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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Waldos: Don't let them ruin your coffee!

What's a Waldo? (remember "Where's Waldo?" from childhood?) Roaster-speak for the usually singular burned-black bean which appears in the cooling tray after roasting a batch of coffee. It can result from a natural defect in the bean itself or a mechanical issue, i.e. somehow getting stuck in the drum from a prior roast and being re-roasted and hence charred.

Waldos can have a big impact on coffee quality and flavor, especially if you are grinding small amounts of beans for espresso or 4-cup brewers. Our precision roasting results in a very uniform profile and color, so Waldos are generally easy to spot, and we carefully scan each roast during the cooling cycle and try to remove every Waldo by hand.

Those of us who roast many natural-process coffees are always on the lookout for other bean defects which might result in cranky coffee cups. Just the sobriquets alone give us pause..."quakers", "stinkers", "broca", not to mention the occasional pebble which can appear in coffees which are dried on or near the ground. Large commercial roasteries which might be using massive amounts of marginal coffees go through a post-roast sorting process called destoning which will segregate non-coffee matter by its specific weight. Some very high-end producers also go an extra mile by laser-scanning for defective green beans and shooting them off the conveyor belts!

At Badbeard's we maintain a strict "No Waldos" policy to ensure the highest quality coffee experience, so if someone asks you "Where's Waldo?", you won't find'em here!
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One waldo can ruin your coffee Meet Waldo's cousin "Quaker"--this little bean stands out in the crowd, and should never see the inside of a grinder. One waldo can ruin your coffee Badbeard scans each roast carefully to keep Waldos out of your cup.
Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

Good reading for East African coffeephiles... Nice article can be found here regarding changes in the coffee industry in our favorite origin country, Ethiopia. Thanks Cafe Imports for researching and publishing. Current ...more
Move updates and upcoming ROASTING SCHEDULE Many twists and turns in my effort to get up and running at the new facility....my apologies for any delays. The haunting specter of a big earthquake in the Pacific Northwest has infected the engineering mavens of the Portland building departments, and new requirements for freestanding ...more
Almost there....but must shut down online ordering for a few days! This has been an arduous transition for me trying to get the new space initiated. I hardly expected it to be trouble-free...but several unforeseeable circumstances beyond my control have forced my hand. The roaster ("Heisenbeard") is going to be moved tomorrow while new gas and HVAC work is ...more
12 pounds of Longberry Harar arrive on the tarmac
A fresh batch of Longberry Harar enters the cool-down process...time to check for Waldos!
"Happy Thanksgiving to you all and know that I give thanks to finding people and a company that "gets me""
DonR., Lake Worth, FL
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