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About us

How was Aladdin Roastery founded?

Aladdin Roastery was founded in 1989 by my father and is now run by me, Charles.

How did your father get involved in the coffee business?

My father was introduced to the joys of roasting at an early age. When he was a child, his mother would ask him to roast coffee by hand for house guests. He was intrigued by coffee ever since and in 1989 he decided to start a business in the world of coffee. Initially, he ordered several varieties of coffee from a major supplier. His goal was to sell the coffee at a good price to restaurants in the area only. At first, he stored his coffee in the family’s garage, until he ran out of room. Then he bought a warehouse, and my mother was happy to get her garage back!

With this warehouse, he began roasting coffee on site. The aroma of freshly roasted coffee filled the warehouse and spilled out into the street. Passersby rushed in to buy some coffee, but because of the lack of equipment he couldn’t sell to the individual. My father then had a genius idea and decided to open the first Aladdin Roastery store.

What I do as Aladdin Roastery’s Coffee Roastmaster

It is no secret that I appreciate a good cup of coffee. It has become increasingly common for people to chase the perfect cup of coffee outside of coffee shops by carefully selecting their beans and brewing methods to make their morning cup of coffee taste as good as possible. At Aladdin Roastery, I tried to bring that same sort of dedication to a large-scale operation.

What’s a typical day-in-the-life of a Roastmaster?

I usually start my workday by doing some housekeeping around the roastery. To get our coffee machines ready for another day of roasting, I give them a deep clean by removing all the coffee chaff from the inside, which builds up from the roasting previous roasted. After that, I warm up the coffee roaster so that I can accurately control and make changes to the temperature of the machine and the coffee beans.

Our headquarters also have glass viewing windows, where you can watch me roast coffee for our two locations across Gatineau and the surrounding areas, as well as for our wholesale customers. Every batch is roasted to perfection for coffee lovers to enjoy.

What drove you to choose your career path?

As previously mentioned, I was introduced to the joys of coffee at an early age. At first, my father taught me how to become a barista. My experience brewing coffee day after day led me to understand that a roast profile can make or break a batch. While a barista can do an amazing job of brewing coffee, it is up to the roaster to bring out the best qualities of coffee by highlighting the flavours of the roast. As far as coffee brewing was concerned, I wanted to be involved in every aspect. To become a master roaster, my father taught me how to source high-quality green beans, experiment with various profiles, and ensure that the coffee is well roasted.

A day spent roasting and exploring distinct tasting profiles, is quite a satisfying experience for me. During my daily cupping sessions, I learned to compare different roast batches of coffee so that I could ensure consistency between all the coffees Aladdin Roastery produces. Being meticulous is the nature of a roaster – every variable in the roasting process can contribute to the cup of coffee our customers are drinking, so it is the roaster’s job to pay attention to detail and ensure every batch of coffee is well roasted and consistently delicious.

In addition to being a roaster and a barista, I am also responsible for sourcing single origins. My cupping sessions allow me to cherry-pick my favourite beans, as well as discover the ideal roast profile, through samples from the green bean suppliers. As a result, details matter to me. From the carefully selected beans, to roasting, down to the packaging of the coffee beans, at Aladdin Roastery every aspect of the process is very important.

Why choose organic and Fairtrade coffees?

The choice to drink organic and fairtrade coffees demonstrates your support for farmers who use farming methods that respect the environment and promote sustainable development. Organic farming guarantees a coffee without harmful chemical pesticides or herbicides - an advantage significantly to the health of farmers and for your health as a consumer. In addition, since the organic coffees are grown under forest cover, you help preserve ecosystems and provide a natural habitat for insects, microorganisms, animals, and migratory birds. The protection of the environment and social equity are among the core values I hold dear. Fairtrade advocates for thriving farmer and worker communities that have more control over their futures. We stand in solidarity with producer organizations, without compromise, to our standards, prices, or vision to make trade work for everyone along the supply chain. Here is what sets us apart from other certifications.

What’s the most enjoyable part of the job?

Having the privilege of tasting some of the best coffees in the world is an intriguing, delightful and fortunate experience for me. Everyday I come in in hopes of making my customers happy by serving them the best cup of coffee possible. I’m extremely lucky.

What’s the worst challenging part of the job?

I would say that although developing blends can be a trial-and-error process, I consider myself very fortunate to be able to focus on my craft and my passion for coffee day in and day out.

What advice would you give to those aspiring to join your profession?

The real work is behind the coffee counter. To become a roaster, it takes fortitude as the job requires long hours on your feet. It is also important to have confidence because every decision that you take is critical. Over the years, roasting has become a true passion for me. Today, Aladdin Roastery continues to evolve, and my main goal is to continually ensure customer satisfaction while safeguarding the health of our planet and its people.

Give us a quick fact about you

My go-to coffee is a single shot of espresso or even a drip coffee. I think it makes sense for roasters to prefer black coffee over white coffee, since we get to taste the different notes of each coffee in its original state. I especially enjoy single origins from Nicaragua because it has everything. The coffee is well balanced and has a little extra oomph to it.