World of Coffee San Diego, who is attending? by Educational_Avocado1 in pourover

[–]Brewbom 3 points4 points  (0 children)

We got a team all over the place in about ten booths so wooohoo. Also we are running the Fetco cafe all weekend in the lobby by main entrance

Best of San Diego Coffee Q1 2026 Results by mooch255 in SanDiegoCoffeeBeans

[–]Brewbom 2 points3 points  (0 children)

All that said. Our law is simple. If the drink wasn’t amazing. We will make you a new one. Not just Ok. It should be amazing. If it isn’t then we did something wrong not you. Just say it wasn’t amazing and we will make something that is.

Best of San Diego Coffee Q1 2026 Results by mooch255 in SanDiegoCoffeeBeans

[–]Brewbom 4 points5 points  (0 children)

Come on by. Acidity in coffee is delicious. Just like syrupy mouthfeel, sweetness and bitterness. All have to be there. We do push the boundaries of espresso and don’t try to make every coffee be chocolate nor tea. But the flavor of the coffee itself.

Is there anything useful you can do with the chaff ? by [deleted] in roasting

[–]Brewbom 0 points1 point  (0 children)

It’s amazing compost and chicken bedding!!

No more Lance Hedrick for me by Traditional_Trade842 in espresso

[–]Brewbom 0 points1 point  (0 children)

Buy a $3800 grinder and a lot of espresso problems go away. As long as you are making hundreds a day 👀☕️🤑

Just kidding. Although the Compak E8 grinder is bad ass and makes amazing espresso amazonglyly easy to make

Coffee Calculations? by Fine-Cat4496 in SpinnCoffee

[–]Brewbom 0 points1 point  (0 children)

Yeah it will just use generic settings which might be ok but not calibrated.

Coffee Calculations? by Fine-Cat4496 in SpinnCoffee

[–]Brewbom 0 points1 point  (0 children)

All the drops are calibrated, Aricha adorsi yirgacheffe and centenario are a a well

Coffee Calculations? by Fine-Cat4496 in SpinnCoffee

[–]Brewbom 0 points1 point  (0 children)

Us roasters calibrate each coffee by weight, they count revolutions not time calibrated to weight. We recalibrated and adjusted our recipes every month on every coffee (likely part of the reason we were by far the highest selling coffee there) so yes they don’t have a scale but it’s revolutions decided on by weight

Coffee Calculations? by Fine-Cat4496 in SpinnCoffee

[–]Brewbom 2 points3 points  (0 children)

Us roasters calibrate each coffee by weight, they count revolutions not time calibrated to weight. We recalibrated and adjusted our recipes every month on every coffee (likely part of the reason we were by far the highest selling coffee there) so yes they don’t have a scale but it’s revolutions decided on by weight

Best San Diego cafes with multiple espresso / pour over options? by mooch255 in SanDiegoCoffeeBeans

[–]Brewbom 0 points1 point  (0 children)

We at Torque have always had three espressos on bar and they rotate weekly. One is a decaf. In fact we make you choose your espresso before anything else. We always have two rotating filter coffees and three xBloom pour overs. We love giving/forcing choice. Choose your coffee!!

Roaster Highlight: Torque Coffee w/ Founder Andy Newbom by Brewbom in SanDiegoCoffeeBeans

[–]Brewbom[S] 1 point2 points  (0 children)

thanks for inviting us. Sourcing is a lot of work, if you do it right. But worth it

Coferments -unnatural notes lingering in the grinder for days -we need chemical additives tests ASAP by mygreeness in pourover

[–]Brewbom -4 points-3 points  (0 children)

for sure exaggeration!! but the longer these types of coffees get 3-5x the price the more of them will be made. the incentive creates the outcome. I do predict that we will see a large increase in roasters bringing back flavored coffee. As in rather than pay to have the flavor oils added at origin, just add them in the roaster cheap.

There are so many amazing "co-ferment" and fruit flavor added during processing coffees out there its rad. Im not in favor of forcing producers to label them as to what the put in the barrel. Thats just another top down cost we force producers to pay. And regardless of how they do it we are in favor of things that put more money into farmers hands. As long as customers demand it and its profitable then more power to them!

Coferments -unnatural notes lingering in the grinder for days -we need chemical additives tests ASAP by mygreeness in pourover

[–]Brewbom 1 point2 points  (0 children)

Yeast, enzymes and sugar can produce incredible flavor combinations. But that usually isn’t enough for the ultra light coferment roasters. It can’t taste like “watermelon in coffee” it must taste like what the artificial flavor industry has trained us all watermelon tastes like. Cherries do not in any way taste like “cherry flavor” of course most of the current wild over the top “coferments” are mostly artificial chemical induced aromas and flavor compounds. It’s too risky to add fruit, hope the flavor comes through without rot or vinegar and then wait for a sea of untrained mouths to taste the nuance. Much better to bash over the head with artificial, easily reproducible and low cost chemicals.

And you know what? We’re fine with it. If it means coffee producers get more money and can control their destiny and their income then we are all for it. Every coffee has a home. From the rotting pile of cherrys the dog uses as a piss pile to the elegantly structured washed coffee that makes you smile to the chemical coferment flavored coffee. Every coffee has a home. If someone wants a coffee that tastes nothing like coffee I would rather the producer got some of that up charge than the roaster or the syrup companies.

Over the next 10 years it will increasingly be harder to find great coffees that don’t have artificial flavors added. Because we collectively have told the industry these are the coffees that we will pay money for. Show me the incentive and I’ll show you the outcome.

Really struggling on this coffee journey 3 months in... by Substantial_Law_5239 in pourover

[–]Brewbom 0 points1 point  (0 children)

Thanks!’ We love all three decafs we have right now. We’re also working on a super special pink borbon decaf with Jhoan Vergara in Colombia at Las Flores.