espressovida:

Deidrich + Probat  espressovida:

Deidrich + Probat 

corkhoarder:

Northbound Coffee Roasters | La Mirella “Honey” Coast Rica

On the weekends we take a break from espresso beverages, well…usually anyways, and get into beans. We don’t crush through pounds of beans, but when a bag runs out it’s always fun to seek something new out.

As the last of our Sightglass ran out I acquired some beans from a new roastery, less then a year old, Northbound Coffee Roasters from Mt. Shasta, Ca. Quite imprsessed, good stuff.

furmanfoto:

gentlebrewcoffee for LI Pulse Magazine. furmanfoto:

gentlebrewcoffee for LI Pulse Magazine. furmanfoto:

gentlebrewcoffee for LI Pulse Magazine.
tango-mango:

We Portlanders can brag about so many wonderful things that make this city unique. Stumptown Coffee is right up there with some of Portland’s best attributes. Over the past few days I enjoyed superb lattes at their stores on SE Belmont and SE Division. The atmosphere is hip and the staff is friendly and helpful.
If you’re not from Portland, Oregon but think you might visit one of these days, Stumptown Coffee needs to be added to your bucket list. tango-mango:

We Portlanders can brag about so many wonderful things that make this city unique. Stumptown Coffee is right up there with some of Portland’s best attributes. Over the past few days I enjoyed superb lattes at their stores on SE Belmont and SE Division. The atmosphere is hip and the staff is friendly and helpful.
If you’re not from Portland, Oregon but think you might visit one of these days, Stumptown Coffee needs to be added to your bucket list. tango-mango:

We Portlanders can brag about so many wonderful things that make this city unique. Stumptown Coffee is right up there with some of Portland’s best attributes. Over the past few days I enjoyed superb lattes at their stores on SE Belmont and SE Division. The atmosphere is hip and the staff is friendly and helpful.
If you’re not from Portland, Oregon but think you might visit one of these days, Stumptown Coffee needs to be added to your bucket list.

tango-mango:

We Portlanders can brag about so many wonderful things that make this city unique. Stumptown Coffee is right up there with some of Portland’s best attributes. Over the past few days I enjoyed superb lattes at their stores on SE Belmont and SE Division. The atmosphere is hip and the staff is friendly and helpful.

If you’re not from Portland, Oregon but think you might visit one of these days, Stumptown Coffee needs to be added to your bucket list.

ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!
ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!
ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!
ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!
ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!
ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!
ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee
Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.
Turkish Drum Roaster — An Old World tradition
An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
"First Crack."  Monitoring the roasting coffee beans where every second counts.
"Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
Smoke billows as the hot beans are emptied from the roasting drum.
A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!

ole-paulson:

Part 2 of 3:  A PASSION FOR ROASTING COFFEE—Casey’s Coffee


Casey’s Coffee is a great story of how one man’s passion for coffee led him on a journey to producing a perfectly balanced cup of coffee that has delightedly stimulated the taste buds of hundreds of coffee aficionados for many, many years.  It’s a story worth telling, and I will…later.  But for right now, here’s a simple 2nd-part photo essay to illustrate the roasting process.

  1. Turkish Drum Roaster — An Old World tradition
  2. An exact blend of 100% Organic Arabica green coffee beans loaded in the roaster hopper.
  3. "First Crack."  Monitoring the roasting coffee beans where every second counts.
  4. "Second Crack."  The roasting process becomes an art of sight and smell, and the focus is on the roasting beans entirely.  No distractions allowed.  The gate is opened, and the roasted coffee beans are released into the cooling tray.
  5. Smoke billows as the hot beans are emptied from the roasting drum.
  6. A blower fan that Casey built forces cool fresh air onto the hot beans, and a vacuum fan from beneath the cooling tray sucks the smoke and heat away to keep the still-roasting beans from continuing to cook.  The combination of air movements allows the roasted beans to develop into the exact roasting profile that Casey is desiring for each specific roast.
  7. The cooled, Italian-roast beans are emptied from the cooling tray into totes, ready for the next hand’s-on phase of grinding, weighing and packaging.  Stay tuned!

damicocoffee:

Ahhh the old 10 kilo.  We’ll miss you old friend.