Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab

Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s going about trying to build a brand that people will love. And if you’d like to check out Alex’s coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.com RELATED LINKS: Become a BLISTER+ Member Check out the Blister Craft Collective CRAFTED ep #26: Calibration Coffee Lab TOPICS & TIMES: Backstory of Calibration Coffee Lab (2:53) 3rd Wave Coffee (9:32) 1st & 2nd Crack (14:18) Alex’s Philosophy of Roasting (16:46) Espresso (19:30) Roasting Temperature & Airflow (25:47) Catering to Customers’ Tastes (27:06) Coffee, Wine, & Beer Comparisons (33:08) ‘Single Origin’ Coffees vs Blends (35:10) How Long to “Rest” after Roasting (36:53) Natural vs Washed (45:48) Brand Building (51:03) SEE OUR OTHER PODCASTS: Blister Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Hosted on Acast. See acast.com/privacy for more information.