e live in a sleepy town not far from Sequoia National Park, and grew up making our own fun. Music, art, skateboarding, and general mischief drove us into creative circles that fueled our lust for life. Greg decided to try out roasting coffee with a popcorn popper, eventually deciding to quit his job going all in with a Diedrich ir-3. A few years later, Greg joined Jon, Miguel, and Mikayla to create Component Coffee Lab, tackling the first objective of building a mobile cart with a beautiful two group Slayer espresso machine. Finally, in May 2018 Component’s first brick and mortar shop and roastery opened in beautiful historic Downtown Visalia. Come and see us, every day from 7am – 7pm!
How we do
Trusted brokers with ethically-minded goals help us select high grade specialty-standard coffee from around the world. This ensures that we receive excellent coffee while farmers are being paid and treated well. Everyone wins.
The Art and Science
Each coffee is roasted using rigorous method to create its unique profile. Variables of heat, time, airflow, and a temperature curve combine to push forth the natural flavor, specific to the region and processing of the coffee being roasted. The ever-changing climate and resulting crops are what make coffee roasting so exciting. There is always something to learn about a new crop and how it responds in the cup.
This is the last stop in the journey of the coffee bean, unless you like to throw your used grounds in your garden. Nowadays it can be pretty overwhelming to research the bountifully diverse ways that people use to brew coffee. When we brew, we like to use a universal 1:16 (coffee:water) ratio to fully extract from the coffee grounds. Of course time, temperature and grind size are huge factors that must be paid attention. Click the button below to see some examples and how-to on some methods we stand by for brewing.