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Seattle s Cool Crafted Beverage Helps Roasters Reach the Hot RTD MarketDaily Coffee News by Roast Magazine

The Cool Crafted Beverage (CCB) at the headquarters in Seattle’s Georgetown neighborhood. All images courtesy of CCB. Following the flaming hot mess that was 2020, a new cold-concerned company called Cool Crafted Beverage has emerged in Seattle, offering commercial cold coffee brewing and creative co-packing. Inside a 6,000-square-foot production facility in Seattle’s Georgetown neighborhood, a group of wholesale, quality control and education specialists all unfortunately laid off from quality-oriented specialty coffee companies due to pandemic downturns is finding a new flow in cold brew. They hope to bring some vibrancy to cold brew, both in terms of flavor and the way it’s presented through co-packing.

Canvas Coffee Roasters Applies the Finishing Touches in Newport News, VA

Canvas Coffee Roasters Co-Founder Alex Hoyes at a 10-kilo Mill City Roaster in Newport News, Virginia. All images courtesy of Canvas Coffee Roasters. From the relatively new Canvas Coffee House in Newport News, Virginia, comes an even newer specialty coffee micro-roaster called Canvas Coffee Roasters. The roasting operation found its start about a year after Canvas founders Daniel Haskett and Alex Hoyes opened the Canvas cafe in 2019. The duo went back to the easel, so to speak, creating a new vision for the business in broad strokes. “We weren’t entirely sure whether we would become coffee roasters, however we knew this was a great opportunity to explore,” Alex Hoyes told Daily Coffee News. “With a degree in biology and an elevated sense of coffee quality, coffee roasting was an outlet for utilizing both my creative and science background.”

From Greece, IPCC s New iRm Roasters Gives Batches a Leg UpDaily Coffee News by Roast Magazine

An IPCC iRm series roaster. All images courtesy of IPCC. Greek coffee roasting equipment manufacturer I.P. Cad Constructions (IPCC) is pushing its new iRm series machines that literally provide a boost at the end of a roast. The steel machines feature hydraulic lifts at the base that raise and tilt the entire unit forward to hasten discharge into the cooling tray. This combines with the drum geometry, drum rotation speeds and airflow management to shorten the cooling process, with the broader goal of target temperature precision in finished roasts. “When the [roasting] process is complete, the machine is lifted, the exit drum door is opened and cold air from the back of the drum helps to quickly extract the coffee into the cooling tray,” Ioannis Papadopoulos, owner and 3D mechanical designer of IPCC, told Daily Coffee News. “The result is that the coffee immediately stops the roasting process, is extracted from the drum in just 4-5 seconds and cools in 2.5-3 minutes.”

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