my approach to roasting
I'm currently focusing on medium-light roast levels, single-origin coffees, and packaging whole bean. I aim to provide high-quality coffees at peak freshness, roasted to bring out sweetness and the positive flavor attributes of acidity (think wine or specialty chocolate).
I roast coffee according to my personal preference. While I understand people in this area generally prefer darker roasts, my goal is to reach those who already have a taste for lightly roasted coffee, are curious about it, or who just need a wake up call (pun intended 🙄) to what specialty coffee can be. I didn't enjoy light roasts at first, just as I didn't enjoy beer at first, but as I explored more and more I found that really good quality coffee has incredible flavor. These unique qualities can be masked or obliterated by roasting dark. For me, coffee is not really a dessert, it's more of a delicacy. (I don't qualify my roast levels strictly but if I have to I would say they tend to be City or City+.) I see it as my job to preserve and express the inherent quality of the coffee I've chosen to roast; basically to roast each coffee to its "sweet spot." Coffee that is grown under ideal conditions, processed and handled with care, roasted with attention and intention, and brewed with proper parameters can be sweet, complex, rich, and creamy all on its own. For me, the joy of roasting is in guiding the coffee along to its own unique flavor profile while maximizing sweetness and pleasant acidity.
what I use to roast
Initially, I built a roasting device using a heat gun and flour sifter with a capacity of about one pound per batch. I installed a thermocouple to give more information about the progress of each roast and although I didn't have as much control of the roast profile as I could get using a commercial roaster, this primitive contraption worked surprisingly well.
In July 2020 I bought my first "commercial" roaster. It's a 1-kilo Aillio Bullet, an energy-efficient, induction-heated pretty little thing. This will allow me to slowly grow the business and reach more people, particularly locally through restaurants, cafes, and events.