A Q&A with Our Head Roaster at Blue House Coffee

At Blue House Coffee, we believe exceptional specialty coffee starts at the roaster. We are excited to introduce Maria as our new Head Roaster, leading coffee roasting operations for our farmers market coffee stands, mobile coffee catering, and small-batch coffee bean production.

With more than six years of barista experience, Maria brings hands-on expertise, origin knowledge, and a passion for developing high-quality coffee beans into balanced, flavorful roasts. We sat down with her to talk about her journey into professional coffee roasting, her roast development process, and what she is most excited about this season.

Q: What drew you to coffee roasting, and what excites you most about being a professional coffee roaster?

Maria:
As a barista for over six years, it was important for me to expand within the coffee industry. Roasting just seemed like the right fit. I wanted to understand coffee on a deeper level, especially how green coffee beans transform during the roasting process.

What excites me most now is being able to “read” the green coffee I am working with. After roasting enough of the same bean, I can anticipate its behavior in the roaster. I understand how it responds to heat, airflow, and development time, which allows me to create a consistent, high-quality roast profile.

Q: How would you describe your roasting style and approach to roast development?

Maria:
My roasting style is very hands-on and origin-driven. I approach each coffee based on where it is grown and the tasting notes it naturally carries.

For example, Ethiopian coffee beans often have bright acidity and floral notes, so I usually develop those as light roasts to preserve their delicate aromatics. Colombian and Costa Rican coffees tend to have caramel, chocolate, and nutty flavors, so I treat those as medium to dark roasts to enhance sweetness and body.

Every coffee origin has unique characteristics. My job as a head coffee roaster is to highlight those natural flavors through careful roast development and temperature control.

Q: What might surprise people about the coffee roasting process?

Maria:
Many people assume the flavor of coffee already exists fully formed inside the green bean. In reality, the roasting process is what creates the aromas and tasting notes people experience in their cup.

Small changes in roast time, temperature ramp, or when you end the roast can dramatically affect acidity, sweetness, body, and aroma. The same green coffee beans can produce very different flavor profiles depending on how they are roasted.

Coffee roasting is both science and craft, and small adjustments make a big difference.

Q: How do you approach roasting for farmers markets, cold brew, and mobile coffee catering?

Maria:
At our farmers markets in Arizona, I like to offer a variety of roast levels because every coffee drinker has a different preference. Some customers look for bright, fruit-forward specialty coffee, while others prefer a bold, chocolate-forward profile.

For our cold brew coffee, we focus on creating a crisp, smooth flavor with a subtle hint of citrus. It is refreshing on its own and works well with milk or alternative milks. Cold brew requires a roast profile that stays smooth even with long extraction times.

For our mobile espresso bar and coffee catering events, I typically use a medium roast for espresso so it balances well with steamed milk in lattes and cappuccinos. For drip coffee service, I prefer a light roast to showcase brighter notes that might not stand out in espresso.

Each brewing method requires a thoughtful roasting approach to ensure quality and consistency.

Q: What are you most excited to work on this season at Blue House Coffee?

Maria:
I am especially excited about our Blue House Geisha coffee crop. It took years to cultivate and harvest, and it features unique tasting notes like jasmine, cherry, and malt.

My favorite brewing method for this specialty coffee is a pour-over because it highlights the complexity and delicate aromatics of the bean.

Maria’s leadership as Head Roaster strengthens our commitment to small-batch coffee roasting, high-quality coffee beans, and delivering great coffee experiences across Arizona. From farmers markets to mobile coffee catering and cold brew service, her origin-focused roasting style ensures every cup reflects intention, craftsmanship, and care.

You can taste her work at our farmers markets this weekend or order freshly roasted coffee beans directly from Blue House Coffee.

Great coffee in great places with great people.