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I am very interested in the criteria you use to select a roaster because that is what I do for a living and my company has given me the opportunity to write this site. So...
This picture serves to show you two batch roasters in the corner of our roasting
room (mouse over image for larger view). This is a plant.
Each will do from 1 to 25 pounds of green and we use them to roast your
special roast color or blend or whatever. They have been cruising
along for 10 years (left) and 8 (right) and just getting started.
Freshness. You have to have batch roasters and be willing to do
small batches every day, day in, day out, in order to roast to order.
It is tough, and can be expensive to do a small, say 3 pound roast, but
we do it. Hail to the roaster. Back to Roaster Selection... Freshness and then again, freshness. This is the single most important quality point in the retail coffee business. The closer to the roast you get your coffee the better the cup will be when your customer gets it home and brews. Your roaster should run every day and roast your coffee to order. Very few of us actually do this. I remember a day when the gentleman who manufactures our roasting equipment was in our plant and he watched in amazement as we took orders, roasted, favored and packed and shipped. He told me we were one of very few company's that did what we do. But I and my associates are very proud to do it. They should be easy to do business with and quick to satisfy. That is ETDBW. See Enthusiasm. No questions asked. Now no one will or can afford to guaranty
your pallet. So you may not like the flavor you ordered. I
would not expect your roaster to quaranty you will like it. But it
should be what they say it is and the size, aroma, flavor, taste, look
and feel, and most important, cup quality, should be what they said it
would be. If one does not know coffee, one might want to rethink. The
idea is to train your pallet so you can taste and tell and show and tell
your customers. So you have to know your coffee, and it goes
without saying that the roaster has to know their coffee. May be
not all six hundred, but a good deal What can I say. Tonight, March 13, 2002, at 5:45 PM, Dolores
Deneault our first sales person, who lives in New Hampshire, called and
told us that UPS had lost a box of 20 pounds for GMR, a customer.
Desiree ran to stop the UPS driver who was leaving, ran back to the
other end of the plant, got Lisa, employee number 3 as we say
affectionately, and the two of them packaged, sealed and shipped early
AM overnight the replacement coffee. Here is a selection of items I use in my business. They are located in our tasting room, conference room, training room, meeting room, brewing and tasting room. Sample Roaster Screens Tasting Spoons Displays Tasting Room
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