We were thrilled to host Sara Sadri – a local filmmaker who is also pursuing her postdoc at Princeton University – at Small World Roasters. “Small World Coffee,” she says, “was my first introduction to the town of Princeton. In fact, I think it is more like a landmark of Princeton.” While visiting our Rocky Hill Roasting Facility as part of our public Backstage Pass events, the scientist & filmmaker saw a cinematic opportunity. “I myself never thought about coffee beans as green fresh beans, and as a scientist, I found the process quite appealing and interesting.” (more…)
Archive for the ‘Small World Roasters’ Category
By Jacqui | Monday, October 7th, 2013 at 5:41 pm
By Jacqui | Monday, September 3rd, 2012 at 10:22 am
Students at Rutgers University will be returning to something new on campus: Rutgers University is now serving locally roasted Small World Coffee at several of it’s campus cafes in New Brunsiwck & Piscataway!
The Rutgers & UMDNJ community can grab a cup of freshly roasted Small World Coffee at any of these campus locations:
By Jacqui | Monday, August 27th, 2012 at 10:00 am
Our friends and wholesale partners at Sickles Market will be paying a special visit to Small World Roasters this fall! We are delighted to welcome tour director Kirsty and her group of visitors as they explore Princeton as part of an ‘Edible Princeton’ tour designed and lead by Sickles! After visiting our Princeton neighbors at Cherry Grove Farm and stopping for lunch at Eno Terra, visitors will meet us at Small World Roasters for a tour of our roasting facility, lead by master roasters Jon and Brant.
They’ll get a behind the scenes look at the coffee roaster as Jon and Brant explain the nuances of coffee roasting, along with our coffee sourcing and roasting philosophy. And, of course, their visit would not be complete without some coffee!
Located in Little Silver, NJ, Sickles Market is a family owned and operated specialty food store. We’re thrilled to be on their shelves – amongst a wide selection of gourmet foods and fresh produce – and we look forward to welcoming them to Princeton before they head to their next tour stop – Sicily! Visit their website for more information about their amazing market & community programs.
By Jacqui | Monday, July 16th, 2012 at 12:07 pm
As we all celebrate Independence Day each July 4th, we can’t help but choose the Indie Blend as our featured specialty coffee throughout the month. But for us, Indie stands for Indonesian as well as for Independence, and for this blend we select beans only from this one growing region. Master roaster Jon March writes:
“Indonesian coffees such as Sumatran, Bali, and Java are mainly about big, full body and rich, heavy mouthfeel. Papa New Guinea’s great growths bring the contrast and complexity of a livelier acidity. This specialty coffee blend is a great meeting place for both fans of acidity who are looking to try something a little heavier, and straight Sumatran drinkers who might want to see how they like a little more acidity.”
Though it’s not always on the shelves at our two Princeton cafes, you can order the Organic Indie Blend (along with all of our other specialty coffee blends & varietals) through our website. We precision-roast to order, and ship via UPS to ensure freshness!
By Jacqui | Wednesday, June 27th, 2012 at 8:07 am
Casey Barber, a freelance writer and blog editor at Good Food Stories, came out to visit us at our tasting lab in the roasting facility and took a tour of our operations for some research. In our meeting, her love and knowledge of food was so apparent and enjoyable to share, and after reading her piece, we feel the same way about her writing!
Brant, Jessica and Jon gave her a tour of the roaster, describing the process from green bean to finished cup.
“During my visit, co-founders Jessica Durrie and Brant Cosaboom sampled new cold brew equipment and did a pour-over comparison tasting while partner Jon March worked the roaster. Brant and Jon are the only two people who do the actual coffee roasting and between the both of them, they’re able to roast up the company’s weekly quota for the two Princeton cafés as well as wholesale and retail in 15-20 hours spaced out over three days.”
So what did Casey learn from her visit to a specialty coffee roaster? Visit the Good Food Stories blog to read the full post!