You don't have to be a roaster to benefit from this class!
I'm not a micro-roaster, not a barista, don't even work in coffee. I'm just another coffee-addicted human who wants to dive deeper into his addiction to and love for coffee. And this class definitely helped with that. Highly recommend if you want to learn more about identifying and selecting good beans, and become an even bigger snob (proudly). Jared's knowledge is very deep and broad when it comes to coffee, and he clearly loves what he does.
I feel like I can just about cut and paste my review of any of Hacea's offerings! From the first touch of this beautiful bean to my tongue, to the fresh finish, I savor every sip. Complex, balanced, and fruit juicy this one. Have roasted only one bag so far, and drink as espresso, roasted to 415F, and a tailing off FC. Can't get enough of this exquisite little Guji bean! Next batch will be lighter, maybe down into the 390s, like a good Burundi natural.
Jared gave an excellent overview of several methods to brew great coffee at home. Particularly interesting was how to use a AeroPress to essentially make an espresso shot. Highly recommend taking this class even if you've been brewing at home for years. Guarantee you'll learn at least one new trick.
The training was both fun and educational. Staff are knowledgeable, professional, courteous, and facilitated sessions in an interactive way. I already recommended the courses to my friends, and two frenemies.
So far I am very impressed with the general quality of the greens from Hacea. I've only roasted one batch of this Sumatran so far. It was super clean, and roasted evenly. In the cup, it just seems to be missing something up front. Not flat exactly, just nothing pronounced. Would probably be better as a member of a good blend.
Jared recommended this as killer washed coffee and he was not exaggerating. I roasted this to city + and it lives up for the tasting notes, especially the sweet black tea aftertaste. Don’t be turned off by the yeast! This isn’t an anaerobic processed kind of coffee. Highly recommend checking it out.
Experimentals haven't been my favorites to drink but some of my favorites to try because of their uniqueness. This one is good to drink. It doesn't have some of the funkyness some of the experimentals have. It reminds me a bit of a Rwanda with its complexity but has a nice sweetness to it and the dark berries shined and I get some strawberry as it cooled. I can't wait to try it as an espresso in a few days and I will update post then. I was trying for a lower end temp but this medium to medium dark roast is tasting yummy as coffee. Looks like I will have to buy another pound to try it a bit lighter. Roast World graph link https://roast.world/@mycoffeeinsanityfd9w/roasts/qNOO3aTZugTInqNr8O3IR
This has quickly become my new favorite decaf to roast. It has a great taste and produces a very nice roast on the Aillio Bullet. This coffee could surprise people in the fact that it’s a decaf because it tastes as good as a regular coffee. A really nice cup rich in taste and flavor (as advertised on the package).
Bought last years CM from these guys and had to get this, a really good representation of an experimental processed coffee. The green quality is top notch on top of everything else.. a really unique filter coffee and even better as spro.. surprisingly it pairs really well with milk drinks. Iced lattes 🤯..
This is a very good single origin espresso. Creamy, chocolatey, fruity and bright without being tart. Super well rounded and my current go to espresso. Works well as a single shot, as well as paired with cold milk and warm milk.