Our Story
In order to bring out the unique, special and truly enjoyable flavors of raw beans for roasting, a lot of learning and even more experimentation is needed.
You also need to pay attention to the temperature, the amount of filling, the moisture content of the green coffee and other factors that you have a hard time thinking about as an avid beginner. So it was with me in 2017 when I started getting to know the profession. I roasted hundreds of pounds of coffee before I could be pretty happy with the quality.
In the education part of SCAA, I completed the barista, sensory, and green coffee blocks and took an online roasting course (led by Scott Rao). All this, of course, requires constant tasting, taste development (cupping), and constant customer and partner feedback, which I try to incorporate into all parts of the work process.
"Curiosity is my motivation, quality is my principle, coffee is my driving force. "