Steady State Roasting receives Good Food Award
Steady State Roasting, the award-winning small-batch coffee roaster and café located in Carlsbad, CA, received a coveted 2020 Good Food Award last month, for its La Pradera Mokka blend in the coffee category. The win establishes Steady State Roasting as a leader in exceptional flavour and social and environmentally conscious practices; the roastery was the only San Diego company to receive a Good Food award this year.
“We’re elated to receive a Good Food Award; it’s a reflection of our values and commitment in this industry,” said owner and head roaster Elliot Reinecke. “More than anything, however, proud to share our practices in hopes that others will choose transparency and responsibility in the industry. That’s the true honor.”
Steady State Roasting produces specialty coffee which is responsibly-sourced from around the globe. Additionally, Reinecke, adhering to Steady State’s notion of building trust and community — and supporting those who are relentlessly committed to their craft, has personally met the farmers who produce the roastery’s beans.
With a focus on honesty and accountability — and opting to take the transparency pledge, Steady State shares harvest dates, producers, regions of origin and prices of purchase for green coffee beans on its website. This is done in the hope of bringing awareness to pricing decisions that support living wages for farmers and producers and aiding consumers in making informed decisions on where to spend their money.
The roastery’s sensory lab welcomes guests to travel the world through taste, by sampling flavour profiles from various countries in espresso drinks, pour-overs and specialty beverages. From Steady State Roasting’s humble beginnings in a shed behind Reinecke’s rental home, his passion for the craft and dedication to responsible sourcing has elevated the roastery to a distinguished local business, with global merits. As an up-and-coming leader in the coffee industry, Steady State also takes pride in educating coffee aficionados about the work that goes into a daily cup of coffee, as well as inviting local coffee dreamers to rent out its roasters by the hour, to create their own specialty roasts.
“We now offer free cuppings at our San Marcos roastery,” said Reinecke, “Often, we find that people have the perception that all coffee tastes the same, or that it’s the additions that change the flavor. In reality, a cup of coffee tastes different depending on where it was grown, how much rain the region saw that year and a slew of other factors. Adding the education element has both been fun for customers and helpful in creating a respect for the lengthy process that creates your morning pick-me-up.”
