Filed under: Uncategorized
* quick note to subscribers to this RSS feed. We are migrating our blog over to our website. Please update your reader by going to this RSS feed:
http://www.detourcoffee.com/posts
Guess youve been wondering what happened to our blog? We’ve been really busy and heres the first update of many:
ONLINE STORE
First off, this blog post is brought to you via our revamped website which now includes an online store. I’m really happy with the site and the ease with which we can provide more detailed information about coffees to our wholesale and retail customers. And process mail order items effeciently. We are also carrying an array of Hario products along side technivorm brewers and the very impressive Mypressi Twist. A big thanks to the design crew at Factor(e) on Locke St. for all the back and forth and clean elegant design!
OUR NEW ROASTERY
This spring we took on a bunch more clients. This was great but it also presented some challenges for us in our small Dundas location. A couple other things happened: We were offered the lease on the front of the building we roasted at in Dundas. It is probably the most spectacular and perfect location in town for a cafe. The building owner also put in a beautiful brick patio this summer. Adding a full kitchen into the space was going to eat up quite a bit of our already limited space. We also had some complaints about the smell and smoke of our roasting operations. We dedided it was best that we move to a bigger location. In August we moved into a suitable space in Burlington and continue to operate our retail outlet cafe at the back of 41 King St. in Dundas. Contruction on the cafe in the front started this week and we hope to be serving you from there in December!
In our new facility we installed a “wet scrubber” on the exhaust from the roaster. I first heard about this technology online about a year ago and we visited Barefoot Coffee in San Jose last May on the way to the Specialty Coffee show to see theirs in action. The one a Barefoot was built for them by Boyd Guildner of Renegade Roasters in San Diego. I was really impressed by the reduction in smoke without the use of an afterburner (a fancy name for an incinerator typically used to destroy smoke). Afterburners are incredibly expensive to run and produce greenhouse gas because of the huge amounts of natural gas burned to keep the chamber at 1500F. Boyd’s scrubber however uses sprayers to grab the smoke using water which then recirculates through the system. I ordered one for Burlington and Boyd flew up and installed it himself. We were up and running within a couple days of the move.
MOMI’S WIN!
In other (now old) news, we worked with Momi Kishi of Dark Horse Espresso on a coffee for her to use in competition at the Easter Regional Barista competition. We had a sample come in of a natural processed coffee from Costa Rica from Finca Las Lajas. After cupping it, we were excited to try it as an espresso.
Geoff roasted up a few batches and we settled in on a profile. She took first spot in the competition at the end of July and qualified for the National competion in September….but that’s another story (or post).
Leave a Comment so far
Leave a comment
detourcoffee blog 