Difference between revisions of "Monmouth Coffee Project"
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Our current project has been operating for ~ 6 years using a 1-pound Sonofresco Roaster with 2 roasting chambers, 2 chaff collector assemblies, and 5 chaff screens. The addition of the extra roasting chamber, chaff collector assembly and screens was added 2-year ago to '''''increase productivity, consistency, and efficiency of the roasting process'''''. Data has been collected that shows when roasting larger orders (>10 lbs), after ~ 5-8 lbs "roast" would get slightly lighter due to the restricted air flow thru the chaff collector/screen. The main restrictor of the airflow is the chaff screen and hence the screen is changed every ~5 roasts to maintain consistency in the product outcome. The addition of the 2nd roasting chamber and chaff collector assembly allows these parts to be cleaned (via 2-hour soak) while maintaining production levels. | Our current project has been operating for ~ 6 years using a 1-pound Sonofresco Roaster with 2 roasting chambers, 2 chaff collector assemblies, and 5 chaff screens. The addition of the extra roasting chamber, chaff collector assembly and screens was added 2-year ago to '''''increase productivity, consistency, and efficiency of the roasting process'''''. Data has been collected that shows when roasting larger orders (>10 lbs), after ~ 5-8 lbs "roast" would get slightly lighter due to the restricted air flow thru the chaff collector/screen. The main restrictor of the airflow is the chaff screen and hence the screen is changed every ~5 roasts to maintain consistency in the product outcome. The addition of the 2nd roasting chamber and chaff collector assembly allows these parts to be cleaned (via 2-hour soak) while maintaining production levels. | ||
| − | Roasted coffee is sold (wholesale) in 2, 5 and 10 oz bags or through bulk containers depending on customers needs. Coffee is sold whole bean or ground using a GrindMaster grinder with 2 lbs hopper. Bags are purchased thru PackPlus and sealed using one of two heat sealers (hand and foot pedal). | + | Roasted coffee is sold (wholesale) in 2, 5 and 10 oz bags or through bulk containers depending on customers needs. Custom, single-use bags are provided to the customer depending on brewing system/size/taste preference. Coffee is sold whole bean or ground using a GrindMaster grinder with 2 lbs hopper. Bags are purchased thru PackPlus and sealed using one of two heat sealers (hand and foot pedal). Coffee handling equipment (for storage/filling/etc.) has been acquired through local retail. |
| + | ===Clients=== | ||
At the present time, the project services the following clients: | At the present time, the project services the following clients: | ||
- Monmouth College Admissions Office | - Monmouth College Admissions Office | ||
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The project has provided coffee for the following: | The project has provided coffee for the following: | ||
| − | - a local coffee shop no longer in business (The Press) | + | - a local coffee shop, no longer in business (The Press) |
| − | - a local restaurant as main in house coffee and retail sales (Olivia's) | + | - a local restaurant as main in house coffee and retail sales, no longer in business (Olivia's) |
| − | - a local bank | + | - a local bank. |
==Images== | ==Images== | ||
Revision as of 17:13, 2 October 2016
The Monmouth Coffee Project, where we can smell and taste the science, is a wholesale coffee roasting company operating in the Nutrition Lab (CSB 201) within the Center for Science and Business on the Monmouth College Campus. The project started in the fall of 2009 with a proposal to Dean Jakoubek. A brief history on the project, written in the spring of 2010 can be found here. The business is inspected by the Illinois State Health Department and operates using a set of “standard operating procedures” (SOPs). This interdisciplinary project is run by students and managed by chemistry professor Brad Sturgeon. Although students are not paid for their work, they will be exposed to all aspects of running a small entrepreneurial business and course credit can be earned. Those interested in working on the project are encouraged to contact Professor Sturgeon.
Independent Study Credit
The following positions are available for the 2016-2017 academic years; you may earn 0.25 credit for ~ 3 hours of supervised/independent work per week. Once accepted to the program, you will register for INTR X20 once the semester begins (Note: INTR X20 is not listed in the online system; registration is done on a case by case basis; freshman will sign up for INTR 120, Sophomores INTR 220, Juniors INTR 320, and Seniors INTR 420).
How do I sign up for INTR-X20?
- 1) Discuss your interest in the coffee project with Chemistry Professor Brad Sturgeon.
- 2) Download the "Independent Study Agreement" form from link above.
- 3) Choose one of the positions listed below as your primary project function, click on the link, and then copy/paste/edit the "Monmouth College Independent Study Agreement Attachment" info onto the "Independent Study Agreement" form.
- 4) Submit hardcopy of the "Independent Study Agreement" to Brad.
Customer Service Representative
Crowdfunding Efforts
Our current project has been operating for ~ 6 years using a 1-pound Sonofresco Roaster with 2 roasting chambers, 2 chaff collector assemblies, and 5 chaff screens. The addition of the extra roasting chamber, chaff collector assembly and screens was added 2-year ago to increase productivity, consistency, and efficiency of the roasting process. Data has been collected that shows when roasting larger orders (>10 lbs), after ~ 5-8 lbs "roast" would get slightly lighter due to the restricted air flow thru the chaff collector/screen. The main restrictor of the airflow is the chaff screen and hence the screen is changed every ~5 roasts to maintain consistency in the product outcome. The addition of the 2nd roasting chamber and chaff collector assembly allows these parts to be cleaned (via 2-hour soak) while maintaining production levels.
Roasted coffee is sold (wholesale) in 2, 5 and 10 oz bags or through bulk containers depending on customers needs. Custom, single-use bags are provided to the customer depending on brewing system/size/taste preference. Coffee is sold whole bean or ground using a GrindMaster grinder with 2 lbs hopper. Bags are purchased thru PackPlus and sealed using one of two heat sealers (hand and foot pedal). Coffee handling equipment (for storage/filling/etc.) has been acquired through local retail.
Clients
At the present time, the project services the following clients: - Monmouth College Admissions Office
- for brewing in the main admissions lobby,
- as gifts for high school guidance counselors,
- for other gifts.
- Monmouth College Development/Alumni Office
- as gifts to College alumni and potential donors
- Aramark Food Service
- for special College events
- Monmouth College Bookstore
- for retail sale
- Maude Specklebelly's (Downtown retail)
- for retail sale
- Chez Willy's (Restaurant in downtown Galesburg)
- for use in restaurant
- Jerry Mojo's (mobile coffee sales)
- used as house coffee (brewed).
The project has provided coffee for the following: - a local coffee shop, no longer in business (The Press) - a local restaurant as main in house coffee and retail sales, no longer in business (Olivia's) - a local bank.
Images
The below images are being collected for possible use in the eventual population of this page. Feel free to use them at your discretion.
| Collected Coffee Images | |||
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