Drum roasting vs Fluid bed Round II: The musical

So Lately Karen and I have been talking a lot about what it means to really "nail" the perfect roast. The only thing I've really been able to compare this whole process to is music. As a Music Major drop out this analogy seems the most fitting to me. One of the first things you learn as a classical musician is the nature of "perfect pitch". Essentially the idea is this; each note has a flat side and a sharp side and all kinds of layers of in between, but there is only one, true tonal center of that note. So, I feel roasting follows the logic of music in this way. Any coffee's true, resonant nature is there, waiting to be struck and it is only with practice, patience and determination that the roaster can really hit the magic center. Cupping every day and working on the Diedrich has really brought this home to me. Like any scale, sonata, or symphony each coffee demands lots of time and attention if one hopes to get it right. We are currently working hard to create the perfect experience for our palates and for our customers as well. Like a musical piece, each and every roast is still a challenge to control and perform. Just because we get it right once, doesn't mean things will go the same next time. But I guess that is where the fun lies, the rhythms and dynamics never get old! So drink up kids! We're slaving away because we know that coffee is a work of art. One which we consume and cherish every single day! Forever and ever amen!