This is part of an ongoing series of quick interviews with coffee professionals I've run into who were kind enough to participate.

Today's victim is Brian Chambers of Wind-Up Bird Coffee.

[Me] Before we get started, what's your name, company, and title?

[Brian] Brian Chambers, Wind-Up Bird Coffee, Owner and Head Roaster.

1. What do you do, how long have you done it, and how did you get started?

I’m the owner and head roaster of Wind-Up Bird Coffee, a small batch roaster located in Los Angeles. I was an avid home roaster for about six years before deciding to take it to the next level. The decision to make this a business rather than a hobby wasn’t purely driven by my love of roasting, however; I’ve also been interested in entrepreneurship for a while now and had been involved in a tech startup that ultimately failed. That failed startup taught me a lot about getting a business off the ground, as well as the importance of the customer experience, so that really helped shape the way I’ve been approaching Wind-Up Bird Coffee.

Once I committed to doing this, I partnered with an old friend that has an incredible amount of food and service industry – including specialty coffee – experience. His knowledge has been invaluable and his skill set really compliments mine.

We launched in October 2014 and have seen sales and repeat customer rate increase month over month so far.

2. What's your favorite bean right now and how are you brewing it?

I’m in love with the Papua New Guinea Mile High AA we’re currently offering. It took a little while to get the roast level dialed in – to get just the right acidity, really – but now it really sings. It has this awesome candy apple sweetness to it and a nice, syrupy body. I like to brew it with a Chemex because it produces such a clean cup and this bean really benefits from that.

3. What do you like most about the coffee industry right now?

Two things: The focus on ethical practices and sustainability; and everyone’s drive for continual improvement. I find both to be very inspiring.

4. What do you like least about the coffee industry right now?

Probably what everyone in specialty coffee dislikes: K-Cups. I get the convenience factor, I just don’t get the waste.

5. What would you like the average end-consumer to know about what you do that you don't think they know already?

There’s a lot of thought and effort that goes into every bag of coffee we produce. Also, we love feedback, good or bad.

Brian is the Owner and Head Roaster at Wind-Up Bird Coffee: http://windupbirdcoffee.com.
Get friendly with their Facebook at https://www.facebook.com/WindUpBirdCoffee;
Instagram at: http://instagram.com/windupbirdcoffee.