The Quest for the Best Roasted Coffee Beans in Seattle

Seattle, a city known for its innovative and diverse coffee culture, has a rich history of coffee roasting. However, determining who sells the best roasted coffee beans in the city isn't straightforward. The coffee landscape is dominated by various roasting schools, each with its own distinct characteristics and philosophies.

Second Wave Roasters: The Foundations of Coffee

The journey of coffee roasting in Seattle began in the 1970s with the emergence of second wave roasters. These pioneers, including Starbucks (a brand that started out with excellent coffee), Pegasus, The Good Coffee Company, and Stewart Bros., laid the groundwork for the city's current coffee culture. Starbucks, once a small café with high-quality products, evolved into a global giant, but the emphasis on accounting and marketing has somewhat overshadowed the quality of the roasted coffee beans.

Pegasus, started by David Dessinger, who learned from Alfred Peet, was known for producing excellent coffee. However, the quality declined significantly after the roaster was sold back to the Pegasus retail stores. The most recent dark roast from Pegasus was overly roasted, which is disappointing for fans of this style.

Stewart Bros., which faced trademark issues, became SBC, and was eventually sold to Starbucks. It now functions as a grocery store brand.

Third Wave Roasters: Embracing Complexity

The introduction of David Schomer and Espresso Vivace marked the beginning of what is now referred to as the third wave of coffee roasting. This wave is characterized by the under-roasting of single-origin beans, with a focus on retaining as much green coffee essence as possible. The desire for complexity and authenticity has driven many younger baristas to maintain a consistent and understated approach to roasting.

David Schomer's approach, combined with the creativity of subsequent roasters, has given rise to brands like Stumptown and Blue Bottle. These roasters have become leading lights in the industry, with their distinctive styles and marketing efforts highlighting their dedication to sourcing and roasting high-quality coffee.

Dtick Wave Artisanality and Precision

While third wave roasters prioritize complexity, the term "artisan" has become somewhat riddled with issues. Marketing efforts now focus heavily on the origins of coffee and the barista's dedication to ethical and compassionate practices. Websites and packaging are often filled with intricate descriptors, often bordering on creative license, as the roasters attempt to appeal to a premium market.

Coffees are now described with a wide array of flavors, from grapefruit to raspberry to burnt sugar. While some of these descriptors can be insightful, they often lead to confusion and overshadow the true essence of the coffee.

Despite these trends, traditional and full-bodied espresso remains a favorite. For those who prefer a straightforward, full-bodied espresso with complexity, there are still excellent options available. Key roasters to consider include:

Fonte Coffee Clara Vista Blue Star Umbria Pacific Espresso (based in Santa Cruz) Two newer roasters: Middlefork and Fundamental

In comparison, established roasters like Peet's and Illy still offer high-quality products, although their futures remain uncertain due to corporate ownership and changing market dynamics.

Conclusion

Seattle's coffee scene is a blend of tradition and innovation, with varying interpretations of what makes a great roasted coffee bean. While the quest for the best beans is ongoing, focusing on roasters with a clear commitment to quality and authenticity can help identify standout options. Whether embracing the complexity of third wave roasting or seeking the straightforward simplicity of traditional espresso, there's a coffee to suit every taste in the Emerald City.