We’ve just returned from a great time away. We flew to Sydney and had a few days there before catching the XPT train North. After exploring the Central North Coast of NSW, and a day-trip to near Nimbin, we started road-tripping south via the coast, arriving in Melbourne 5 days later. Then it was on the boat and back to Tassie (and work).
After some obligatory sightseeing, we got to work. Finding amazing cafes.
As I shared in part 1 of this blog post, there were three areas in which the Wendeltalk challenged me in terms of how we do things at Ritual Coffee Tas:
- Direct trade: doing more of it and doing it well.
- Roasting: not being afraid to roast lighter and generally being more consistent through better quality controls.
- Quality: gaining cupping experience such that you know exactly what your coffees taste like.
So here’s what I’m going to do about it.
I recently had the opportunity to go to Melbourne to attend a talk by Norwegian roaster and coffee guru Tim Wendelboe. If you’d like some details on the contents of the talk, check out either Espresso Melbourne’s excellent photo blog or the great summary on the 5 Senses blog – needless to say that it was thought-provoking beyond belief!
This will be more of a “what am I going to do about it?” response.
But first, a quick summary.