Tom Patton - Roast-o-mancer

Tom’s love for coffee was born in the night forges of college dorm rooms and dim cafes where he spent his time studying, writing and playing (probably not in that order). In those early days the subtleties of coffee were lost on Tom. He consumed the beverage to stimulate his brain and stave off sleep and cared little for its origin or craft. A writer, musician, gamer and sophist, Tom spent many long evenings seeking adventure, self-expression and truth with a cup of some hot brew in his hand. It was in this space, curious and empowered, that Tom learned of roasting.

On a spring day in 2003, Tom’s roommate produced an old popcorn popper from his stash of random things. A handful of hard green seeds were thrown into the archaic device. There was a click and whirr as the old motor came to life. A few minutes later, their dorm room filled with smoke, and the transformation was complete. Ruddy-brown coffee beans were poured from the popper into a sieve, then agitated and spun round. “Wait,” Tom’s roommate had said. “A roaster must learn patience.” A few hours later an odd, hourglass shaped kettle was put to the stove. The beans were ground and transformed once again, this time into a hot brew that Tom still remembers well.

In the 18 years since that day, Tom’s interest and passion for coffee has never stopped growing. It was not long after that he procured his own home roaster and began experimenting with this ancient alchemy. He graduated from college and looked for work at nearby cafes until “something better came along”. But instead of finding something better, Tom found himself happier working the espresso bar at 5am in the company of good people than he had ever been at school. Further, the mystery surrounding coffee was compelling. No one seemed to understand where these “beans” came from, how they were grown or how best to transform them into a delicious beverage. There were no easy answers in coffee, but a myriad of questions and opportunities to learn, and Tom sought answers wherever he could.

Tom’s curiosity and good nature fueled a successful career in coffee, from his role as a barista up through management of a number of cafes. Ultimately, his path led him back to the craft that sparked his interest in the first place: roasting. In 2018 Tom assumed the role of Head Roaster at 35° North Coffee. In the time since he has developed the shop’s roasting philosophy, grown their wholesale program and established them as one of Santa Fe’s best coffee providers.

The Maestro at work, checking the roast…

Uh, Tom… I’m not sure that’s how you’re… okay, cool.

Tom is excited to travel again and visit the countries and farms from which he buys coffee, deepening that critical relationship on the other side of the coffee shop and learning how he can best serve those who provide for him. Equally, he looks forward to providing his coffee to an ever-growing customer base. There may be many ways to make a “better” cup of coffee, but the metric for success is a moving target, entirely dependent on the customs of the consumer. He believes education is at the core of coffee’s future and eagerly shares his knowledge with anyone willing to stay awhile and listen.