Geologist Robert Lyon (AECOM, retired) is a master coffee roaster and proprietor of Lazy Lyon Coffee. He also happens to be my husband. I asked him to share his coffee story.
Q: Why did you decide to start roasting your own coffee beans?
A: “I drank a lot of burnt, bitter coffee on oil rigs when I worked for Gulf Oil and Amoco. The coffee in the office was not much better, and after many years, I couldn’t take it anymore. Like most coffee drinkers, I needed my morning cup of coffee to function. After doing some research, I decided to try roasting my own coffee. I bought a small roaster, ordered green coffee beans, and was amazed at the smooth, flavorful cup that resulted. I was hooked and never looked back.”
Q: What do you consider the best coffee?
A: “This is difficult to answer, as everyone’s tastes are different. Specialty coffee, much like wine and beer, has exploded in popularity over the last two decades. As coffee snobs know, all coffee is not created equal, and good coffee is difficult to find.
The best and most flavorful coffee comes from Arabica coffee plants. The best green coffee beans from any country of origin, once roasted to perfection, will be amazing to drink. Personally, over the years, I have gravitated toward Central American coffee. I am a purist, and I drink my coffee black or with milk or cream, but absolutely no artificial flavorings.”
Q: What qualities do you look for when purchasing green coffee beans?
A: “Good coffee starts with the unroasted green beans, and I am very picky when I purchase my beans. I read the flavor profiles described by the importers, and purchase beans that will result in a smooth and sweet cup with good body and chocolate to dark chocolate tones.”
Q: Is there an art and science to roasting?
A: “Yes to both. The science is fairly well known. The roasting process drives off the water and caramelizes the sugars in the bean. The art of roasting is to listen to, smell, and watch the beans as they roast, stopping the process at the optimum time and temperature to enhance the natural flavors. All beans are different, and roasting is a very hands-on process.”
Q: Why is coffee especially important to geologists?
A: “As we all know, coffee contains caffeine, which is a stimulant that perks us up. Most geologists, in my experience, require a large cup of joe (or several) every morning, and especially the morning after a long day in the field. It helps get the neurons firing so we can solve the puzzles hidden within the earth.”
Go deeper: AAPG Women’s Network has done a couple of events around the geology of coffee. You can watch one on YouTube here.
A New Year’s toast: Warm coffee, warm wishes, and a happy and successful 2026 to all of you! 🎉
