WELCOME to the Roaster's Choice blog!

This page is dedicated to all of the research I put into the different coffees I work with. Whether the coffee ends up becoming part of the lineup, or I just worked with a sample, this is where I publish my findings.

With each coffee sample, I prepare a light, medium and dark roast. If I'm about to do 4-6oz sample batches. I will use my regular drum roaster. Sometimes I get 8oz total, so I will use my air popper for sample roasting. It does produce a slightly different profile, but it gets the job done. 

• The light roast is pulled at the height of the first crack.

• The medium roast is pulled as soon as the first crack slows down.

• The dark roast is pulled at the very beginning of the 2nd crack. 

With each roast, I prepare a hot coffee, cold brew and espresso. 

• With the hot coffee, I use a 12oz French press with 1oz of grounds.

• With the cold brew, I use the same French press with 1.5oz grounds. It's a 12 hour room-temperature extraction.

• For espresso, I prepare a double shot using 0.5oz of grounds. I use a double wall portafilter cup as well. 

This is my standard procedure for all samples coming in. ​​