Badger & Dodo

Where did you get that name? The Badger Australian Brock Lewin is the Badger in Badger & Dodo, Broc being Irish for Badger. Brock first pulled a shot of coffee in 1993 whilst at Uni’ in Sydney but really came to terms with speciality coffee whilst living in Melbourne from 2005-08. He relocated with his wife to Fermoy Co Cork and established Badger & Dodo on his in laws’ farm in July 2008. The Dodo Dodo is the father-in-laws’ childhood nickname. Dodo is a bit of legend in himself. We wouldn’t be where we are without this man. He’s a cross between a retired chicken farmer, Teagasc scientist / inventor come MacGyver ! THE BADGER’S SET … In 2013 we rebuilt the roastery – a whole new building, double insulated and ventilated for perfect humidity – crucial to green bean storage and airflow roasting requirements. The need to rebuild was primarily to house ‘Dr O’ (see below) as well as our existing 10kg and 1kg roasters. Within this set is a very tight knit group of dedicated staff. Elia was an all-Ireland Costa coffee barista champion, barista trainer and branch quality control manager long before making his way to us in 2013 – after which he learned the art of roasting from Brock, completed the SCAE Diploma and the prestigious Coffee Quality Institues’ Q grader program – confirming his expertise in sensory accuracy. Jay is our roastery manager who oversees everything after that from blending through to dispatch. … “DOCTOR O” AND THE 3RD WAVE Dr O is our customised cast iron, 30Kg roaster. Roasting via a fluid bed of hot air gives a more even roast which is smoother & richer in flavour. All our coffees undergo scrutiny: ● rigorous blind cupping of samples, ● moisture readings on arrival and before roasting, ● humidity monitored and controlled warehousing, ● roast profile refinement – this last stage involves cupping and refining roast profiles continually until we have it 100%. We are the only micro roaster in Ireland to employ a Q grader (a highly trained and tested...