Hey folks, the latest episode of The Palumbo Project is ready for your listening enjoyment and it cannot emphasized enough that this is a big one for me. I had the opportunity to sit down with the founder of Brown Coffee Co. and my personal coffee guru, Aaron Blanco.
Most people think of coffee as a one-note, bitter, black liquid to be doused with generous amounts of cream and sugar before ingested. But "speciality coffee", the small, but growing branch of the coffee world that deals only in the highest ranking coffees, is proof that coffee can be a complex symphony of flavors, aromas and textures that can be enjoyed passively or with the resolute attention of a sommelier.
As the first to open a speciality coffee shop in San Antonio, Aaron is the original statesmen for the industry in the Alamo City. A job at which he excels because he is as well-spoken as he is meticulously knowledgeable about the coffee world. In our conversation we talk about everything from from his spot in the coffee ecosystem, how he sources coffee at origin, cups it, roasts it, dials it in and (finally) provides the patrons of Brown Coffee with consistently beautiful and memorable experiences.
In addition to serving up amazing coffee, Aaron’s new Pour Lab program will make his extensive coffee knowledge and experience readily available to people interested in learning more about the industry or just want to make the best coffee possible in their own kitchen.
The program kicks off on August 29th and seats are still available. You can sign up at http://browncoffeeco.com/pourlab
Special thanks, again, to Aaron Blanco for taking time out of his busy schedule to talk with me and all of the roasters and baristas as Brown Coffee Company for their contributions to making San Antonio a landmark on the culinary landscape.