Here’s the info on the compulsory coffee I’ll be roasting for the final round of the competition in February. We’ve been brewing a QC batch all last week, and I’m getting to know this coffee better. I’ll be posting a course with some roast curves / breaking down why I took that approach next week.

The last few batches on production today with no cropster :) This is why it’s good to know your profiles well 👍🏻

I love talking all things industry. Here is where people working in the industry, or owning their own business can chat more in-depth topics. In this thread, I’ll be going through things like: - Current suppliers - Future plans / retail strategy - Forecasting - Staffing / training - Business culture I’ll be linking / pulling topics from this thread into courses with all the details 👍🏻 Feel free to jump in, ask questions, give thoughts and contribute as we go. Enjoy!