SAN MARCOS, Calif. — When was a final time we stopped to consider about where your morning crater of coffee comes from?
In this Zevely Zone, we went to San Marcos to learn about a common beginnings of an award-winning coffee roaster.
“This is what a coffee looks like before it’s roasted,” pronounced Elliot Reinecke.
We met during his coffee roasting common in San Marcos where there were bags and bags of coffee from distant off places. As a kid, Elliot didn’t know what he wanted to grow adult and become.
“I couldn’t even tell you, truthfully, pronounced Elliot. But after college, Elliot started brewing coffee in a strew behind his home.
“It was really hot. It was a small box,” he said.
Somehow Elliot assured his mother to spend $8,000 on a coffee spit he speckled on e-Bay.
“She pronounced ‘Why are we shopping this roaster’ and we pronounced ‘If we can somehow sell some coffee to some friends and family we can eventually compensate it back,'” pronounced Elliot.
To do that, Elliot built his possess coffee transport that lead to a second $60,000 roaster. A third spit followed.
Along with his roasting common in San Marcos he owns Steady State Roasting, a coffee cafeteria in Carlsbad Village. Elliot reserve a cafeteria by roving a universe for a best beans.
“Colombia, El Salvador, Panama, and Costa Rica,” he said.
He says many Americans don’t comprehend coffee is a commodity that many farmers are pressured to sell for 90 cents per pound.
“The problem is a lot of a farmers, generally a ones that we buy from, it costs them between $2.50 to $5 per bruise maybe some-more to furnish one bruise of coffee,” he said.
Elliot believes if farmers are forced out of business what we and we compensate for a morning crater of coffee could double that is because he meets farmers face to face and pays them what they ask.
“Like a lowest coffee that we buy is $3 a bruise and we go adult to $68 a pound,” he said.
When Elliot travels he speaks Spanish and Portuguese.
“It’s not bad, but’s it’s not good,” he said.
But his business practices are, he only won a desired Good Foods Award. The guy’s a ideal gentleman.
Even if he likes to slurp his coffee. Which he speedy me to do as well. “Slurp… nice, you’re a natural,” he said.
Elliot wasn’t innate in a stable though he did start this business in a shed.
“Now we consider we know what we wish to do and we consider we are doing it,” he said.
What we call slurping, Elliot calls cupping. He offers giveaway tastings to a open each Thursday during 1 p.m. during Steady State Roasting. Whether we are a loyal coffee backer or if it’s only your initial time, he passes no judgment. Each cupping has opposite coffees or roasts to try, so each week has a new surprise. For some-more information go to www.steadystateroasting.com.