What makes Longboard coffee different?
I think because I learned to roast on a machine from the 1930’s (or there about) that gave me a different perspective on how I approach roasting.The 1930’s machine is the heart of Rostov’s in Richmond, VA and they were kind enough to teach me the art of roasting. On that machine the gas is manually lit, the temperature is taken by using a thermal gun and the drum is perforated. All very uncommon in commercial roasting. I would say learning this way helped me to distance myself from technology and rely more on sight, hearing and smell.
I don't use any software for my profiles,just a pen and paper. In the beginning it was trial and error but I think we learn more from our failures than successes.
This all means 100% focus on the coffee that gets out there for everyone to enjoy :) The only other thing I do while roasting is listen to Chris Stapleton, 2000’s hip hop or maybe some Matisyahu ;)