Meet the master roaster behind MasterRoaster© Master roaster John Gant has roasted more than a million pounds of specialty coffee. He is a master roaster with extensive experience in all areas of specialty coffee, including roasting, cupping coffee, green inventory, blending, brewing technology, production, marketing, business planning, and staff training. When not consulting or writing about coffee, John Gant can be found at Gimme cafe in Ithaca, New York, where he is the coffee buyer and staff development trainer. Since 1994, he has been an independent coffee consultant. From 1986 until 1994, he was mastering specialty coffee roasting and marketing with Kaladi Brothers Coffee, as well as completing his MBA and teaching at Alaska Pacific University. John Gant's education includes a BA from the University of Arizona (1964), an LLM from Cornell Law School (1967), and an MBA from Alaska Pacific University (1992). His coffee training includes Diedrich Roasters' Advanced Coffee Roasting, the SCAA/Kona Coffee Council's Kona Training, Agtron's Advanced Roasting and Color Classification training, and numerous SCAA training seminars, including Cupping Process Differences, Cupping Roast Profiles, and Cupping Cultivars and Altitudes. He is a member of the Specialty Coffee Association, the SCAA Roasters' Guild, and the Specialty Coffee Institute. He recently won first place in the SCAA-Gourmet Retailer Magazine Best Practices Writing Competition and has given presentations at the SCAA Roasters' Roundtable. John Gant's publications include The Anthology of RFB Technology (A summary of Rapid Fluid Bed Coffee Roasting), published by KBC in 1994; Fluid Bed Roasting is not Just Hot Air, published by World Coffee & Tea in December 1995; and Simple Sample Roasting for Peak Production Profiles published in Gourmet Retailer in Fall 1999.