There’s obvious truth in the observation that unforeseen slips often come ‘twixt cup and lip. It’s easy to forget, though, that much goes into making the cup’s contents worthy of attempting a sip to begin with.
Local roasting experts agree that starting with freshly roasted coffee beans makes all the difference.
Coffee flavor stems from the bean itself and Eric Tate of Bootleg Roasting Company takes time to learn the best roasting profile for each bean he sells.
Bootleg specializes in a dark roast, but they have found certain high-end beans, such as those from Hawaii’s famed Kona Region, taste much better at a medium to light roast. BRC, derived their name as a joke about being a black-market bean provider: they were an underground source for fantastic coffee for their family and friends.
Calfkiller Brewing Company’s fire-roasted blend sprung from roaster Don Sergio’s love of a quality cup of coffee and a need for something special to add to a coffeehouse stout beer. After experimenting with a homemade contraption over an open fire, Sergio developed his own roasting system to take advantage of his unique take on flame-based roasting.
Roasters in our region all tell a similar tale that starts with equal parts love of good coffee and passion for local marketing. They began roasting at home, then grew to providing coffee for family and friends. They built their own intermediate-sized roasters – each adding a unique take on the concept. And as their skills developed, they took the plunge into the retail market.
Yet there is more to roasting coffee than simply applying heat to a green bean, according to Zach Buckner of Broast in Cookeville.
Ambient temperature, airflow and relative humidity can impact the speed of the roast as well as the flavor of the end product. Buckner compares using freshly roasted coffee to using fresh herbs.
Buckner says there is just no comparison between a coffee roasted four days ago and one that has been sitting on a shelf for six months. In sum: Freshness matters.
With the growing number of micro-roasters in the Upper Cumberland region, there is likely a fresh bean that meets the preference of any coffee drinker. Consider trying something new in your morning brew from a local craftsman.
● Calfkiller, Sparta: http://calfkillerbrewingco.storenvy.com/
● Broast, Cookeville: http://www.broasttn.com/
● Bootleg Roasting Co., Cookeville: https://www.facebook.com/bootlegroastingco/
● Holler Roast Coffee, Lancaster: HollerHomestead.com
Nicole Sauce is a local coffee roaster, backwoods podcaster and publisher of Center Hill Sun. Learn more about her homesteading endeavors at LivingFreeinTennessee.com.