Archive for the ‘Coffee’ Category


We’re Hiring! Account Manager!


Beginning the new year, we will be conducting interviews for a highly motivated sales person, please send resumes to and read below!

Take Flight Coffee is a Los Angeles-based coffee roaster founded by experienced roaster, Deaton Pigot.  Deaton has 23 years of Specialty Coffee Experience.

Take Flight is planning to start something spectacular, drawing on Deaton’s experience in roasting and green buying from Ireland, Intelligentsia, and Toby’s Estate Coffee Singapore and Brooklyn NY.

We are seeking a self-motivated coffee professional to build a world-class wholesale program. We’re looking to get our coffee in cities up and down the west coast.

This is a great opportunity for a self-starter who wants to be a part of something new.


  • Must have car and insurance and be able to work independently.
  • 2-3 years of sales/marketing in specialty coffee or a similar industry
  • Knowledge of coffee brewing equipment and brands
  • Ability to cup and evaluate coffee
  • Experience training baristas
  • Experience planning events
  • Experience creating support documents (coffee descriptions, price sheets, training tools)
  • Ability to work with and meet or exceed monthly sales targets


  • Excellent commission for the life of accounts.
  • Health insurance (after 90 days of employ)
  • Company phone/phone number
  • Reimbursement for mileage
  • Monthly sales expense/marketing account allowance (meals and entertainment)
  • Business Cards
  • Free coffee!

You must be fun and energetic and able to work well with EVERYONE!


Balancing Act Of Sweetness – My Most Viewed Post, Updated


Please see linked post if you want to know what I am talking about.

This ended up being a much more complicated blog post so I have split this up into two parts. I hope you enjoy.

I am going to discuss my approach to roasting coffee. This is what I’d call my “default” roast. But to set the stage, let’s take a step back in my life to talk about the best roasting course that I’ve attended.


I am talking about the Karl Staub course that he gives, if you don’t know who he is, you should look him up, he is the inventor of the Agtron after all.


First some science: Within his course he talks about developing complex carbohydrate chains, in particular he focused on Polysaccharides. It seems that early on in the roast is where Polysaccharides are broken down to Monosaccharides and it is these that we want to make sure we have a foundation of.


Why? Because this is the foundation of sweetness in coffee. (That’s why I remember this so many years later.)


Monosaccharides, in this case are helping us build a foundation of fructose sweetness. From experience this is done from the moment we see the chlorophyll start to break down or disappear from the bean. It is at this point that you want to slow your rate of temperature rise. The marker that I use 300F/ 148C at 5 mins (this is my “default” roast remember?)


If you have set up your charge temperature correctly and the amount of energy you are applying to the roast, this slow down should just happen as the beans lose moisture and become less conductive to heat (Think about grabbing a hot pan handle with a wet towel instead of a dry one. Ouch. The moisture in the towel transmits the heat straight to your hand. This same effect impacts how coffee roasts, because it starts out with more moisture and loses it as time passes.)


This is a very important moment in the roast. From 5 mins to 7.30mins in the roast you see your coffee turn yellow then orange. When you hit around 355F/ 179C caramelisation or as I like to call it cannibalization (Why? Think of eating a raw apple and its intense acidity and sweetness, now compare that to a baked apple that has gone through a caramelisation, the acidity has lessened as well as the inherent sweetness. It’s as though the heat is eating up some of the sugars and acid as it develops other flavors.)


When you hit this point moisture in the bean is starting to get forcefully driven out and a cooling of the drum can happen by expelling gasses and a change in bean mass.


It is important to race through the next stage as quick as you can because, this cannibalization of monosaccharides and fructose is rampant, think of this guy eating all the hard work you have put into the roast thus far. (insert pacman eating fructose)


Now this is where I have to pause with my explanation of my default roast. In recent times there has been a big push in roasting in a manner that actually ignores this important development of monosaccharides.


A popular profile says to charge your coffee at a temp and with enough energy that you have a high turn time and temp and for the whole roast you are actually backing off on the gas for the entire roast for the sake of this post I will call it profile “S”.


I have seen this in action and it baffled me when I watched the colors of the bean change from green, skipping the yellow colour that I was so used to seeing and heading straight to the colour orange or the cannibalization phase.


What happened out there that had people trying this style of roast? I had no idea.


Enter Ryan Wanslow, you will most likely know of him now as the East Coast La Marzocco tech guy. Or you may know him from his Ritual days in SF. I know him as the guy who came into my world for the sole purpose to challenge everything I knew about coffee, beer, wine and popular culture.


We would have so many heated discussions about roasting and coffee on a daily basis that our working relationship almost did not work. Then, one day, for whatever reason that I don’t even remember, we clicked. We ended up setting up coffee programs together that rivaled any other company out there.


I regress.


With Ryan on the tools and with a passion for exploration, together we started down a path to understand what was on trend and what was trad.


We chose a particularly sweet coffee that we could do multiple roasts on if memory serves me correctly I think it was a Yirgacheffe. Ryan roasted my default roast and the more modern roast profile which you are always backing of in gas to slow the roast down.


I’ll discuss what we found in Part 2.




With cupping as our only measure, we did two types of cuppings. A traditional cupping, using the current Q Grader cupping protocols and we also did a side by side  minute  to minute  cupping.  A minute  to minute  cupping is taking a sample every roast minute from the tryer as the coffee develops.


Draw a Line In The Sand


The internet and blogging played a huge role in pushing coffee into the modern era.


When an explosion of coffee and roasting information started showing up on our computers from around the world, we all started to question everything and everyone around us. It was an exciting and divisive time to be in caffeine.


I specifically remember when “Direct Trade” first came into my life. Matt Riddle was the man that introduced the term to me, by way of Barista competitions that he competed in was actually quite good at for Intelligentsia (for history buffs, he was US Barista Champ in 2006).


I was in Ireland at the time from late 04 to 07, but the US was now squarely in my career flight line. So much so, I took it upon myself to book a vacation to Chicago with the sole purpose of introducing myself to Intelligentsia’s founder Doug Zell. Hell, maybe I’d even ask him for work and magic would happen.


Incredibly, this plan worked out almost exactly as I had sketched out. Soon enough, I landed in LA, among a bunch of talented implants from all over the country in ‘07.


I bring this small bit of history up because at the time that we started roasting coffee in LA we immediately began to question the company’s techniques. With Zell’s blessing we were allowed to explore and ultimately came up with this one simple question: “How do we make our production roasts taste the same as our sample roasts and get all those same flavor notes matching up.”


So we started down the bumpy path of exploration. This also happened to be the same time that The Coffee Collective and Tim Wendelboe opened up their doors and started what I call (rightly or wrongly) the Scandinavian Roast style.


I have to tell you, for the most part everyone was failing at first. Tim’s, The Coffee Collective were the same and, although Square Mile is not from the same area, I can lump them into the same group as well. From the samples that we were receiving from them and buying from them it seemed consistency was hard to hit and there was so much under-developed coffee flowing out  from this area.


Yeah. I know. That’s cold. I’m just trying to tell our history. So, sorry guys you know I love you (we are great friends), but it’s the truth.  Please don’t send hate mail just yet let me explain.


This was needed and an open banter occurred with shots being fired all the time. Either Tim W or Tim V wrote on Twitter once that “America should not be allowed to buy Kenya coffees” because Americans roast too dark! In turn when we cupped under-developed coffees (we would say “self cleaning”) we would call them a Wendelboe roast. (Try as I may to find this tweet I could not, I could only find my response which you can see here


These roasters were such a loud voice in the specialty coffee world, it made everyone else sit up, listen and try to emulate. Over the years, their roasting and sourcing has been fine tuned and of course they have more-than-earned every bit of the accolades they get.


As Intelli/ Stumptown/ Counter Culture were to Direct Trade globally, the Coffee Collective, Tim Wendelboe and Square Mile were to light roasting techniques globally as well. All equally important players in Specialty Coffee in their own right.


A few years after all this turmoil in the roasting world and all the debate (in my mind the debate is over), I realized I had hit my roof at Intelli LA, and it was quite timely that Toby Smith from Toby’s Estate, wanted to do something in New York and asked me to join the company.


With Toby’s personal guarantee that the company would not just “rubber stamp” the Australian business model in Brooklyn, but they would get behind me and adopt a style that was neither Australian but was something more local to Brooklyn. Tip of the hat to Toby for that.


I finally would get the chance to draw a line in the sand, well, for the most part…I will explain in more detail about this in my next post titled.


“Balancing Act Of Sweetness – My Most Viewed Post, Updated”



Reintroducing Myself



I’ve let this blog sit for a bit with nary a word. But now that I’m launching a coffee company, I figured it was time to fire it up again.
Many of you probably remember who I am. Maybe? It’s me. Deaton. No? Well, either way, here’s a very quick break down of my caffeinated past:
Café Barista from age 15 – Australia
Café and bar manager from 21 – Australia
Barista trainer from age 25 – Australia
Coffee roaster from age 27 – Ireland
Roaster and Quality Control Specialist age 30 – Intelligentsia LA – USA
Operations Manager Green & Coffee Buyer age 33 – Toby’s Estate Coffee Brooklyn
Now, here I am. A small business owner, age 38 and back on the west coast in Los Angeles!
It’s been a long road for sure and I have really lived a lifetime within those years.  I’m really excited/ scared shitless to be taking this next step on my own.
Over the years my biggest learning curves have come from when I have left one job
and started another. This is no exception, there is something about that feeling when you throw yourself into the deep end and try to learn to swim.
My father/ my mentor uses the expression, “bite of more then you can chew, then
chew like crazy!”. (Pardon me for talking with my mouth full for the next few years.)
So you’re probably saying, “So what, Deaton. Why is your coffee company so special?”
Well, I’m here to celebrate the journey. And coffee is a journey we’ve all been on these last few years.
Trends come and go. Things that we have all felt excited about have fallen off. Oddball ideas have surged to prominence.
Over time though I have ended up figuring out what I liked. And that led me to pick out which coffees I bought and which roasting techniques I used. From this foundation, we’ll be starting a new journey here at Take Flight Coffee. I hope you’ll join me.
Over the coming weeks I’ll share my adventure with you,
Next Post:
Draw a Line in the Sand – Owning My Style

Chicago, Intelligentsia


Feeling tired and hungover from being out with Janice the night before I gather my clothes up and get the subway to the central bus station, then onwards to the airport destined for Chicago!

I am really looking forward to this part of the trip as I get to see my good friend Maria, who too, I used to work with at Bewley´s. Though she used to work in the Italian restaurant out the back called Cafe Bar Deli. Also I get to spend some time with the kids from Intelligentsia to do some cupping.

My Flight is delayed by an hour and I have no means to get in touch with maria, who is going to pick me up from the airport. I am flying with Continental and the plane is tiny so I am on edge as it jumps and bumps its way through the sky. Finally the plane lands and I go to the baggage claim to pick up my guitar and bags. I am looking around for Maria and I can´t see her anywhere, I am really not sure where the waiting aria is so I kinda just start walking around without purpose.

After about ten mins I decide I better call her and I head to a phone thats down stairs. I put all my bags down so I can get some change out of my pocket to call, but for some reason her mobile is not on. Great! I decide I should head upstairs to the pickup/ drop off area outside, but soon relise that I have left my Gorilla coffee back at the phone. So I turn around too walk back and low and behold who do I find?

 This is actuall a bigger chance then first thought, as Maria had been driving around the four terminals to see if I would just wait out side for her. After an hour of doing so she thought she would just chance it and pulled into any car park to just see if she could find me… So fate would have it that we saw each other straight away! Finally, after only a half hour car ride I get to see her pad that she has been telling me all about.

Makes you all warm and fuzzy don´t it!

I had a quick meeting with Doug Zell the CEO of Intelligentsia the next day for reasons that I am not a liberty to disclose, sounds bigger then it actually is. I got the chance to meet EJ who looks after quality control for Doug and he invited me to do a cupping the next day. Though he says that he has to get through a mountainous pile of Flor Azul sample bags to categorise.

Intelligentsia Fulton Street 30/3/07 10.30am

After thinking that I would be smart and catch a bus to Intelligentsia instead of the L. I was soon to realise that the massive bus driver did not understand when I asked if he went to Fulton street. As he, after only  ten minuets told me this was my stop, when yesterday by the train it took an hour. I look at the street sign and it says Fullerton st instead. I´m starting to wonder if Maria is right when she told me that I mumble, though I am sure its just my Aussie accent, surely!

So after spending $12 US on a taxi I arrived to spend a magical day in the cupping room with EJ Dawson and Jeff who does the buying for the company. To me this is “kind of a big deal” to quote Ron Bergondy and I have to say I was quite nervous. This could have been a little premature, because as soon as I walk in I see the Flor Azul sample bags still piled up on the cupping table. I see EJ frantically testing the beans for moister and putting the samples next to his computer so he can log them. With out even looking up he says sorry man we are going to have to do the cupping in the afternoon around 3ish, can you come back? I don´t really have anything that I want to do today so I offer to help with the coding and with a huge sigh of relief he gladly accepts and puts me to work.

The Job

To weigh 175 grams put them into the moister reader get a reading, label it, then reseal the bag so EJ could log the farmers name, farm size and other details into his computer. 130 times! I must love coffee to be doing this when I´m on holidays!

Flor Azul

Is one of Intelligentsia´s relationship buying programs they have running in Nicaragua. Doug tells me that normally these coffees would be milled together already and they had to pay a sum of money up front so they could get them to hold off on this process, so Intelli could cup and score them. Then the coffees could be bought at a higher price then the average C price.

At around 3.30pm EJ and I finally get through the pile of green coffees and Jeff peruses the final print out. To which he was pleasantly surprised with how consistent the moisture readings were. He was nervous that the readings would be hugely varied as Intelli had bought new solar drying equipment and moisture readers for the farmers, but was unable to get back to Nicaragua to make sure that the farmers were using the equipment correctly. Jeff mused at how resourceful the farmers are and they most likely used the age old bite test to see how moisture would be in the beans.

Panama Cupping 3.30pm

EJ had enlisted the help from Greg a keen barista that came 4th in the regional´s to set up the cupping for us. With 6 coffees all coded we got on the way. EJ gave me a cupping sheet so I could score the coffees but maybe out of intimidation, I opted not too,  I wanted to just enjoy my first Panama cupping experience. These coffees were unlike any coffees that I have had before. So lively and acidic they were setting my taste buds alight to the point were I had to stop myself from contorting my face like I had just sucked on a lemon with each spoon full!

For me it was like biting into a green apple for the first time, everytime, I was getting whipped! Now, thats not to say that I did not like the coffees I was actually really enjoying this new experience. Even though I was not scoring I was happy that the coffee I enjoyed the most was the one that scored the highest.

So good, so good!