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

• With the hot coffee, I use a pour-over with 1.5oz of grounds by weight and 195℉ water.

• With the cold brew, I use a 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. The pull is 20 seconds long and produces 1/4cup.

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