#jbc coffee

[coffee-culture]

Probat Tribute (more photos)

Here is my tribute post to Probat coffee roasting machines, on which some of the best coffee I have ever had has been roasted. From the many coffee roasters in Central Europe I saw using them, to some of my favorites in the Southwest and Wisconsin. From the to the oldest vintage Probat I have ever seen at Kickapoo Coffee, to the newest machines at Luna Coffee Roasters and Coffeeville, and the in-between Probats at Ritual Coffee Roasters, Ruby Colorful Coffee, and JBC Coffee. I also offer this post as a tribute to the Probat roasters I have yet to see as I explore the 3rd-Wave of coffee, like the one at Kin Kin Coffee in Madison.

In coffee specialty coffee industry, I have often heard Probats referred to as a fine piece of German engineering, the Mercedes-Benz of coffee roasting machines.

Thank you Probat for producing quality lab equipment, sample roasters, shop roasters, and commercial roasters. Thanks as well for supporting the the SCA, the Roaster Guild, and the coffee training lab at your assembly and distribution center in Chicago-Land. As a result of your commitment to quality and innovations as a company, the world of specialty coffee is a much better place.

[coffee-culture]

The Craft of Specialty Beverages - JBC Coffee in Madison, Wi (more photos)

Was able to attend one of the quarterly classes that Madison Area Technical College offers in partnership with JBC Coffee Roasters. The event was well attended by people with a wide range of understanding of specially coffee.

It was organized around four sections: 1) Coffee origins, types, and processing; 2) Espresso extraction, 3) Non-Espresso brewing, and 4) Cupping or taste testing. JBC provided handouts so that the students could better remember what was taught. In sections 2-4 there was a bit of hands on training and tasting of the coffee that was being talked about. They also left some time for questions at the end of each presentation.

As I believe that public education on specialty coffee is a key factors in advancing the 3rd-Wave of Coffee, it was exciting to see JBC making efforts in this area. Stone Creek Coffee in Milwaukee and Kickapoo Coffee in Viroqua also offer education and cupping events open to the general public.

[coffee-culture]

Throwdown & Caffeine Crawl After Party - Madison (more photos)

This was an exciting latte art competition hosted by JBC Coffee Roaster. There were 16 baristas representing a number of Milwaukee and Madison coffeehouses, in including 5th Element, Johnson Public House,  Valentine Coffee, and others...

The finalist were Micheal from 5th-Element and Abby from Valentine Coffee, with Micheal taking 1st place.

[coffee-culture]

Caffeine Crawl Madison - August, 27th

Mark your calender’s as the Caffeine Crawl in Madison is only a month away. There are some really great local coffeehouses peregrinating, as well as JBC Coffee Roasters who will host a barista through-down and end of event party at their roastery. This is sure to be a great time for all coffee geeks in Wisconsin.

[coffee-culture]

Tasting Room - JBC Coffee Roasters - Madison (more photos)

While visiting Ruby Colorful Coffee, Jared mentioned that I might want to consider visiting JBC Coffee Roasters in Madison. Although I have never experienced their coffee, there were a number of things I noticed on their website that got me excited about visiting them. It was not the numinous awards they have won, although impressive, but rather their vision to “let the coffee lead the way through sourcing and roasting the best and most unique coffees available and rewarding the farmers who grow those coffees with substantial premiums”

In addition to this amazing vision, I was impressed with Micheal Johnson (bio) accomplishments in the industry, including: being a licensed Q Grader, being one of the founders of the light to light and medium roast school of roasting, involvement in sourcing expedition, and winning at regional barista and cup tasting competitions.

The first think I noticed as I started my tour of their space was the Black Eagle Gravitech espresso machine by Victoria Arduino. This machine is not only one of the best on the market, but is also used many barista competitions. For grinders, they are using the Mahlkoenig K30, as well as other Mahlkoenig grinders for bulk grinding. Their brew bar includes Hario V60s, Kalita Wave, Bee House, Siphon Vac-Pots, and more. What wonderful tools to train baristas on and to taste the coffee being roasted.

Here we tasted their Tolima Colombia and Deri Kochoha Ethiopia, using the Hario V60 and both were amazing, as was Micheal background knowledge of the coffee’s origin, processing method, roast profile, and taste profile. He is like a walking encyclopedia on everything coffee related, which makes taste test coffee with him a wonderful experience.

In addition to the top of the line equipment, amazing coffee, and deep coffee-conversation, it was excited to learn about their commitment to using their space to advancing specialty 3rd-Wave coffee culture in Madison area. This includes offering coffee classes through MATC and regularly scheduled barista competitions. Although a much smaller and less important detail, I also loved to see the many coffee posters around that help explain the science behind all areas of coffee from farm to cup.

Visiting the JBC Coffee barista training and cupping area, as well ass spending time with the owners was a true pleasure ... can’t wait to go back for some of their events. 

[coffee-culture]

Tolima Colombia - JBC Coffee Roasters (more photos)

This was one of my first coffees I tried by JBC roasters, poured on a Hario V60 in their training area. Have been trying this organic and fair trade certified medium-light roast at home on aeropress and find it enjoyable. Less sweetness than the Ethiopians I have been trying, presently brighter and more acidic.

“Blind Assessment: Deeply pungent, sweet-savory. Magnolia, dried mango, toasted barley, hops, thyme. Plump, juicy acidity; silky-smooth, delicate mouthfeel. The rich-toned finish consolidates to a citrus-leaning hops, complicated by hints of sweet thyme.” Product Review

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[coffee-culture]

Deri Kochoha Ethiopia - JBC Coffee (more photos)

This is one first of the coffees I tried from JBC Coffee. I am told that this is a medium light roast, according to the Agtron 56/80. This accounts for the brighter lilac and stone fruit. and sandalwood shined through. The sweet honey and  chocolate notes are the result of how it was processed, including undergoing a 72-hour underwater fermentation process. The end result is something that is sweet, yet nuanced and clean balanced cup.

JBC’s “bottom line” sums it is well: “A coffee in which opposites are at play and in balance: sweet and tart, spicy and chocolaty.”

Tried this at JBC as a Hario V60 and at home as a aeropress, both times it was a wonderful coffee experience, which has am amazing complexity and depth.

Would really love to try this as an SO-Espresso and compare it with JBC’s Deri Kochoha Espresso, as well as understand how these are roasted differently or what makes one espresso and the other not having “espresso” in the title. It would be interesting to notice the slight differences in the flavor profile, as well as to discern which I liked best as an SO-Espresso.

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