Daniel Harper

My name is Daniel Harper, I’m 29 years old, and for the past eight years I’ve dedicated my life to coffee, coffee machines, and specialty brewing equipment. What started as a part-time barista job during college quickly turned into something much bigger than I ever expected. Coffee became not just a profession, but a craft I wanted to understand from every possible angle — from the farm to the cup, from the roast profile to the mechanics of the espresso machine.

I began my journey in Seattle, a city deeply rooted in American coffee culture. Working behind the bar, I became fascinated with the small details that make a huge difference: grind size, water temperature, pressure, extraction time. I wanted to understand not only how to make coffee taste good, but why it tastes the way it does. That curiosity pushed me to study roast development, origin characteristics, and sensory evaluation in depth.

Over the years, I expanded beyond the barista role into coffee and coffee machine sales and consulting. I’ve worked with cafés, restaurants, offices, and small hospitality businesses to help them choose the right espresso machines, grinders, and brewing systems for their specific needs. Selecting coffee machines isn’t just about brand or price — it’s about workflow, consistency, long-term reliability, and how the equipment supports the flavor profile you want to achieve.

I’ve installed commercial espresso machines, calibrated grinders, trained staff on dialing in espresso, and optimized café workflows to improve both quality and efficiency. Understanding the technical side of coffee machines has allowed me to connect flavor theory with real-world performance. I truly enjoy helping businesses and individuals feel confident not only in their coffee choices, but also in the equipment they use every day.

Beyond equipment and operations, education has become a central part of my work. I lead tastings, workshops, and small-group sessions where I guide participants through structured cupping experiences. My goal is always the same: to make specialty coffee accessible and engaging. I believe coffee should never feel intimidating. You don’t need to memorize complex terminology to appreciate a great cup — you just need to slow down and pay attention.

In my workshops, I focus on helping people develop their sensory awareness. We explore aroma, acidity, body, sweetness, and aftertaste in a practical way. I encourage questions, discussion, and curiosity. Coffee is both science and art, and I love showing how these two elements work together.

Professionally, my experience includes:

Specialty coffee cupping and sensory analysis

Espresso extraction and calibration

Coffee machine selection and setup

Brewing methods (pour-over, French press, AeroPress, batch brew)

Workflow optimization for cafés

Equipment maintenance and performance consistency

I regularly attend coffee expos and industry events to stay updated on sustainability practices, direct trade sourcing, and new developments in brewing technology and coffee machines. The coffee industry is constantly evolving, and staying informed is part of respecting the craft.

I currently live in Portland, Oregon, with my wife. While we don’t have children yet, we share a love for travel, food culture, and discovering new cafés wherever we go. Exploring regional coffee scenes together has become one of our favorite ways to experience different cities.

For me, coffee is more than a beverage. It’s a story of agriculture, craftsmanship, engineering, and human connection. Every cup represents countless decisions — from the farmer to the roaster to the person preparing it.

When I host a tasting or workshop, my purpose is simple: to help people taste more deeply, understand coffee more clearly, and use coffee machines with greater confidence. If you leave my session seeing your daily cup in a new way, then I’ve done my job.