Scott Angelo can tell you the exact sip of coffee that changed his life. He didn’t think he would become a coffee roaster until he had a cup of Sumatra coffee from Indonesia and became obsessed with recreating its richness and complexity on his own. Working first with a popcorn popper and graduating to a grill that he converted into a roaster, Scott started roasting green beans in small batches, teaching himself how to achieve those complicated flavors. Now, Scott and his wife Amy run Oceana Coffee, serving up the caffeinated fruit of their labor right inside the café. They roast each batch to order, including medium Ethiopian batches with notes of blueberry, light roasts from Costa Rica, and rich sultry batches from the dark side of the moon.