Can you tell us something about your background?
"I used to be a chemical laboratory analyst, doing research and development of baby food. That is, until I got into a burn-out that seemed nearly impossible for me to get out of. After recovering, it seemed like no employer was interested in me anymore, making the gap between jobs wider every month, and because of that harder to cross every month. All in all, I have been searching for a job for over 3 and a half year, before I encountered the roasters.
This seemed like entering heaven. I love coffee, and now I got to learn and make it! "
What makes you a Slow Roaster?
"We roast slowly, because we don’t roast fast. It’s like driving a car. If you go insanely fast, it’s nearly impossible to hit an exact spot. If you go slow, there is much more control over the entire process, stopping the process at exactly the right moment, for that particular batch.
This blend was created through a process of cupping and tasting. And out of all blends, this blend, we call “The Slow Roasters” won by a landslide. This is such a good combination I can not imagine anybody not liking it, while till keeping character.
Although I do like my occasional cappuccino, I must admit I’m an espresso drinker. It is the way to go to really taste what you are drinking, without the sweetness of sugar, or the creaminess of the milk.
Take your espresso, let it cool a bit, stir the cream into the espresso, and enjoy it immediately after."