When I first tried a "specialty" coffee for the first time, it changed my entire coffee experience and I was hooked. Gabriel, Owner of the Farm in Brazil, measured the beans after being freshly roasted, measured the water and timed the pour... It was an incredible taste. From this point on I became the biggest sponge soaking up all the knowledge I could surrounding the coffee bean world. I watch many roasters roast coffee, learnt about green coffee including the history and how it came to Brazil, I really wanted to see how the original bean from Ethiopia would taste compared to this chocolaty Brazilian bean I have come to love and enjoy.
I continued this discovery path for about 6 years before I purchased my own roaster. Once I started Roasting, I found out it wasn't as easy as it looked. I think this is where my interest in physics and chemistry help me out. I developed my own roast profiles based on what I have learned, watched, read and most importantly messed up on. Needless to say, the best green bean can become the worst coffee if not roasted properly. Each bean has its own history, and each year the local environment to where this bean grew and laid in the sun also changes how the bean will mature and taste.
When I roast beans, I am now trying to bring out different natural flavors the bean was made with. All of these flavors come from the Earth. I took this picture at a roaster in Boston called Aero Coffee Roaster. It's an accurate depiction of different notes and tastes you can find in coffee, depending on where they are from.
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