Calling all roasters, aspiring roasters, and general geeks! This week’s video is an extra special panel discussion featuring three well-known roasters from the program at BGE’s CoLab: Paris, each at different stages of building their businesses, with significantly different approaches to roasting, sourcing, and quality control. In this session, Wendelboe, Cataldi, and Karlsson answer questions on everything from cupping protocols, growth vs. quality, and water (thanks again, Maxwell!) to pricing structures, relationship development at origin, skeletons in closets, gateway drugs, and branding—it’s absolutely fascinating to see upon which points they agree and which they don’t. This one is an absolute “must” for anyone keen on making green beans go brown!
May 23, 2016