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Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab
Manage episode 458937680 series 3633700
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Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s going about trying to build a brand that people will love.
And if you’d like to check out Alex’s coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.com
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CRAFTED ep #26: Calibration Coffee Lab
TOPICS & TIMES:
Backstory of Calibration Coffee Lab (2:53)
3rd Wave Coffee (9:32)
1st & 2nd Crack (14:18)
Alex’s Philosophy of Roasting (16:46)
Espresso (19:30)
Roasting Temperature & Airflow (25:47)
Catering to Customers’ Tastes (27:06)
Coffee, Wine, & Beer Comparisons (33:08)
‘Single Origin’ Coffees vs Blends (35:10)
How Long to “Rest” after Roasting (36:53)
Natural vs Washed (45:48)
Brand Building (51:03)
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