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
