Vinaccio coffee started out roasting beans in a small farmhouse on Whidbey Island, Washington. The year was 2003 and Seattle was the coolest place on earth (it still is a pretty rad place to live). After several roaster fires and the need to go from a one-pound roaster to a six-pound roaster, we decided to move out to the beautiful Sky Valley of Washington State.
At that time we had little money, lots of energy, and huge dreams. Since that time, we have moved all the way up to a 55-pound Diedrich IR-24 roaster, installed a proper cupping table, and improved our roast profiles by leaps and bounds; it's amazing what 17 years will do.
At that time we had little money, lots of energy, and huge dreams. Since that time, we have moved all the way up to a 55-pound Diedrich IR-24 roaster, installed a proper cupping table, and improved our roast profiles by leaps and bounds; it's amazing what 17 years will do.
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Wholesale
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Some of the best cafes, bakeries, and restaurants in the Seattle region serve Vinaccio Coffee and Cold Brew. We have been roasting coffee for 15 years and bring that expertise to your establishment. Coffee is more than a drink, it's a conversation starter, something that people congregate around, something which creates an emotional response within yourself.
Coffee 101
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One of the first things I tell customers is that they should rinse their coffee filters under warm tap water. This will help get rid of the paper taste, dust, and warms up the coffee filter. There are different types of filters and I will touch on a few of them here. Some of you use the Chemex filter and these are great and will definitely produce the cleanest and least offensive cup of coffee.
Coffee Roasting
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Light roasts lack the oil of the darker roasts and have a light brown or tan color. They are definitely the brightest of the three roast levels and have the highest acidity. The lighter roast will have a very pronounced acidity a grainy taste and much more caffeine. Additionally, the bean's distinct flavor profile would be left intact much greater than that of a dark roasted bean.
Vinaccio Tasting Guide
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Do you remember the first time that you walked into a coffee shop and smelled the coffee being brewed, the coffee being roasted, and taking that first sip of coffee? Those sensations are probably still with you and you can clearly remember them. This section of our website will inform you as to how we source our beans, roast our beans, brew our coffee, and our cupping protocol.
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