We love coffee, and like any overly-involved parent, we want our coffee to be the best damn coffee out there. So, years ago from the comfort of our home, we began to roast. What began as a hobby quickly evolved into a mission. Hour after hour, day after day, we romanced flavors from the most carefully planted, tended, and processed beans out there. Today our passion project is known as Redeye Coffee Roasters, and it is the only artisan roastery and café in south suburban Boston.
Every day, we roast in pursuit of perfection. We spend our time fiddling, tweaking and tasting until we are absolutely satisfied with the flavor. We brew with that same level of care, choosing carefully from our outrageously superior arsenal of coffee makers.
Now, we can’t promise that a cup of our coffee will shake you to the core, or alter your perception of the known universe. What we can promise you is a vibrantly flavored, flawlessly frothed, top-notch cup of liquid happiness. Plus, great company and a killer ocean view.
STEP ONE
THE HUMAN CONNECTION BETWEEN FARMERS AND ROASTERS
The key to exceptional specialty coffee is transparency. Knowing who and where your coffee comes from is of utmost importance. Results from the positive relationships with farmers, millers, exporters, and importers are deliciously evident in that first steaming cup of caffeinated goodness.
STEP TWO
Whoa! WHAT’s THAT LOUD AND AWKWARD SLURPING NOISE?
Coffee samples from various farms need to be tasted or “cupped” for quality and consistency. The “cuppers” slurp samples off spoons and carefully evaluate the cup based on industry standards. This practice is very much like wine tasting.
STEP THREE
THE ROAD TO A GREAT CUP OF COFFEE GOES THROUGH THE ROASTER
Each bean origin has its own formula of roasting temperature and duration, all devised by the roaster. Think of him/her a little bit like a mad scientist at work.
Meet Bob
I first tasted specialty coffee back in 2006. I remember it was a washed Ethiopian Yirgacheffe that left my mouth bursting with vibrant and lively floral notes. I thought to myself “Damn. Now this is how coffee should taste.” I knew right then and there that I wanted to create coffees just like that Yirgacheffe. Thus began my journey into coffee roasting.
That was 12 years ago. Since then, I’ve roasted countless pallets of green coffee, traveled to six different coffee growing regions, met amazing people, judged coffee competitions where the coffee sold for $135/pound, and opened a thriving café just steps from the ocean.
I often remind myself how lucky I am. The rewards in this job are priceless. Smiles, gratitude, and inquisitiveness are the top three. Oh, and there’s always the hope of that next great washed Yirgacheffe just over the horizon to share with our customers.
Cheers,
Bob Weeks
Owner, Redeye Coffee Roasters