We did it! Our head roaster Sam Kayser took 5th of 30 competitors at the qualifying event in Knoxville, TN. He will be advancing to the Championship round in Seattle, WA in April. We hope to win the national title as the nations best coffee roasting company. Sam will have to present two special coffees at this event, impressing the judges with his approach to flavor and balance.
What is involved in competing? We received a unique unroasted (green) coffee from an importing company and had to perform many experiments to determine its quality. We measured density, moisture content & size rating. Using this information, Sam determined his approach to roasting this special coffee. After his first batch, we waited 48 hours, tasted the coffee in a traditional cupping format, and dissected its flavor, acidity, aroma & balance. After tasting, he made a few adjustments to his next batch and repeated the process. Once Sam had chose the best approach to the coffee, he documented his roast profile and articulated it into an involved speech, showcasing the unique coffee and his particular take on the flavor.
The Judges blind tasted the coffee and recorded their objective opinions. Sam then gave a presentation about the coffee and his objective opinions. Hopefully the opinions of both parties would align and the judges would validate the science of Sam's roast profile. They did! The judges were impressed and Sam made the cut, placing 5th and earning a pass to the next round. Follow Sam in his journey to the Championship in Seattle!!
Our head roaster, Sam Kayser, will be traveling to compete in the 2017 Coffee Champs Roasting Competition at the end of January! After receiving a compulsory unroasted coffee, he performed many experiments to determine the best roast profile possible. Factoring in density, moisture content and size of the unroasted coffee, Sam roasted many test batches to find the perfect one! He will be taking that coffee to the competition personally, and be delivering a speech as to why he did what he did.
Only 6 of the 30+ competitors will advance to the Championships in Seattle, WA in April 2017.
Wish us luck as we anticipate the day!
Our tasting room is ready for you! If you are an interested coffee shop owner/manager, call us to schedule a tasting today. We would love to show you the variety of coffees we source and roast, and help you to better understand the world of specialty coffee.
We are moving! Lone Oak Coffee Co has recently been working on developing a new roasting facility and training lab in Winchester, VA. The space will serve as the hub of operations for us at Lone Oak Coffee Co. as well as enabling us to provide training to current customers and all interested. It will also allow us to develop our skills and create new blends by utilizing the latest roasting-lab equipment in the field of coffee research. We would like to thank the local community for their constant support and giving us the opportunity to do what we love, roast coffee. We hope to be up and running by the end of November. More to follow...
Come See us in Nashville in March 2017!! March 17-19
Music City Center: Festival Hall A2
201 5th Ave S
Nashville, TN 37203
Friday & Saturday - 12:00pm to 5:00pm
Sunday - 11:00am to 3:00pm
March 17-19, 2017
March 17-19, 2017
Join us for an exclusive screening of the new coffee documentary film, "The Coffee Man", directed by Jeff Hann. The Screening will be on October 1st, 7pm, at the new Lone Oak Coffee Co roasting facility in Winchester, VA:
22 W Bond St. Winchester, VA 22601
Follow Sasa Sestic’s journey across multiple continents to the 2015 World Barista Championship. Dedication to the craft and the pursuit of excellence carry him on this remarkable journey, along with the aid of his family, staff, coffee producers and roasters and the vendors who travel along side him.
THE COFFEE MAN is an intensely personal, observational documentary that will have you standing up and cheering.
Lone Oak Coffees will be available or sampling.
Please RSVP on the Face Book event page! Thanks
What Grind is Best for Your Favorite Cup?
The way you grind your coffee has a huge effect on the way it tastes. The following information will help you with a good starting point. Remember, this information is not about my perfect cup, it’s about yours!
A Coarse Grind is generally used for the following:
French Press (press or plunger pot)
Toddy Makers (cold brew method)
Vacuum Coffee Maker
A Medium Grind:
Auto Drip Makers (with flat bottom filters)
A Medium/Fine Grind:
Drip Makers (with cone shaped filters)
A Fine Grind:
Stove Top Espresso Pots
Some Drip Makers (with cone shaped filters)
A Super Fine Grind:
So how does all this science translate into the perfect grind for the perfect cup?
Well, there are probably a thousand different styles and makes of grinders available for home use but there are only two types...
(In our next post we’ll discuss some specific types of grinders…)