8
GET2KNOW| CRAFT COFFEE ROASTERS
WILLOW PARKER
Age: 24
Hometown: Portland
Current town: Bend
Outdoor sports/activities: Quad skating, snowboarding, cross country skiing, hiking
Coffee Shop: Thump Coffee
Years Roasting: one
1. At what age did you try your first cup
of coffee and what was your reaction?
I must have been 11 or 12. My parents
would drink Folgers with a generous amount
of vanilla creamer. It was sweet and deli-
cious, so I’d always ask for a sip (or five).
2. When you were younger did you ever
think you would grow up to be
roasting coffee beans for a living?
No. I never thought coffee could be a career,
at least the way I defined it. I was very aca-
demically driven and saw my future involving
a degree and a specialized profession.
3. Roasting coffee beans is an art, there
are a lot of different factors involved.
How did you learn your craft?
I took every opportunity to learn and chal-
lenge myself and in the coffee industry. By
the time I started roasting, I knew I had a lot
more to learn. Through on the job training,
roasting books, consistent cupping, and
classes, I was able to apply that knowledge
to find out what worked (or didn’t) on the
cupping table.
4. In your mind, what makes a good cup
of coffee?
A coffee that is crafted with intention and
care from farmer to barista —and every step
in between.
5. Back in the day, most people drank
coffee at diners or at home, Folgers and
Maxwell House ruled the market. Why
do you think craft coffee exploded to
the level it is today? Is the rise similar to
craft beer?
I think that people have more time and
money to spend on food and beverages. The
evolution of coffee has led to an influx of
beverages that appeal to just about anybody.
People nowadays have the choice to drink
coffee (and beer) that is unique to the com-
pany that perfects and serves it.
6. When traveling or out of town and
you buy a cup of coffee, if it’s not up to
your standards do you: tell somebody
working there, give advice, or bite your
lip and go about your way?
Bite my lip and go about my way, but not
before adding plenty of cream and honey.
7. What does the future hold for craft
coffee, independent coffee shops
and the mobile office scene it’s cre-
ated? Will it evolve?
The coffee scene is constantly changing,
growing, and evolving. I can’t really begin to
guess what follows, but I hope that specialty
coffee will continue to draw in new custom-
ers and allow local craft coffee roasters
to thrive in their communities.
8. What is the most rewarding part of
your job at Thump Coffee?
I was a barista for about 3½ years, so I got
to experience first hand how much of a part
I was of the customers’ day. As a roaster for
our cafes and wholesale accounts, I still get
to play that role, but now it’s for people in
Texas, Arkansas, Colorado, and all around
Oregon. It’s pretty cool that I can contribute
to a simple pleasure that people look forward
to each day.
9. What advice would you give to some-
one wanting to become a craft coffee
roaster?
Always express interest in learning more,
take every opportunity that puts you closer
to your goal, invest in external education,
and always make sure that no matter what
role you play in the coffee chain, you work
hard every day.
10. What are some of your favorite out-
door activities and places to get off the
beaten path?
If I’m itching for some nature time, I usually
head out past Sisters on Highway 20 in
search of ferns, old growth trees, and a hike
to a peak for a view. I grew up snowboarding
and still enjoy it when I can, but I also started
cross country skiing last winter and am look-
ing forward to another season of roaming
the snowy forests.