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The Secrets Of A Coffee Bean Bakery
By Lorna
You go to a cake bakery when you want a delicious dessert, so it makes almost perfect sense that you would go to a Bakery when you want the most delicious coffee beans.
Of course, you might not actually find a store called a Bakery. But a specialty store that roasts their own beans by hand will do the trick nicely. In many cases, the specialty store will employ skilled roasters to add exquisite flavor and aroma to each and every one of their blends, ensuring consistent quality, bean after delicious bean.
In these specialty stores, roasting coffee is an art and not just a method of developing a fantastic coffee flavor. They understand that each individual possesses a different size, shape, color, and density. Each bean requires a different roasting heat and timing to bring out its full flavor. And, yes, you can make out the difference. It’s like eating a cake from a master baker, enjoying and savouring each and every mouthful and then eating a bulk made, store bought one from a box off the shelf. Just like a top-notch cake bakery, a bakery focuses on extracting the most out of each of the coffee beans, while calling out the individual characteristics that are essential to make each coffee blend what it is.
Deep roasting goes even further. Every coffee you buy in a can is roasted to an extent. Even a machine can roast a
coffee bean from green to brown. But, this is where it gets good, a roasting expert deep roasts his product, bringing out the utmost body, flavor, and acidity. This gives the finished product a certain viscosity, as well as a lively, energetic feeling on your tongue. All of this can be lost when a bean is roasted half-heartedly.
The catch to full roasting used by experts is slowly does it, no rushing. It may sound hokie, but bean roasting experts almost “talk” to their beans during the roasting process, to see what each bean needs to reach their full, roasted, potential. It always means, nonetheless, that bean experts thoroughly roast their product all the way through.
If you want a good test to see if beans are properly roasted, crack one open before you buy it. A good bean, more often than not, will be darker on the inside than it is on the outside. Poorly roasted beans, which have been processed too quickly and have not reached their full potential, will be darker on the outside. Buy these at your own risk!
So a Bakery persay may not actually exist but the same care and attention that a master baker would take over a first rate cake is also taken when a master roaster takes up the beans and gets to work. Long may they continue.
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