Hi, my name is Christopher Feran.
I’m a coffee industry consultant, green buyer, roaster and lapsed Q-grader with years of experience working with startups and established companies in the Midwest, California and New York City as well as importers, exporters and coffee producers in Ethiopia and Latin America.
Dozens of coffees I’ve worked on or helped to create have won industry awards like the Cup of Excellence, Best of Rwanda and the Golden Bean; my work has been featured by major news outlets such as Forbes, Bloomberg and Food & Wine.
Need something? Just ask, or check out my consulting services.
You might be looking for some of the greatest hits from my blog:
- Like my “sort-of glossary” to coffee processes;
- Like when I talked about the contemporary history of Ethiopian coffee, or how and why Kenyan coffee has apparently declined in quality over the years;
- Or how I responded to Saša Šestić and his claims about “infused” coffees;
- Or those times I wrote about rehydrating green coffee to improve its quality (1, 2, 3);
- Or when I talked about how I use ultraviolet light as part of my routine physical analysis of green coffee.
All of my blog posts:
- The Cost of Quality: Revisited
- Agents, “middlemen,” and how the work is actually done
- Introducing Aviary’s model for 2025
- Fear of the outsider
- Varieties of varieties and mistaken identities
- Cupping is a game of chance
- The hegemony of poured concrete and “washed Ethiopians”
- The Cost of Quality
- Calibration, Quality and the Myth of Infallibility
- Now roasting: Aviary
- Roest: Best Practices
- Sampling Sample Roasters
- Aviary: A roastery for the 21st century
- March Forward, Dear Mother Ethiopia
- The one about soda rehydration
- A sort-of glossary of coffee processes
- Kenya: A brief follow-up
- Kenya and “the decline of the world’s greatest coffee”
- Coffee, Koji and Kaapo’s WBC Routine (or: the Koji Supernatural Process)
- What’s the problem with infused coffees?
- On coffee and justice
- Trains, Teslas and Coffee Roasting
- The Green Coffee Rehydration Protocol
- Missing the forest for a tree
- Sourdough > sour coffee
- Quarantine cooking
- Coffee roasting in the time of Corona
- The COVID-19 post.
- Under the blacklight (“The UV light post”)
- How to rehydrate coffee