Coffee Roasting – how it came about
On moving to Wellington I spent a considerable amount of time looking for that elusive perfect coffee. It was a difficult search as there are so many variables when making coffee, the most vital the barista preparing the brew.
In as she calls it ‘a stroke of genius’ and after much consultation with the ever helpful Dave from People’s coffee in Newtown, my wife Tanya bought me an a little home coffee roaster, 5 kilo’s of green beans, and a book on home coffee roasting and told me to put my money where my mouth is.
Never one to resist a challenge, I set fourth and after several false starts and the invaluable input and support of our friend, Jason Te Ahu Hamilton, we started getting results, and finally we struck gold with what is now know as our "carpe dm espresso blend". Jason’s input was invaluable being a professional barista for the last eight years he certainly knew enough about coffee, roasting and tastes.
Several of our friends commented on how good the coffee was, so slowly the seed to go all the way was planted. In June 2006, we took the plunge and bought our 10kg Toper roaster second hand and there has been no going back since.
As well as our carpe dm espresso roast, I have developed several other blends which include our plunger blend, per dm and the extra strong dm perdidi espresso blend. Our carpe dm blend is also available in a lighter roast for plungers.
