How do you approach roasting and roast types ?ĭeveloping the ideal roast profile for a bean can take days, weeks, or even months. We find that the best beans come from importers who are both knowledgeable about the source regions and directly invested in elevating the people and communities who grow the coffee we all enjoy worldwide.įor example, we recently entered a partnership to source fair trade, organic Congolese coffee from Mighty Peace Coffee, an organization that upholds high labor standards, invests in environmental initiatives, and advocates for sustainable economic opportunity for the local population of the Democratic Republic of Congo. Three Keys takes its inspiration from the sounds and art of jazz and specifically derives its name from the keys of the trumpet - an instrument of simplicity that uses just three keys to produce notes across a creative and complex range of tonal outputs. (Aspen Jeanne Photography) How did Three Keys Coffee get its name? You can now try Three Keys Roasters at Industrious locations across the country. Read on to hear from Three Key Coffee’s founders - or head to Industrious’ Instagram Stories to learn more about their blends. For Tio, a mechanical engineer by trade and trumpet player by calling, the roastery combines his interest in science with the artistic freedom he loves in jazz. ![]() An avid traveler, Kenzel has been to nearly 30 countries. Husband-and-wife team Tio and Kenzel Fallen decided to start the roastery after visiting six coffee producing regions around the world. Houston’s Three Keys Coffee is one of the roasters whose beans are making their way into coffee cups at Industrious locations across the country this year. And then the more I explored the brew method, the more I was like, beyond efficiency, this is just one of the tastiest ways to make coffee that I know of.Since the fall, Industrious members have been able to sample brews by coffee roasters from different regions each quarter as part of a new program aimed at supporting minority-owned businesses. It started as a way just to be efficient, to be totally honest with you. “The acidity tends to be really nice and juicy, and I just love how as it cools the sweetness develops in a really nice way. “We have pressure transducers on the pump that restrict the flow almost in the way that a Slayer does,” Andrews said of the modification he uses to the generate cups, which he described as having flavor clarity on par with top-of-the-line Fetco batch brew but more body and sweetness. Using a customized Unic Stella di Café espresso machine that was tweaked by the manufacturer in collaboration with Andrews, the owner/barista sends 203.5-degrees-Farenheit water at 5.5 bars of pressure through EK43-ground coffee at a 13:1 ratio over the course of 90 seconds using auto-volumetric controls, dialed in for an extraction yield of 19-20 percent, which he confirms with a scale and refractometer for each new coffee. “I’ve been working on our specific method of it for probably close to two years now,” Ghost Note Coffee owner Christos Andrews recently told Daily Coffee News. ![]() While these concepts are entirely different, it nevertheless makes sense that a new shop in Seattle serves brewed coffees solely by way of coffee shots, and very enthusiastically. Similarly, a ghost note flies in the face of what most people understand about music a musical note, annotated on the staff, yet played so softly as not have any discernible pitch. ![]() ![]() The method’s pioneer, Matt Perger, said so himself in the manual he wrote that was published by Mahlkonig about four years ago. Coffee shots fly in the face of the specialty coffee industry’s accepted brewing practices.
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