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With deep skilled roots within the oddly box-shaped state of New Mexico comes a brand new roasting firm known as Odd Field Espresso.
Sourcing high-quality and traceable inexperienced coffees, Santa Fe-based Odd Field brings the espresso profession of founder Tom Patton full circle.
“The seed of Odd Field was planted 20 years in the past after I first obtained excited in regards to the craft of espresso,” Patton not too long ago informed Every day Espresso Information. “It’s been a protracted and circuitous journey to seek out the best time and proper place — however that is it.”
Previously the roaster for Santa Fe’s 35° North Espresso, amongst different jobs in espresso, Patton now oversees a newly put in Diedrich IR-12 roaster inside a 1,200-square-foot roastery of his personal in midtown. The enterprise is adjoined to the manufacturing headquarters of French-inspired bakery Mille.
Close to Patton’s house for the previous 13 years, the roastery additionally helps Odd Field’s Ikawa pattern roaster, further processing and packing tools, and storage for greens, that are at the moment bought primarily from Cafe Imports.
“My two priorities in relation to sourcing are to maintain the Odd Field choices as recent as attainable, and traceable to the farm wherever attainable. I’m already discovering hurdles in reaching this, however I’m dedicated to steady enchancment,” Patton mentioned. “Like many different roasters, I consider there may be large worth in highlighting the producer and the work that’s getting completed on the farm.”
When creating roast profiles, Patton makes an attempt to method every espresso objectively, looking for probably the most fascinating qualities of every no matter the place the ultimate product might land on the colour or roast improvement spectrum.
“Odd Field is a ‘full spectrum’ roastery. My early years within the espresso trade have been surrounded with ‘second wave’ fashion darkish roasts, and for the time I used to be there I genuinely loved them,” mentioned Patton. “I additionally see a variety of worth in providing a wider vary of roast types inside the specialty espresso trade. Not everybody is able to sit all the way down to an anaerobic pure or spend the cash on a Panamanian gesha. I believe we’ve got a duty to convey individuals alongside, and I consider which means assembly them the place they’re.”
Beans are packed in Biotre 1.0 baggage which can be stamped slightly than stickered.
“We’ve got ambitions to maneuver to totally biodegradable/compostable baggage, however for now we’re proud to purchase Biotre 1.0 baggage and not less than be certain that we’re utilizing extra compostable/plant-based supplies than we’d in any other case.”
Odd Field Espresso Founder Tom Patton.
With direct-to-consumer gross sales now reside on the Odd Field web site, Patton is exploring collaborations with building-mate Mille, together with a possible walk-up pastry and occasional store. For now, nevertheless, the priorities are to maintain overhead low and construct the wholesale operation whereas additionally sourcing wonderful coffees.
“Hopefully inside 5 years I’ll have a extra devoted area by which I can serve my espresso and rejoice the group of Santa Fe and New Mexico as an entire,” mentioned Patton. “It’s, in any case, the ‘odd field’ that impressed the identify.”
Feedback? Questions? Information to share? Contact DCN’s editors right here.
Howard Bryman
Howard Bryman is the affiliate editor of Every day Espresso Information by Roast Journal. He’s based mostly in Portland, Oregon.
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