My beginning into the complex world of coffee roasting

I started roasting coffee in 1999 in our shed at home. I had this burning need to get into the coffee bean, more that just been a barista. A barista can feel the oils within the palm of a hand, crush the bean between fingers but not be apart of it's evolution from that green hard raw coffee bean to a fine liquid amberf found in a perfectly pulled espresso shot. For me its was getting into the bean's DNA.

After working on the small 600g air roaster in my shed, I started to develop more of a basic understanding of raw beans, and how they played out their time within the glass roasting chamber. I asked my raw coffee supplier to make a few changes to the blends I was purchasing, a bit more of this Colombian a little less of that Indian etc. I got to this point with my palate from these small changes, and was craving for more complexly, body, creaminess than what was been delivered.

I took up what felt like an impossible challenge ahead of myself, and jumped into the pool of coffee blending.

I was like a hungry cub, all bright eyed and willing to explore my domain with innocence and at the same time, stalking the unknown without conxcernquence.

I spent a whole year working on my first blend, sending out samples to my unsuspecting customers at our busy little cafe in Robe. I'd watch tentatively over my La San Marco for any hint of expression from there faces. People do give away some of their true thoughts, intentions when oblivious to the coming and goings of the outside world.

I must say at that time at our little cafe, it was the most magical, mystical time spent so far within of my journey of coffee roasting.