Head Roaster at Espresso Botero Scott Aaron. Photo Adam Hourigan / The Daily Examiner
Head Roaster at Espresso Botero Scott Aaron. Photo Adam Hourigan / The Daily Examiner Adam Hourigan

Coffee roaster

THE smell of roasting coffee was more alluring than the smell of drying paint to Scott Aaron, leading him to change careers and become the head roaster at espresso Botero.

Mr Aaron - a qualified painter/decorator - had his own business but his love of a good coffee took him down a new path two years ago.

"I have known Danny (Young, the owner) for a while," he said.

"When I heard about this, I asked for the job.

"I have always had a passion for coffee."

Mr Aaron said the green coffee beans came from all over the world to be processed in 30kg lots in the Brambati Italian roaster which he described as the real deal when it came to roasting.

"It's not a toy by any means," he said.

The beans are roasted for 16 minutes.

From there, they are emptied into a drum where they are moved around, letting the air cool them as quickly as possible.

"They are piping hot when they come out - 220 degrees Celsius," he said.

After they are cooled, it's into the de-stoner to make sure the end product has nothing but pure coffee beans in it.

They are packaged on site, sent out to clients or sold at Espresso Botero.

"Every bean has its own characteristics because they are grown at different altitudes and in different environments so they need different treatments," he said.

"Personally I love Indonesian beans.

"They have robust flavour, full and syrupy."

He said his favourite part of the job was the people.

 

"Coffee seems to bring people together," he said.



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