Posts by Paul thornton
A few years ago (ok, 20 years), Coffee Bean International chose to move from being a retail/wholesale roaster to purely wholesale. I believe the primary reason may have been that we didn’t want to compete with our retail customers. As the lead roaster and coffee buyer at the time, this move made life a bit easier. We no longer needed to deal with the retail side… Read more »
I want to start a dialogue surrounding fast vrs slow roasting and the effect on body and acidity in the cup, caused by the speed of the roast. Your opinions please would be great on the two below points. I have always felt slower roasts mute perception of acidity, therefore helping embellish body. Contrary to this, I have always felt faster roasts embellish acidity perception, muting the perception of body. Any thoughts on these two points below? Are these two statements correct? Read more »
OK, so it’s really cool here and all, but I gotta tell you, it’s a long time! Can’t wait to get home and see the fam and get back into the grind. Lots of stories to tell you, and most of them will be the honest truth.
I think I’m gonna get a Big Mac soon as I see those arches!! Living on beans, rice, goat, beef, and chicken, prepared about two ways is getting to me. Read more »
Paul Songer has the process for this project mapped out really well. He also has an excellent awareness of statistical data. Seven primary coffee growing regions in Rwanda had been identified as potential appellations. Last year, the panel, with deep experience in this sort of cupping (descriptive cupping that is) narrowed this down to three by cupping each numerous times over the year and coming to the conclusion there are three three primary character differences. Read more »