Pacific Bay Coffee Co.

Pittsburg, CA will soon have it’s own coffee house that cares with the opening of Steeltown Coffee & Tea. They will be serving fresh roasted Pacific Bay Coffee. Adrian is doing a great job keeping local coffee fans up to date about the progress of his cafe and you can sign up for his newsletter and check on his progress at:

http://www.steeltowncoffee.com/Steeltown_Coffee/info.html

Bean there, done that…Roasting done right

by Adrian Badger, Steeltown Coffee & Tea, Pittsburg, CA – May 23, 2009

Earlier this month I was extremely fortunate to spend an evening roasting coffee with John Laird, the local roastmaster who will be supplying Steeltown Coffee & Tea with his exquisitely roasted coffee beans to be used in our espresso and coffee drinks. John is a charming man with a sparkle in his eye who followed his dream several years ago and began roasting coffee for his own coffeehouse, Pacific Bay. Since opening, John has been dedicated to roasting his coffees in a way that brings out the very finest flavors and aroma of each carefully roasted batch of coffee beans.  

I already had a general understanding of the coffee roasting process when John offered to show me how he works, but after spending several hours perspiring in the heat of the roaster (which, incidentally, is a beautiful work of art itself) I have a new respect for both the green coffee bean, and the roasting process. John’s roasting machine has all the computerized bells and whistles on it but, for John, they are but a tool with which he masterfully sculpts every roast by hand. 

Over the course of the evening I was able to witness the skill of an artist combined with the precision of an engineer. During every minute of the

 roasting period John carefully and accurately adjusted the roaster’s temperature in order to achieve the perfect roast “profile” for the specific beans being roasted. The appropriate roasting time of any given batch of coffee beans varies depending on many factors including the species, the country of origin, the age, and the desired darkness of roast. With many years of experience behind him, John is able to coax the optimal flavor from the beans

 by tweaking time and temperature to reach his goal for that particular batch. While constantly monitoring these variables, John also periodically samples the “darkness” of the batch to ensure things progress as planned and that the aroma, for lack of a better word, “matures” as expected. 

After spending the evening with John I clearly see a parallel between the art of fine wine making and artisanal coffee roasting. A difference, however, is that while wine ages over time in cellars, coffee “ages” during the relatively brief roasting process. Wine makers have a lot more time and flexibility to determine when their product has reached its prime. Coffee roasters must make the same determination within minutes or seconds rather than weeks or months. 

Artisanal, small-batch roasters like John bring something unique to the specialty coffee industry that you can’t find in mass-produced coffee beans; a respect for the bean that translates into a miniature masterpiece in every cup. Steeltown Coffee & Tea is fortunate to be able to offer John’s works of art and I look forward to sharing the enjoyment of his meticulously roasted coffees with you.

Just a few thoughts regarding our current listing of coffees: first, if you haven’t tried our new Rwanda “Musasa” (Fair Trade) you must! The reason for this special bean is in honor of this month’s Western Regional Barista Competition which presents us with the opportunity to support our friends in Rwanda with better transportation: new bikes!

Anyhow, Bikes for Rwanda and Baristas for Bikes are working together to help raise support for this worthy cause. In fact, a 25 cents from pound  sold of our Rwanda coffee sold goes directly to making this possibility a reality. If you have more questions about how you can help, ask a barista or take a look at the display near the espresso bar.

 Now, about the coffee itself … It is a light/medium roast, clean with pleasant acidity, hints of apricot and pineapple, milk chocolate undertones, soupy and rich. This coffee definitely stands out as unique and we will only be offering it through the end of this month… So give it a try!

Now, on the note of passing on good energy … Be kind and rewind. And remember to eat your veggies.
Happy Day,

Your Vegan Roaster,

 Sarah

Another great day of roasting and food for thought, literally. First, a brief story worth telling because it reflects the sanctity in the small things, such as 3 organic apples in a bag brought to me by a special customer having overheard my craving for one. (What kindness!) Which brings me back to roasting post Wed’s cupping. The Papua New Guinea “Kimel A”  has been a favorite recently for this reasons: it’s amazing resemblance to a cup of my favorite vegetable soup. This amazing bean is juicy, med bodied, pleasantly acidic, with light citrus notes and a mild sweetness underneath. So please do give it a try if you haven’t already … And remember your grandmother’s minestrone soup! (She was vegan, right??)

Also, from today’s roast I recommend giving the Mexican “Oaxaca” a try. It’s been remarkably complex, sweet and spicy, with nice acidity and chocolate undertones. Nice body, vegan body.

Lastly, FYI: We are now carrying a single origin DECAF COLOMBIA so grab a bag while it lasts!

 Cheers!

Roasting Day — Today I was delightfully surprised by two things: First, a shared cup of my friend Sam’s first batch of home-roasted Costa Rican (“Horqueta”) via Poppery II. Although light in body, I found it pleasantly soupy/juicy, clean, with a hint of lemon that danced on my tongue. I’m really amazed at the results of the West Bend Popcorn Popper… Fully modified, this home-roaster does a better than average job. Nice work Samuel!

And secondly, on a completely different topic, I was also encouraged this morning by one of our customer’s recent addition to my “must read” book list: Plainsong by Kent Haruf and The History of Love by Nicole Krauss. The weather has been perfect (rainy) for getting lost in a good book as well as roasting coffee… Two of my favorite ways to spend the day.

More from your vegan coffee roaster later…

If those involved in the renaissance of specialty coffee have their way, simply describing your morning cup as “coffee” will be the same as calling that glass of Alexander Valley cabernet Carneros pinot or Russian River chard just a glass of grape juice. Coffee cultivars differ in physical composition much the same as wine grapes, with each displaying unique and individual character. With names such as Typica, Caturra, Catuai and Bourbon, each varietal is chosen to suit a grower’s specific needs. A varietal such as Cataui may be grown in high yields, while others such as Typica or Bourbon may produce the sweetness and acidity that is favored by another. One varietal to watch goes by the name Geisha. Originally from Ethiopia, Geisha has found a favored home in Panama, taking the Best of Panama award in 2004 and 2005, and by many accounts is considered one of the best coffees in the world today. Someday soon it may be common to consider cultivar in the same way that we we consider origin today. You may not know it yet, but a pulped-natural Red Bourbon may be just what you’ re looking for.

Published in the Contra Costa Times, May 17, 2006

Before a coffee importer ever distributes beans, the beans are scrutinzed in a series of sampling procedures. First various product samples are cupped (think wine tasting) to determine if a particular coffee is desirable. Once it is ordered, the exporter delivers a “preshipment” sample to verify consistency with the earlier sample. Finally when a large shipment arrives, 10% of the delivered bags are sampled to determine if the desired coffee was actually delivered.

Published in the Contra Costa Times, April 27, 2005

Roasting is the final process that coffee undergoes before it is brewed. Bean density, moisture content, processing method (washed or natural) and inherent acidity all affect the roaster’s strategy for a particular batch of coffee beans. High-acid coffees may be roasted darker to temper the acidity and develop complexity. Contrary to popular belief, dark roasted coffees contain less caffeine than their light-roasted counterparts. Low-acid coffees are roasted lighter to enhance their natural sweetness. Light or dark, coffees are best enjoyed within a few weeks after roasting.

Published in the Contra Costa Times, March 2, 2005

Premium coffee beans (coffee arabica) are grown at high altitudes (4,000-6,000 feet). The “coffee belt region” ranges from 10 degrees above and below the equator. From seed to cup, premium coffees undergo several processes. The grower must tend and pick the fruit (known as cherries). The processor removes the fruit and dries the seed. Then the exporter bags the seeds and ships them. The importer/broker seeks the highest quality coffees, which are sold to the roaster, who transforms them into what we all know as “coffee beans.

Published in the Contra Costa Times, February 16, 2005