My name is Tom Brown. The business here is called
Seasonal Grounds. I try to stay traditional as much as
possible. I roast coffee in-house and I mix all my own tea blends. That’s called a
traditional pour-over. A lot of coffee shops out there do it. I’ll just grind
coffee from the order. And I do it this way because I really don’t feel a lot of
the electric ones grind correctly. They’re too fast or inconsistent on the grind, so
I just choose to do it by hand. And then throw it into – it’s called a Silverton,
which is a pour-over device and then throw over the hot water.
When everything here is measured in weight. Everything is done by the gram.
Control the rate of flow which does change the taste, If
they want a little more stronger or not. And that’s pretty much it for all the
coffee I roast them also and so I know how to
tweak each one just a little bit to enhance it just for that customer,
especially if they’re a repeating customer. Then I know the flavor, the
flavor style, so I can help them a little bit with that then.