Replies to This Discussion

Permalink Reply by Joseph Robertson on January 4, 2010 at 2:48pm

Rachel,
Good for you. Time to step out of the box we call our business and stretch our talents. We at Jolinda's started our business with a focus on commercial roasting. I would highly recommend this school that we went to, http://www.coffeelab.com/
At the time we went to school for roasting there was really only one other school on the west coast. The other training facility's were there to also sell you a coffee roaster. It was only by chance and good fortune that I got to train with and meet the owner Mane' Alves. Very highly respected in the coffee world today and as I understand it he currently has the only SCAA certified cupping lab and training for Q”-Graders. Do check him out.
If you do it right cafe roasting can be a huge plus, not to mention other marketing that will be possible like private label roasting.
I wish you well Rachel, keep us posted.
Joseph
--
Ambassador for Specialty Coffee and palate reform.

Permalink Reply by Eric Hammond on January 4, 2010 at 6:17pm

Amen to the buying bigger than you think you need. The shop I was working at had a 10 kilo and after 3 years they were roasting 5 days a week for 7 or 8 hours a day. The shop we're looking at has a 3 kilo and we'll out strip what it's capable of in just 2 years. That's if our numbers work out.

Now, as far as a school, no help here. I'd find a roaster some distance away from you (no one would want to train the competition), and call and see if you paid them if they would give you a crash course on how to roast. Make a vacation out of it. Some of the people I know would welcome the free labor. Try to find some one with a smaller roaster. Like a 35 kilo or so. I don't know if anyone would be up for it, but it might be fun. And try to see if the people who build your roaster would be willing to teach you some stuff. I know some smaller makers will train you how to roast on their equipment.

Permalink Reply by Zechariah White on January 5, 2010 at 7:08am

Ambex manufactures roasters from 2 kilos to much larger batch capabilities. They also offer roaster training to those who buy one of their roasters. Moreover, they have a lot to offer in terms of customer service. Check them out.

I can't speak to the quality of their roaster training. I will say that I was trained by someone who was trained by Ambex and it was a great crash course experience. I am looking to further my understanding and skills by attending the aforementioned coffeelab.

If you're really looking to get out of the box, you might try a class in Copenhagen, Denmark. There is a "university" there that teaches roasting and other coffee skills among other such businesses, too.

Permalink Reply by Rachel Lehman on January 5, 2010 at 7:55pm

Awesome. Thank you so much for the advice. We're still another year or so away from this, but are starting the real planning process now. I've heard of Mane', our current roaster we use went there and said it was well worth the trip. I think that is probably money well spent. Thanks, and if I have any other questions I will ask.

Joseph Robertson said:

Rachel,
Good for you. Time to step out of the box we call our business and stretch our talents. We at Jolinda's started our business with a focus on commercial roasting. I would highly recommend this school that we went to, http://www.coffeelab.com/
At the time we went to school for roasting there was really only one other school on the west coast. The other training facility's were there to also sell you a coffee roaster. It was only by chance and good fortune that I got to train with and meet the owner Mane' Alves. Very highly respected in the coffee world today and as I understand it he currently has the only SCAA certified cupping lab and training for Q”-Graders. Do check him out.
If you do it right cafe roasting can be a huge plus, not to mention other marketing that will be possible like private label roasting.
I wish you well Rachel, keep us posted.
Joseph
--
Ambassador for Specialty Coffee and palate reform.