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Andrea Allen is the Co-founder of Onyx Coffee Lab. She is head of operations for all Onyx cafes and for the roastery. She also holds the title of 2021 U.S. Barista Champion and the runner-up in the…
We teamed with Ally Coffee for this awesome virtual event. We sent the same green coffee to a number of expert…
The current crisis is affecting people and businesses across the entire coffee supply chain. We hosted several…
On April 8th, we hosted an Instagram live session with our friend & roast consultant Scott Rao. For our talk…
Once again we have teamed up with Ally coffee for another edition of Roasting Origins!
How do you get a top placement on the coffee panel? How do you choose the green coffee, develop the roast profile and which roast curve do you choose to achieve the desired taste profile? Who could…
With more than 15 years of work in the specialty coffee industry, Paula Dulgheroff our special guest is partner-owner of Mundo Café, in Uberlândia. Paula is a reference specialist in the Brazilian…
Anne Cooper, coffee consultant behind Equilibrium Master Roasters and Matthew Bergstrom of Cropster discuss how to better understand your Rate of Rise (RoR) and get the most out of it when production…
Ever wondered what "anaerobic fermentation" and "carbonic maceration" really mean? Curious about the science behind these terms, or how new types of processing methods affect the roast process? We…
How do you roast Brazilian coffee? This was the question we at Cropster set out to ask, and who else better to help us explore this question than our friends over at Ally Coffee? We knew that to…
Learn how Donieverson Santos of Bourbon Coffees uses Cropster to manage samples and keep track of quality as well as communication with international clients.
Go behind the scenes of Coffee of the Year 2020 Brazil with professor Leandro Paiva of the Minas Gerais federal institue of education. Hear how Leandro uses Cropster to roast and evaluate all of the…
In this Portuguese webinar, Lucas Venturim shares some of his knowledge regarding post-harvest quality processes.
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