The Art and Science of the Roast at Les Cheneaux Coffee is dedicated to the craft and not open to the public, so I thought I’d pull back the curtain for you. You can imagine me, Dave, standing over the machine, watching the beans like a hawk. When people ask me about my roasting philosophy, I usually laugh and say it’s a healthy dose of obsession mixed with careful temperature readings.

For me, roasting is a commitment to two things: science and art. You can’t have one without the other, and finding that perfect balance is what makes this work endlessly challenging and rewarding.

The Scientific Blueprint

The science behind roasting has advanced tremendously over the last decade. I constantly track data points like Rate of Rise (ROR), bean temperature, and environmental conditions. Monitoring these ensures every batch—from Ethiopian Yirgacheffe to dark roasts—is consistent. Science provides the framework; it guarantees that your coffee tastes the same batch after batch.

The Artistic Touch

The Art and Science of the Roast, art brings flavor to life. I listen for the first crack, observe subtle color changes, and track aromatic progression from grassy to caramelized. These sensory cues guide real-time adjustments, ensuring the roast develops nuanced, vibrant flavors unique to each bean. This is where intuition meets craft.

Origin and Ethics

Our mission goes beyond roasting. The Art and Science of the Roast and Fair Trade International certified beans and prioritize Women Producer programs. Each bean carries terroir—the distinctive flavors shaped by soil, altitude, and processing. By combining scientific precision with artistic intuition, we highlight the bean’s origin while honoring ethical practices.

Social Responsibility

Les Cheneaux Coffee also supports The Art and Science of the Roast. With our partner, the International Rescue Committee, 10% of annual tea sales provide up to 10 hours of education for a refugee child, making every purchase impactful.