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Papa's Story
I’ve always wanted to roast and curate coffee beans. Since Deb and I first experienced craft coffee back in the early 1990's, the process of making, hunting and enjoying coffee has been fascinating. In those early days, we tried just about anything that seemed even remotely tempting; flavored coffees (yes, we soon repented), burnt beans (a certain Seattle roaster had convinced us that overcooked meant gourmet and we got over this, too), even light brown roasts that lacked any kind of personality or identifiable flavor notes. Despite all this unpleasantness, at least it wasn’t Folgers and we ultimately found some stimulating options. It’s been a love affair since, but there was always that wonder about the magic of roasting our own.
Several years ago, Deb met a retired couple traveling the country in a motorhome, roasting their own coffee beans in an old popcorn popper. We couldn’t believe this was possible and that it could create such a complex flavor profile! The suggestion that anyone could take an 80's-style popcorn popper and roast their own coffee beans seemed almost ludicrous at the first suggestion. Up to then, we thought learning the craft meant having access to machines that cost tens of thousands, which was assuredly out of reach for folks like us who just wanted to give it a try. And even with access, how would we possible learn the skills needed to produce something special?
The hunt was on and within a few weeks we located an almost new vintage West Bend popper at a local thrift store and got down to business. We bought green beans from a local roaster friend and ordered some others online, read several books and tried every level of roast from barely brown to burnt to a crisp. We tried roasting them all, learning to better understand the nose, taste and finish. Some were pretty good, and some were outright terrible! The real excitement came as we honed in on a few really good ones... and finally what we now call Papa’s Roast “Classic.”
Made from a premium bean born in the low mountains of central South America and using a rather unique swift-roasting process, the result not only became a daily drinker, it became a favorite among our friends and family for its smooth delivery, notes of vanilla, rich nuts and cocoa, while adding a hint of smoke coupled with a natural sweetness that make it a brew we keep coming back for. As an added benefit, we soon discovered that it makes one of the best cold brews you’ll ever encounter; rich, sweet, fresh and smooth as silk going down.
Friends and family kept asking how they could get more and some suggested that Classic could sustain a business enterprise. Discounted at first as unrealistic, the suggestion kept coming up and our imagination became relentless. Demand increased and we were turning away requests for more because it took so long to make. The poor little West Bend unit was still working away, but was way out of its design limitations, sometimes running for two hours at a time! How much longer could it possibly last?
The idea of starting a business sounded like a thrilling adventure, but everyone knows can be a daunting task, right? Yet over time it seemed inevitable: People liked Classic. They liked it a lot, and so did we! Some of our ‘customers’ started sharing their brews, both cold and hot, and soon we had new requests. We read dozens of books on business, explored equipment, dreamed a lot and decided this might just be fun. And we knew Classic was a fantastic bean. The die seemed cast, and so here we are!
We’ll sidestep what would be a mind-numbing chronicle of the headaches and hurdles that come with the conception and development of a full-fledged roasting company and get to the point: Papa’s Roast is here! Thousands of hours of preparation are prepped and coming to market! The roastery located on the northern Oregon coast is fully operational and we're up and running!
If you haven’t tried Classic, we hope you will, and very soon! The sensational nose strikes you the moment you open your first bag. Even before you grind your first beans, brew that first pot or settle down with your first cup, you’ll find it to be both inviting and soothing. Once brewed, we believe you won’t be disappointed. And we would be delighted and honored if you’ll join us for the journey!
Dean & Debbie Crist
Founders
Several years ago, Deb met a retired couple traveling the country in a motorhome, roasting their own coffee beans in an old popcorn popper. We couldn’t believe this was possible and that it could create such a complex flavor profile! The suggestion that anyone could take an 80's-style popcorn popper and roast their own coffee beans seemed almost ludicrous at the first suggestion. Up to then, we thought learning the craft meant having access to machines that cost tens of thousands, which was assuredly out of reach for folks like us who just wanted to give it a try. And even with access, how would we possible learn the skills needed to produce something special?
The hunt was on and within a few weeks we located an almost new vintage West Bend popper at a local thrift store and got down to business. We bought green beans from a local roaster friend and ordered some others online, read several books and tried every level of roast from barely brown to burnt to a crisp. We tried roasting them all, learning to better understand the nose, taste and finish. Some were pretty good, and some were outright terrible! The real excitement came as we honed in on a few really good ones... and finally what we now call Papa’s Roast “Classic.”
Made from a premium bean born in the low mountains of central South America and using a rather unique swift-roasting process, the result not only became a daily drinker, it became a favorite among our friends and family for its smooth delivery, notes of vanilla, rich nuts and cocoa, while adding a hint of smoke coupled with a natural sweetness that make it a brew we keep coming back for. As an added benefit, we soon discovered that it makes one of the best cold brews you’ll ever encounter; rich, sweet, fresh and smooth as silk going down.
Friends and family kept asking how they could get more and some suggested that Classic could sustain a business enterprise. Discounted at first as unrealistic, the suggestion kept coming up and our imagination became relentless. Demand increased and we were turning away requests for more because it took so long to make. The poor little West Bend unit was still working away, but was way out of its design limitations, sometimes running for two hours at a time! How much longer could it possibly last?
The idea of starting a business sounded like a thrilling adventure, but everyone knows can be a daunting task, right? Yet over time it seemed inevitable: People liked Classic. They liked it a lot, and so did we! Some of our ‘customers’ started sharing their brews, both cold and hot, and soon we had new requests. We read dozens of books on business, explored equipment, dreamed a lot and decided this might just be fun. And we knew Classic was a fantastic bean. The die seemed cast, and so here we are!
We’ll sidestep what would be a mind-numbing chronicle of the headaches and hurdles that come with the conception and development of a full-fledged roasting company and get to the point: Papa’s Roast is here! Thousands of hours of preparation are prepped and coming to market! The roastery located on the northern Oregon coast is fully operational and we're up and running!
If you haven’t tried Classic, we hope you will, and very soon! The sensational nose strikes you the moment you open your first bag. Even before you grind your first beans, brew that first pot or settle down with your first cup, you’ll find it to be both inviting and soothing. Once brewed, we believe you won’t be disappointed. And we would be delighted and honored if you’ll join us for the journey!
Dean & Debbie Crist
Founders