For Roasters & Retailers

Finding The Magic Point: The Art Of Roasting Coffee


About a decade ago, Matthew Dupont had an almost religious conversion to coffee. After a sit down with a roaster from Jerome who served him one of his first pour overs of organic Ethiopian coffee, he tasted notes of strawberry and chocolate and decided this would be the cup of coffee he would spend his life chasing.

“I want people to experience what I experienced when I had that really great first cup of coffee over 10 years ago after having worked in a coffee shop that didn’t appreciate the nuances that coffee could have,” Dupont says.

There’s a ton of science behind the cup of coffee sitting between your hands—the little beans you love so much have been through long processes to get it where it needs to be, and Dupont is one of those people who bring it to you.

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