A Greener Coffee Business

Oliver Stormshank and an employee use a Diedrich IR-12 to roast small batches of green coffee beans at Olympia Coffee Roasting Company. The local business was named 2013 Micro Roaster of the Year by Roast Magazine. — Shauna Bittle photo

Evergreen students have remarkable qualities of curiosity, intelligence and dedication; and so I’m always interested to know what Greeners go on to do after graduation. How do they make careers of their passions? Two weeks ago, I asked if I could visit an alumni business to see for myself, and Oliver Stormshank of Olympia Coffee Roasting Company invited me to spend some time documenting their roasting operation downtown.

Stormshank and co-owner Sam Schroeder (also an Evergreen alum) are focused and meticulous with every step of their business: from sourcing organic, direct trade beans to carefully roasting in small batches and then sampling the results of each batch to ensure quality. The same care goes into creating espresso drinks and pour-over pitchers of coffee in their three cafés.

The standards that the owners of Olympia Coffee Roasting Company hold themselves to result in a delicious caramelized roasted bean, for which they were named 2013 Micro Roaster of the Year by Roast Magazine (see the article here).

Please enjoy these images from behind the scenes at Olympia Coffee Roasting Company, and thank you Oliver and Sam for sharing your time!

Oliver Stormshank releases a finished batch of beans from the roasting chamber of the company’s Diedrich IR-12 machine. — Shauna Bittle photo

Sam Schroeder has a shot of espresso at the café storefront of the roasting facility in downtown Olympia. — Shauna Bittle photo

A latte at Olympia Coffee Roasting Company. — Shauna Bittle photo

Evergreen MPA alum (and graduation speaker) Sarah Morris gets a cup of coffee to go at Olympia Coffee Roasting Company. — Shauna Bittle photo

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