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I bought my first espresso machine in 1971. Once the mechanics of pulling shots became second nature, it was time to pay more attention to the coffee itself. That’s why, in 1982 I decided to start roasting. In 1985, I hired Scott and taught him what I knew about it. Around 1987 Scott took over production roasting, and Walt came aboard and learned from both Scott and me. Today, in late 2015 going on 2016, Scott and Walt...

Also referred to as coffee varieties or varietals, most sub-species of coffee are cultivars, which means cultivated, or selectively bred - “single origin” simply indicates that the coffee is from one specific geographic location. Some species are native, some are intentional hybrids, and some are mutations that occurred naturally (but those differences are for a more extensive discussion than I have time for here). Types of cultivars available today include Typica, Catuai, Bourbon, Caturra, Pacamara, Geisha, Mundo Novo, and Maragogype,...

[caption id="attachment_1078" align="alignleft" width="250"] The Michigan Contingent[/caption] 13th Roaster's Guild Retreat The Roaster's Guild, a group within the Specialty Coffee Association (SCAA), held their annual retreat in West Virginia for the second time this year. This is the closest it comes to Michigan, and a nice contingent of our state's roasters made the trek. The Guild is a large group, and about 150 people attended. Three full days of roasting, cupping and classroom workshops make up the bulk of the retreat, during...

Previously, we discussed degrees of roasting and the 1990’s trend toward dark roasted coffees. In explaining the trend toward dark roasts, we mentioned American travel to Europe, the growing popularity of coffee houses, and other culinary phenomena, which gave rise – among some drinkers – to a preference for darker roasts.