TODAY'S tools in the coffee roasting trade are a far cry from the oldest methods of roasting in a pan over the open fire. With the popular interest in coffees from around the world, the science of roasting has evolved. This evolution of tools, science and knowledge has created a culture of skilled and learned micro-roasters who strive to bring the most out of each variety of bean. Through creative experimentation and open exchanges of information we micro-roasters challenge ourselves to the outer limits of innovation. Having worked with some very talented people in the community of roasters I continually realize how much more there is to learn, how much room there is for growth.

Our hand-batch roasting process is in the classic Northern Italian style for coffees that are lighter, delicate, complex and composed. Arabica green beans are carefully roasted to a precise point to draw forth the maximum palate potential and individual nuances of the beans. That is what I aspire to every time I fire up "Black Betty."