the rhythm of the coffee roast

How drumming laid the foundation for the best hand-roasted coffee beans in the world

My coffee roaster is hand-cranked and sits on an open flame. From the moment I drop the beans in the drum to the instance I pour them out, the roaster must be in motion.

The quality of the roasted coffee beans partially depends on my ability to keep time, turning the drum with consistency. Never speeding up, slowing down, or falling out of line. If I stop turning the drum, even for a second, the coffee beans, and ultimately your next cup, will suffer.

When I first started roasting coffee, my internal metronome took over. I was able to roast for long periods of time, turning out a consistent product each batch. Even though roasting relied on my timekeeping ability, the beans came out like clockwork.

Then it hit me: as a lifelong drummer, I was made for this. I was made to consistently keep time.

I grew up playing drums in talent shows, bands with friends, and even an award winning drum line ensemble. No matter the genre, I was the timekeeper of each respective group. Any drummer knows the importance of consistency, and that principle has spread into my roasting practice.

inspecting a fresh batch of beans

I have developed each of my single origin coffee beans to a consistent finish, and I am proud of my ability to replicate each roast.

After all, I am the timekeeper. I always have been.

Buy a bag of my hand roasted coffee here: https://www.fithianfolk.com/offerings