The coffee industry is booming. Whatever new ‘thing’ is opening its doors, there must be a coffee machine and grinder.
Making coffee and drinking it are new activities of the 21st century – replacing meetups and meetings in public houses. It is trendy too. Liking coffee is a bit like appreciating fine wines and food with all little details which make that experience so unique and unforgettable. There can be a real ceremony about preparing a hot beverage, especially when the barista is using a scale to make sure that all variables are respected.
After all, making coffee is similar to cooking/baking – there are ingredients and the timing is precious or it could ruin that crafted cappuccino or flat white.
Coffee shops’ owners/managers are becoming interested in knowing more about coffee than ever before. Why? Because customers are asking more questions and it is essential to be able to answer all queries from the provenance of the beans to the roast profile too.
Throughout the world, micro-roasteries have multiplied. Buying the green beans and then roasting them the way you wish in order to please clients’ demand is something to think of as well.
Some countries such as Italy or France like a dark roasted coffee, as in the UK it is more of a light to medium roast.
Body, aroma, flavour and acidity will be different according to the length of the roasting process.
The story of The Roast Things is an interesting example.
However, Kyoto’s Weekenders Coffee is even more astonishing.
…Over the past five years, Weekenders has transformed from a conventional sit-down cafe into a dedicated roastery. In 2011, owner Masahiro Kaneko removed all the window seats to make room for a Probat roaster, drawing a few grumbles from customers who liked to sit and watch the Eizan Electric Railway rumble past outside. Last year, he dispensed with tables altogether: If you want to drink at Weekenders, it’s now standing room only… Source
In this latter case, the coffee maker has stepped up to be a coffee roaster. This is what makes the big difference. Being an artisan is back on the map and is perceived as something very exciting and appealing for consumers.
People are starting to understand that freshly roasted coffee will bring a better quality drink than something which has been packed several months/weeks ago. Also, ground coffee will deteriorate faster than beans.
In the case of Mr Kaneko, he has sacrificed some of his business space to actually produce speciality coffee which is on the rise in Japan. As he declared:
“Japanese people can’t handle too much acidity. If you want to cater to Japanese tastes, you need to bring out some of the coffee’s sweetness when you’re roasting — otherwise this (speciality coffee) boom might fizzle out”
To read the full story read article from Japanese Times.