DEC/JAN 2018
9
CRAFT COFFEE ROASTERS |GET2KNOW
BRANDON HARRIS
Current town: Bend
Outdoor sports/activities: Cycling and climbing
Coffee Shop: Backporch
1. At what age did you try your first cup
of coffee and what was your reaction?
I only drank Starbucks for a while, even in
high school, but when I tried my first cup
of specialty coffee, I was amazed at the
clarity and flavor. In college, it definitely was
something that fueled my writing as well as
something new to geek out over, and that’s
how I knew I’d work in coffee.
2. When you were younger did you ever
think you would grow up to be roasting
coffee beans for a living?
I knew I always had a knack for product
knowledge because I’ve always been a
teacher of sorts, even when I sold cloth-
ing. In college, getting hooked-up with a
coffee shop that roasted was the best way
to accentuate my teaching abilities and really
opened my eyes to the potential of educat-
ing about coffee.
3. Roasting coffee beans is an art, there
are a lot of different factors involved.
How did you learn your craft?
The owner, Brent Patton, of the coffee shop
in East Texas called Java Jacks showed me
everything I know and even sent me to SCA
(Specialty Coffee Association) events where
I took classes on the art of being a barista
and of roasting. When I saw all of those
professionals at those events who were so
passionate about coffee I knew I too could
learn as much as I could to master the craft.
I am always learning to this day!
4. In your mind, what makes a good cup
of coffee?
Smooth, quenching, sweet, and bright. Not
bitter, not overwhelming, just a good ol’ bal-
anced cup keeps me coming back.
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?
The process has developed a lot over the
years, much like craft beer, and due to its
flavors and accessibility, coffee has gained
momentum beyond expectations. Diner
coffee with breakfast still serves a purpose,
but I think the pallets of individuals have
changed, especially because of other trades
and crafts, like wine and beer, becoming so
unique and decadent.
6. When traveling or out of town and
you buy a cup of coffee, if it’s bad or
not up to your standards do you: tell
somebody working there, give advice,
or bite your lip and go about your way?
I’m sucker for people telling me about their
product, and if they are passionate about
serving it, that leaves an after-taste far
sweeter than the coffee itself. Now if some-
one sells me a cup of coffee and isn’t kind,
nor excited, that will usually show up in the
cup as well. I love people’s passion and that
plays a large role in my opinion about coffee
and how it’s served to me.
7. What does the future hold for craft
coffee, independent coffee shops and
the mobile office scene it’s created?
Will it evolve?
The coffee will only get better and it will
evolve and become cleaner and more flavor-
ful as time goes on. The market of course
will become saturated as more and more
shops pop up, but that’s not to say the cof-
fee will ever lose its momentum.
8. What is the most rewarding part of
your job at Backporch Coffee?
Positively influencing the community through
and with this valuable commodity and mak-
ing sure every guest leaves with a smile, so
that they can take that smile elsewhere in
town and share that positivity with others.
9. What advice would you give to some-
one wanting to become a craft coffee
roaster?
Learn from mistakes, don’t over-think it,
remain confident, and don’t be too hard on
yourself. Always learn and grow from every
experience!
10. What are some of your favorite out-
door activities and places to get off the
beaten path?
Hiking and cycling through all the wonderful
landscapes helps me center my focus on
my craft and allows me to get a chance to
breathe the sweet air and show up to work
with a smile.