The First Batch of Freshly Roasted Coffee
For me, drinking coffee started somewhat as a habit. I liked drinking it, but only if it tasted good. As I learned about coffee it turned into a hobby, that took me on a search for better products, better technics, and taught me about the care that goes into a great cup of freshly roasted coffee. The transition from brewing at home to roasting beans on my own was a fairly natural one, brought about by the desire for the best cup possible. I cared so much. I wanted more control over how the coffee tasted. I knew that if I started with a high quality product, and did my best not to mess with the flavor integrity by roasting too darkly, the result would be something that was fun to make, and enjoyable to drink. The results honestly blew me away, I can still taste the tangerine acidity and rustic sweetness of that first coffee from Ecuador I roasted. I let my friends try the coffee, and they were amazed as well”! “It’s not bitter at all.” “If coffee always tasted like this, I would drink it more.” “Wow, I don’t even think it needs cream and sugar!” were among the comments I received from the first batch.
Now, some time later, my habit has grown up into a business and the “I” and “me” in this story has turned into “us” and “we”. With every roast we are still getting similar comments to the ones that I got from that first batch. Our notion of taking a high quality product we care about, and doing our best not to mess it up is proving to be the foundation of the Rockford Roasting Company.