Exploring Coffee Processing Methods

This chapter delves into the intricacies of different coffee processing methods and their impact on blends and single origins. It highlights the unique characteristics of pulp naturals and honeys, and discusses the challenges faced by roasters in integrating these techniques to create impactful coffee experiences.

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Episode notes

As new processing methods become more popular and prominent, roasters must pivot and adjust how they approach them in order to get the best possible result. Processes like honey and pulped natural present unique challenges for even the most veteran roasters. The good news is that there is a growing family of best practices that will help you see success and consistency while embracing the new and emerging methods on the market. To help us sort through this topic we turn to none other than Mike Ebert of Firedancer Consultants.

As the founder of Firedancer Coffee Consultants, Mike is dedicated to helping clients create a personalized strategy to ensure long-term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer; holding the professional level certificates in Green Coffee, Sensory Skills, Roasting and Brewing. He has had a hand in many positions up and down the supply chain and continues his volunteer work with the Specialty Coffee Association's Education Advisory Council as Co-Chair of the Education Content Committee.

In our conversation we cover: