Dallis Bros. and Sisters: Meet the Roasters!

Here at Dallis Bros. coffee, we all know that our coffee wouldn’t be as delicious as it is if it weren’t for a few special people who help it get from green to brown. In an effort to help introduce you to the, er, Brothers and Sisters that make up Dallis Bros. coffee, we’d like you to get to know two of the talented roasters working on our beautiful vintage Probat and Burns roasters. Both Ed Kaufmann and Anne Cooper have years of experience from all sides of coffee, and right now they’re roasting our coffee for you.

Roaster Ed Kaufmann

Ed, Where did you grow up?
Red Lodge Montana. It’s a small mountain town. No good coffee.

How did you get into coffee?
I got a job at Cafe Grumpy, upon moving to New York in 2006. I just enjoyed the people, and drinking delicious coffee!

What are the biggest challenges in your job?
Educating the consumer about what coffee can be — a carefully crafted beverage that has been harvested, processed, roasted and brewed with love.

What’s the funnest thing about your job?
Meeting new people!

What’s your favorite thing about Ozone Park?
Luigi’s Italian “cuisine”. Either that or the Halal slaughterhouse across the street.

What’s your favorite coffee right now, and how do you like to prepare it?

The Honduras Las Amazonas COE, through a Chemex!

Roaster Anne Cooper

Anne, where did you grow up?
I actually grew up in Mackay, in Queensland, Australia. We grow coffee there — there’s heaps of coffee growing, especially in North Queensland.

How long have you been at Dallis?
Six months!

How did you get into coffee?
Goodness! I guess it started when I was working in a cafe in college, just to help pay through college, and it started from there.

What are the biggest challenges in your job?
Working with Ed! No… I think it’s probably the pressure that I put on myself, because of the responsibility that I have, especially with roasting on the Probat, the pressure from myself to always make sure I’m roasting consistently and doing a really great job for Dallis.

What’s the funnest thing about your job?
Oh! All of the amazing coffees that I get to drink! The people that I work with, and just the eqipment that I get to work on as well, it’s bloody awesome. I’m just always learning as well, I’ve been in coffee for 20 years and I’m still always learning something new. It’s fantastic.

What’s your favorite thing about Ozone Park?
Oooooh. The deli up at the Met Supermarket has the BEST hero sandwiches.

What’s your favorite coffee right now, and how do you like to prepare it?
Goodness me. I’m going through a really big Kenya phase. And either as espresso or Chemex. So probably the Kiamabara or, now, the Muburi, but I think the Honduras COE is a close close second behind that, too.