We are eager to work with people that share our dedication to coffee. We want to share our passion with you and help you learn to present coffee at its finest in your business. Fratello has been roasting coffee for over 25 years, but we are more than just a coffee roaster. Our consultants are experienced professionals that willMore
Tag Archives: Latte Art training
The Hario V60 O2 pour over dripper is our preferred method of brewing coffee at Fratello’s Analog Cafe. The manual brewing process allows our barista to have complete control over the brew speed and ensure proper ground saturation. The slower extraction time lends to a much sweeter and complex flavour in the cup than aMore
Check out the latest episode of Bizarre Foods with Andrew Zimmern. He looks at the Seattle coffee scene and interviews my brother Jason and myself at Slayer’s studio as well as tastes a bunch of Fratello Coffees. It was a great time teaching him what Slayer is all about.
If you frequent high end cafes, you will most likely come across or hear the term “Micro-Mill” used more and more often. A micro-mill is a washing station called a “Beneficio” which is located on a farm. Farms which have their own beneficio’s are able to have complete control over their quality. TheyMore
After the Wet-mill: Drying & Dry-milling coffee