Hey there, welcome to Perk & Particle!
I’m Nicholas, the guy behind the roaster here. If we were sitting down together right now, I’d probably be geeking out about airflow curves or why that last batch of beans from Rwanda had the craziest hint of hibiscus in it. I love talking coffee, and more than that, I love sharing what I’ve learned along the way. That curiosity and excitement is the heartbeat of this whole thing.
Perk & Particle started as an idea that coffee could be both deeply personal and wildly communal. At home, it’s that daily blend you rely on — the one you brew half-awake in the morning that somehow makes everything feel a little steadier. But beyond the kitchen counter, coffee has this amazing way of building community. That’s why one of our biggest dreams is partnering with local shops and huts to create blends that are uniquely theirs. The kind of coffee you can only get at your favorite stop in town, because it was roasted just for them.
We also care deeply about sourcing. We’re working with high-quality beans, responsibly grown and harvested, because the best coffee starts long before it reaches our roaster. Every farm, every harvest, every detail adds up to the flavors in your cup. It matters to us to honor that work by roasting with intention and making sure the quality shines through.
Of course, this isn’t just me. My wife, Sue, is right here beside me in it all. While I’m diving deep into roast curves and flavor profiles, Sue is out front connecting with people — chatting with coffee shop owners, learning their stories, and helping us dream up roasts that feel like an extension of their space. She’s a natural at building relationships, and together we get to combine the craft and the community in a way that makes this work really special.
And then there’s Elisa, our daughter-in-law, who brings Perk & Particle to life visually. She’s the one behind the camera, capturing our coffee in photos, and she also runs our Instagram — sharing those images and telling our story in a way that reaches beyond the cup. She’s even become a coffee convert herself: once someone who loaded up her mug with creamers, now she won’t drink it any other way because she’s tasted the difference.
So what’s the plan?
• Roast small batches that we’re proud to put in your hands.
• Build blends that can become your go-to daily cup.
• Partner with local shops to create something that belongs only to them.
• Source high-quality beans and roast with intention to highlight their best flavors.
• Keep sharing what we’re learning along the way (because honestly, half the fun is in the discovery).
We’re just getting started, but I couldn’t be more excited to bring you along for the ride. So grab a mug, settle in, and let’s see where this journey takes us.
See you in the next roast,
— Nicholas
