Light roast = higher % of desired solubles Dark roast = lower % of desired solubles At the same time… Light roast is overall less soluble Dark roast is overall more soluble Do you see the tension here? Putting light roasts on espresso can be tricky- but very tasty. Any questions???

Hello everyone, I hope you are doing well. I’m looking to connect with people based in the United States who are interested in building something profitable together over the long term. A lot of people want to start something on their own but get held back by a lack of technical skills or experience. I’m exploring a different kind of partnership where we can combine our strengths and work toward a shared goal. There’s no upfront investment required, and you don’t need advanced technical skills or previous experience. What matters most is being reliable, confident, willing to learn, and committed to following through. If this sounds interesting to you, feel free to reach out. I’d be happy to talk more and see if there’s a good fit for us to work together. Please send a DM or reach out on Telegram: @calton_dev

Spend some time this week profiling new coffees for a client… Fresh crop Peru and Ethiopia. No two coffees are the same and it’s always interesting profiling coffees for someone else. But it’s fun to be challenged and finding the right way to fit someone else’s style.

Here's a walk through on the coffees in this months subscription - Any questions???

Just brewed this clean and balanced coffee. Something I keep sipping on until it's gone. Triple Double is part of Unblended's Development Lot program - a pathway for emerging Colombian producers to develop standout flavor profiles. It's coffee with intention. Triple the flavor. Double the purpose. Origin: Colombia - Andes, Antioquia Producers: Unblended's Young Coffee Alliance Varieties: Castillo, Colombia, Caturra Process: Natural