The Roastery

WHO ARE YOU?

I’m Douglas Midkiff MacInnis

   

TELL ME ABOUT WHERE YOU LIVE AND WHY

I live on Cape Saint Mary Road on the South end of Lopez Island. My wife and I moved here to raise our son and to set up shop roasting coffee. We are surrounded by beautiful farmland and if I look out from the field beside our home I can see Mount Baker and if I turn around, on a clear day I can see Canada. Being from a small farming community surrounded by the ocean on the east coast, Lopez feels like home.

   

WHAT SETS YOU APART/ABOVE THE COMPETITION?

My approach to coffee roasting is an attempt to honor and showcase the farmers hard work and the beautiful coffee that they produce. I want every coffee drinker to taste the coffees unique taste that is created by the environment it is grown in, the laborious selective harvesting method and the way it is processed. I want the drinker to truly taste the bean and not the roaster. My coffees are lighter but still full of flavour. I believe that there is no such thing as “just coffee” and every bean, every batch deserves to be treated with respect and roasted in a manner that represents that bean! Through heart and knowledge I know that I will deliver an experience that will create a desire in the consumer to explore further into this growing world of coffee.

   

TELL ME ABOUT YOUR FACILITY AND MACHINES

We built the roastery on our land, to be in an environment that naturally is beautiful and sets a slower more in tuned pace. We wanted the exterior to blend in with the environment and the interior plain and simple except for the roaster which is a beautiful not quite purple not quite pink that my wife lovingly refers to as Dirla, as in the Scandinavian folk art form that often uses that colour. It is the heart of the business. The Joper BSR5 traveled from Portugal to Lopez. I decided that this was the roaster for me because it was designed to replicate older Probat roasters and would produce a flavour profile that I was looking for. I did have the option to add a lot of specialized computer hardware that would allow me to program the machine for different beans and roasts but I chose to roast in a very traditional artisan style. By watching the colour development, the change in the smell of the bean throughout the roast, and listening for first and second crack while taking notice of the rate of temperature rise during the entire process, I decide when a bean is ready to “drop.” I compliment the roaster, and its product with different brewing methods and equipment to ensure that the end product has been fully checked for quality.