Coffee Roaster Build schedule
BATCH #226
US/CANADA CUSTOMERS: Ready in mid-March
International Customers: Shipped and complete
March 18th: Update - This batch did not arrive last week as we expected. Our logistics provider says it had a tough time getting out of Tacoma. This seems to be common for both the Seattle and Tacoma ports over the last 15 days and unfortunately, we got caught in the delay. The batch is expected to be in St. Paul later this week and will hopefully make it to us to Minneapolis a few days after. This will push us back a bit but we're still hoping to get at least some of the orders out the week of March 25th based, at least partially, on when the orders were placed. We'll update when we know more. You can reach out to Angie if you want an update specific to your order. Thanks for your patience.
--
March 7th: Good news! This batch is currently passing through the west coast port and is scheduled to be in Minneapolis/St. Paul during the week of the 11th. We'll need some time for testing, inspection and customizations, but If all goes well, we expect to be able to launch most orders from here during the week of March 25th, if not sooner.
We'll be reaching out for full payment this week. Thanks again for your patience.
BATCH #227
US/CANADA CUSTOMERS: READY IN May
International Customers: Ready in April
January 18th: This batch will begin construction shortly
While you wait
Understanding Low Acidity Coffee
The most common customer request commercial coffee roasteries get is for low-acidity coffee. Before you run down that rabbit hole, here are a couple of...
Green Coffee Buying Basics
Depending on your coffee quality target, buying green coffee can be either easy or one heck of a lot of work. If you’re roasting very...
Roast Sensory Cues: A Detailed Analysis
We have worked very hard to build the most capable and most thoughtfully instrumented commercial coffee roasters ever built. We record data multiple times per...
What's the best Roast Development Time (DTR) and Finish Temperature?
I’ve been asked this question in class and seen it online innumerable times. "What has the greatest impact on a finished roast, the roast development...
What is a soak?
We get asked quite often – what is a soak? When we refer to a soak in our Roasting 101 class, we’re generally talking about...
What's In A Roastery: Part 5
This is the fourth in an ongoing series on what tools we keep in the Mill City roastery for efficiency, quality control, and more. Click...
Green Blending Basics
The mystery of blending In a recent post about creating a great Holiday Blend, I mentioned a few strategies for blending greens. Blending helps roasters create...
Building the Best Holiday Blend
Blending Basics Blending coffees is a topic we cover every time we teach our roasting classes. We share some of the best practices, methodology, and...
What's In A Roastery: Part 4
This is the fourth in an ongoing series on what tools we keep in the Mill City roastery for efficiency, quality control, and more. Click...