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 of 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, I need to evaluate each roast and then strive to do better. One 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:
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Promote QUALITY as the principle standard for success.
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Further roasters' knowledge of and skills in the history, fundamentals, art & science of coffee roasting.
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Encourage interaction and communication between specialty roasters.
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Foster understanding and cooperation among specialty roasters.
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Focus the voice of roasters in representing the specialty coffee industry.
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Recognize roasters that have achieved a high degree of skill and excellence in roasting.
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Advocate linking quality product to quality ethical conduct.
I am privileged to have attended some of the Annual Retreats. The guild offers hands-on roasting seminars. Also it's a chance to converse with fellow roasters about our craft.
Traveling to coffee growing countries has also been invaluable in understanding the finer points of what makes one coffee bean better than another. As the roast master at Dark Canyon Coffee, my expertise and commitment to great tasting coffee combines to bring superior quality to our coffee beans here each and every day.