‘Déjà Brew: The feeling that you’ve had this coffee before’ – this was the only coffee quote we found this week that had any real merit. There must be more! – suggestions on a postcard please.
We’re celebrating another anniversary this week: it is now six months since we were delivered our very beautiful 2.5 kilo batch coffee roaster from Turkey. This amazing piece of equipment was hand built for us and shipped by truck over continental Europe, via customs and excise (another story) and then on up to the Highlands. Truly, watching an online tracking program following THE ACTUAL TRUCK across Europe was like every Christmas Eve put together and wrapped up in the week before you leave for your summer holiday.
Coffee roasting is a genuinely fascinating, intensely rewarding and somewhat dangerous activity; the story of each coffee, it’s long journey from plant to our roaster, the staggering transformation from green to roasted bean and the exciting moments of roasting each batch. Most of the danger lies in roasting too long or without enough care – coffee beans can go from green to brown to black to fire in a very short space of time in a very hot coffee roaster – this kind of coffee is artfully called ‘Cafe De Fuego’ – Coffee on Fire!
Single-origin coffee is an eye-opener, even for seasoned coffee drinkers. So many different places on the planet grow coffees yet the diversity multiplies again at the point of roasting. Roast a coffee lightly for flavours of such delicacy, lightness and complexity that you would forget that it was coffee and start thinking that it is was fine wine. A little longer and the body and punchiness of coffee that we are all familiar with start to make themselves known. Longer still for more of those lovely smoky scorched toffee flavours you get from darker roasted coffees.
Coffees are being roasted freshly each week at Artysans, come in and see us if you’re interested – we’d be happy to show you the machine and talk about coffee!