Who and What...
Take a moment, get to know the roaster and his tools....
The Guy... |
And His Roaster. |
While humble will remain the way Jeremy acts...Its not without a lot of trouble, strife and interesting people crossing paths over the years that left Jeremy wondering what is happiness, where is happiness and how can we sustain happiness.
While having amazing opportunities to work with his Stepfather at Heartland Coffee selling Faema Espresso Machines then doing some consulting and even owning his own cafe, It wasn't till years later spending time in the bay area of CA. did he find the fuel to ignite his passion for freshly roasted coffees. To this a huge debt of gratitude to Mr. Espresso and the entire DiRucco family for affording him the honor and privilege to work and learn the operations of a truly upscale roasting operation.
Over the years, and decades in the coffee industry the path had been cleared. Although he wishes the path be seen years earlier, at least he's roasting now! During the beginning of the roasting years Jeremy was introduced via a website to the foundations and the subtleties of Fluid Bed Roasting.
Fluid bed roasting is named that for the fact that the coffee beans are suspended in a bed of hot air, constantly moving and creating a more even roast, some believe allowing the bean to cook inside faster than a traditional drum roaster. Is this the cause for the unique ultra smooth roast profiles and a more complex medium body then what any drum roaster can provide? You decide.
While having amazing opportunities to work with his Stepfather at Heartland Coffee selling Faema Espresso Machines then doing some consulting and even owning his own cafe, It wasn't till years later spending time in the bay area of CA. did he find the fuel to ignite his passion for freshly roasted coffees. To this a huge debt of gratitude to Mr. Espresso and the entire DiRucco family for affording him the honor and privilege to work and learn the operations of a truly upscale roasting operation.
Over the years, and decades in the coffee industry the path had been cleared. Although he wishes the path be seen years earlier, at least he's roasting now! During the beginning of the roasting years Jeremy was introduced via a website to the foundations and the subtleties of Fluid Bed Roasting.
Fluid bed roasting is named that for the fact that the coffee beans are suspended in a bed of hot air, constantly moving and creating a more even roast, some believe allowing the bean to cook inside faster than a traditional drum roaster. Is this the cause for the unique ultra smooth roast profiles and a more complex medium body then what any drum roaster can provide? You decide.