))
Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab
Manage episode 458937680 series 3633700
Content provided by BLISTER. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by BLISTER or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
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
RELATED LINKS:
Become a BLISTER+ Member
Check out the Blister Craft Collective
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)
SEE OUR OTHER PODCASTS:
Hosted on Acast. See acast.com/privacy for more information.
73 episodes
Share
