Wrecking Ball Coffee

About Trish & Nick

Wrecking Ball Coffee Roasters is a coffee roasting company in the San Francisco Bay Area founded in 2011. We're working to become the area's most recognized purveyor of sustainably sourced, expertly roasted specialty coffee, presented with unparalleled service.

Founders:

Trish Rothgeb: co-founder, co-CEO, director of coffee, and roastmaster.

Her experience in the industry spans over 30 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches "cupping" to coffee producers and coffee professionals around the world. She is also credited with coining the term "third wave coffee" and identifying the relevant concepts.

Trish is a licensed Q-Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA’s Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America.

From 2013 to 2016, Trish worked on staff at the Coffee Quality Institute (CQI) as the "Director of Programs: Q and Educational Services," in addition to her work with Wrecking Ball Coffee Roasters.

Nicholas Cho: co-founder, co-CEO, and head barista.

Nick founded murky coffee in 2002, which developed to be Washington DC's premier coffeebar, winning barista competitions and recognition around the specialty coffee industry.

Over the past few years, Nicholas served as a director on the Barista Guild of America’s Executive Council, on the Specialty Coffee Association of America’s Board of Directors, on the World Barista Championship Board of Directors, and as the chair of the United States Barista Championship. He was also the 2006 South East Regional Barista Champion and has served on the SCAA Standards Committee.

Nick has been a guest lecturer at the University of California Berkeley, Dartmouth College, University of California Davis, and a speaker at various events around the world including the SCA Symposium and Tamper Tantrum. He also hosted the first podcast for coffee professionals and enthusiasts at portafilter.net.

Roasting Schedule & Information

We are currently roasting every week Monday thru Thursday (except for certain holidays). Coffee will be roasted and shipped within 24 hours from the time of roast. All coffees are bagged and sealed in biodegradable air-tight bags with one-way degassing valves, usually within one hour from the time it comes out of the roasting machine.

Unless otherwise noted, coffees designed are offered in 12 ounce net weight (340 gram) quantities. 

We're proud to be able to state that all of our coffees are roasted and packed in compostable air-tight heat-sealed paper bags with degasing valves. We are firm believers in the necessity of preventing oxidation of coffee, and the only practical way to do that is a sealed bag with a valve that allows gases out, but prevents ambient air from getting in. It's important to note that the tin-ties and degasing valves are NOT yet biodegradable, so we suggest you remove them depending on how you dispose of the bags (you can simply pull and tear them off).