{"id":22577,"date":"2019-04-25T17:24:38","date_gmt":"2019-04-26T00:24:38","guid":{"rendered":"https:\/\/freshcup.com\/?p=22577"},"modified":"2019-04-26T10:19:13","modified_gmt":"2019-04-26T17:19:13","slug":"charlestysor","status":"publish","type":"post","link":"https:\/\/freshcup.com\/charlestysor\/","title":{"rendered":"Conversations from the Specialty Coffee Expo: Charles Tysor"},"content":{"rendered":"

\"\"Name:<\/strong> Charles Tysor
\nCompany<\/strong>: Carolina Coffee<\/a> 
\nPosition:<\/strong> Roaster and Technician
\nBased:<\/strong> Wilmington, North Carolina
\nExpos Attended:<\/strong> 1<\/p>\n

JJ: How did you come to be a roaster?
\n<\/strong>CT:<\/strong> It was actually\u2026I can\u2019t even explain it. I was just at home one day and I got a phone call from the company and I was like, \u201cI don\u2019t really know much about coffee, but sure, why not?\u201d Went in for the interview, got the job and I\u2019ve loved it ever since.<\/p>\n

JJ: What were you doing before?
\n<\/strong>CT:<\/strong> I was doing everything beforehand. Manufacturing work, I was doing retail, whatever, anything. I came here and I basically get to do all that now. Retail, manufacturing work, and working with my hands, working with a select group of people, which is something that I always enjoyed.<\/p>\n

JJ: How would you describe Carolina Coffees and what you\u2019re mostly roasting right now?
\n<\/strong>CT:<\/strong> We roast from all over really, North America, South America, Africa\u2014I mean if we can get it in, we\u2019re gonna roast it. We love what we do. We just try to do it to the best of our abilities so everyone\u2019s pleased and satisfied.<\/p>\n

JJ: What are some of the things that you\u2019ve learned this year?
\n<\/strong>CT<\/strong>: This year? Mainly just preserve the flavors of our coffees and ways to keep it that way because our company, we do shipping and packaging and delivering to other places. So it\u2019s just a matter of keeping everything fresh, as fresh as possible, so all those flavors can be absorbed when they\u2019re brewed and the customer gets their hands on them.<\/p>\n

JJ: How about here at the Expo? What are some of the cool things that you\u2019ve seen?
\n<\/strong>CT:<\/strong> I\u2019m in love with the roasters. Just seeing all the different styles and things that we don\u2019t normally see on the day-to-day because we have our roaster. So you know, it\u2019s like this is what I work with every day and it\u2019s like I come here and see that this isn\u2019t the end of it. There\u2019s like more, and just knowing that there\u2019s the possibility of growth\u2026.The next thing would probably be just going around and seeing all the coffees from other origins and being able to taste those flavors and see what they\u2019re supposed to taste like, so if we do decide to get those in, then we know exactly what we\u2019re supposed to have.<\/p>\n

JJ: Are you seeing any specific trends happening in the roasting field?
\n<\/strong>CT:<\/strong> In the roasting field? Not really, only because we\u2019re not technically out to necessarily roast differently. It\u2019s more of a, I guess you could call it private, we do our own profiling and we take the bean and we create a flavor that we want for us, and then we\u2019ll bring our customers in, allow them to try everything. As far as roasting and the trends, where I\u2019m from, it\u2019s not really a big change there.<\/p>\n

JJ: What do you think the big takeaways will be from Expo?
\nCT<\/strong>: Just coming out and seeing how coffee can be affected by different things, and how coffee can actually affect those things as well. You know, flavors and textures, and everything. I\u2019ve seen cups made from the coffee husk, it\u2019s pretty amazing that you can take coffee beans and create masterpieces.<\/p>\n

JJ: Do you have any advice that you would give to a new roaster coming to Expo for their first time?
\n<\/strong>CT:<\/strong> When you come, just be open to everything. Be willing to learn, open up your mind and don\u2019t be close-minded. Just come in and think that you know everything. Just listen, write it down if you need to, take a picture and just learn all you can.<\/p>\n

This interview has been lightly edited for clarity.<\/em><\/p>\n

Read all of our conversations<\/a> from the 2019 Specialty Coffee Expo. <\/p>\n","protected":false},"excerpt":{"rendered":"

Roaster & Technician for Carolina Coffee<\/p>\n","protected":false},"author":1145,"featured_media":22569,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}},"beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[26,18,23],"tags":[],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"\nConversations from the Specialty Coffee Expo: Charles Tysor - 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