Welcome to Crew Brew

Welcome to Crew Brew

Most people imagine the "mixing" part of the show is my job. But in reality, it is only two hours of the evening. The majority of a show day looks like this load in. Helping our driver get to the dock, dumping trailers, setting risers & backline, wrapping cables, pushing cases, working with local crews, and then packing everything back up so we can do it again the next day. 

Early on I thought roasting was about cupping interesting coffees from around the world, developing roast curves, and then weighing the nuances of aromatics like an imperial judge.

And it is. Sometimes.

But, it's equally a task of food manufacturing. Sourcing green beans, replicating roasts, bagging them, peeling stickers, sweating in a warehouse by yourself, and cussing at your laptop when the weather changes the thermal energy of your roaster.

But that’s how good coffee can be. 

You embrace the "load in" for a great cup of coffee. When it all comes together, it’s so good that you forget about 2 AM load outs and venues without docks. 

​I hope you enjoy the coffee.

It’s not meant to be approachable or cheap. There are many great roasters who extract the most out of the least. It's a skill and noble pursuit, but not for me. In the same way recording high school indie bands isn't how I'd like to spend my time. Things that are elusive, frustrating, and even more costly to make mistakes with speak to me like an ocean siren in the fog. Single origins, experimental fermentations, competition grade beans, and hard to source micro lots especially.

I hope each bit of text deters you from purchasing the coffee if it's not right for you. Be happy with what you like, sometimes truck stop coffee from TA is the perfect thing, even for me. And last but not least, please support your local roaster and cafe, I want Crew Brew to be the "variety" every month, not your staple. 

Cheers,

-Gene

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