COURTESY VERMONT ARTISAN COFFEE & TEA
another , you will never be able to know which one is the best . If you have trained your senses as a coffee taster , you will be able to differentiate different origins and varietals of green coffee purely by sight and smell . You can learn how different green beans from various regions will bring out contrasting flavors in their final roasted forms .”
Mané says that one of the primary attributes that sets his coffee education program apart from others is the fact that he teaches his students to roast on nine different types of roasters . “ Usually the people who teach roasting at other programs are representatives for one specific brand of roaster . We don ’ t represent any company in particular . I bought a range of different roasters for my education program . In addition to standard drum roasters , I have wood roasters and stainless-steel roasters , among others . When you have different types of machines , you put the same coffee inside and you get a very different coffee out using the same profiles . A good analogy is to imagine the characteristics of a mountain bicycle versus a road bicycle . In the same way one type of bicycle would be better suited to one person ’ s riding style than another , the
same concept applies with coffee roasters . We want people to be able to learn to roast on a wide variety of machines so that they know what type of roaster they ’ re most comfortable and proficient with .”
Mané finds teaching students from around the globe about the subtleties of roasting and coffee tasting to be very rewarding , especially when he is teaching someone who is paying attention and putting noticeable effort into their work . “ It ’ s very fulfilling . I like to teach people , because I want to ensure that the specialty coffee industry will continue to progress . If you don ’ t teach the next generation , the industry is not going to have a proper path forward . These tasting and roasting skills take a long time to learn . I like to think that if you can go to a single place where you can learn a lot of different factors in five days – such as my program – you can really change the trajectory of your career for the better . I get so much joy out of working with coffee . There ’ s nothing better than finding new types of great coffee and developing the ‘ sweet spot ’ for the temperature profiles when roasting those coffees . It ’ s amazing to be able to show people these skills so they can discover that feeling for themselves .”
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