Blanchard’s Coffee profiled by Relay
Image by Relay Living
Stephen jokes that the standard workday at Blanchard’s is simple: “We roast coffee and try to avoid burning things down.”
Despite the casual atmosphere, when beans are in the roaster, Stephen and David work with the concentration of scientists waiting for the results of a breakthrough experiment. Given that Blanchard’s primary commitment and trademark is a consistent bag of coffee beans, this isn’t surprising.
The size of the batch, the weather outside, the beans themselves, and the type of roast (light, dark, or somewhere in between) can all impact the length of the process, so David emphasizes that using one’s “ears, nose, and eyes” becomes critical to the process.
Blanchard coffee is served at the Passport Cafe (in the Weinstein International Building) on UR’s campus. There’s even a special UR blend #wethinkwe’respecial
.@HillsHeights thanks for the shout-out! @drinkblanchards make pretty awesome interviewees.
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