Beth Dominick – Sacred Grounds

Jennifer cupping

Jennifer in heaven with a very dark roast...mmmmm....

http://foodforthought.yoursavinggrace.net/audio/
12_FFT_Sacred_Grounds_12.mp3
We visited the roasting operation at Sacred Grounds -- you can stop by for a cup of coffee at their coffee bar!
We visited the roasting operation at Sacred Grounds — you can stop by for a cup of coffee at their coffee bar!
 
The interview with Beth Dominick aired on the KHSU Homepage on
August 21, 2009
Coffee Roaster

Beans are roasted in small batches, approx. 22 lbs. This type of roasting allows a lot of control over the process, adjusting temperature and timing to achieve a perfect balance.

http://foodforthought.yoursavinggrace.net/audio/
at_the_coffee_roaster.mp3

Coffee Beans from Bali
Once the samples are tested for quality using a lot of different measurements — selected types are ordered and arrive in 150 lb sacks!
Tim Dominick measuring coffee beans for roasting

Tim Dominick measuring coffee beans for roasting -- small batches assure more control over the process.

Beth Dominick checks the quality of the coffee beans

Beth Dominick checks the quality of the coffee beans

Cupping the coffee

Cupping the coffee -- this allows us to sample coffee for consistency -- in this case we were also able to compare several different bean types and roasting styles for a variety of criteria.

Check out their website!
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