Today we are excited to introduce the newest member of the Speedwell team, Nicholas (Nick) Rego!

Nick is a Southern Mass native who joined the Speedwell team last summer. On the day to day, he is prepping, bagging, and sending out all of the coffee you order by mail through our webstore. In the meantime, Nick is also learning to roast coffee on a commercial scale under the excellent guidance of our Head Roaster Brittney. He's leveling up his skills quickly and directly contributing to some of the coffee that you are enjoying each week!

We asked Nick a few questions to get to know more about his journey to Speedwell.

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What are a few of the things you've enjoyed about learning the roasting process?

My absolute favorite part of the roasting process is cupping. The process of setting up a cupping session alone is therapeutic in it's own respects, but I especially love being able to taste the product that I recently roasted, testing for certain flavor notes we wished to achieve with certain profiles, determining whether the coffee's body and mouthfeel are where we want it, looking out for any defects in a roast, etc. Cupping truly gives you another level of appreciation for coffee as a complex craft that produces a drink that is universally loved and shared around the world. I also love working with the multitude of origins that we roast. It's truly astonishing and exciting how to roast certain coffees depending on their country of origin, their moisture levels, density, etc. and then being able to actually taste those results and seeing how different they taste when comparing them on the cupping table. 

What attracted you to the coffee business?

I'm just fascinated with the entire craft of specialty coffee, and like to see it as art that you can taste. From the precise growing and cultivating of green coffee beans, to creating intricate roast profiles that work for specific coffees in which small changes can completely change how the coffee tastes and feels, to the quality control testing done through cupping that allows you to analyze and breakdown what went well or didn't with each roast. The level of dedication needed on each level, from the grower, roaster, and barista that serves you a cup of coffee, the care and attention that is needed by all parties can create a genuine tasty, delicious work of art!

How do you usually prepare your coffee at home? What's your favorite drink at a cafe?

I like to make my coffee a variety of ways at home! Sometimes I keep it simple and do a pour-over, or use my Moka Pot for of one of our light roasts (Ethiopia Natural & Kenya are my two favorite), or if I'm feeling something a little more exciting I'll pull some shots of espresso and make a latte. When I go to a cafe I usually go for an oatmilk latte, but if a cafe roasts their own coffee I'll always try their drip and compare how they, for example, roast their Guatemala compared to ours!