Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab (Ep.51)

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Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina. Today, Alex is back on the CRAFTED podcast to talk about how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s trying to build a brand that people will love.
Alex LeBlanc at Calibration Coffee Lab

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Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab (Ep.51)
Diner Coffee, Sour Beers, Well-Done Steaks, Putting Greens, & Brand Building with Alex LeBlanc of Calibration Coffee Lab (Ep.51)

Last year, we talked with Alex LeBlanc about starting Calibration Coffee Lab in Greenville, South Carolina (CRAFTED ep #26). Today, Alex is back to update us on how it’s going, what he’s been learning, how his thinking about coffee has evolved, and how he’s going about trying to build a brand that people will love.

And if you’d like to check out Alex’s coffee, CRAFTED listeners can get 15% off by using the code BLISTER at calibrationcoffeelab.com

RELATED LINKS:
Become a BLISTER+ Member
Check out the Blister Craft Collective
CRAFTED ep #26: Calibration Coffee Lab

TOPICS & TIMES:
Backstory of Calibration Coffee Lab (2:53)
3rd Wave Coffee (9:32)
1st & 2nd Crack (14:18)
Alex’s Philosophy of Roasting (16:46)
Espresso (19:30)
Roasting Temperature & Airflow (25:47)
Catering to Customers’ Tastes (27:06)
Coffee, Wine, & Beer Comparisons (33:08)
‘Single Origin’ Coffees vs Blends (35:10)
How Long to “Rest” after Roasting (36:53)
Natural vs Washed (45:48)
Brand Building (51:03)

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