A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those voices is here with us today.
Christopher Feran is a coffee industry consultant, green buyer, roaster and lapsed Q-grader with years of experience helping startups and established companies in the Midwest, California and New York City as well as exporters and coffee growers in producing countries like Guatemala, Colombia and Ethiopia.
A pioneering coffee professional, he regularly publishes thought provoking blogs and articles that have challenges and pushed the industry forward.
Most recently he has published the “sort-of glossary” to coffee processes; which inspired today’s conversation.
We will be exploring the topic of processing, it’s evolution, and how to think about their use and application in your roasting company
We cover:
- Evolution of his understanding of processing
- Recent developments in processing
- Shifting expectations of terroir
- Who is driving these innovations?
- How much of our menu should be experimental?
- How some processes roast differently
- Who is buying these coffees? Pros or consumers?
- Processes create more consistency?
- Choosing what is right for you and employing patience
- First steps in adjusting your coffee roastery’s program
Links:
Related episodes:
- RoR #14: How to Roast New Processing Methods w/ Mike Ebert
- ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients
- 251 : Fermentation and the Future of Farming w/ Lucia Solis
- RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol
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