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Joe Marrocco

Male

St. Louis, MO

United States

Profile Information:

What is your position in the coffee industry?: barista, manager, barista trainer, coffee roaster, coffee enthusiast, industry professional, consultant
Where are you located? ( City and Country ): St. Louis, Missouri, USA
How many years have you been in the industry?: 5
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?: yes
Tell us more about your coffee shop or barista skills.: We have 7 locations and lots of wholesale customers. I have the pleasure of being the one to bounce from one to another, bring great coffee and great skills to them all. As a trainer I am continually reminded of how quickly our industry is barreling forward. I love staying up to date on trends and methods, then bringing those new ideas to the table, constantly stretching myself and the baristas I work with.
What cities or countries are you interested in traveling to?: I am up for any travel to any place. And anyone is welcome here.
About Me:: I am a proud husband and father. I love coffee and all things that surround it. I love to fish, camp, drink great beverages, eat amazing food, cook, play with my kids, chill on the stoop, etc,... Life is great!
About My Company:: Check out the website below to find out about Kaldis.
What is your favorite thing about the coffee industry?: My favorite thing about the coffee industry is the ability that coffee has to bring all kinds of different people from all ethnic groups, religions, political persuasions, levels of wealth, countries, etc... together. Not only are they together, but coffee spawns conversation and interaction between them.
Website:: http://www.kaldiscoffee.com

Comment Wall:

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Brian Thayer

So... I've been home roasting for a while now. I've figured out the general ins and outs. It does seem as though I "tip" a lot of the coffee, no to mention it always tastes a bit "green" still- the only ones I've been really pleased with were indonesian coffees. Latins are the worst and africans are hit or miss. Let me know if there is something common that beginners sometimes miss. (I understand the principle of roasting different levels for different coffees, but it's proving to be much more challenging that I had predicted) Thanks.

Jul 2, 2010
Brian Thayer

That pretty much hits it on the nose. I'll start adding an extra 1/4 cup to the latins and see what happens. I'm using Sweet Marias for all my sourcing. Guatemala Acatenango- Finca La Soledad is the most challenging. I've never been completely satisfied. I break it open and it's almost always light tan toward the middle. Ethiopia FTO Oromia YirgaCheffe and Rwanda Gkongoro Nyarusiza have both been decent at times, but I'll roast them using the same specs again and it'll be terrible. Brazil Cerrado DP Fazenda Aurea (sorry, long names) has been my favorite- low-quality coffee, but it has roasted very well. Sumatra (Grade 1) Madheling has been solid too- (what I use for my church). I'm just getting a bit tired of the same 'ol few selections. I don't have the money to invest in a sample roaster (1lb) like at your roaster, but I love doing it so much that I need solutions. Thanks for the advice.

Jul 5, 2010
Christopher Zimmerman

Hey Joe,
We had a great time... We were highly overcaffeinated on our drive down and on the way back up... Thank you for setting up the tour of the warehouse and your suggestions of cafes in the area... If you're ever up in Chicago let me know and hopefully we can meet up... I'll let you know if I'm ever back down that way... Thanks again...

Jul 18, 2010