The Cafe Barra Story
Scott Maginnis
Using skills that I learned while cooking in Europe and America, I developed a roasting technique that relies on high heat to start, then progresses to a slow even finish. I worked in restaurants during my twenties, first in Paris, then in Los Angeles at the top rated Citrus, where I honed my technique of using smell, taste, touch and sight to create dishes. These techniques are the foundation of my roasting style.
Starting a coffee business has been a dream of mine for many years. My other career, working as a property master on such films as Inception and Girl With a Dragon Tattoo, kept me busy, but roasting coffee is my next adventure.
About our Coffees
All of our coffees are single origin and roasted in small batches to ensure control over the flavor of roasted beans. Using this method, we can also guarantee the freshness of the coffee we sell.
The roasting technique is a blend of traditional roasting styles combined with methods leaned by years of cooking with cast iron pans, using sight, taste and smell to guide us through the roast.
