As the coffee industry moves towards sustainability and traceability, consumers are becoming more discerning about the origin of their coffee beans. Single-origin beans, in particular, have gained traction as they offer a unique taste profile from specific regions, allowing coffee drinkers to explore the intricate flavors influenced by local climates, farming practices, and processing methods. Alongside this trend, there’s also a growing demand for sustainably sourced coffee, driven by a desire to support ethical farming practices and environmental responsibility.

When considering lower-cost commercial coffee roasters, you might get the impression that a reputable U.S. company, passionate about the coffee industry, has shifted its manufacturing to China -- solely to offer a more budget-friendly product to its customers.

San Franciscan Roaster Co. is thrilled to support an upcoming coffee roasting course through Jodi Wieser Coffee Consulting, featuring exclusive use of San Franciscan roasters and set in a brand-new, state-of-the-art facility in scenic Dallas, Texas. This course offers an unparalleled opportunity for coffee professionals and enthusiasts to hone their roasting skills under the guidance of two expert trainers: Mark Michaelson, our Head of Education, and Paris Kennedy, a young talent who has grown up immersed in the coffee industry.

 Tom Hinman, San Franciscan Roaster Co.'s new Client Success Manager is a true coffee roasting enthusiast who literally learned the business from the ground up. 

The coffee industry is no stranger to innovation. Over the past few years, we've seen the rise of AI and automation in everything from bean selection to brew techniques. However, when it comes to coffee roasting—a process that marries science with the art of flavor extraction—technology has been a double-edged sword.