Precision of roasting
Grounds are pressed, milk is steamed and porcelain cups are topped with artful designs created by talented baristi. Baristi or a barista is an Italian word for coffee bartender.
This company is a micro-roaster. The company roasts beans in 25 and 50 pound batches - quite small by coffee company standards. It is artisan roasting.
"We do it the natural way with the timing of the temperature and the roast profiles and the popping of the beans precisely determined by a person who has studied it and determined exactly the best way to roast the coffee, said the owner. He scours the world to find the best beans and has beans from Africa, Guatemala and Costa Rica.
"We literally go out and pay two and three times for the coffee than what we necessarily have to in order to get good coffee," he said.
Coffee starts out as a ripe red berry, once plucked and dried it appears green. Then the bean is roasted - to a light, medium or dark roast. Afterward it's slowly cooled on the turning tray. At this point the coffee will either stay as a country of origin coffee or blended. But it's not over yet. The coffee must be "cupped" or tasted to ensure the quality is consistent.
"During a cupping you slurp it with a spoon. You slurp it in real quick and use a spitoon to spit it out. You're just letting the coffee get to the back of your tongue so that it hits certain parts of your taste buds," he said. And it's this place's consistency that's keeps the customers coming in.
"Oh, I like the variety, it feels more homemade to me as opposed to maybe some other places where it just feels like factory worked out," said customer. As for him, he just loves coffee. "Flavor. Taste. Smell. All of it. People that love coffee just love everything about coffee,' he said.
| Here's a few tips that could make your coffee more tastey: | | * Use filtered water | | * Buy whole beans | | * Do not freeze or refrigerate beans | | * Keep beans in air-tight container | | * Use within a short period of time | | * Use enough coffee. Ask roaster how much is recommended | | * Grind beans just before brewing |
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