Boxcar Coffee Roasters is on the docket as well. During a breakfast at the new roasting facility in Boulder, we’ll learn about roasting a mile above sea level and a coffee bean’s travels, from farm to doppio.
It’s a dance between smell, timing, temperature and altitude to get the perfect roast anywhere, but roasting a mile high has its special challenge. “You don’t have as much heat availability. Heat likes to dissipate at altitude. Given your roaster, you’ll probably have to roast smaller batches than at sea level,” said Charles Lambert, who took two minutes between roasting batches at Boxcar’s Denver roasting facility to answer a few questions. The café culture in Denver has bloomed sweetly in the last five years, Lambert noted, while tending a batch of “Stella,” Boxcar’s wonderfully reliable espresso blend. “It’s been blowing up. I think there’s a couple of the best coffee roasters in the country here,” Lambert said.
Word to the wise? Choose what the roaster himself chooses. Try a Kenya. “A well roasted Kenya. They’re the most dynamic, sweetest, complex coffees out there,” Lambert said, when asked what one cup of coffee he could drink. “Definitely a Kenya.”
Grab a Coors or a coffee with us. Check the schedule below for the full itinerary of extra programming.
Discover Boulder for yourself this September and join us at the RCC Summit.
