1000 Faces is proud to offer training/consulting services centered around developing a roasting business and learning the art & science of coffee roasting. Whether your a new roaster thinking about starting a roasting business or an old timer looking to expand your horizons we are open to working with you. 1000 Faces has no problem opening up our doors and sharing information. We are firm believers in the value of open systems & want to participate in creating great coffee from seed to cup by sharing the valuable knowledge we have acquired in our seven years of being in business. By sharing, we grow.
If this is something that interests you, please contact Benjamin Myers at firstname.lastname@example.org or call 917-703-0716 to speak directly.
Each training session is tailor fitted to meet your project needs.
At 1000 faces we believe that small is beautiful. When it comes to things related to the kitchen, we have found great joy in small artisan production, and much despair in the large scale industrialized approach. From our beginning we have made a commitment to micro, or small batch roasting, that has never wavered. To put it more clearly, we NEVER roast more than 20lbs. at a time.
On many of our bags, you will find the term “roasted to perfection.” With each coffee we do something called profile roasting. Profile roasting is based on the belief that each coffee has a sweet spot. Once we find this, we develop a special profile of time and temperature variables that offer our interpretation of perfection.
All of our coffees are roasted by hand on a Diedrich IR-12. Unlike many coffee companies we never use artificial flavoring at our roasting facility. This preserves the integrity of the seasoning on the drum bed of the roaster. The chemicals used in flavoring often create a rancid oil residue that we prefer to avoid. Sure we could make a couple of extra bucks selling a pumpkin spice blend, but that’s not who we are.
We roast our coffee for others as we wish it were roasted for us.
We only roast when an order for coffee has been placed. We get your coffee out the door within 12 hours of the roast. When it comes to some espressos, we age three days, so they land in your portafilter at the peak of espresso time.
If you order coffee over the Internet your coffee will be shipped on Tuesday following a Monday roast. We do this to avoid having coffee get lost in end of the week mail traffic and to minimize our own local footprint to and from the post-office.
Our focus on profile roasting means that we don’t traditionally use terms like light, medium, and dark roasts. We feel, these terms are reductionistic of a rather complex problem. As ecologists at heart, we believe that the reductionist approach to complexity is one of the primary causes of our environmental crisis. Thus all of our coffees are presented in the pastoral of place, varietals, and our own artisan interpretation.
We never take beans to that dark oily place that many coffee drinkers have thought to be the sweet spot. Coffee roasted to the point of oils on the outside of the bean surface have been burnt, and are ruined. Once you familiarize yourself with our style of roasting you will quickly learn that we are telling you the truth. The only reason to take coffee to that dark oily place is to cover up low quality beans with a roast flavor. This is usually an indicator that the roaster is not doing good business in the international marketplace.