Summary
In this episode, Philip Klayman interviews Seth Puckett, a production roaster and quality control specialist at Onyx Coffee Lab. They discuss the roaster to shop process, including the art and science of coffee roasting, the impact of roasting on flavor potential, and the importance of consistency and quality control. Seth shares his journey from being a barista to becoming a roaster and his passion for sourcing ethical and sustainable coffees. He also talks about the equipment and facilities at Onyx and shares a memorable story of accidentally blending expensive coffee. They discuss the future of the specialty coffee industry and how it may become more challenging to source high-quality coffees.
Takeaways
Order Coffee = https://threetreecoffee.com/collections/coffees
Summary
In this episode, Philip Klayman interviews Seth Puckett, a production roaster and quality control specialist at Onyx Coffee Lab. They discuss the roaster to shop process, including the art and science of coffee roasting, the impact of roasting on flavor potential, and the importance of consistency and quality control. Seth shares his journey from being a barista to becoming a roaster and his passion for sourcing ethical and sustainable coffees. He also talks about the equipment and facilities at Onyx and shares a memorable story of accidentally blending expensive coffee. They discuss the future of the specialty coffee industry and how it may become more challenging to source high-quality coffees.
Takeaways
Order Coffee = https://threetreecoffee.com/collections/coffees