What's it like being a coffee roaster?
For many coffee roasters, the key attraction is that tactile sense of accomplishment that comes from making something, of taking an ordinary commodity and breathing life into it, making it something more than it was. Transforming it.
Smell and touch, taste and sight—these are the tools of the master roaster. Standing watchfully by as the drum turns, the beans heat and expand and release gas; pulling the trier and smelling, watching the color darken, always ready to adjust the heat one way or the other. That moment of exhilaration, that rush as the door opens and the crackling, steaming coffee gushes out into the cooling tray—that’s what makes the job worthwhile.
OK, now do it again.
And again. I Love it!
At Going Native Coffee Club, the coffee you order is Roasted fresh in the morning in sunny southern California, then packed and shipped that afternoon. Ensuring you get Fresh Roasted Coffee is key to having the greatest coffee you'll ever brew at home.
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