James Spano's Page

So I've finished my roasting apprenticeship and now am getting the ball rolling towards opening my own roastery in Savannah, GA! I'm currently going through the frustrating, time consuming, and sometimes ridiculous ordeal of all that goes on on the business side of getting things started. Looking at spaces, finding web designer, licenses and what not. All is going well so far. We'll see how things develop. Peace.

I've been here in Guatemala now for a month. I'm now doing all the roasting orders for Mike with the exception of a few special ones he directs, but still involves me in. I've visited several farms and learned about green coffee selection and what to look for. My next big task is taking my own farm trip. I'm planning on spending a week in Antigua visiting friends and checking out a few farms. There is also a possibility that I'll make a trip up to Hue Hue Tenango, though I'm not sure about that… Continue

Just a general idea of what's going on with my apprenticeship. Got into the shop at 6:00 A.M. and started up the roaster. I've gotten to the point where I (get to) start early by myself and clean things up and get the roaster started and ready for the day. Today was light, we roasted about 60 lbs. of Hue Hue. Mike comes down finally with coffee and a little something to eat. He reminds me (again and again) what I"m looking for in the roast and when to drop it in and when to take it out. Mike sta… Continue

I flew in to Guatemala on Monday and started my apprenticeship yesterday. It's been two very long, very rewarding days. I can't believe how much I've learned already. Yesterday we did a french roast order and a couple of the coffees Mike has in his shop. The Hue Hue Tenango he has is unbelievable. I've never tasted so much chocolate in anything. it's like drinking a chocolate bar it's so rich. Today we roasted some more and did a little cupping and tomorrow is more roasting and more cupping. In… Continue

So I don't leave for Guatemala to start my internship till Monday, but I've already got homework! I've started reading "The Coffee Cuppers' Handbook" and selections of "Espresso, the Science of Quality." I'm really glad I started going to Counter Culture Coffee's cuppings (alliteration?) . It's started me down the path of recognizing flavors and aromas so I won't be starting from scratch which will help me move faster and get further. I hope. In addition I'm toting down some 20 plus pounds of gr… Continue