Brad leads the coffee roasting operations for Dilworth Coffee and serves as Director of Coffee & Coffee Operations.
As Director of Coffee, he leads green coffee buying, serves as our lead roaster and manages day-to-day coffee production for our customers. In addition, Brad manages the equipment and facility maintenance, tracks coffee related inventories, leads coffee quality control, and coordinates shipping and receiving functions. He is known for his quality roasting and tasting skills, and utilizing cuppings to determine roast levels and ensure batch to batch consistency.
Prior to his promotion in June 2016, Brad was Head Roaster for the company, a position he had held since 2003. In this position, Brad wore many hats from roasting and equipment maintenance to running aspects of shipping and receiving.
While working at Dilworth, Brad has served as a US Barista Championship Volunteer, South East Regional Barista Championship Volunteer and Judge, SGC Certified Equipment Cleaning & Maintenance Instructor, and is a Factory Trained Equipment Tech (La Marzocco, Franke, Astoria, Rancilio, Fetco). With the SCAA, he has been a Workshop Volunteer (Gold Cup Certification labs, Brewing and Grinding labs), completed both Beginner and Intermediate SCAA Barista Classes and passed SCAA Sensory Skills Test. He is also a Roasters Guild Member.
Brad grew up in Asheboro, NC and is a graduate of Appalachian State University with a BS in Geography. In his spare time, he enjoys backpacking, kayaking and sailing.
Favorite Coffee: Natural processed African coffees. “I find them to be the most nuanced. I think that a Kalita, V60, or Chemex is the best way to brew these coffees because they provide the most control over brewing varibles. That control ensures that the nuances can be highlighted in each cup.”