We are so thrilled to have collaborated with Temple Coffee Roasters on the incredible Story of Coffee! Such an amazing journey from Farm to Cup, full of extremely passionate and dedicated people. We are proud to support the original craft coffee in Sacramento. Enjoy the full story, and video of The Coffee Story.

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Sergio Sanglard: Producer

Everyone, we’d like you to meet Sergio. He grows coffee in Brazil at Fazenda Serra Do Bone. This is one of the best organic farms in Brazil, winners of multiple Cup of Excellence competitions as well as one of the pioneers of African-styled raised drying beds in Brazil.  Sergio is meticulous with his farm at every step, from seedlings to the labor-intensive processing, drying, and storage.  Serra Do Bone’s coffees are seasonally featured as a Single Origins, and are an integral component of Temple’s Select Araponga Blend, as well as the Dharma Espresso Blend . The team at Temple proudly develops direct relationships with farmers like Sergio and pay a premium for coffees based on cup quality.  Relationships like this are ongoing, meaning that we can expect Serra Do Bone’s amazing coffee year after year, and we are able to provide a consistent and sustainable income for the people who truly put everything they’ve got into growing these incredible coffees.

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Eton Tsuno: Director of Coffee

As a green coffee buyer, Eton travels to countries of origin multiple times a year to visit farms, oversee farming practices, as well as taste hundreds of coffees a day. He has just returned from a visit with our friend Sergio, whom you met yesterday, at Fazenda Serra Do Bone in Brazil. After the coffee is dried at the farm, samples are sent to local brokers who handle sampling logistics to exporters and potential buyers.  It’s typical for a single office to handle hundreds of coffees per day during the peak buying season.   Before samples can be roasted and cupped, each of them must be hand prepared: milled to remove the outer parchment, screened for bean size, and hand-sorted with the highest standards in order to best represent the coffee after machine and laser color sorting. Aside from the dreadful (read: amazing) task of travelling to origin, Eton is responsible for filling Temple’s coffee needs each year and prides himself on being able to work with small farmers like Sergio, to positively impact the overall quality of life for these families simply by choosing to purchase the coffee that they work so hard to produce.

Jake Deome: Production Roaster

Roasting just might be the most controversial step in the coffee process. This is where the artistry begins to shine, the feuds begin to form, and where the craft cup separates from the bulk. The question isn’t about a light or dark roast, it’s about the right roast, something Jake Deome is adamant about. Temple’s roasting style is based off the Swedish model; quick turnarounds, lots of development time, light-medium roast, all in about eleven minutes.  By manipulating the heat at precise times he can achieve the brightness and sweetness that we desire and downplay the undesirable flavors at the same time. We watch the sugars develop and caramelize, and through painstaking quality control, we can get the very best out of each individual coffee.  When profile roasting a new coffee, Jake watches for the chemical reactions occurring within the beans and develops the sugars based off what the bean naturally wants to do. The ultimate goal is to showcase the best of the bean’s inherent flavors and not a particular ‘style’ of roast.

Cole Cuchna: Director of Education

Ever wonder why your Latte tastes and looks so darn good? Well, it’s this guy’s fault. Unique to specialty coffee is the amount of training required to create true craft coffee. At Temple, they feel that the barista is an honorable position, and that respect must be shown to all the lives and people in the supply chain that work to bring us the amazing beans they get to work with.

After being hand-selected for promotion to barista, employees are given a manual to study and must pass a written test to become eligible for training. Once passed, rigorous full-time, four week private training begins in ‘Fantasy Factory’, Temple’s dedicated Barista training facility.  Yes! That’s over 100 HOURS of relentless coffee brewing perfection! Here, they cover espresso tasting, theory, and extraction, milk chemistry, steaming, drink building, speed, efficiency, and customer service. The training ends with a cumulative exit exam, which consists of preparing 12 beverages perfectly in less than 14 minutes.  Now that is some serious skill!

Cole jokingly recommends asking any Temple Barista about their training, most will have a horror story or two, and some have even shed tears! This style of training, though intense, develops skills that will last their baristas a lifetime and garauntees you a perfect coffee, every time.

Jess Robinson: Barista

It’s time for the final chapter in the Story of Coffee! The culmination of countless hours of back breaking labor, worldwide travel, exacting sciences, and regimented education, all leading up to a tiny, insignificant, bowl of baked ceramic. The contents of which embody the livelihood of  thousands of people around the world. That’s pretty heavy stuff! And a mighty responsibility for the humble Barista to carry. No wonder the team at Temple take such care in the final step of this remarkable journey. This is the best part for Jess, she takes great pride in presenting the final stage to the public. Next time you stop by Temple, which should be ASAP, say hello to Jess, order a cappuccino or latte (they are her favorite to make) and strike up a convo about the winey flavors found in ever-seductive Ethiopian coffees!

Tyler Stacy

About The Author Tyler Stacy

Tyler is a Certified Sommelier, a lover and seeker of all things delicious; a restless soul who is tirelessly in pursuit of the best in life. His passion for all things food and beverage drive his vision and creativity.