Today, we did a little coffee tasting in
a cozy coffee shop called Coffee Coffee in Salem! The coffee shop has ice
cream, baked goods, some coffee bean bags and most importantly, freshly roasted
coffee! We started by watching Randy, the store owner, pour the coffee beans
into the roasting machine. As the coffee beans started to turn dark, Randy told
us about the selection of coffee beans and how he blends different kinds of
beans from all over the world. All of the coffee beans are organically grown
with no pesticides, and this store gathers coffee beans from 500 to 600 farmers
all over the world. On the wall, there is a display of all the coffee bean bags
that came from various places, including Indonesia, Ethiopia, Hawaii, and etc.
Randy explained to us that because the coffee beans they use in the store are
in better quality, the caffeine is only half as the caffeine in everyday
decafs. There is also less acidity in the coffee they make. According to Randy,
the most popular blends in their store are the Sumatra double dark and the
Ethiopian blend. Most of us thought that the Sumatra double dark tastes very
bitter, but in fact, because the beans were roasted longer, the sugar was
caramelized, therefore tasting sweeter than what we expected. Another popular blend
is the Hawaiian Kona Peaberry kind. Because there is more starch in the
peaberries, the coffee tastes sweeter. After the beans have been in the
roasting machine with a high temperature of 473 degrees for half an hour, the
beans turned extremely dark. Personally I am not a coffee lover, but I learned so much about the process of making coffee today!
My cup of cream and a little coffee
Dark coffee beans after they have been roasted
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