Join Joe and Dave again in May
9:00 am Friday, May 27th
We wish to introduce you to a new feature here at Mill City Roasters. Every month, we will select a top shelf green. We will live-stream (and archive) its roasting by Joe Marocco and then its cupping.
Why? Roasting is both an art and a science. Browning the bean is easy; doing it with craft takes time and knowledge. Joe brings his years of experience as a barista (Regional Champ, 2010-2011), a greens buyer, roaster at Kaldi Coffee, and now roaster and director of education at Cafe Imports. Joe’s full bio is here. Joe’s professional expertise, time on a variety of roasters, and a familiarity with greens will help us achieve better results with our coffee and build our own understanding and expertise. Join us!
May’s Coffee of the Month:
Knowing Your Roaster – The Effective Use and Misuse of Profiling
This month, we are going to focus on learning and using your roaster. It is tempting to fall into the pit of over-reliance on software to the detriment of the roast. Joe will roast a Colombian decaf as a friend or customer always wants one. They are tricky to roast. Listen in and Joe and Dave discuss the different types of decaffinization and discuss their favorites. Remember to live-chat your questions, we’ll select the top question to receive a special prize.
April’s Coffee of the Month:
What Is To Be Learned While You Groom the Roast
Let’s spend some time post roast, examining and discussing tipping, scorching, uneven development, craters/divots, etc, . Dave and Joe share experiences and opinions after roasting our COTM, an excellent top-shelf Kenyan from the Oreti Estate in the . Remember to live-chat your questions, we’ll select the top question to receive a special prize.
March’s Coffee of the Month:
Colombia Los Naranjos and Green Coffee Defects
A discussion and analysis of green coffee defects and their impact on grading of specialty coffee. Dave and Joe share experiences and opinions on roasting a top-shelf Colombian green. Remember to live-chat your questions, we’ll select the top question to receive a special prize.
February’s Coffee of the Month:
Yemeni Mocca and Sensory Analysis
Tune in! Our Coffee of the Month with Joe Marrocco, Cafe Imports, will be a Yemeni Mocca. Learn how to roast the size 10-14. Joe will then discuss Sensory Analysis. Joe spent two weeks at the Univ of California – Davis, where the new flavor wheel was conceptualized and released. Listen in on Wed, 2.17.16, 3p Central when Joe leads us in a discussion of sensory analysis.
January’s Coffee of the Month:
Intro to Blending: When, Why, and How
Joe Marrocco, Director of Training for Cafe Imports, will lead a discussion on blending. Joe will offer an introduction into why blend, when to blend, and how to blend. We will follow that with a demonstration on how to simplify your blending. Join us, for what promises to be a great discussion on a complex subject
The Burundi? We cupped it out at an 87.9. Sparkling tartaric acidity. The creamy cup has florals, with white grape, pecan, lemon sweet/tart, macadamia nut, and brown sugar. Works well into a pourover bar, nicely expanding your offerings. It is a worthy choice for expanding your lineup of pourovers.
December’s Coffee of the Month:
Rwanda Gisenyi FTO – COOPAC Cooperative
This month, we are featuring a Fair Trade Organic Rwanda from the COOPAC cooperative. We will be roasting it on our livestream on Dec 18, 3pm Central time. Catch it here or view later when archived.
After roasting, we are going to have a discussion about Fair Trade, organic coffee as well as conventional farming of coffee. Jackson O’Brien, lead barista from Peace Coffee, will discuss the mission and efforts of Peace Coffee in buying partnership and long-term relationships with FTO growers. Joe Marrocco, Director of Training at Cafe Imports, will join the discussion and contrast that with conventional farming.
November’s Coffee of the Month:
SULAWESI TORAJA PANGO PANGO
Joining Dave this week is Adrienne Blasky of Cafe Imports and David B. of Claddagh Coffee in St. Paul. Roasting Sulawesi and reviewing 5 great ways to cup coffee at home.
October’s Coffee of the Month:
ETHIOPIA BERITI YIRGACHEFFE
Derek de la Paz, head roaster at Peace Coffee, joins a conversation on roasting and green coffee defects. Get your questions ready, we’re going to define the special in specialty coffee.
September’s Coffee of the Month:
KENYAN, GICHUGU DIVISION
Tony Querio of Spyhouse Coffee joins Joe and Dave for “cupping 101”. We’ll be roasting our Coffee of the Month, Kenyan Gichugu Division greens, and going over the basics of cupping.
August’s Coffee of the Month:
ETHIOPIAN YIRGACHEFFE GEDEO REGION – ARICHA
Stay tuned for more information about our next Coffee of the Month live stream.
July’s Coffee of the Month:
COSTA RICA GEISHA
Geishas command a high price. When we cupped this coffee, I jumped on it as we scored it at an 88 and it had a reasonable price. We are offering this at $7.79/lb for 5 pounds and at lower prices for higher amounts ordered.
Geishas have layered structure; you can pick them aprart as you work you way through the cup. This Geisha has only one vein (a striking lime) but has all the other characteristics of a good Geisha: light body, great florals, jasmine aroma, elongated fruits.
June’s Coffee of the Month:
Recorded Tuesday, June 23rd
YEMEN RED MARQAHA, GRADE A+
This is the 3rd year running I have bought this. This coffee again reaches the delights of the first year. It is simply phenomenal coffee, if you have the patience to roast it correctly.
Comments heard during cupping: “Astounding, just a wonderful cup, more complex than any coffee I have ever had. Coffee crack.”
Don’t. Miss. It.