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.comRELATED LINKS:Become a BLISTER+ MemberCheck out the Blister Craft CollectiveCRAFTED ep #26: Calibration Coffee LabTOPICS & 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 CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

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