ROASTERS 1989 began with a memory—and a desire to bring it back. I started drinking coffee at eight years old. In my Puerto Rican family, coffee was a tradition: a familiar aroma, a shared moment, and a taste of home. My mother comes from Yauco, Puerto Rico, a town with deep coffee roots. That heritage shaped my love for coffee long before I ever roasted a bean. Over the years, I felt that the fresh, personal experience I remembered was getting harder to find as big companies took a larger place in the island’s coffee industry. I wanted to return to coffee made with the care I grew up knowing. Eventually, I decided the way to bring that experience to myself—and to others—was to roast it myself. That’s the heart of ROASTERS 1989. Transparency is my mission. I want you to know what you’re buying, where your coffee comes from, and how I roast it. I’ll speak plainly, in my own voice, without making you learn a new vocabulary to enjoy a good cup. My promise is simple: care in the roasting, honesty in the process, and a commitment to making every cup a better experience. I don’t want you to get lost in the language. I want you to get lost in the taste.

I watched the replay of our last live call, and I'll be honest — it looks even better than I expected. 🎥 The session was called "🤖 Tech & Tools for Your Shop" We started with a rough idea and ended with a finished menu design, all in one sitting. When I ran Carl Ludwig Coffee in Vienna, menu decisions could drag on for days. Which drinks, how many, how to lay it all out. Seeing it come together this quickly made me smile. If you're planning a cafe, the menu is one of those things that feels huge until you have a clear process. This call shows one way to get there. Here's what to do: 1. Watch the replay of the last live call. Here the Link (you must be Level 3 or above) 2. Pick one thing you'd change or try in your own menu. 3. Comment MENU below and tell us what it is. I'll read every reply. ☕ P.S. If you're still at the very beginning and don't have a concept yet, watch anyway. It will help you see what a finished menu needs. Dont miss ourt next bi-weekly call: 🔥 How to open a Coffee Shop? - Basics to take your first steps and Q&A Wednesday, October 14th @ 5pm - 6pm Vienna time - Add to Calendar in this link