Where to begin?
The thought of roasting coffee has been an idea bouncing around in my head for a few years now. It began when I started roasting at home as a hobby using a few different methods that beginners tend to use. Initially I cooked the green coffee beans in a skillet on the stove top. This, however, created a ton of smoke inside the house and necessitated the use of a fan to blow the smoke outside (problematic during our bitter cold Canadian winters) I tried roasting them on a cookie sheet in the oven, not a horrible result but very tough to get even roasts. Finally, I upgraded to the king of low budget DIY home roasters . . . the air popcorn popper. This produced a decent quality of roast and not as much smoke as the skillet. I was also able to take advantage of the aforementioned chilly winters and stick the beans outside to cool down after the roast.
Before long, I got the itch to step-up my roasting game. This led to the purchase of a Behmor 1600 AB home roaster. A machine designed specifically for roasting and closely resembling the image of a toaster oven mixed with a microwave. The Behmor is also a workhorse that can roast up to 1lb per batch and has been the launching point for many a coffee roaster's career.
After some time with the Behmor, the desire to start roasting commercially began to fester. However, during this same period, our family made a major lifestyle move and left Alberta where we'd spent the previous 14 years and made our way back west to Invermere, BC. Also during this time, a pandemic broke out. As a result, we hummed and hawed about the possibility of going into business for ourselves. We came up with plenty of reasons not to do it, things from money to time to . . . excuses excuses. Finally, we decided that life's too short to wait around for the perfect time, scenario, or situation. We decided there was no better time to take the leap. That was in the Fall of 2020.