Ever since the beginning, owner Liz Roquet has never stayed still when it comes to taking the opportunity to get better at the skills of coffee roasting and brewing, and to learn more about the coffee supply chain from the seed to the final cup.
At each opportunity to learn, she's been able to expand the company's ability to produce a top quality product, and truly believes that there's never an end to gathering and sharing knowledge about coffee.
Classes, trips, or exchanging ideas with coffee peers feed the continual evolution and improvement of our coffees, and she insists we'll never sit still and stop progressing.
Liz is often asked "How did you learn to do this?"
She'll first explain that she's learning and expanding her knowledge every day, but if you would like to see some of the stuff that has helped build her coffee resumé so far, here's a dip in the pool....
Liz Roquet, Head Roaster and Owner, is a Specialty Coffee Association of America Certified Level 1 Roaster
and a Certified Level 2 Barista
Coffee roasting training at Diedrich Manufacturing
Coffee developmental roasting and initial profiling with Atlas Coffee
Defects in Roasting course, SCAA
Organic Acids and Chemistry of Coffee, SCAA
Roaster Plant Safety with SCAA
Indentifying Defects in Roasting, SCAA
Heat and the Roasting Machine, SCAA
Air Quality and the Roaster, SCAA
Gained SCAA Roaster Level 1 Certification
Barista training with Atlas Coffee
Single Cup Brew Methods, Coffee Fest
Golden Cup Fundamentals, SCAA
Milk and Latte Art course, SCAA
Brewing Technologies, SCAA
Grind, Dose, Tamp, Extract, SCAA
Gained Barista Certification with the International Academy of Specialty Coffee
Espresso Bar Efficiency and Workflow, SCAA
Gained SCAA Barista Level 2 Certification
Intro to Cupping, SCAA
Le Nez Du Café, Aroma of Coffee, SCAA
Triangulation Cupping, SCAA
Defect Cupping, SCAA
Coffee Tasters Flavor Wheel, SCAA
Green Coffee Grading, SCAA
Espresso Machine Preventive Maintenance, SCAA
Traveled to coffee origin in Colombia with Atlas Coffee as guest judge in their annual "Lo Mejor de Monserrate" cupping competition