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Issue link: http://freshcup.epubxp.com/i/105573
ROASTERS REALM by Matt Ludwikowski ANDY LEE There's no 'right' way to structure a roasting company E very Wednesday, I climb into my 2003 Toyota Corolla with one has ever tasted before. After I have finished the day's roasts, a list of the coffees I expect to sell in the upcoming week. I I bag and seal them appropriately and, fortunately, can wait until drive from my office in downtown Atlanta about 70 miles the morning to label them. On the drive back home, I'm typically northeast to Athens, where I maxed out on coffee and am hang out with the sweethearts happy to think about anything at 1,000 Faces Coffee. Once they but the beans. It's a long, hard close up for the day and head day, but it's always worth it. Though roasting has always been a home, I get my turn on the comMy company and my prodream of mine, when I conceptualpany's Diedrich IR-12 roaster. cesses are not at all typical, ized Brash, I didn't intend to bring My favorite part of the loneand they might not work for some process is experimenting anyone but me. That's exactly roasting into the equation. I wanted to with green coffee. I can't afford why I'm able to put so much hire someone who was already great cool gadgets that allow me to do into it, however: Brash is a things like delve into reading direct result of my own interat it and give myself time to focus on my green moisture content preests and passions, and I've sourcing. But for now money is tight, roast, yet I can still alter roasts made a strong effort to allow and so every Wednesday night I live to find what a particular coffee those personal curiosities to is calling for. drive the business's unique the dream. Thinking about the farm that evolution. spawned these beans and the At this point in the life of my people who helped me get it company, I am selling roasted here is all the drive I need to work into the night. I am still blown coffee from person to person, often out of the back of my car. away that my company, Brash Coffee, is offering coffees that no As the owner of three farms in El Salvador, I started Brash as an 52 Fresh Cup Magazine freshcup.com