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Our Story
Charlotte & Johnny Steverson, co-owners of Kestrel Coffee Roasters, met in 2011 while working at Blue Hill at Stone Barns, a renowned farm-to-table restaurant in Pocantico Hills, NY.
Afterward, Charlotte worked in corporate and nonprofit event planning, while Johnny started a specialty coffee roasting company, supplying some of New York City’s top restaurants. Originally from Mississippi, Johnny is a New England Culinary Institute graduate and certified coffee grader. Opening a coffee shop together had always been a dream. In 2017, they moved to Vermont to make that dream a reality, opening Kestrel Coffee Roasters in July 2018.
With a shared love of food and a deep appreciation for hospitality.
Brew Guides
There are so many amazing ways of brewing coffee. As long as you’re enjoying the cup you brew, you’re doing it right.
Here are a few of the most common brew methods that we see our customers using (and that we use ourselves)! Please reach out to us if you have questions about a brew method not listed.
Sourcing
We source specialty coffees from all over the world, focusing on excellent coffees that are ethically sourced single origin coffees from small farms. You’ll find that our selection of single origin coffees change every few months due to seasonality. We’re always looking for the best tasting coffees that are both approachable and interesting.
Roasting
We roast everything in relation to the coffee itself. It’s all about development when we approach a new coffee: we want to make sure that whatever the origin, we bring out the best that coffee has to offer.
Our roaster, the Loring S15, is a highly energy efficient roaster produced in Santa Barbara, California. The Loring roasts the coffee in a way more along the lines of convection cooking, as opposed to more traditional roasters that use conduction. This gives us a faster, more repeatable, and more dynamic roast.