We are doing a lot more cleaning and sanitizing. The big concern with COVID-19 is human-to-human interaction, which is why so many people are at home reading this blog post right now. Here is what we have implemented around the roastery.
Read MoreWe first started offering classes at Noble Coyote Coffee in December of 2016. The first class centered around brewing on a Chemex with a little discussion about grind size and how that affects the outcome of your coffee. I think 6 people attended, and 4 of those were family or friends of the staff here. It was a humble start, but that was the whole point: get started.
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The Specialty Coffee Association holds an expo annually to allow coffee professionals and enthusiasts to get together, learn from each other, see new products, and drink lots of coffee. This year, the expo was held in Seattle, so Kevin and I got on a plane bound for America's coffee Mecca.
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