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Roasting is an Art
Watching an Ancora roaster at work is much like watching an artist create a painting...
oh so carefully and confidently they tend and nurture each small batch, carefully eyeing the beans, and smelling
and listening to the crack to know just when to release the roast.
Learn more about roasting.
Our People: Meet the Roasters
Scott’s Favorites
With a discriminating palate and passion for excellence, Scott Pederson is a Roaster Extraordinaire. Scott found his way to a roasting career after honing his skills as an Ancora barista.
The Coffees he Loves
Kenya Nyeri, Ancora Espresso, Tanzania Ruvuma.
Best Coffee Advice
"Drink what you love!"
Chemistry & Coffee
Scott was a Chemistry major at Marquette University and didn’t drink a drop of coffee until his university days. He was hooked after a couple of cups and went to work part-time as a barista for a local roaster in Milwaukee before moving to Madison and Ancora.
Why Roasting is Good for the Soul
“It’s such an intuitive process because each coffee changes during your roast, and with each growing season. You must constantly stay attuned; it's a truly visceral experience.”
Drink he’s most likely to order in a coffeeshop
Scott always tries a cup of the house blend. “Sometimes you find real gems and sometimes you just cringe and have to walk away.”