Cappucino? Flat white? Americano? Latte? Every coffee lover has their tried & true favourite. But sometimes it's fun to mix things up a little bit, and try something new...
Up until now, BROWSEast has focused on the perspective of individual people who dwell - whether permanently or temporarily - in the East London area. We thought we'd try a different approach by looking at various crafts within the area. After all, there is a rich history of craftsmanship here. For example, nearby Weaver's Fields is so named because of Victorian silk weavers who lived in the area.
In AllPress, a local coffee shop, the craft of roasting coffee can be observed by customers as there is no wall (only a counter) dividing the roasting area & cafe area. We wanted to get a little closer to the magic, so Richard donned a pair of Video Specs to give us all an idea of the roasting process from the other side! It's fascinating understanding how coffee is roasted.
BROWSE_feat. Richard from Creat1ve City on Vimeo
How are coffee beans roasted?
Every coffee is roasted differently, depending on the inherent characteristics of the beans.
Resting:
The beans must rest a minimum of 24 hours for the flavour to develop. It takes a minimum of 4 days to make an espresso. You'll be glad to know that roasted beans remain fresh for at least 2 weeks. Drink up!
& there's your caffeine fix!
Thank you to Allpress Espresso coffee roasters for giving BROWSE to have a peek at the process. Now we know why good coffee tastes so good - it is all about measuring roasting temperature and exact timing not to burn the beans.
Up until now, BROWSEast has focused on the perspective of individual people who dwell - whether permanently or temporarily - in the East London area. We thought we'd try a different approach by looking at various crafts within the area. After all, there is a rich history of craftsmanship here. For example, nearby Weaver's Fields is so named because of Victorian silk weavers who lived in the area.
In AllPress, a local coffee shop, the craft of roasting coffee can be observed by customers as there is no wall (only a counter) dividing the roasting area & cafe area. We wanted to get a little closer to the magic, so Richard donned a pair of Video Specs to give us all an idea of the roasting process from the other side! It's fascinating understanding how coffee is roasted.
BROWSE_feat. Richard from Creat1ve City on Vimeo
How are coffee beans roasted?
Roasting:
The coffee beans are not but are green in colour before roasting. They go into the drum roaster, which has been warmed up by small burner to 210ºC . Exact measurements are integral to the art of roasting, so a temperature probe is used to measure the temperature.
The coffee beans are not but are green in colour before roasting. They go into the drum roaster, which has been warmed up by small burner to 210ºC . Exact measurements are integral to the art of roasting, so a temperature probe is used to measure the temperature.
Every coffee is roasted differently, depending on the inherent characteristics of the beans.
Cooling:
The coffee beans are now dark brown. They fall into the cooling tray - the metal container with holes that whisk the beans to cool them quickly enough to stop the roasting process.
The coffee beans are now dark brown. They fall into the cooling tray - the metal container with holes that whisk the beans to cool them quickly enough to stop the roasting process.
Resting:
The beans must rest a minimum of 24 hours for the flavour to develop. It takes a minimum of 4 days to make an espresso. You'll be glad to know that roasted beans remain fresh for at least 2 weeks. Drink up!
Grinding:
The coarseness of the grind needs to be adapted to the coffee drinking method, depending on the length of contact with hot water, i.e.:
The coarseness of the grind needs to be adapted to the coffee drinking method, depending on the length of contact with hot water, i.e.:
- fine for espresso.
- medium for filter.
- coarse for cafetiere.
& there's your caffeine fix!
Thank you to Allpress Espresso coffee roasters for giving BROWSE to have a peek at the process. Now we know why good coffee tastes so good - it is all about measuring roasting temperature and exact timing not to burn the beans.
No comments:
Post a Comment