• Kyle Morgan

The "why coffee?" question

I get asked at least twice a week "why coffee?" or "aren't you a little young to drink coffee?" and I honestly don't have a straight forward answer to this question. There's too many reasons behind my love for coffee to give a straight forward answer.

I used to not think anything of coffee, I thought it was a thing only old people drank for a caffeine boost. I though that it only came from Tim Horton's and it was a reality basic or boring drink. Little did I know coffee, if done properly is one of the most complicated beverages in the world.

About 2 years ago while on a trip to the cottage we stopped at a small family run coffee shop. It was an eye-opening experience for me. I loved the smell, the people were amazing and I really enjoyed the mood in that coffee shop. It was at that coffee shop where I tried coffee for the first time. Where I discovered my love for coffee.

From then on I started casually drinking coffee, maybe once a week and slowly found out that there were so many different types of coffee. There's light, medium and dark roasts, originating from a whole bunch of different countries. At first, it was rather intimidating. But I wanted to learn more.

One day last summer I was in a book store waiting for my father to purchase a book when I came upon a book on coffee. This book covered everything, where the coffee is grown, elevations, how its grown, wash processes, etc. I bought the book, read almost every page and wanted to try and make my own coffee, from scratch.

I went on amazon, and found a business that sold raw green coffee beans by the pound. I bought a pound. It was a Sumatran coffee, and from what I learned from my book, it was suggested that this coffee is roasted dark. A few days went by and my package came. I roasted the coffee that night. In a popcorn popper (as my book told me to). I watched that coffee sit on the high heat popper for 1 hour, but sadly my coffee didn't turn out at all. It was yellow and had burnt spots all over the beans. The chaff also made a very large mess of my kitchen.

However, I was determined to successfully roast a batch of coffee. So I bought another four pounds of green coffee beans. One pound Colombian, one pound Brazilian, one pound from Peru, and the last from Tanzania. This time I roasted one pound of Brazilian coffee on a cast iron skillet on top of the stove. After approximately thirty minutes of roasting, I got to what I thought was an ideal roast. I let the coffee degas for 3 days and then brewed it. Surprisingly, it actually worked! My coffee tasted good!

This was my turning point. I discovered the challenge that was producing a high quality coffee. To this day when we roast, we still have different problems and challenges every single roast. In commercial coffee roasting, business roast many different variety's of coffee in small batches until you find a roast you like. They call this sample roasting. You then attempt to reproduce that roast on a large scale. That being said, no two roasts are identical, that just comes from the very small changes in humidity, temperature and time of year that a coffee was harvested and sold. However I enjoy the challenge and enjoy the trial and error process that comes when you attempt to create an amazing product to sell.

I decided to start this company to attempt to conquer coffee roasting. I love challenging myself and decided that coffee roasting would be the ideal challenge. I know our coffee isn't perfect and some flavors might vary roast to roast. That's all part of the problem that we need to overcome in order to create that amazing product.

Kyle Morgan



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