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Teenage coffee roaster perks up Teller County
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| Seventeen-year-old Kayleigh Campbell skillfully roasts coffee beans for Gold Hill Java.Photo by Shauna Allison |
Shauna Allison
Mama always said you needed your green beans. Kayleigh Campbell couldn’t agree more. She is a master at turning green coffee beans into the drink many of us rely on each morning. The peppy 17-year-old is the youngest and busiest coffee bean roaster in Teller County.
At the age of 5, she moved to the area with her parents. They were frequenters at the little coffee shop inside Gold Hill Square. The Campbell family came to be known as “regulars.” Although that same shop has changed hands a couple of times, Campbell’s love for coffee never changed.
“When I was young I’d drink a little bit of coffee with whipped cream. It grew from there,” Campbell said.
At 15, Campbell was hired on at what was Java Junction. She expressed so much interest in the roasting process, that when the company was changing hands, Campbell became the succeeding roaster. She was trained in the ways of the coffee bean by Lorena Townsend, the former owner. Then the coffee lover took it further and began researching how to perfect her skill via books and the Internet.
Campbell is the main roaster not only for Gold Hill Java, many of the area cafes use her beans as well. Sweet Teas, Killday’s, and Costello Street all get their beans fresh from Gold Hill Java. The young lady has become a luxury many residents in Teller County would hate to do without.
“I took a break over Thanksgiving and when I got back people were like ‘We need coffee!’” she said.
This fall will take the Woodland Park High School student away to Durango for college. Campbell plans to earn a degree in business and then open up her own coffee shop. Her dream is to use the knowledge she’s gained to create the ideal place to sit and have a cup of “joe.” Although not sure where she will open it, she is fairly sure it will not be in Woodland Park.
“Starbucks has made it hard here. I’m not a big fan,” admits Campbell.
So how does that little green bean become the addictive cup of dark liquid we know as coffee? First, many different beans are ordered in bulk. Even before being roasted, these beans carry diverse characteristics. During roasting times, the machine is turned on and warmed up by Campbell. She then proceeds to put pre-measured amounts of beans into the roaster. Some of the blends, such as the famous Fire Fighter’s Blend, require more than one type of bean. Then the beans are timed. Light roasts take about 15 minutes. Dark roasts take longer, and require skill to know when the color and oils look just right. Some of the beans are mixed with bottled flavoring. The beans are then ground when it is time to use them. Water is added to the grind in a coffee maker or espresso machine, and voilà. Coffee is really a little cup of art and science in the palms of your hands.
“I’ve always been into coffee. I love it,” Campbell said.
While you may not have the passion for coffee that Campbell does, it doesn’t take a connoisseur to enjoy her work. Whether you like it strong and black or whether you prefer an espresso drink so complex it cannot be deciphered by the average ear, it is good to know it’s locally roasted.
Next time you’re in the area, stop in and give kudos to the young lady who helps wake your home town every morning. If you’re lucky, you may be able to see and smell the process in action.
Mama always said you needed your green beans. Kayleigh Campbell couldn’t agree more. She is a master at turning green coffee beans into the drink many of us rely on each morning. The peppy 17-year-old is the youngest and busiest coffee bean roaster in Teller County.
At the age of 5, she moved to the area with her parents. They were frequenters at the little coffee shop inside Gold Hill Square. The Campbell family came to be known as “regulars.” Although that same shop has changed hands a couple of times, Campbell’s love for coffee never changed.
“When I was young I’d drink a little bit of coffee with whipped cream. It grew from there,” Campbell said.
At 15, Campbell was hired on at what was Java Junction. She expressed so much interest in the roasting process, that when the company was changing hands, Campbell became the succeeding roaster. She was trained in the ways of the coffee bean by Lorena Townsend, the former owner. Then the coffee lover took it further and began researching how to perfect her skill via books and the Internet.
Campbell is the main roaster not only for Gold Hill Java, many of the area cafes use her beans as well. Sweet Teas, Killday’s, and Costello Street all get their beans fresh from Gold Hill Java. The young lady has become a luxury many residents in Teller County would hate to do without.
“I took a break over Thanksgiving and when I got back people were like ‘We need coffee!’” she said.
This fall will take the Woodland Park High School student away to Durango for college. Campbell plans to earn a degree in business and then open up her own coffee shop. Her dream is to use the knowledge she’s gained to create the ideal place to sit and have a cup of “joe.” Although not sure where she will open it, she is fairly sure it will not be in Woodland Park.
“Starbucks has made it hard here. I’m not a big fan,” admits Campbell.
So how does that little green bean become the addictive cup of dark liquid we know as coffee? First, many different beans are ordered in bulk. Even before being roasted, these beans carry diverse characteristics. During roasting times, the machine is turned on and warmed up by Campbell. She then proceeds to put pre-measured amounts of beans into the roaster. Some of the blends, such as the famous Fire Fighter’s Blend, require more than one type of bean. Then the beans are timed. Light roasts take about 15 minutes. Dark roasts take longer, and require skill to know when the color and oils look just right. Some of the beans are mixed with bottled flavoring. The beans are then ground when it is time to use them. Water is added to the grind in a coffee maker or espresso machine, and voilà. Coffee is really a little cup of art and science in the palms of your hands.
“I’ve always been into coffee. I love it,” Campbell said.
While you may not have the passion for coffee that Campbell does, it doesn’t take a connoisseur to enjoy her work. Whether you like it strong and black or whether you prefer an espresso drink so complex it cannot be deciphered by the average ear, it is good to know it’s locally roasted.
Next time you’re in the area, stop in and give kudos to the young lady who helps wake your home town every morning. If you’re lucky, you may be able to see and smell the process in action.
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