Better coffee 5 of 6: Visit a roaster
1 h Calm
See the beans go brown. An hour at a local roastery, a tasting if they offer one, and a conversation about origin and roast.
Een bezoek aan een koffiebranderij ruikt anders dan je verwacht. Niet naar koffie zoals je die kent uit een kop, maar naar iets groens en stofs in het begin, en dan, ergens na tien minuten, naar karamel en geroosterd brood. De meeste mensen staan er de eerste keer stil bij hoe lang dat proces duurt voordat er iets herkenbaars ontstaat. Als je het geluk hebt aanwezig te zijn bij een roast, is het eerste zachte krakende geluid van de bonen het moment waarop veel bezoekers beseffen dat er chemie plaatsvindt, geen magie.
Het gesprek daarna, aan een kleine bar of een tafel met twee kopjes naast elkaar, is waar de kennis concreet wordt. Een koffie uit Ethiopië en een uit Colombia smaken niet alleen anders, ze ruiken anders terwijl ze afkoelen. Zo'n vergelijking onthoud je beter dan elke uitleg over herkomst ooit zou doen.
Find a roaster near you that welcomes visitors or has a bar. Check the roasting days.
Suggestion: Some roast on set days. Go then.Watch one roast if you can: listen for the first crack.
Suggestion: Ask what happens after the crack.Taste two coffees from different countries side by side.
Suggestion: Ask what to taste for in each.Ask how long they rest the beans before selling.
Suggestion: Fresh from the roaster is not the same as ready.Take a bag home and note the roast date, origin and process on your list.
Suggestion: Your taste notes now have a map.Next
Better coffee 6 of 6: Your house coffee
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