David Gould, Master Roaster

I started roasting over twenty years ago, having developed a love for a rich, flavorful cup of coffee.  After reading everything I could get my hands on concerning the subject, I knew that I would only be satisfied with the freshness and flavor of coffee if I roasted it myself.  I spent a year roasting on a small roaster before purchasing a larger roaster and mastering the art and science of roasting.    

During that time I attended a roasting seminar in San Francisco and won a blending competition while there.  I made it my “Signature Blend” and subsequently opened a coffeehouse in Oklahoma, where that blend was an immediate bestseller.

We had customers at our coffeehouse that told us that they drove miles out of their way every day to enjoy my fresh-roasted coffee.

I have current customers who have declared:

“If you don’t roast it - I don’t drink it.”

“Gulpable!”

“Coffee used to be too acidic for me, but your coffee is not very acidic at all.  I’m loving it!”   

“May you roast in hell!”  (My brother’s idea of a compliment.)

“I no longer have to doctor my coffee with other flavors.  It’s perfect as is.”