Roasting excellent coffee should not be relegated to only one finish temp or level of roast. For a significant portion of our history we have favored the lighter and lower temps in specialty coffee. But recently roasters have begun to full embrace more full developed roast profiles in a pursuit of brining that specialty excellence to a wider range of consumer.

Today's guest is all about this way mindset and has a specific way to communicate it to his customers.

For this month's RoR to talk with Erik Johnson of Thinkwell Coffee!

Erik Johnson is a founder and the roaster behind thinkwell.coffee. He began as a barista in 2006 and has roasted professionally since 2012, working as head roaster for regional brands. He has worked across the supply chain—from producers to millers, from villages to importers. Now, he runs a production roastery that opens to the public, offering beans (not lattes) for people who value beauty, balance, and brewing at home. He believes that coffee is art, and great coffee is built on harmony: between people, the earth, and the roast itself.

Related episodes:

• ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters
• RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind
• RoR #31 : Improve your Roasting Range by Focusing on the Fundamentals w/ Willem Boot of Boot Coffee

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