I followed a link on facebook posted by Espressoparts that coffee blogger Tonx opened up a micro-roastery in an article in LA Weekly by Tien Nguyen. This article is required reading. Yes, I’ve even started a category that is titled “Required Reading”. This category will contain my favourite reads from now on.
The LA Weekly article went on to report that Tonx has started a brewed coffee subscription service, US$35 a month for 2 12 oz bags of coffee. An espresso program is in the works. But, what really made this article a must-read were Tonx’s words of wisdom, especially to one who is starting out as a roaster.
“A coffee should have inherent sweetness,” he says, “The roasting process should accentuate that. Clarity and articulation of the intrinsic flavor of the coffee is the role of the roaster. It’s a sacred duty to not screw up the thing that went through some tremendously convoluted supply chain.”
Tonx further sums this up in the article:
“I just want people to taste the coffee, and to experience it as good,” he says. “And if it is good, I don’t want them to look at me as the roaster as being the one that made it good. I want them to understand that it was the producer who grew the coffee, the people who processed this coffee, and all the care that was taken before it got into my hands that made that coffee great. And all I did was just not fuck it up. “