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Never
become complacent in roasting!
by Dave, the Roast Master at Dark Canyon Coffee Company
"Roasting
coffee is a craft, part science, part art. There is no school
one can attend to learn how to roast coffee. The best way to learn
is by prying information about this craft from my fellow roasters,
and then roasting and tasting... again and again until the taste
suits my standards. It is an ongoing learning experience.
To never become
a complacent roaster, one needs to evaluate each roast and then
strive to do better. He must be willing to try new techniques
and always work to better each and every roast. That is what I
do each day at Dark Canyon Coffee where quality in the cup is
paramount.
A
great source for me is the Specialty Coffee Association of America's
Roasters Guild, of which I am a member."
The SCAA-
Roasters Guild list of Objectives & Purposes:
Promote
QUALITY as the principle standard for success.
Further roasters' knowledge of and skills in the history,
fundamentals, art & science of coffee roasting.
Encourage interaction and communication between specialty
roasters.
Foster understanding and cooperation among specialty
roasters.
Focus the voice of roasters in representing the specialty
coffee industry.
Recognize roasters that have achieved a high degree of
skill and excellence in roasting.
Advocate linking quality product to quality ethical conduct.
Dave feels
privileged to have been able to attend their Annual Retreats.
The guild offers hands on roasting seminars as well as the chance
to converse with fellow roasters, of all sizes, about their craft.
Traveling
to coffee growing countries has also been invaluable in understanding
the finer points of what makes one coffee bean better than another.
Dave's
expertise and commitment to great tasting coffee, combine to bring
superior quality to our coffee beans here at Dark Canyon Coffee
each and every day.
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