Second part of Gavin Gam’s interview. This time Willem Boot was interested in the background operation of Aroma Coffee. Gavin introduces us to his girls Katherine and Ruby. He explains their differences, in age and temperament, and why a 50 year old roaster is still a very good choice.
Gavin describes their roasting approach in detail, and goes over the basics for developing flavor profiles catering to their specific market. He goes over why natural coffees belong in a good espresso blend and explains when certification is most important and why it’s less important when it comes to selecting coffee for your portfolio.
Gavin also introduces “Robusta bashers” and their modern equivalent “Natural bashers” a little known phenomenon for non-Australian coffee professionals.