:48:51 +0000

Aric, as we have the setup right now, I’m actually the first person the costumers get in contact with. Even though the baristas interact with the costumers more often on a day to day basis the questions one answers as a barista is more of the “do you have light milk?” or “how much is that cookie”. I’m deliberately exaggerating things now to make a point.

Ola

By: Roasting for an Audience: the Pros and Cons | Coffee Tao

Roasting for an Audience: the Pros and Cons | Coffee Tao — Wed, 12 Mar 2008 18:52:24 +0000

[...] most recent post on That Other Coffee Blog about roasting with an audience got me thinking about my own experiences roasting coffee in a [...]

By: Aric Annear

Aric Annear — Wed, 12 Mar 2008 18:27:25 +0000

I’d argue that the baristas are the frontline force…at my last shop we had about 20 bins filled with various estate coffees, and we always ensured the baristas were well-trained in at least the basics of each coffee. After all, they spend more time with the customers than anyone else…

…which isn’t to say I didn’t have people constantly wandering into my roasting room asking if I was “grinding beans in that big ol’ metal contraption what looks like a locomotive”.

-a

PS, I also agree that the more probes, the better. The nose is the most important instrument, but you need the metrics to back up what your nose is saying.

By: Olings

Olings — Fri, 07 Mar 2008 17:47:05 +0000

One can never have to many probes. Now why do I have a feeling that could be misinterpreted…?

By: Alexander von der Lippe

Alexander von der Lippe — Thu, 06 Mar 2008 21:19:47 +0000

That S&H roaster is what I call back to basic. I just discovered that I have not been looking at my exhaust temp at all. If my other three probes broke down, I am afraid I would be unable to roast…

By: Baz

Baz — Sat, 23 Feb 2008 09:13:08 +0000

Your blogg also has an audience Please write more!

By: Olings

Olings — Thu, 21 Feb 2008 19:07:20 +0000

It’s a concentration game for sure. At certain points I just faze out the surroundings and focus (at least I try…

Ok. I now have two upcoming posts. Promise. One is the long promised post on blending espresso blends following t an experience I had with creating a blend (a little poke to your article in Barista Magazine, Steve) and in the other I nerd it up a couple of notches to have a look at a few different cupping forms.

I’ll try to make it so that it wont be delayed for too long…

By: Stephen Leighton

Stephen Leighton — Thu, 21 Feb 2008 13:31:37 +0000

Hi Olings

I dont know how you can roast with people disturbing you big props, my guys know not even to look at me or I’ll bite there head off. It must take some concentration that I sadly lack

I’d like to add to the “why not regular posts” theme, missed your posts for sure.

By: Olings

Olings — Mon, 18 Feb 2008 20:56:02 +0000

Two words Chris: Hey now!