May 5, 2009 at 3:09 pm (coffee, local food production, Uncategorized)
Tags: coffee, fair trade, local food production
The interview with Beth Dominick aired on the KHSU Homepage on
August 21, 2009
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.
Tim Dominick measuring coffee beans for roasting -- small batches assure more control over the process.
Beth Dominick checks the quality of the coffee beans
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!