Fire Family Coffee Roasters

08/11/2025

08/03/2025

Took my girl wine tasting for the first time!! What a great day together- note to self, wineries require reservations now to taste!!! No more impulsive day trips up the valley 🍷

11/17/2024

Local driftwood art - very cool!

10/07/2024

SDSU Family weekend complete!! Thanks for the fun

12/17/2023

If youve risen to a challenge why not go all the way. My dad wants decaf so why the hell not. Decaf is a difficult roast. It doesnt behave like typical green coffee because its already been treated. To compound things not too many people drink decaf so not many roasters are comfortable roasting it. Im doing this batch in front of my Kona batch. Tonight is all about risk/reward. Here goes. LEROY JENKINS !

12/17/2023

When you absolutly positvely want to kill every living thing it comes in contact with, accept no substitute.
I clean all my equipment w 99% Isopropyl Alcohol. Is it overkill, yes, but it cuts through coffee oils like nothing else and evaporates super quick. It makes sure that the last batch of beans dont mingle flavors with the one after. Just gotta keep it away from the open flame.

12/16/2023

This is some of the most expensive green coffee on the planet. These 20lbs cost me nearly 700$. Who wants to do the math on exactly how much 1 cup of coffee costs using these beans? It is ridiculous

It comes with its own certificate of authenticity and a small sample ( very small ) of roasted beans so you know how they recomend it be roasted. Kona is a very delicate bean meaning there is nearly zero room for error and the difference between brilliant and garbage is seconds.
IF I am successful I will be in posession of the best coffee I have ever had. My years of roasting have led me to this.

FUN FACT: Last time I had beans of this quality many years ago and on a different machine I destroyed all of it, burned it all.

I have alot of prepairations to do for tonight. I am nervous

10/20/2023

03/11/2023

MY KITCHEN SMELLS AWESOME !!
We've been brewing since 0800.
I know there is a ton of science behind brewing the perfect cup of coffee. Water, temperature, grind size, and the rabbit hole goes deep from there. At the end of the day brewed coffee about how it makes you feel. There is something so right about perk coffee. No one does this anymore. This method is the proverbial dinasour in a world of "have somewhere else I have to be". For those old enough to remember this is how our parents got it done. It's the experience we had growing up. There was no Aeropress, Nespresso, or Keurig. Perk required prep and planning. Long before it was drinkable it would overtake the kitchen with the smell of strong brewed coffee. It was the only thing healthy in a kitchen full of the morning cigarette smoke, pancakes, bacon and Barry Manalow on the AM (if you dont know what im saying ask your parents). It's "old school". It's Stanley green thermos strong, "set your day right" kinda coffee. It's a bit of a lost art relegated to conference halls and Las Vegas buffet lines and sadly it's not something you can get back to on a whim. You have to find and buy a percolator (good luck), get up earlier than you want, figure out the ratios and wait, and wait, and wait. If the ritual is preformed correctly produces a time warp.

If want some were gonna have 5 gallons of it at the DLS Rugby match @ DLS. JV starts at 1100, Varsity at 1300 and on cold days like today we will sell out.