{"id":499,"date":"2025-01-31T22:13:00","date_gmt":"2025-01-31T22:13:00","guid":{"rendered":"https:\/\/coffeeroast.com\/extraction\/?p=499"},"modified":"2025-09-17T01:08:55","modified_gmt":"2025-09-17T01:08:55","slug":"inside-klatch-coffee-a-conversation-with-mike-perry","status":"publish","type":"post","link":"https:\/\/coffeeroast.com\/extraction\/2025\/01\/31\/inside-klatch-coffee-a-conversation-with-mike-perry\/","title":{"rendered":"Inside Klatch Coffee: A Conversation with Mike Perry"},"content":{"rendered":"\n

<\/p>\n\n\n\n

Mike Perry was incredibly generous with his time for The Extractionist<\/em> blog, sharing stories of Klatch Coffee\u2019s journey, his passion for roasting, and the deep relationships he\u2019s built with producers worldwide. His blend of engineering precision and love for coffee has shaped Klatch into a leader in specialty coffee.<\/h3>\n\n\n\n

About Mike Perry:<\/strong>

Mike Perry is the co-founder, CFO, and Roastmaster of Klatch Coffee, where he has been at the forefront of specialty coffee for over 30 years. With a background in chemical engineering, he developed the “Peak of Flavor” roasting method, blending science and artistry to bring out the best in each coffee. Under his leadership, Klatch has grown from a single caf\u00e9 to an internationally recognized roaster, known for its award-winning coffees and direct relationships with producers. Today, Klatch operates 12 cafes in Southern California, offers a robust online and wholesale business, and continues to push the boundaries of coffee excellence. Klatch is one of our best reviewed roasters in California<\/a>.<\/p>\n\n\n\n

Update: Mike helped us decode the evolving world of specialty decaf<\/a>.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Tell us the story of how your roastery started. What inspired you to begin roasting, and what was the first step that made it real?<\/strong><\/p>\n\n\n\n

It all began with a coffee date. Founder Mike Perry (who remains at Klatch Coffee in the role of CFO and Roastmaster) and his now-wife Cindy loved to enjoy coffee and conversations, going on regular coffee shop dates until they decided one day to open their own. Wanting to provide that same warm community they loved to visit, they created “Coffee Klatch,” from the Dutch for “coffee and conversations.” From there, it was Mike’s engineering brain and mindset of wanting to do everything himself that led to Klatch Coffee’s first roaster, a Diedrich IR-24, at their San Dimas cafe location in 1997.<\/p>\n\n\n\n

As Klatch Coffee began to grow, they eventually built their first separate training lab and roastery facility in 2015, and in 2023, they broke ground on a second roastery facility\u2014twice the size of the first!<\/p>\n\n\n\n

Today, Klatch Coffee operates 12 brick-and-mortar cafe locations in Southern California, offers online ordering of fresh-roasted coffee at klatchcoffee.com<\/a>, and runs a robust wholesale business, supplying partners that proudly serve Klatch Coffee in their cafes, bakeries, and restaurants. Mike and Cindy’s daughters, Heather (CEO) and Holly (Director of Retail), continue the Perry family’s legacy in specialty coffee.<\/p>\n\n\n\n

Klatch’s Roasting Philosophy<\/h3>\n\n\n\n

Mike Perry wears many hats at Klatch: Roastmaster, Green Buyer, CFO, and Dad. His background in chemical engineering and love for great coffee balances science and artistry in what Klatch calls the “Peak of Flavor” roasting method. This philosophy allows them to experiment with every origin and process, finding what works best for each specific coffee rather than applying a one-size-fits-all roast.<\/p>\n\n\n\n

Each coffee is unique due to elevation, climate, soil, and other factors, so each one deserves its own approach and research. Some say it’s obsessive; Klatch calls it fun!<\/p>\n\n\n\n

Signature Coffee<\/h3>\n\n\n\n

What’s your signature coffee or blend? Why is it special to you, and what do you hope people feel when they drink it?<\/strong><\/p>\n\n\n\n

Mike Perry\u2019s personal favorite is single-origin Kenya coffee. He shares:<\/p>\n\n\n\n

“The first time I tasted them, they just had a brightness and a flavor and a citrus that I really enjoyed. Ever since, it’s been my go-to coffee. I take home three bags of Kenya every week, and every morning, we make the Kenya. Once in a while, I might have a little Geisha or some kind of a processed coffee that I might blend in for a change of pace, but for me, it always starts with the Kenya. I just really love the flavor and the brightness to it. I love that citrus!”<\/p>\n\n\n\n

Because of Mike\u2019s passion, Klatch always ensures they have one (or more) great single origins from Kenya available at all times.<\/p>\n\n\n\n

The First Roast Experience<\/h3>\n\n\n\n

Mike Perry:
“When I first started roasting, it wasn\u2019t for myself or for Klatch, but for a friend. A friend of mine had just bought a coffee shop in Orange County, California, that came with a coffee roaster and asked me for help. Being an engineer, I assumed I could figure it out simply by reading the manual! The manual didn\u2019t actually show you how to roast, and back then, there was no internet to learn from.<\/p>\n\n\n\n

Instead, I applied things from my engineering background, turned it on, and was mesmerized by the smells and sounds. It was very exciting. Smells of grass, hay, and toasted grain emerged as the roast progressed\u2014changes that helped me feel where the roast was. At the time, I planned my roasts on graph paper rather than a computer. If a temperature gauge failed, I could still know where I was on my graph just based on the sounds, smells, and colors.”<\/p>\n\n\n\n

Unexpected Surprises in Roasting<\/h3>\n\n\n\n

Is there a coffee origin or variety that surprised you once you roasted it?<\/strong><\/p>\n\n\n\n

Mike Perry:
“I met Wilford Lamastus of Elida Estate, and we were cupping just as he was beginning to experiment with natural processing. The flavors were mind-blowing, and we were the first roaster in the U.S. to buy his coffee. I called him a \u2018mad scientist,\u2019 which he didn\u2019t understand at first. But I explained it was actually a compliment\u2014because of the way he pushes the envelope and is willing to experiment.<\/p>\n\n\n\n

Since then, Wilford\u2019s son has joined the business, just like my own daughters have grown in their roles at Klatch. I even attended Wilford\u2019s son\u2019s wedding in Panama! When we roast coffee from producers like him, we have a special duty to ensure it lives up to the efforts they put in.”<\/p>\n\n\n\n

Daily Rituals in the Roastery<\/h3>\n\n\n\n

Take us into your roastery during a typical roast day. What’s playing on the speakers? What’s your ritual as you fire up the roaster?<\/strong><\/p>\n\n\n\n

Mike Perry:
“I never really played music while roasting because you wouldn’t hear it. Every roast was an experiment, and I treated it like a lab. I had a plan\u2014this was pre-computers\u2014using quad-ruled paper and a roadmap drawn by hand. I was fascinated watching the beans and counting in my head. When roasting, you need to anticipate changes. Music would be a distraction from the experiment.”<\/p>\n\n\n\n

The Personal Side of Coffee<\/h3>\n\n\n\n

If you could roast coffee for any historical figure, who would it be and why?<\/strong><\/p>\n\n\n\n

Mike Perry:
“It\u2019s going to sound odd, but I\u2019d roast for Juan Valdez (the fictional character created by an ad agency to promote Colombian coffee). I\u2019d love to give him a Geisha\u2014a natural process or an anaerobic\u2014that just explodes with flavor and blows his mind. To show that from humble beginnings, this is what coffee has become in 2025. Look where we are today!”<\/p>\n\n\n\n

Show us your favorite tool or object in the roastery that isn’t a roaster. Why is it meaningful to you?<\/strong><\/p>\n\n\n\n

Mike Perry:
“My cupping spoon. I have it with me 24\/7, everywhere I travel. On a trip to Kenya, I used it 100 times a day! Between all the trips over the decades and cupping sessions, I\u2019m sure it\u2019s been used thousands of times.”<\/p>\n\n\n\n

Where to Find Klatch Coffee<\/h3>\n\n\n\n

Mike mentioned Klatch Coffee is always exploring new processes, regions, roasts, and blends to share with customers at every stage of their coffee journey. Their newest offerings can be found online at klatchcoffee.com<\/a> and at their 12 Southern California cafe locations.<\/p>\n\n\n\n

Recently, Klatch entered the ready-to-drink space with their Ready-To-Go Espresso concentrate, designed for both hot and cold cafe-quality beverages at home. They also continue to highlight family traditions in specialty coffee through their Pearl Reserve collection, with special Geisha offerings.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Mike Perry was incredibly generous with his time for The Extractionist blog, sharing stories of Klatch Coffee\u2019s journey, his passion for roasting, and the deep relationships he\u2019s built with producers worldwide. His blend of engineering precision and love for coffee has shaped Klatch into a leader in specialty coffee. 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