The Roaster Coaster

At The Roaster Coaster, we want you to taste the passion behind the beans.

We've thought deeply about how to best accomplish this. First, we've made the tasting notes accessible, and soon we'll post a video of our perspective on this month's coffee. Yet, we still felt we were lacking something, that we weren't doing you or our small batch micro roaster's justice. After a moment's reflection, we remembered the stories these roasters have shared with us. Though they've all lived different lives and had several occupations, they've all come back to the art of coffee roasting. In fact, they've emoblden us. As such, we can think of no better way to communicate their passion than simply letting you hear the roasters themselves.

For our first interview, we've interviewed Joel Finkelstein, Roast Monkey and the owner of Washington D.C.-based Qualia Coffee.

We have 3 videos:

1. A quick, visual tour of the Qualia Coffee shop. See how many times you can spot our co-founder Kevin.

2. Joel Finkelstein provides insight into his Ethiopia Yirgacheffe and Brazil Minas Gerais.

3. Eddie Chang interviews Joel Finkelstein, the owner of Qualia Coffee, on Qualia's philosophy, Joel's roasting history, and tips and tricks for budding coffee connoisseurs.

We did an interview with Oblique Coffee Roasters last week, but unfortunately the file was corrupted. So, we could say a great deal about OCR, instead here are some excerpts from the beautiful couple themselves.

To start, OCR has this great web commercial!

Oblique Coffee Roasters (Web Commercial) - Portland, Oregon

IT STARTED WITH A HOUSE

  “My wife Heather and I have unofficially become a modern day caricature of the famous painting by Grant Wood. During the month of December, 2006, I was looking for a permanent place to call home…The building was deemed by the City of Portland to be structurally unsound, and was at threat of being torn down. It was leaning twenty plus inches at the Southeast corner of the building, and from the exterior looked as if it had been beaten like a baby harp seal…But it was a Victorian! 1891 Victorian to be exact…We had no idea what we were doing, but we did it. The ensuing structural renovation to the property took two years, ten months, thirteen odd days, and a very late night before opening day. We have stayed as true to the original intent of the property as possible. “

WHY ‘OBLIQUE COFFEE ROASTERS’?

"…we have named the roasting business Oblique for the following reasons: the building is still crooked - take the time to study the lines of the building as you sit inside or out on our side patio, and you will see that as one of our carpenter's stated: "it's still a bit wonky." Wonky Coffee Roasters doesn't quite roll off the tongue like Oblique - the definition of which is no parallel or perpendicular lines to reference; we'd like to think that the care and consideration we've levied toward our home in all it's infinitesimal variables is the same level of care we've put forth to bring our community an espresso experience worthy of repeating ad infinitum. We hope you enjoy our place in it's entirety. In time, we will work toward excellence in all facets of our business endeavor."

THE OCR PHILOSOPHY

"One promise that we can make to you today is that you will always be treated as an equally important member of our community, whether you live a block up the street, or are from far away and seek out the best espresso wherever you find yourself."

BART THE ROASTER

"All our coffee is roasted on site in a vintage, German built Probat L5…Bart (good, stout, German name)."

"We have effectively opened our living room up to our neighborhood in the hopes of creating a community center for connecting with the rest of our world, and we hope to make your acquaintance in the near future!"

* For more information on the renovation, here is a link to a fairly thorough snapshot of the project: www.jmchandler.com.

See more pics at Pinterest.

So you've heard about the July 2012 coffees from the roasters (okay, we're working on the Oblique Coffee Roaster video), but you feel discouraged because you have no idea what Joel or John are talking about.

No worries. Eddie the Expert and I, Kevin the ...well...not-expert are here to show you what to look for in the July 2012 RoCo Bag. Here they are in order:

Colombia Monserrate (Oblique Coffee Roasters)

Brazil Minas Gerais (Qualia Coffee)

Ethiopia Yirgacheffe (Qualia Coffee)

The state of coffee is a tragedy. 

In 1988, Starbucks set out to change the way Americans experience coffee. In the process, Starbucks became synonymous with "coffee". How'd they do it? Simple. With a singular focus on creating a "Third Place" - a place away from home or work. Unfortunately, as all companies have bigger ambitions, Starbucks began catering to those that needed coffee the most: the sleep-deprived amongst us. What they failed to realize is that they have not created a "Third Place". Instead, Starbucks is the purveyor "coffee to go".

At The Roaster Coaster, we go beyond the caffeine kick. We want you to the passion behind the beans. 

As one of life's greatest little pleasures, coffee - in and of itself - should be all you need to create a "Third Place" while at work or home. So, forgo the Starbucks line and their retail focus. The Roaster Coaster is here to create a warming reprieve wherever you are.  =)

Here at The Roaster Coaster, one of our top priorities is to pair coffees to help you taste for distinguishing characteristics.

The first coffee we wanted to highlight was: 

     This was an easy choice as Ethiopia Yirgacheffe is what Eddie would consider a "classic coffee taste" - it will harken back to the best parts of the coffee you may regularly drink. Yet, there is plenty of room for complexity. Since our micro roasters produce coffee in small batches, you'll notice that Oblique Coffee Roasters has cultivated a "sweet tea" aroma, while Qualia Coffee developed a "hint of molasses". Despite these differences, the coffees are ultimately very similar.

Moreover, you'll notice (especially as your connoisseur-ship continues) that Yirgacheffe's full body and "earthy" flavor is characteristic of all African coffees. In that respect, Eddie and I think that the bag's theme contrasted well with the following two South American coffees:

      In general, South American coffees are "brighter"/more acidic/sweeter. 

Both coffees are notable because they taste a little bit like a typical, African coffee. The Brazil Minas Gerais has a surprisingly "nutty" taste, while the Colombia Monserrate is more "full-bodied". 

The benefits of small batch micro roasting may be most realized in the Colombian. Most drinkers would associate "Colombian" with an overly strong and bitter taste. Yet due to the control that our roasters have over their craft, this "dark" coffee is actually has a more "medium" or lighter taste.

  For more information on these coffees, don't forget to check out our interview with Joel Finkelstein, the owner of Qualia Coffee.

Hey Coasters,

Welcome to our new blog! This is where we'll begin to aggregate all of our media.

The best way to use this blog is to browse by tags.

Have fun browsing and take back your coffee break! As always we're availible to answers questions so don't hesitate. The best way to reach us is on our facebook!

Thanks,

Intro

So what’s all the fuss about grinding coffee? You just buy your beans and tell the barista how you like to brew your coffee right? Wrong! A great cup of coffee starts with fresh coffee beans and this means whole beans that are ground right before you brew. This is because preground coffees expose more coffee surface area to oxygen. Through a process of oxidation, coffee will quickly lose its subtleties and result in a duller flavor. There are many options for grinding coffee that will be discussed below. So let’s get stuck in.

 ROCO Science:

The most common oxidation process for coffee is when an oxygen molecule donates two electrons to a compound forming a new compound and bonding with hydrogen to form water. The most delicate aromas also tend to be the most volatile and therefore diminish more quickly when the coffee is exposed to air. Aldehydes can be floral, sweet, and fruity. Esters may release bouquets such as pineapple, pear, or peach. Certain malty/sweet/caramel-smelling aldehydes were found to decrease by 50% within fifteen minutes of grinding and exposure to open air. (Source: Black Bear Coffee)

The Science of Grind Size

The size of coffee grind needed depends upon your preferred brewing method (see “Brewing Guide”). Smaller grinds will result in a faster extraction rate because more surface area is exposed to hot water. Different coffee grinds may require pressure (as in espresso) to speed up water flow. Keep in mind that over extraction will result in a bitter flavor, whereas under extraction will result in a watery taste because the coffee flavors are not fully released. Now that you understand why the grind size is important, experiment with your machine to find what is best for you. This is because some methods, such as a French press, will favor suspended extraction and others will be a pull through extraction, such as drip .

ROCO Science:

Similar to steeping tea, the water you use for your coffee will extract the soluble flavors available in the beans. Drip coffee is an example of a cup of purely soluble solid (insoluble solids – aka the ground coffee bean - are caught by the filter). The french press combines soluble and insoluble solids, resulting in the “muddy” or gritty taste towards the end of your cup. These insoluble solids add a feeling of body as they are heavier on your tongue.

Visual Grind Guideline

(Images from INeedCoffee.com)

Extra Coarse Grind Use: Cold brew concentrate

Coarse Grind Uses: French press

Medium Grind

Use: Drip coffee makers

Medium-Fine Grind (No Photo)

Use: PourOver

Fine Grind Use: Espresso, slightly finer then Aeropressb

Extra Fine Grind Use: Turkish

Grinders

As coffee grinders come in many different varieties range from $15-$500, buying one can be a daunting task. In general, what you need to look for and what ultimately increases the price is the grind consistency the grinders can achieve  . Below, we have provided a quick pro and con list to help you decide which method best fits your needs.

  ROCO Science: 

Coffee grind sizes must be consistent to ensure even extraction. Certain grinding methods may deliver a varied batch of coffee where some grounds are too small and too big. When brewed, the small pieces will over extract whereas the bigger pieces may under extract. Over extraction and under extraction do not balance out; in most cases you’ll be left with a non-ideal cup of coffee. 

Blade Grinder

Not ideal

Pros: Cheapest, can double as a spice grinder, Cons: Can’t control grind size, very inconsistent, heats up easily, difficult to clean

Burr Grinder – Disk

Step in the right direction

Pros: Good grind consistency, cheaper than conical grinder, durable burrs, easy to clean Cons: Can be limited to fineness, easily heats up, noisy

Burr Grinder – Conical

Best option

Pros: Best grind consistency, less prone to overheating, easy to clean, large range of grind size Cons: Expensive Cool video explaining how it works: click here

Hand Grinder – Conical Burr

Best budget option

Pros: Same function but cheaper than electric counterpart, less prone to overheating, get a workout Cons: Arm gets tired, sometimes more difficult to clean, small hopper

Facebook

Did you know Republicans prefer Dunkin Doughnuts and Democrats prefer Starbucks... I prefer micro-roasted

-The Roaster Coaster

Mainstream Coffee Vending Machines

When I worked in coffee shops, we enjoyed talking to our customers. What do you think about this? Let us on @RoCoBeans or on our Facebook.

YEEHAW Time to Learn How to Make Cowboy Coffee 

Cowboy coffee is a great way to enjoy coffee when camping. It won't create the same quality coffee as your press, pour-over, or drip, but the circumstances are completely different.

This is also a great way to use old stale beans (stay posted for more ways to use old coffee beans) and save weight in your pack.

How to Make Cowboy Coffee

Bring water to boil in a pot.

Remove the pot from the heat source (camp stove, fire, etc)

Add grounds as you would in any other method and stir gently to saturate grounds (don't worry, the grinds are supposed to float)

Steep for about 3 minutes with the lid closed

Allow grounds to fall. This can easily be done by tapping the side of the pot with a hard object, pat down grounds with a spoon, or drop a few pebbles into the pot.

Serve once grounds have settled

Alternate Turkish Cowboy

Images sourced from backpackinglight.com

How to Dispose of Grounds

Spread out your grounds around bushes or brushy areas.

If you are above the tree line PACK OUT your grounds.

Do not dispose in any water sources

It's always best practice to pack it out.

Benefits

You get coffee - When you're roughing it in the wild any coffee will be a sweet luxury.  Caffeine is a great way to increase your endurance for those long hikes.

No need to carry filters - less waste to worry about and one less thing to lug around in your backpack.

Easy - There are no extra bells and whistles to worry about and little cleaning to do.

Drawbacks 

A Gritty cup of coffee - Hey, the cowboys did it this way which is pretty cool.

Quality - This coffee will lack a bit of the french cafe flair.

Create litter - Coffee grounds have been used as agricultural fertilizer for years.

Give it a try the next time you're outdoors.

Back in Black: 4 Reasons why you should consider black coffee

Some of you were lucky enough to join us for our tasting experiment and can now taste for yourself why you should drink coffee black. For the rest of you here are a few reasons for you to consider the dark side. 

When was the last time you took a sip of your coffee before taking your march over to the condiment bar to add scoops of sugar and the creamy stuff? I challenge you to order your coffee with "no room please". 

1. You Can Taste the Coffee

Take this example from SeriousEats: Just as a cheap wine can be improved by turning it into sangria, a lackluster coffee can be improved by adding cream and sugar. However, you would never start dumping fruit into your $50 charred barrel aged Cabernet. This applies for microroasted coffees too! Enjoy your coffee for what it is and taste the subtleties. You can save the cream for your lattes.

2. Its Cheaper

It's true nobody is going to charge you at a local coffee shop to add cream to your coffee, but if you make it at home the cost of additions can add up. Half and half is a unitasker in most kitchens and costs nearly as much as the coffee itself. Don't forget that a black coffee is also typically half the price of any latte or specialty drink with the same amount of caffeine. 

3. It's Healthier

According to MayoClinic a regular cup of coffee has only 2 calories and 0 fat. Adding a simple 1 tbsp of sugar and whipped cream add 49 and 52 calories respectively. This does not consider any adverse effects of the dairy products or artificial sugars.

Studies have also shown that drinking 2-3 cups of coffee a day can combat alzheimer and help you live longer!

4. It's Cool

Join the 35% of us who already do it! (source) 

The Dirty Truth Behind the $400+ /lb Coffee

What does this cute Asian Palm Civet above have in common with coffee? Well, it helps produce one of the most coveted cups of unique tasting coffees in the world. This Civet plays his dirty role of creating Kopi luwak, or civet coffee, by eating coffee cherries and ehrm "processing them". The roasted coffee boatss a unique chocolate and less bitter flavor.   

 (This is what the coffee looks like preclean and roast)

Imitation

So you might ask yourself, why would someone counterfeit such a thing? Similar to saffron, it's easy to do. Visit realkopiluwak.com for an extensive list of things to watch out for when purchasing Kopi Luwak. University of Florida has also created a way to replicate the taste of the coffee without the dirty work from the Civet. 

So would you pay $50 for a cup? 

Ever wonder why decaf tastes worse?

To count as decaf, a coffee must have at least 97% of the caffeine removed. This means the coffee beans must go through a special chemical process (direct, indirect, or swiss water process) to remove the caffeine. Although this removes the caffeine, the process also deteriorates the quality of the coffee.

Now back to why your decaf coffee tastes worse then regular. In order for coffee roasters to allow customers to purchase both regular and decaf at the same price per cup, they must start with the same quality beans. One gets extra processing pre-roast and the other doesn't.

Would you pay extra for a cup of quality decaf?