Coffee Roaster

Does it Really Matter?

Why does it matter that coffee can be small-batch roasted on-site? Do people really need to see where their coffee is roasted and who is doing the roasting? If you want to create and foster an image of freshness? Definitely. Not only do I think it adds a sense of romance to a cafe, it also harkens back to the true artisanal style of food that existed when there was no sense of industrialization or logistics. People bought the resources they needed where it was made because there was simply no alternative. So while I’m not saying we should all just go back to a time where you only had the...

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An Addition to the Roastaire Family

I started with Fresh Cup Roastery Café over eight and a half years ago at the very fresh age of sixteen, which is when I encountered my first Roast Masters, Mel and Jim Townley. I grew up on Vancouver Island, and had never really experienced coffee in any capacity other than a sugar-filled Frappucino, making me a terrible judge of any coffee. Now, when I starting drinking drip coffee by the Roastaire I thought that was what normal coffee tasted like. Three years later imagine my reaction when I went off to Europe to travel, and then to University, and discovered what the rest of the masses...

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Emissions Matter As Part Of The Sustainability Discussion !

We often talk about ‘sustainability’ in coffee as it relates to how we buy coffee, and what kind of coffee cup we use. Sustainability is seldom talked about as it relates to ‘roasting’ or the secondary distribution of the finished product itself. For the past 10+ years we have aspired to fine-tune a business model that not only brings on-site roasting to the forefront to improve freshness, but wanted to bring attention to the challenges roasting in urban areas brings to the Roastery Cafe model. We believe that everyone sees the value that fresh coffee brings to a...

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Coffee Theory 2013 – Change is happening

 For the last couple of years I have witnessed something happening in the coffee industry that all independent coffee house owners should pay close attention to. For the past few years now the coffee scene has been changing in step with the economy. There is a clear picture unfolding of the impact that large coffee chains are having on the perception of value when it comes to the quality of coffee you drink. Over the next couple of weeks I will be sending out ‘Coffee Theory 2013’ to a list of local coffee houses and if you would like to receive a copy of this document, send your...

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Husta Luego Guatemala….for now !

The trip to Guatemala was a huge success for a number of reasons, but mostly because we developed more friendships for the future. What makes things successful for anyone in the coffee business are the relationships they build. Ricardo Zelaya and his wife Cynthia are wonderful people, doing wonderful things to grow great coffee. We’re looking forward to getting home so that we can roast some of that great ‘yellow bourbon’ and some of the small ‘micro-lot’ coffees that we saw being processed. Sustainable coffee starts with the farmers, and we carry the tourch...

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Guatemalan Coffee – Goes Perfect With Roastaire !

The coffee plantation trip to Guatemala has been a lot of fun and we’ve learned alot about the farming, harvesting, wet process, and dry processing of great coffee. Ricardo and Cynthia Zelaya were very gracious to show us all aspects of the farm. It renewed my sense of all things ‘coffee’ and reinforced that while you may source great green coffee, roasting it consistently is the next step in the value chain to the customer. With the proliferation of large coffee chains upping their coffee game, what are small cafe owners going to do to compete with this?  You have to...

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