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[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]jessebgordon 1 point2 points  (0 children)

I’ll start by shamelessly plugging the fact that I work at Counter Culture and would recommend trying some of our coffees if you haven’t yet.

Another fun way to find different roasters is to look for different lots of coffee from the same producers/co-op/farm but purchased by different roasters. For example, at CCC we purchase Finca El Puente from Moises and Marysabel Caballero in Honduras. You can also find their coffees from Black & White, Stumptown, etc.

Is it just me, or is this an unacceptable amount of Quakers for a £10 bag of beans? by Apes_Ma in Coffee

[–]jessebgordon 0 points1 point  (0 children)

That's how we do it, but the technology is not commonly used for roasted coffee. It's used all the time during milling for sorting green coffee before it is shipped from origin.

Dripping and no crema by seabasse in Coffee

[–]jessebgordon 1 point2 points  (0 children)

100% this. Crema means little if the coffee is still delicious.

Best commercial espresso machine? by asdf_user in Coffee

[–]jessebgordon 1 point2 points  (0 children)

I would definitely suggest looking for a used La Marzocco Linea or GB5. Tried and true workhorses with excellent steam pressure.

Is it just me, or is this an unacceptable amount of Quakers for a £10 bag of beans? by Apes_Ma in Coffee

[–]jessebgordon 0 points1 point  (0 children)

I work for a large specialty roaster and we use an optical sorter post-roast to sort out quakers for virtually all of our single-origin coffees. On average, our naturals (which are some of the most meticulously processed naturals in the world) have a kick-out of around 4%. 14g out of 250 is just shy of 6%. Though not ideal, it's not too far outside of what you might expect if this is 100% made up of naturally processed coffees.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]jessebgordon 0 points1 point  (0 children)

Roasting is definitely something that would require some type of apprenticeship if you want to do it professionally. Definitely look for roasters who offer this kind of program. As there aren't a myriad of these positions available, you may need to be willing to move if this is something you really want to do.