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USA/Brazil Roaster Exchange

Our first USA/Brazil Roaster Exchange was filled with new ideas and innovations that Brazilian roasters can bring to their coffee market. The team at George Howell Coffee talked with Danilo Lodi on the first day about educating customers while remaining innovative with the coffees being served. Day 2 had Ian Logan from Intelligentsia Coffee discussed with Hugo Rocco from Moka Club on how Brazilian coffee is a staple for Intelligentsia and how Intelligentsia uses Cropster to develop and improve their coffees. On Day 3, Dakota Graff from Onyx Coffee Lab gave a tour of Onyx's HQ and discussed implementing Cropster in roastery workflows with Boram Um from Um Coffee Co.

Weekends can be difficult but if you weren't able to make this weekend event, we've got you covered with important moments below!

00:05:43 George Howell Coffee's mission, operations, and coffee brand presentation to its consumers

00:11:47 Ready-to-drink (RTD) and canned iced coffee presentations for a market that has a high-demand for RTD products, such as RTD cold brews

00:14:06 Coffee capsules by Cometeer and their importance in the American market for quick and easy consumption

00:17:45 George Howell has found that green coffee can be frozen for several years and still hold quality

00:19:56 George Howell uses a Probat UG 22-kg and a smart Loring roaster

00:22:03 George Howell emphasize the importance of cafe presentation and educating customers on their products via public cuppings, website information, etc

00:26:24 The importance of serving specialty beverages at cafes

00:30:42 George Howell speaks on his process, experience, and implementation of freezing coffee to preserve quality

00:50:06 George Howell and Alex Valente explain the curves they use and their roasting specifications per roast (weight per roast, roast machine, development times, etc)

01:10:50 Justin DeMichele speaks on the importance of charge temperature to help carry the momentum to the end of the roast for Brazilian coffees

00:07:28 Ian Logan showcases one of Intelligentsia Coffee's roasting operation in Los Angeles, CA, USA that uses a Gothot 40-kg drum roaster

00:11:40 Intelligentsia's bulk sales are wholesale, their cafes, online retail, and supermarkets

00:17:45 When to consume coffee off-roast

00:30:40 Intelligentsia offers a variety of coffees to suit different customer preferences

00:39:11 Brazilian coffees have become noticeably more dense than in the past

00:44:46 Ian discusses a roast curve from 2018 and shows how Cropster helped them make improvements on this curve for this coffee

00:55:40 Hugo shows his roast curve with a coffee from Minas Gerais

00:57:42 Ian explains why Intelligentsia Coffee not only Cropster to roast but also to cup their coffees

01:04:14 Ian explains which regions their Brazilian coffees come from

00:02:47 Dakota Graff showcases Onyx Coffee Lab's headquarters in Rogers, Arkansas

00:04:35 Onyx roasts on a 70-kg and 12-kg Diedrich for different profiles such as blends and single origins

00:05:47 Dakota sample roasts on 2 Stronghold Air Roasters

00:06:39 Onyx uses a Sovda Peral-mini, which acts as a post-roast coffee sorter to rid of any roast defects prior to packaging the coffees

00:17:33 A bulk of Onyx's roasting operations are for wholesale and focus on a quality threshold of 86+ coffees

00:22:33 Cropster has been a huge asset to Onyx over the past year for green inventory and quality control

00:25:30 Dakota takes a lot of moisture and density samples not just of Brazilian coffees but of all coffees to determine how to sample roast coffees

00:32:00 Brazil is currently at an age of discovery for new quality and flavor profiles with access to information on new post-harvesting fermentation techniques

00:34:56 Dakota explains Onyx's 3-fold sourcing model

00:39:10 Onyx's quality control process explained along with Cropster utility of Cup

00:47:26 Onyx purchases coffees on the philosophy that those coffees can shine as single origins but also illuminate blends

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