Freedman's Finest Coffee

09/10/2026

09/05/2026

Apparently there’s a World Beard Day.
Considering we’ve had a bearded guy on every can of Freedman’s Finest Coffee from the beginning, it seemed like something we probably shouldn’t ignore.
Fortunately, my family was willing to get into the spirit of things.
So for World Beard Day, take 10% off any coffee at the online Shopify store with code BEARD10.
Good from September 5–11.
The beards are optional. The coffee isn’t.

09/05/2026

Pottery, Specialty Chocolate and pecan milk cortado, with Freedman’s Finest Dark Roast coffee.

09/03/2026

What happens after 1,026 roasts?
One of the things I appreciate about these machines is that they were designed to be serviced—not treated like a black box.
This Roast Master 3kg was due for a deep clean and some maintenance, so Kristin and Bryan got into it with ordinary tools and got the job done.
If you're a coffee shop considering roasting your own coffee, serviceability matters. You shouldn't have to become an industrial technician just to take care of your roaster.
That's part of what we're learning as we bring Rubasse roasting to coffee shops here in the U.S.

09/03/2026

Does your favorite local coffee shop roast its own beans?

Most coffee shops don’t — and that means the coffee may have been roasted days, weeks, or even months before it reaches your cup.

The Rubasse Hyper 1.2kg changes what’s possible for a small coffee shop. It’s compact, electric, and designed to make small-batch roasting practical right inside the café.

Fresh coffee. More control. And another way for local coffee shops to make what they serve truly their own.

Next time you’re at your favorite local coffee shop, ask them:

“Do you roast your own coffee?”

You might start an interesting conversation.

Consistency • Craft • Community

Freedman’s Finest Coffee
Prescott, Arizona

09/02/2026

Ever wondered what actually goes into roasting great coffee?

Here’s a pretty cool opportunity to learn from someone who really knows his stuff.

Rubasse is hosting a free, one-hour online coffee roasting workshop with Wu Chang-Yi (吳昶逸), an award-winning Taiwanese coffee roaster, Rubasse roasting consultant, and 3rd-place finisher in the 2023 WCE Taiwan Coffee Roasting Championship.

Wu will get into the practical side of roasting — roast curves, drying, Maillard reaction, development, ROR, and how those decisions ultimately affect what ends up in your cup.

The English class is September 29 at 2:00 PM in Taiwan, which means September 28 at 11:00 PM here in Arizona.

It is a live class and will not be recorded, so you’ll need to join at the scheduled time. Wu will be teaching in what Rubasse calls “simple English,” which frankly sounds pretty good to me.

Whether you own a coffee shop, already roast coffee, or you’re just curious about what happens between a green coffee bean and your morning cup, you’re welcome to join us.

The class is online and free. Registration is required, and Rubasse will email the Google Meet information to registered participants before the workshop.

Consistency • Craft • Community

Register for the free workshop here:
https://lihi3.me/tO0ta

08/28/2026

Does your favorite local coffee shop roast its own beans?

Next time you’re there, ask them.

You might be surprised by the answer.

Coffee roasting used to require a lot of space, infrastructure, and specialized equipment. That’s changing.

The Rubasse Hyper 1.2kg was designed to make fresh, in-house roasting possible in a much smaller footprint.

Fresh coffee. Roasted where you drink it.

08/26/2026

Does your favorite local coffee shop roast its own coffee?

Next time you’re there, ask them.

For a long time, roasting coffee in-house meant dedicating a lot of space, equipment and expertise to roasting. New technology is changing what’s possible.

This is the Rubasse Hyper 1.2kg — a compact, fully electric coffee roaster designed to bring roasting much closer to where the coffee is actually served.

We’re using this technology right here in Prescott, Arizona.

So we’re curious: does your favorite coffee shop roast its own beans? And if they don’t… have you ever asked them why?

Video courtesy of Rubasse.

08/21/2026

Started my day having coffee with my friend Daniel Klem, Associate Pastor at Paulden Christian Fellowship. Turns out Daniel has a little side hustle making cold brew for family and friends, so while we caught up I roasted him 5 pounds of our Freedman’s Finest Honduran Medium Roast to take home.

After that I headed to Rimrock to meet my godson Keo for our last cup of coffee before he flies back to Hellenic College in Boston.

I’d never been to Rimrock Coffee before, and boy, what a treat.

Sol, the owner, was so welcoming and fun to visit with. She roasts her own coffee on a San Franciscan roaster, but when I asked what coffee she was using for my quadruple espresso, she told me it was actually a friend’s coffee that day, roasted on a Giesen.

I thought, these are my kind of people.

Here’s someone who roasts her own coffee, but is still happy to serve a friend’s coffee. That’s the kind of coffee community I want to see in Arizona—collaborative, cooperative and encouraging each other.

And then there was the croissant bread pudding. Croissants are my favorite baked good, so who was the genius who decided to turn them into bread pudding? Apparently Sol was. Marla, one of the baristas, was happy to set me straight on that one. We also had some good banter with Winter. The whole shop was full of warmth and hospitality.

Sol is also working toward moving Rimrock Coffee into a building of her own just down the street, where she’ll have room to bring her San Franciscan roaster in-house. I’m looking forward to watching that adventure unfold.

So yeah, take the little detour into Rimrock. It’s just off the highway and well worth it.

Pretty good coffee day.