By Glen Golightly
Despising bad coffee and loving good coffee drove Steve Rosemergy and Marcus Menard to launch a roasting business in early 2023 in San Pedro.
Rosemergy said he’s been in pursuit for the perfect cup of coffee for the last 25 years and rarely found satisfaction when he bought beans roasted by others. Menard suggested they convert their interest in roasting coffee for friends and family to a small business.
“I found few consistently great sources and most of the good or great sources were unable to deliver consistency from bag to bag,” Rosemergy said. “SteffenMarkkus was an outgrowth of frustration with consistency, quality and freshness of coffee.”
Rosemergy added that large commercial roasters have trained our palates to prefer uniformity (over-roasted coffee) to the unique flavors that the best coffee can provide.
They source beans from Colombia, Ethiopia and even more exotic locales such as East Timor and then roast small batches in a home roastery near Averill Park.
SteffenMarkkus, a veteran and minority-owned business, currently sells its ground and whole-bean roasts via its website — https://steffenmarkkus.com/
Rosemergy and his partner may be on to a trend. According to the National Coffee Association in 2022, 43% of Americans drank specialty or gourmet coffee and typically 66% of Americans report drinking coffee within the last 24 hours, up 8% from 2021.
South Shores resident Andrew Sessions, a former owner of a Portland, Oregon, coffee shop, seeks out unusual and special coffee roasts.
He recalled the days before anyone heard of Peet’s or Starbucks, never mind an espresso or a latte.
“I grew up in a family where coffee came out of cans and percolated into a bland, brown liquid,” he said. “Once I started down the path of specialty coffees, there was no turning back for me.”
Sessions recently pulled shots in his home espresso machine with SteffenMarkkus espresso blend.
“I thought it was a delicious alternative to my usual beans. I noticed the roast was somewhat lighter than what you might find at the big chains who tend to over-roast their beans.”
He found the lighter roast meant less bitterness and a more flavorful shot with “beautiful” crema (emulsified oil from the coffee bean).
As in wine, each roast has its own subtle hints. At a recent tasting, a single source Colombian Huila had notes of citrus, berries and chocolate.
Just as a vintner uses art and science to produce wine, coffee roasters do the same.
Rosemergy used his engineering background to customize their roaster with sensors, digital controllers and software to manage the more than 40 variables to produce a consistent roast.
He said, “I love and appreciate the process and skills it takes to roast and ultimately get a great cup of coffee.”
Partner Menard focuses on business and marketing and is planning coffee-tasting events this spring to develop a community of coffee lovers and to share ideas. He also oversees the company’s blog and YouTube channel that covers topics from getting the best shot from an inexpensive espresso machine to gifts for coffee lovers.
Both found San Pedro the ideal place for a business and to reside. “After a stint in Washington, D.C., we rediscovered San Pedro and made it our home. It feels like a town within a big city. And everyone is supportive of what we’re trying to do.”
While San Pedro is home, Rosemergy discovered his customers crave Kona coffee. He’s touring plantations on the big island of Hawaii to source beans for an upcoming special roast.
While remaining mum about the upcoming Kona roast, Rosemergy said what drives him and his partner is the enjoyment of the craft and sharing it with others.
He’s also learned that small business has its joys and sorrows.
“Our advice to other small business owners is that not everyone is going to love what you do, which can be frustrating. But if you love what you’re doing, then you’ll find others that do too.”