In the mid-2010s a new coffee trend arose: the nano-roaster. Here we tell you how we got here, and where we're likely heading.
in Portland, Oregon were among the first shops known in the specialty coffee scene that sourced from a variety of roasting companies instead of one. This created a low-frequency shockwave through the industry, which had an established model for a roaster-and-retailer relationship: you buy our coffee, we help you with training and equipment support.
The trend of multi-roaster shops continues to expand today, and in hindsight, it shouldn't have surprised anyone. Green coffee buyers had become the rockstars of coffee, getting to travel and explore and taste and select. But if you're a coffee shop that's not roasting, you can't exactly be a green coffee buyer.
Meanwhile, the green coffee importers haven't exactly sat around doing nothing, letting the roasters redefine everything. They've been quietly adapting and evolving themselves.Part of the reason that first group of third wave green coffee buyers is so revered is because their efforts resulted in uniquely delicious coffees from producers and farms that were otherwise unknown.
But a "lot of coffee" is still a lot of coffee. The traditional singular unit of green coffee is "one bag," but one bag can weigh 132 to 143 pounds, and freight expenses mean that you've got to buy five to ten bags at a time if you want to be cost effective. A small coffee shop uses as little as 30 or 40 pounds of coffee per week, which just about rules out roasting your own coffee for a lot of people.
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