Inside the new Tailwind roasting collaboration in Chicago. All pictures of courtesy roasting tailwind collaboration.
In the famous winds of Chicago, the incubator of the new coffee incubator seeks to the winds under the wings of small range roasting or startups.
Sarah Klein Parker, green coffee expert, Sarah Klein Parker in the Tuli Road area in the Gus Island industrial area last month, gave a new elevator not only a handful of roasting work, but to the 1901 building that included one day Peck and Hills Furniture Company, the largest furniture distributor in the country 100 years ago.
TAILWIND with an area of ​​18 months will be crowned with the participation of TAILWIND, which has an area of ​​6500 square feet, the laboratory laboratory and the storage facility in a large opening on Saturday, February 22, with a full timetable of classrooms, storms and a festive cocktail watch.
“It was a work of love continuous,” said Klein Parker recently, Daily Kwik News. “The presence of a coffee roasting facility on the island of Oza is not incredibly comfortable for people who want to roast, but it is also right to be linked to industrial history in Chicago.”
Despite the huge size of the city, its industrial history and rich cooking, it was generally difficult to obtain escalating spaces.
After moving to Chicago from Colombia-where Klein Parker entered for the first time in coffee while teaching the English language simultaneously in 2016-she started developing a joint business concept in 2020, where she was struggling to find local coffee education at a reasonable price for herself. “I wanted to learn more and expand professionally, but it was difficult to find a coffee community in Chicago at the time,” said Klein Parker.
Since then, Cline Parker has gained a set of experience through positions at Coffee Trading Compane Caravela Coffee and now crops to the cup. I also worked closely with the founders of Tide Collaporative Ruleing Tide in Austin, Texas, where she shared a similar spirit, according to Cline Parker, which was built on “sharing of knowledge, resources and great feelings”.
“There is currently no other specialized leadership in Chicago,” said Klein Parker, a student and licensed lecturer. “We see ourselves as a kind of coffee incubator designed to help the new roasted or the owners of the cafe in launching their businesses. It may be very difficult to enter the field of roasting with equipment, lease contracts and horrific Chicago permits. We are lowering barriers that prevent entry and allowing future coffee professionals to develop their business in a sustainable and economic way.”
Organic models in addition to roasting Toll, which includes Tailwind Roasting Collboraage four different production routes: A Diedrich CR-25; A buckeye 25; A buckeye 3.5 and S7 strongholds. Trevor Jermasek has experienced experience in Pacific Northwest Coffee Professional as the first employee in Tailwind and will lead roasting programming.
Three separate production lines-including the ActionPac Action and Thul regions and multiple types of bags-three different companies to fill coffee at one time, while the Valley Valley Mint is available. The elbow has a platform of the platform of the platform of up to 100,000 pounds of coffee, as well as an additional space for storage among the back wind members.
It overlooks the city of Chicago on the third floor of the industrial building, you can also reach the land floor loading and shipping elevators.
“LAB” TAILWIND is a sample of Kaffelogic nano and the ARC 800 sample, as well as cupping tables and equipment to host the edges of up to 20 people at a time. The facility is also equipped with quality control equipment such as color meters, humidity, density and water activity analysts. The espresso machine will come soon.
Within these excavations, Tailwind plans to host coffee lessons regularly, including Intros Intros, roasting workshops and green coffee purchase lectures.
“Because of my wide background in green coffee, I offer regular lessons to buy green coffee and we will help in edges, quality control, and take samples of roasting as required,” said Klein Parker, who maintains close ties to green coffee companies such as Crop to CUP, La Minita and The Coffee Quest. “I am always happy to help move in the wild world from green coffee sources.”
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Nick Brown
Nick Brown is the Daily Coffee News by Roast Magazine Editor.
