How it all began

My interest in coffee beans began in 2003 while working on Penn State’s Main campus. I noticed a distinct aroma blowing across my jobsite in the early morning air. I couldn’t figure out where it was coming from. I thought it might be from one of the dining halls or bakeries, but it just didn’t seem like that is what it was. So, I decided to follow my nose in town where I found the owner of a small specialty shop roasting coffee beans which I had never seen done before. I spent the next several early mornings with him gaining an introduction to the craft of roasting. This is what sparked my interest to learn everything there was to know about coffee beans and the roasting process.

My first step involved purchasing a small Behmor 1600 home coffee roaster which is about the size of a large toaster oven. For the next few years, I experimented and took detailed notes while roasting, sampling, and dialing in my personal roasting approach. Eventually, I developed a process that resulted in great coffee and began sharing it with friends and neighbors. Demand quickly outgrew my available time to roast, so I decided to take the next step and increase production.

In 2008 I purchased a commercial grade coffee roaster and converted my den into a roasting room. I selected a Diedrich IR-3 with manual controls so I would truly learn how to manage all aspects of roasting. After receiving professional training, I returned home and recreated my small batch approach in a scaled-up fashion for my new larger commercial roaster. By 2010, I opened a website to take orders during the week and roasted on the weekends. Local customers began picking up their beans on my front porch and I shipped to customers outside of the area. In January 2022, I decided to begin roasting full-time.

Since that transition, demand grew which led to the purchase of a new Diedrich IR-12 tripling my output. In addition, I incorporated an automated scale / bag filler to increase efficiency and reduce direct contact with roasted beans (hand scooping and filling bags). Additional equipment is in the in the works to transport beans through stainless steel tubes between the roaster and the filling scale. Continuing innovation and quality control are at the forefront of everything I do to provide amazing beans and service for my customers.

Appalachian Coffee Roasters is all about connecting coffee lovers with craft-roasted beans. As the business owner and roaster, I personally manage every aspect of green bean procurement, roasting, packing, and delivering fresh roasted beans.

Whole or ground coffee beans can be ordered by the pound on-line, via text, or by phone. Freshly brewed coffee can be enjoyed by visiting select local coffee shops. Best of all, coffee can be shared with friends and other coffee lovers as a gift. I will soon be offering a personalized coffee experience for those who desire a customized roasting process paired with their own personalized blend of beans. If you are unsure where to begin, select “roaster’s choice” and I’ll make the first selection towards finding your perfect bean.

Scott Miller
Owner / Roaster