Sergio Garcia looks like any other fashion-forward millennial — dad hat, hoodie and baggy pants — but to see him roasting a batch of coffee beans, you’d think he’d be better suited to a white coat and glasses.
In his garage-turned-laboratory in Fort Bend County, Garcia opens and closes a hatch on his roaster to allow cool air to circulate through his volcanic belly. When the beans reach a light shade of brown and the smell of chocolate and caramel has completely filled the room, he grinds up a handful for a “sucker,” where he compares the freshly baked batch to a week-old roast. of the same bean. .