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  1. #11
    Super Moderator
    Join Date
    Aug 2003
    Location
    Boca Raton
    Posts
    3,295
    If he can how will they keep up if they get more than 20 orders a day?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  2. #12
    Junior Member
    Join Date
    Feb 2017
    Posts
    16
    My partner, the robotics engineer, won't show off the system, but let's just say you're on the right track with multiple roasters roasting small amounts

  3. #13
    Senior Member
    Join Date
    Jan 2017
    Location
    Nebraska
    Posts
    309
    CPavari - I forgot to inquire about your roasting days, do you have a weekly schedule for what days you roast on?

  4. #14
    Senior Member
    Join Date
    May 2014
    Location
    Kansas City
    Posts
    753
    Are you blending prior to roast?

  5. #15
    Junior Member
    Join Date
    Feb 2017
    Posts
    16
    Quote Originally Posted by Duffyjr View Post
    CPavari - I forgot to inquire about your roasting days, do you have a weekly schedule for what days you roast on?
    We try (though not always achievable) to roast within 24 hours of the order being placed so our schedule is determined by our customers...We don't want to let time pass as the customer could be out of coffee and that's an urgent situation

  6. #16
    Junior Member
    Join Date
    Feb 2017
    Posts
    16
    Quote Originally Posted by Musicphan View Post
    Are you blending prior to roast?
    Our roasting method allows us to blend prior of post roasting, depending on our roaster's assessment of the beans.

  7. #17
    Super Moderator
    Join Date
    Feb 2008
    Location
    Near Philadelphia, PA
    Posts
    4,510
    Quote Originally Posted by CPavari View Post
    Our roasting method allows us to blend prior of post roasting, depending on our roaster's assessment of the beans.
    That was a bit confusing.

    I think you meant to write: Our roasting method allows us to blend prior or post roasting, depending on our roaster's assessment of the beans.

  8. #18
    Senior Member
    Join Date
    Jan 2017
    Location
    Nebraska
    Posts
    309
    CPavari - as I was looking thru more selections of your beans one thing I see that I think would be beneficial to know is in the drop down menu for Roast Profile you have "Roaster's Recommended Profile" but it doesn't tell me what that is.

    I guess my thinking has been if the roaster is roasting a been at medium dark/dark it's because he thinks that is getting the most out of that bean but if it I don't like dark roasts then it may not be for me.

    Just a thought.

  9. #19
    Junior Member
    Join Date
    Feb 2017
    Posts
    16
    Quote Originally Posted by PinkRose View Post
    That was a bit confusing.

    I think you meant to write: Our roasting method allows us to blend prior or post roasting, depending on our roaster's assessment of the beans.
    Yes, "or".

  10. #20
    Junior Member
    Join Date
    Feb 2017
    Posts
    16
    Quote Originally Posted by Duffyjr View Post
    CPavari - as I was looking thru more selections of your beans one thing I see that I think would be beneficial to know is in the drop down menu for Roast Profile you have "Roaster's Recommended Profile" but it doesn't tell me what that is.

    I guess my thinking has been if the roaster is roasting a been at medium dark/dark it's because he thinks that is getting the most out of that bean but if it I don't like dark roasts then it may not be for me.

    Just a thought.
    Great thought! We'll certainly look into it! In the meantime let us know if you'd like to know the recommended roast of any of the beans!

 

 
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