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Meet Matt Deiman, Camerons’ Quality Manager!

He’s in charge of making sure every bag and box of beans that leaves our facility is just as smooth and delicious as it can be. We’re lucky to benefit from his expertise, enthusiasm and sense of humor daily, so we think it’s about time we shared him with our Cameron’s fans!

Where did you grow up?

I grew up in Saint Paul Park, Minnesota–so the southeastern suburbs, Cottage Grove area. Now I live near Hamline with my wife–my middle-school sweetheart–Lindsey, sons Henry (2 yrs.) and Finn (7 mos.), and two Frenchies, Winston and Marley. It’s a busy household!

When did you first try Cameron’s?

When I started working here. I was a coffee drinker, but I wasn’t as serious about it as I am now.

What do you do at Cameron’s, and how long have you been doing it?

I’ve been the quality manager for about five months— before that, I was a production supervisor for seven months. My background is in quality inspection. I started out in the Marine Corps, doing quality control and system management for helicopters and jets and stuff for six years. I got a little bit burnt out, so I moved to a manufacturing facility in Hudson. That job was a little rough…I was in a corner office…I didn’t have any windows and I basically just looked at spreadsheets all day. I moved to Cameron’s because the job and the people seemed like a better fit.

What’s your favorite part of working at Cameron’s?

The people–we have a unique team. Aside from the Marine Corps, which was a little bit different, I’ve never had a team like this. Everyone gets along really well, and genuinely enjoys each other’s company.

What do you love about coffee?

Oh man, that’s a loaded question! I’ve really enjoyed learning about it through Dinkins and our other roasters… It’s cool to finally feel like I know the difference between good coffee and average coffee…actually being able to taste the different notes and flavors.

After I was in the Marine Corps, I used the G.I. Bill to go to Culinary School in New York. I know a good amount about cooking and wine, and briefly tossed around the idea of becoming a sommelier. The coffee world kind of appeals to that background in cooking and wine.

What’s your favorite Cameron’s blend, and how do you like to brew it?

Pour over. I’d say my favorite blend is Woods & Water. It’s a lighter roast…just nice and balanced and fruity.

What does your ideal Saturday morning look like?

Listening to records and cooking breakfast for my family…taking the dogs for a walk if weather permits.

What do you like to do in your spare time?

I like to cook, go camping, eat good food, go to shows around the city. The last concert I went to was Gary Clark Jr., and now I’m looking forward to seeing Trampled by Turtles at the Palace Theater in May.

Where’s your favorite place to grab lunch in Shakopee, Cameron’s HQ? What about in The Cities?

Mr. Pig Stuff, definitely. I get the pig wings…there’s this portion of the ham shank that has a little bone attached to it, so they kind of looks like chicken wings. They’re smoked, and I like to dip them in blue cheese. You should try them, they’re pretty good.

Some of my favorite restaurants in the cities are Spoon & Stable, Bellecour, and, of course, The Nook. I love going there and grabbing a juicy lucy and some fries.

What did you want to be when you grew up?
Doctor. I didn’t know you’d have to go to school for a decade, though.