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 just fueled our lust for life. Greg decided to try out roasting coffee with a popcorn popper, eventually deciding to quit his job much later and go all in with a Diedrich ir-3. A few years later, Jon, Miguel, and Mikayla partnered with Greg to create Component Coffee Lab, tackling the first objective of building a mobile cart with our two group Slayer espresso machine. Since, we opened our brick and mortar shop and roastery in beautiful historic Downtown Visalia. Come and see us!
How we do
This begins the process of supplying our customers with an excellent product. Working with trusted brokers helps with selecting fresh crops of high-grade coffee farmed and processed at farms observing ethical treatment of workers. Farming is approached with above-standard methods, grown at high altitudes in prime regions.
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.