I have been coming to Infusco since I moved back and have had the privilege to get to know the people here and what about coffee motivates the company. Infusco specifically roasts single origin beans. Infusco was started by owner Rich Siri about 5 years ago as a coffee cart in darling Sawyer, Michigan. I am told Rich’s roasting adventure began when he converted a toaster oven into a roaster, and thus the seeds for Infusco were born.
This past week I was lucky enough to spend time with Infusco and get a behind-the-scene view of the roasting process with their incredible roaster Jessica “Jess” Nance. Jess started out by warming up the roaster, which involves lighting the roaster and letting the drum get ready for the green coffee beans. And yes, if you are just finding out now, coffee beans are green before they turn a dusty brown color. Jess decided to start with their Indonesian Mandheling Sumatra bean, a dark roast. The darker the bean, the longer it spends rolling around the roaster.
When the beans were done, Jess seemed to just know. When she released the beans into the cooling bin, the beans were cracking and smoking. The beans come out of the drum between 400-450 degrees, so the cooling process is essential. Roasting took less time than I expected. Within an hour or so we had fresh beans, ready to be bagged and shared with the café’s loyal fans. I have partnered with Infusco to give away a 12 oz bag of this Indonesian Mandheling Sumatra, just visit my Instagram account here and follow the instructions on the post.
I love spending my time at Infusco, surrounded by good people and good coffee. I am looking forward to warmer weather and a busy season ahead. This has been a sleepy winter full of self-reflection, change, and new friends. I can’t wait to continue sharing my journey and if you are reading this, thank you for sticking around.
To try out Infusco’s coffee far or near, go to their shop here.