 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Downtown's HOT SPOT for a COOL Drink!! |
Brazil Cerrado “Porta Rossa” Medium – Dark Roast Excellent body and smooth taste Brazil Swiss Water Process Decaf Medium Roast Same properties as the “Porta Rossa” Colombia “El Torro” Medium – Dark Roast Superior grade and mild taste Colombia Dark This is our darkest, deepest roast. Many shops sell a dark roasted Columbia as their French Roast. Colombia Decaf Medium Roast Cool Beans Blend Medium – Dark Roast Our own special espresso blend. Dark roast richness with a winey acidity in the finish. Cool Beans Blend Decaf Medium Roast Ethiopian Harrar Medium - Dark Roast Bold with a slightly fruity character. Great finish. Enjoy all day long. May be blended with our Sumatran. Ethiopian Sidamo Medium – Dark Roast Smooth and spicy flavor with just a hint of floral aroma. Guatemalan Medium – Dark Roast Snappy acidity with a medium, full-bodied flavor. Hawaii Kauai Estate Reserve Light Roast Very Smooth, full bodied. Portage Blend Medium Roast – Dark Roast Our special blend of Ethiopian Harrar and Sumatra Mandheling. The Corp. Of Discovery wishes they had it this good! Sumatra Mandheling Dark Roast Heavy in body, earthy with a rich lingering taste. Probably the most full-bodied in the world! Tanzanian Peaberry Medium Roast Good body with medium/high acidity – intense bright flavor. Ethopian Yirgacheffe Medium Roast Citrus like flavoring with berry undertones. |
 |  |  |  |  |
|
For me, learning is one of those things that goes on forever. My knowledge on a particular topic
will grow rapidly and peak and then there is a period of refining and testing followed by a lull. Then,
suddenly, through a trade publication, a conversation with a customer or on-line friend, or even a
fortunate accident, a new piece bit of information is obtained and the cycle begins again. I often
think that those who are more linear learners must have it easier. Those of us who learn in
explosive cycles peppered with "ah-ha" moments seem to gain a lot of knowledge in a short periods,
then spend months trying to figure out what to do about what we now know.
Roasting is like that for me. It is an active process that requires my attention, but not all of my
mental energy. A very Zen process that does for me what meditation or summer fallowing might do
for others. Part of your brain is busy with the actual activity but another part is free to sort and
process all the bits of disconnected information in your head and put them in some kind of order.
An orderly distraction that helps your mind center and focus.
We roast using a Deidrich IR-12, a plainer version of the one in the picture. Our installation is
more industrial, being located in a cinder block warehouse behind the coffee shop. We choose that
location because roasting is noisy and we didn't think that the sound would fit with the "brand
voice" of the rest of the shop. It did not hurt that the installation was about $20,000 cheaper in
the warehouse because it is only one story tall while there are 2 stories of an old hotel above the
coffee shop.
We roast early in the morning almost every morning based on orders received and retail sales
made the previous day. It's a wonderful way to start the day.
Diedrich Manufacturing makes a unique roaster that, for some reason, takes longer to roast
coffee than other roasters and, in my opinion, delivers a superior finished product. Each roast has
a profile, like a recipe. If I try to emulate profiles developed on other brands of roasters the
results will not be the same. Some people call it "slow roasted" coffee because a Diedrich will
take 18 minutes to do what would be done in 14 minutes on another roaster. I don't like term. It
is not slow, it is simply the way that this machine works, and the superior result is worth the wait.
will grow rapidly and peak and then there is a period of refining and testing followed by a lull. Then,
suddenly, through a trade publication, a conversation with a customer or on-line friend, or even a
fortunate accident, a new piece bit of information is obtained and the cycle begins again. I often
think that those who are more linear learners must have it easier. Those of us who learn in
explosive cycles peppered with "ah-ha" moments seem to gain a lot of knowledge in a short periods,
then spend months trying to figure out what to do about what we now know.
Roasting is like that for me. It is an active process that requires my attention, but not all of my
mental energy. A very Zen process that does for me what meditation or summer fallowing might do
for others. Part of your brain is busy with the actual activity but another part is free to sort and
process all the bits of disconnected information in your head and put them in some kind of order.
An orderly distraction that helps your mind center and focus.
We roast using a Deidrich IR-12, a plainer version of the one in the picture. Our installation is
more industrial, being located in a cinder block warehouse behind the coffee shop. We choose that
location because roasting is noisy and we didn't think that the sound would fit with the "brand
voice" of the rest of the shop. It did not hurt that the installation was about $20,000 cheaper in
the warehouse because it is only one story tall while there are 2 stories of an old hotel above the
coffee shop.
We roast early in the morning almost every morning based on orders received and retail sales
made the previous day. It's a wonderful way to start the day.
Diedrich Manufacturing makes a unique roaster that, for some reason, takes longer to roast
coffee than other roasters and, in my opinion, delivers a superior finished product. Each roast has
a profile, like a recipe. If I try to emulate profiles developed on other brands of roasters the
results will not be the same. Some people call it "slow roasted" coffee because a Diedrich will
take 18 minutes to do what would be done in 14 minutes on another roaster. I don't like term. It
is not slow, it is simply the way that this machine works, and the superior result is worth the wait.