How Portland’s Next Generation of Roasters Is Redefining Coffee | Eater Portland

"Helping out at my family's restaurant showed me that many Vietnamese restaurants and households in Portland weren't using Vietnamese beans; we were pressing grounds in a phin and making ca phe sua da the traditional way, but I discovered our coffee used non-Vietnamese beans and that Vietnamese robusta was hard to find in stores or wholesale lists. That gap led me to experiment with different roast profiles — arguing that robusta need only be roasted differently to be enjoyable — and ultimately to source and roast beans from Vietnam for use at the restaurant and beyond." - Brooke Jackson-Glidden