In the heart of the North Dallas coffee scene, a new institution is making waves. Roasting Headquarters (RHQ), founded by industry veterans Jodi and Abby, is more than just a roastery—it’s a center for education, community, and innovation in specialty coffee.
Recently, San Franciscan Roaster’s Bill Kennedy sat down with the duo to discuss their journey, the vision behind RHQ, and their unwavering commitment to improving the craft of roasting.
You can watch the video of our interview at the bottom of this article.
A Multifaceted Coffee Hub
RHQ isn’t your average coffee business. It operates with four primary focuses: consulting, roasting classes, Q certification courses, and fostering relationships between producers and the specialty coffee community.
1. Consulting: As directors of coffee for multiple companies, Jodi and Abby help roasters navigate green coffee procurement, quality control, and sensory evaluation. Their expertise allows businesses to refine their offerings and ensure consistency in every cup.
2. Roasting Education: RHQ has rapidly become a go-to destination for hands-on roasting classes. A key part of their success has been their partnership with San Franciscan Roasters, which they use exclusively in their training. “We believe that to be a great roaster, you must first be a great cupper,” Abby emphasized. Cupping and sensory skills are central to RHQ’s teaching methodology, ensuring that students understand the full spectrum of coffee flavors before they even turn on a roaster.
3. Q Certification Courses: As a Q instructor, Jodi plays a crucial role in training the next generation of coffee professionals. These courses, designed to hone sensory skills, prepare students for a deeper understanding of coffee quality. “The first coffee that blows your mind is something you’ll always remember,” Jodi noted, reflecting on the impact of these classes.
4. Strengthening Producer Connections: RHQ actively invites coffee producers from around the world to showcase their coffees to the Dallas community. One recent event featured a producer from El Salvador, who introduced 12 distinct coffees to local roasters. These experiences not only educate consumers but also forge direct relationships between farmers and buyers, ensuring ethical sourcing and quality assurance.
3. Q Certification Courses: As a Q instructor, Jodi plays a crucial role in training the next generation of coffee professionals. These courses, designed to hone sensory skills, prepare students for a deeper understanding of coffee quality. “The first coffee that blows your mind is something you’ll always remember,” Jodi noted, reflecting on the impact of these classes.
4. Strengthening Producer Connections: RHQ actively invites coffee producers from around the world to showcase their coffees to the Dallas community. One recent event featured a producer from El Salvador, who introduced 12 distinct coffees to local roasters. These experiences not only educate consumers but also forge direct relationships between farmers and buyers, ensuring ethical sourcing and quality assurance.
A Roaster’s Choice: Why San Franciscan?
When it came to choosing a roasting system for RHQ, the decision was clear. “I’ve roasted on 10 different roasters, but San Franciscan has always been the easiest to teach on,” Jodi shared. The ability to directly see and control changes in the drum, along with the roaster’s superior flavor profile, made it the ideal machine for their educational programs.
Beyond the technical advantages, RHQ has had firsthand experience with San Franciscan’s dedication to customer service. Jodi recounted a time when, years ago, she encountered an issue with her San Franciscan roaster while Willem Boot (her mentor) was out of the country. A quick call to Bill Kennedy led to a remote diagnosis—he simply listened to the motor over the phone and shipped the necessary part. “That level of care and expertise is rare,” she noted.
A Journey to Origin: Understanding the Roots of Coffee
RHQ’s commitment to education extends beyond the walls of their facility. Their recent trip to Kenya showcased the importance of understanding coffee at its source. “We visited eight different farms in just a few days—it was fast and furious, but incredible,” Jodi recalled. The trip reinforced the reality that specialty coffee is built on relationships and meticulous care, from seed to cup.
One particularly impactful moment was visiting a cooperative where smallholder farmers walked miles each morning to deliver freshly harvested cherries. “Watching them sort through their cherries, ensuring only the best made it through, was humbling,” Abby said. “Every decision they make has a direct impact on quality, and we as buyers have a responsibility to honor their work.”
Additionally, RHQ partnered with a large roasting company to ensure that a portion of their Kenyan coffee sales would go toward education initiatives in farming communities. This initiative highlights the broader mission of RHQ—to not only elevate coffee education but to also create meaningful change in producer communities.
The Future of Roasting Headquarters
Despite being a relatively new venture, RHQ is already planning for expansion. The duo envisions RHQ as a premier learning space where roasters, baristas, and coffee enthusiasts from across the country can sharpen their skills.
The future includes:
- More public cuppings to introduce consumers to different origins and processing methods.
- Expansion of their course offerings, including advanced roasting techniques and business development for aspiring coffee entrepreneurs.
- Continuing to build a community where both coffee professionals and novices can engage in deep learning experiences.
Jodi, who has spent nearly a decade teaching in labs around the world, is thrilled to finally have a space of her own. “For years, I was teaching in other people’s roasteries. Now, we’ve designed RHQ for the optimal learning experience, and it’s a dream come true.”
Advice for Aspiring Coffee Professionals
Entering the coffee industry isn’t for the faint of heart. When asked what advice they’d give to newcomers, both Jodi and Abby were candid. “The margins are slim, and the work is hard. But the passion makes it worth it,” Jodi said.
She also emphasized the industry’s constant evolution. “If you get bored in one area of coffee, shift to another. There’s always something new to learn.”
Abby added that the coffee industry is, at its core, about people. “If you don’t love people, coffee isn’t for you.” The sense of community within the industry—from farmers to roasters to baristas—is what keeps people coming back year after year.
Meet RHQ at the Specialty Coffee Expo
As a testament to their growing influence in the industry, RHQ will be present at the upcoming Specialty Coffee Expo in Houston this April. Partnering with San Franciscan Roasters at Booth 731, they’ll be sharing their knowledge, tasting incredible coffees, and encouraging roasters to take the next step in their education.
“Expo is a 15,000-member coffee house experience,” Bill Kennedy said. “It’s a wild ride, but it’s where you see just how tight-knit and passionate the coffee community really is.”
With their expertise, commitment to education, and unwavering support for the coffee supply chain, RHQ is poised to become one of the most influential coffee training centers in the U.S. Whether you’re looking to sharpen your roasting skills, deepen your knowledge of sensory analysis, or connect with coffee professionals around the world, RHQ is the place to be.
Useful Links
- The Roasting Headqua website is here: https://www.jodiwieser.com/roasting-courses
- Jodi and Abby use the SF-25 and SF-1s
Here is the full interview
