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For a new micro-roastery, joining that world was a natural step.",[16,28,30],{"id":29},"picking-a-coffee-worth-the-effort","Picking a Coffee Worth the Effort",[21,32,33],{},"\"I had drinks with Bill Batten (brewer extraordinaire over at AleSmith) and some friends one night and discussed a possible coffee collaboration with their Speedway Stout,\" says Mike Arquines, our head roaster. \"I threw out different options of coffee varieties, lots, etc., and we both agreed that the Jamaica Blue Mountain's flavor characteristics would be perfect if, one, we could source some high-grade JBM beans and, two, roast it precisely to the flavor profile they were trying to achieve. Challenge accepted.\"",[21,35,36],{},"Weeks of research led us to Jamaica Blue Mountain beans from the Mavis Bank Estate. We developed more than twenty roast levels, from extremely light to past second crack, so that the nuances and flavor profile could be examined thoroughly and, above all, so that AleSmith's strict standards would be met.",[38,39,40],"blockquote",{},[21,41,42],{},"\"Luckily, they all unanimously chose the one we all thought was the winner.\"",[21,44,45],{},"An intensive cupping at Mostra narrowed the field to four roast levels, which we brought to AleSmith for owner Peter Zien and the brewers to cup. \"We had our favorite out of the four, but we decided not to say anything until after they tried the coffees for themselves,\" Mike says. \"Luckily, they all unanimously chose the one we all thought was the winner.\" We also prepared Chemex and cold-brewed concentrated versions so AleSmith could compare flavor, acidity and body. 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