7:30 am until lunch time. Rachel and Kent in the Hell Hole cafe.
Whistle while you work! 😉
Kororareka, the Maori name for Russell. Charles Darwin called it the hell-hole of the Pacific because of the drunken, rowdy whalers and sailors. Russell was one of the first European settlements in NZ.
An old-age look (taking Darwin into consideration) mingles with the relatively “new” Four Square mascot.
The coffee roasting container, far up on a hill in Russell.
The kitchen next door to the roaster.
On some days, the wind kicks up. On this particular day a fierce, cold south-westerly was blowing over the hills and slamming right into the roastery. Kent explains how the temperature can change quite quickly if he doesn’t keep an eye on the roasting process on days like this.
A formula, now committed to memory.
Blending the beans.
A 15-kilo, Turkish roaster. About 11 kilos are loaded into the roaster at a time.
Roasted vs raw beans.
210°C and then it’s time to watch for the first—and avoid the second crack. The timing has to be just right or about 11 kilos of beans will be wasted.
