That's a Person Roasting Your Coffee

Send us Fan Mail Every batch starts the same. Beans, heat, time. I don't start the same, and the beans were never really the same either. This episode is about the part of coffee we almost never talk about, which is the person doing the roasting. I roast, so I can say this from the inside: a roaster is a human being first, with bills and illnesses and a family, wondering whether this thing is even a real profession, and geeking out over beans anyway. I walk you through what actually happens to a bag before it reaches you. The green sitting in a warehouse for months, losing time. The importer's notes and scores. The protocol and the profile and the charts. And then the ordinary human weather on top of it, which is that some days the machine is dirty, some days there is more chaff than there should be, and some days the person's attitude is shot. I tell you the thing roasters mostly do not say out loud, which is that I have gone too fast on a roast and sold that coffee to people anyway, and I am not unique in that. Then I get into the money, because the money explains a lot of the behaviour. What brisket did to barbecue is happening to coffee right now. Green that was a dollar eighty a pound is close to five. A twenty five dollar bag is not the profit you think it is. And I close on the coffee that taught me all of this, a Colombian from a Seattle roaster that was magic the first time and muted the second, and how long it took me to stop deciding he had failed me. What I want out of this one is small and it is not a pass. Keep your honesty about what is in your cup. Just leave a little room for the person who put it there. Support the show Go deeper than the episode, in the newsletter: https://itsmellsbetterthanittaste.com For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans For good tasty coffee, check us out at: everydaybeans.com