Behind the Scenes | Legacy Blend

A while back, I was lucky enough to purchase Mr. Peet’s original 1905 Royal No.5 coffee roaster which had been stored upstairs at the original roasting plant. I was hired in the summer of 1980 and sometime during 1981, Mr. Peet caught me checking it out. He told me when he started his company that this was the machine he used, he then added "One day you should buy it from Sal and start your own business, become your own man".I finally took his advice and started my own company in Dec 2007 and today, I use a combination of the Royal and my vintage 45kg Probat.

By taking what we’ve learned over the last century since the Royal was first cast, I start with the right beans and roast only fifteen pounds per batch. I mentioned on our Weaver's site, that the drum of the Royal is small and perforated (shown in the some of the photos below), limiting capacity and allowing the flames to directly touch the beans. This ignites some of the chaff that flakes off the beans during the initial part of the roast, giving the coffee a wood-smoked flavor in the finish. From coffee roasted in the Probat, I extract a smooth, pleasant smokiness, combined with bright acidity, and complex flavor notes. The combination of the two, is a blend that features the best of both worlds – something that most coffee drinkers have never had the opportunity to experience with "modern" coffee.

My teachers mean a lot to me and played a big part in my decision to dedicating my life to this craft. There were two mentors in particular who changed my life: Mr. Sal Bonavita and Mr. Alfred Peet. I’m truly honored to continue in their footsteps by using what they’ve entrusted to me, together with my own creative style. Legacy Blend comes from my heart and I dedicate it to the teachers who taught me my craft. I hope this coffee gives you a glimpse into the past that I was fortunate enough to experience first-hand.

Perforated drum.


Close up.


Beans going in.




Into the cooling tray.
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In Depth | Weaver's Organic Blend

There’s been such a great reaction to the Today Show spot on NBC, where they named our Organic Blend “Best Organic Coffee.” It’s also a great feeling knowing we were recognized across such a broad assortment of coffee brands. One thing that keeps coming up is that Weaver’s fans want to know more about the coffee itself. I’ll briefly walk through the process, starting with why I chose an organic blend in the first place. [...]

As some of you may recall, I was quoted in the San Francisco Chronicle on this very subject. “You can create a fuller mouthfeel (with blends). There's just so much more going on," I mentioned. "What you lose in the individuality of the specific coffee you gain when the flavors marry." Foundation is important. Blends get a bad reputation because they are usually created to “cheapen” coffee by mixing sub-standard beans.

For me, the opposite is true - with every premium coffee I roast I can then add something amazing to the final blend. I’m able to craft a bigger, more distinct experience. Let’s take a glimpse into the quality my Organic Blend. I selected beans from premium-growing regions within Africa, Central and South America and Indonesia. I cup each lot individually to ensure their flavors will blend appropriately as these change by farm and season. In the Organic Blend, I use only 100% Certified Organic and Fair Trade Certified coffee.
On to the roast – actually, roasts is more appropriate for the Organic Blend because each origin has a unique roast profile (the ideal roast settings that nurture the most desirable qualities) which means I roast the beans individually before bringing them together. Weaver’s Organic Blend is actually a combination of three different roast levels.

The final stage is the hand blending of the different roasted coffee beans. I mix specific proportions of each origin/roast together to create the final blend, keeping in mind the theme and characteristics I hope to achieve
Blending itself is an art form where the possibilities are endless, but only a select few actually come together to create something greater than its parts. This belief is the foundation for Weaver’s ArtBlends™ brand. Discovering pleasant combination takes into account decades of trial and error. Doing this on a daily basis for the last 30 years gives me the courage and experience to tap into ideas and nuances of different coffees to create Weaver’s Organic Blend.

I want to offer our customers products that use the best raw materials, handcrafted fresh and shipped fresh. Weaver’s Coffee is an amazing value that is available to anyone who loves great coffee. Our Organic Blend is a testament to crafting a beautiful, sustainable product, that encompasses my history as an artisan roaster which is why I’m so flattered that it was named “Best Organic Coffee” by Phil Lempert, on NBC’s Today Show after cupping nearly 100 brands of coffee. Let me know what you think about my Organic Blend.
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Shots of an Upcoming TV Feature

Here are some quick shots of John during an upcoming TV feature. More details about the spot to come.

John at the roaster.


Checking the coffee in the roaster.

In the tasting room.

During the interview
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NBC Today Show - Organic Blend named "Best Organic Coffee" by TODAY food editor, Phil Lempert

The Today Show: Today's Taste Test - 5 best coffees to brew at home.
"April 25: For many, a good cup of coffee is vital to starting the day right. TODAY food editor Phil Lempert joins NBC’s Amy Robach and Lester Holt to unveil the best of the beans." - NBC
Weaver's Organic Blend named "Best Organic Coffee" from over 100 others.

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Pics with CSUEB Students

A recent session with the students of CSUEB.
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Tour with California State East Bay College

As a part of our local community support program, Weaver’s serves on the advisory board for California State East Bay College (CSUEB). Gary Fruend, Co-Chairman of the Department of Leadership in Hospitality and Leisure Services - Outreach and Internship Coordinator, brought a great group of students to our roasting facility to learn a bit about our trade. The group was very diverse, made up of students from China, Japan, Mongolia, Taiwan, France, and Saudi Arabia.

Following a short presentation from our CEO (Michael Brown) and myself, I demonstrated how to taste (cup) coffee. [...]
Personally, I love cupping with first-timers and this group was intelligent and perceptive. We had a great session after they recovered from the initial shock of watching me slurp and spit the samples into a brass spittoon. We then took them into the plant to demonstrate how the roasting process works – beginning at green bean transportation, through the roasting process, and ending with the cooling tray. Finally, it was back into the tasting room where we cupped two different press pots we prepared for their visit; the first was one of ours and the other was from the ubiquitous pioneer of modern coffee. Amazed with the difference, they had good questions about the pleasant, versus the not-so-pleasant flavors, aromas, and textures they were experiencing.

We had a great afternoon and it was another great educational experience we really enjoyed. CSUEB, thanks for stopping by. Pictures to come soon.
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Pics from the Dominican Republic...

Here's a shot of the back country.
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Our ride to the coffee farm.

Me, in the kitchen of one of the homes on the coffee farm.

Kite surfing!

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