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.

As the sun rises on the coffee industry in 2025, a steaming cup of change is brewing. From the fields of Ethiopia to the bustling cafes of New York, coffee roasters are adapting to a landscape shaped by shifting consumer priorities, trade challenges, and a pinch of geopolitical intrigue. So, what’s on the horizon for our beloved beans this year? Let’s take a closer look.

Every professional coffee roaster takes pride in their craft, and rightfully so. Coffee roasting is an art form that demands precision, patience, and passion. But imagine taking your roasting expertise to an even higher echelon, where each bean reveals its utmost potential. Here's the key: mastering heat diffusion, the intricate balance between conductive and convective heating, can elevate your roasts from exceptional to transcendent.

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.

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.