samples, stitching our bags

Its cold in the garage. The samples come in little bags. We pour most of a sample into a soup can, making sure to hold a handful back in case we need to re evaluate later. The can has a pour spout to load our steel drum. My garage at home is where our sample roasting is done. It gets pretty smoky, the smoke is oily organic matter smoky.

Much may be figured by the smell of the smoke. Unlike a commercial roaster, here, in the garage roasting, the person turning the drum is in the line of smoke at all times. When it gets a little colder in the winter, one may lean over the roaster to keep warm. Turning the drum is pretty tedious work.

The beans (coffee seeds really) piled next to the drum are samples, that have been pulled out with a spoon. They get broken, or sometimes just looked at, to check color change, how heat has moved through the bean, density, and quality of the cellulose structure. Basically, we see where the process is at , and adjust the flame accordingly.

This is a difficult time of year to get awesome coffee. Not much is coming in and demand is high. When we sample roast, we are trying to see into the future, determine what a production roast would look like, who would want the coffee…

Other news- Matt Sperry’s courier bag got velcro finally! His bag always turns heads, with its sparkly blue vinyl. Blue upholstery vinyl is not an ideal bag material, but it sure looks cool. Keeping the coffee dry, when we are biking, it has become trickier with heavier loads, what with our cargo bike down. The Cargo bike, by the way, is on its way to Eugene Friday, courtesy of John of Picnic.

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