Відео

We do not have a Superkop at our roastery, but we do have a Flair 58 if you are interested in seeing videos about manual espresso equipment.

@@coldbloodedcaffeine Yes, I am interested in seeing a video about the Flair 58. I wonder if the lever action might be difficult. That is, how hard is it to push down on the lever during the extraction process?

I can definitely do a video on the Flair 58! Regarding the force required to press the lever, there is definitely some resistance, but it should be pretty manageable for most people. It's more the consistency of the pressure that is a little challenging to learn (maintaining a consistent 8 bars for 25-30 seconds).

@@coldbloodedcaffeine Thank you for telling me about the challenge of maintaining consistent pressure. I might not be strong enough for the Flair 58. That is one of my concerns. I have also learned that the base of the Flair 58 is rather large. .As the counter space in my kitchen is quite limited, I am now thinking of purchasing a 9Barista, which has a much smaller base.

Thank you! Glad you guys enjoyed the video!

Tell him we say hey back! 👋

Thank you so much!

I am so glad you found it valuable!

Thanks! Glad you found the information valuable!

I definitely agree. It took quite a bit of searching to find coffees in a grocery store that listed the roast date, and those were already very close to the 30-day mark post roast. If you are looking for ultimate freshness, ordering online from a reputable brand is the way to go.

Great tip, thanks! Room temperature will brew faster, but brewing in the fridge will reduce the risk of bacteria growth. From a commercial standpoint, refrigerated is definitely the way to go, but for personal use, I tend to go with the faster method. It comes down to personal preference.

We absolutely agree! However, we also understand that a lot of the office environments where these pots were used rely on the individual employees to clean them, which can be a challenge. We are happy to help clean and replace them where we can.

That is a very interesting idea! I can definitely test that out and see if it works. Stay tuned!

Absolutely! Do you have any method that you would like to see first?

@@coldbloodedcaffeine right now all i have is a French press. I have beans that i grind daily. I guess mabe a couple that are a step up from a french press. I appreciate your response and time

We can certainly do that. I will brainstorm some ideas and work on some videos on that topic over the next couple of weeks. Thanks for the suggestions!

It's our pleasure! We are glad that you find value in the videos.

Thank you! Let us know if there are any particular brewers that you would like to see a video on.

Hey! It is from Sticker Mule. It is a label dispenser but it doesn't actually make the labels. We have the labels printed on rolls by a local print shop and then use the dispenser to help with application. You can just search Sticker Mule label dispenser if you are interested. They only have one model. We like it a lot, I would definitely recommend it if you need something to speed up your labeling process

Thank you!

Thanks!

Talking with your local barista or roaster is a great place to start. Also, you can check for local events related to coffee on sites such as Eventbrite. A lot of roasters or green coffee importers will hold public cuppings or trainings where you can meet other coffee enthusiasts. Finally, cold calling/emailing roasters is a great way to connect. Many small roasters, such as ourselves, are always looking to expand our network and will usually be more than willing to chat coffee with you. You can also always try Reddit or Facebook groups. There are some good ones out there, but they can also be hit or miss depending on the group.

@@coldbloodedcaffeine Thanks a ton, there's a yearly specialty coffee expo in my city and I bet that's gonna be the best place for it.

I personally enjoy more of a medium roast for an espresso as opposed to the traditional darker roast. I find myself using our Rainforest Blend more than anything else. But if you are looking for more of a traditional dark roast espresso, our Nocturnal Blend is what we use as our "house" espresso offering.

@@coldbloodedcaffeine ty

The 2 importers that we use most frequently are Cafe Imports and Balzac Brothers depending on what we need. Both are really great. If you are just getting started and looking for smaller bags as a step up from Burman but don't want to go to full 60 or 66kg bags, check out La Bodega. They are owned by Cafe Imports but do 50 lb bags with free FedEx shipping.

@@coldbloodedcaffeine Thank you so much for the info! I will check them out.

Stay away from contacting "importers" directly. Get in contact with an annex. There were only 3 a few years ago before i sold out. Do some cuppings. Figure out what you actually want. Dont let a car sales man sell you what he says you want. If you are going to be taking your business anywhere you are going to want a few sources for the region of your choice. And most of all when you are developing your profiles, do not forget about seasons. You will not be able to get the same beans year round.

While I agree in some regards, I think that there is also a ton of value that can be added by having a business partner with complementary skillsets. The key, however, is having very defined roles and areas of responsibility so that each person has ownership and accountability to the other. If you are interested in the dynamics within a partnership and how to help them work, I would recommend checking out the book "Rocket Fuel" by Gino Wickman and Mark Winters. It talks in depth about the relationships between partners within a business and how to leverage them.

Yes, I agree with your conclusion that the roaster is likely roasting in a way that is creating those less than ideal flavor notes. I would suspect that they are likely roasting either lower quality or past crop beans and trying to overcome that by roasting darker or faster. At the end of the day, though, what you said is 100% correct. You have to be happy with the product that you are putting out. If you like the beans that comes from your private label roaster better and can speak to the quality difference, that will go a long way towards success.

All very good points! As with any business, it will absolutely take time to build up a client base that will be able to support a full-time income. To answer your firest question, we sell our beans primarily through ecommerce, however we do sell to some wholesale customers as well as through some other outlets. From a roasting standpoint, we think that it is essential to create a brand that differentiates yourself from other roasters. As you mentioned, if you try to just compete head to head with large, established brands in the specialty coffee space, it will be very difficult for you to gain market share. Find something unique to your brand based on location, interests, or a cause that can set you apart. For us, that is wildlife conservation specific to reptiles and amphibians. We then started vending trade shows specific to that market to build relationships with other key players in that space. So, instead of trying to compete in the crowded specialty coffee industry, we became the go to source for coffee in the reptile and amphibian industry. Another thing you can do is look for alternate sources of revenue while you grow the roasting side. We did that by buying a turnkey coffee delivery business that could help start paying the bills day one while we grew the roastery. But other people do the same thing with buying a cafe, a coffee truck, etc. You automatically create an outlet for your roasted coffee yourself. If you would like to talk more about getting started with your coffee roasting business, we would be happy to help in any way that we can. Feel free to reach out at info@coldbloodedcaffeine.com.

@@coldbloodedcaffeine You guys are awesome! Thank you for the great info. I may be reaching out soon.

Thank you so much, glad to help!

Thank you!

Thank you so much and best of luck with your business! We love our Allio roaster. Let us know if you need any help in getting started with it!

We are in Charleston, SC!

Yes, we started experimenting with roasting at home on a Fresh Roast SR800 (you can see the base of it in the video on the upper left of the shelf in the background) before we decided to move forward with a bigger roaster.

@@coldbloodedcaffeine I was looking at that one. Did yall sell out of your house before moving into a new location? Im actively working on starting a roasting business myself

Yes, we sold online out of my house for the first 6 months or so before we moved into our first roastery. Let us know if you have any other questions, we are happy to help.

It was great! We will definitely be back again for the next show. We are going to try to put out a full recap podcast this week, so check that out if you want the full story!

We can definitely make a follow-up video to talk about the journey of building our roastery from day one to the present. Thanks for the idea.

@@coldbloodedcaffeine Awesome. 👍