Meet Greg Berkowitz, the founder and head roaster of Berk’s Beans Coffee. Learn about his journey from garage hobbyist to specialty coffee roaster, his approach to ethical sourcing, and what makes small-batch roasting different.## My Journey to Coffee RoastingI never planned to become a coffee roaster. Like many people, I started my day the same way for years: standing in line at the big chain coffee shops, paying premium prices for beans that had been roasted months ago and sat on a shelf ever since.The turning point came in 2021, when my two sons issued a challenge that changed our family’s trajectory: “If you love roasting coffee so much, why don’t you actually do it as a business?”What started as a garage hobby—researching roasting methods, experimenting with different bean origins, and learning from plenty of failed batches—became Berk’s Beans Coffee. Today, we’re a family-owned roastery serving customers nationwide with freshly roasted, small-batch coffee shipped within 72 hours of roasting.## The Berk’s Beans Philosophy**Freshness isn’t optional—it’s everything.**Most commercial coffee is roasted 3-6 months before you brew it. The peak flavor window for coffee is 7-14 days after roasting. After 30 days, the essential oils and aromatics that make great coffee taste great have largely dissipated.That’s why every order at Berk’s Beans is roasted to perfection and shipped within 72 hours. When you receive our coffee, you’re getting it at its peak—not weeks or months past its prime.**Ethical sourcing means knowing where your beans come from.**We source our beans from farmers around the world who share our commitment to quality and sustainability. Every origin has a story, and every farmer deserves fair compensation for their craft. When you taste our Africa single-origin or our Mexico Chiapas Organic, you’re tasting the terroir of those regions—not a generic blend designed to taste like everything else.**Community is the reason we do this.**From supporting local fundraisers to offering educational tastings and events, we believe coffee is about connection. The best part of my job isn’t the roasting—it’s watching someone’s face light up when they taste the difference that freshness makes.