Craft Roasting for Specialty Coffee: Why It Matters
There’s something brewing in the quiet corners of the coffee world—a growing demand for roasting education that dares to prioritize craft over scale. While mainstream programs focus on efficiency and consistency, a niche movement is emerging around small-batch roasting, lighter profiles, and the intricate dance between terroir and processing. For enthusiasts who crave depth over volume, this isn’t just a trend—it’s a rebellion against homogenization. The craft approach hinges on understanding how a bean’s origin shapes its potential. Terroir—the combination of soil, climate, and altitude—dictates flavor notes, acidity, and body, while processing methods like natural or honey drying introduce layers…
