Amy Marshall still remembers her first cup of coffee: Sumatra, loaded with a ton of sugar and half and half. And after 10 years of professional roasting experience under her lid, the new roast master at Brooklyn Roasting Company still thinks it’s okay to add a little cream and sugar to your coffee.
Marshall joined the coffee company in September and is committed to having people know their coffee beans as well as they know their farmer. She’s stripping down the pretentiousness of terms like “going to origin” (that means visiting a coffee farm for us regular joes) and approaches each roast with equal parts dedication and fun.
“This one smells like green pepper,” Marshall says, splitting open a bean. It’s hot in the roastery, located in the entrance of the company’s Dumbo café, and the heat only adds to the spicy punch. “This is something I like to do–take one bean, this is the Nicaragua, and split it down the middle. Smell it. I do that with almost every bean, every roast.” (more…)