The Rowster

Yesterday we were able to spend some time at a coffee roaster and see what actually goes in to roasting a coffee bean and ultimately making coffee. As I am learning to expect from this class, there are many senses that are used while making coffee.

To begin the process we were able to see, hold, and smell what an unroasted coffee bean is like. To be honest, it smelled nothing like coffee and was nearly impossible to chew. After that we were able to watch the process of roasting the coffee beans; it takes about ten minutes total. During the ten minute process the workers at The Rowster were able to take out a few beans periodically so we could see the difference of the beans throughout the process. It was so interesting how the smell of the beans grew sweeter and sweeter (like a normal coffee bean you would buy at the store) the longer it was in the roaster. The sense of sound eventually comes into play while roasting beans as well; the indication of the bean almost being done is a popping/crackling sound. After the sound of the bean crackling the beans are let out of the roaster to cool down before they are able to be used to make coffee.

 

The coffee beans at The Rowster are roasted a lot lighter than at the typical Starbucks or Dunkin Donuts; this in a sense makes the coffee less bitter (in my opinion) and also have less caffeine than a normal, dark batch of coffee. I myself am not an avid coffee drinker, but it was enjoyable to be able to watch the whole process. I could say my respect for those in the coffee making field has increased, I would consider it an art.