For a long time we were thinking about how to approach the topic of production roasting. There are so many different ways to produce good quality coffee, it’s impossible to grasp them all. So, we had the idea of using real life examples to introduce existing coffee roasting businesses and their way of managing their company and quality control. We have tried to focus on what they are doing that makes them different from anybody else.
If you are planning to have or already own a coffee roasting business, these case studies will give you some inspiration for your businesses. In the first module we introduce Equator Coffees and Teas, a medium-sized roaster based in San Rafael, California. We thank them for their candor about their secrets and for sharing them with our community.
Maureen McHugh – B Corp as Equator’s Management Philosophy (13:39)
Maureen talks about Equator’s approach when it comes to getting the best from their employees and also introduces the US-specific concept of a certified high standard of overall social and environmental performance corporation – B Corp.
Ted Stachura – What Makes a Good Coffee Professional (3:27)
Ted shares his opinion about the makings of a good coffee professional. If you’re job-hunting in the coffee world, this is a must-see video.
Green Coffee Procurement
Caitlin McCarty-Garcia – Green Coffee Procurement and Cooperation with Women Farmers (15:45)
Featuring their relations with farmers and direct trade, Caitlin talks also talks specifically about how Equator cooperates with women farmers.
Ted Stachura – Roast to Order Company (8:23)
Ted explains Equator’s understanding of a “roast to order” company.
Kris Wieser – Production Flow (8:45)
How does everyday roasting work at Equator? How do they manage shifts and how do they work with clients? Kris is ready to reveal the secret.
Kris Wieser – Roast Profiling (17:13)
The secret ingredient of any roasting company is its roast profiles. Kris talks about Equator’s approach.
Kris Wieser – Conduction vs Convection Heat (2:36)
The two main production roasters at Equator are different in how they apply heat. One is more of a convection type and the other is more of a conduction type. Why is that?
Kris Wieser – Safety and Fire Prevention (4:05)
A few tips from Kris to you how to stay safe.