Coffee has had many colorful stories about how it was discovered. The most popular origin of coffee story is of a goat herd who noticed his usually sluggish goats cavorting around after eating the red berries from a dark green tall shrub. The goat herd took some of the berries home and tried these as well as gave some to his neighbors and monks in the nearby monastery. The monks experimented with the berries and eventually found that scorching the beans and grinding them created a heavenly brew that was capable of keeping them alert and awake for some time.
Adding Flavor to Coffee
Thus coffee was discovered and developed. The flavored coffee bean is not as recent a development as you might think. In earlier times, adding nuts and spices to the coffee beverage was a norm in some cultures in the Middle East. Some even steeped the coffee beans in some flavored liquid to integrate the desired flavor instead of adding the flavor just before or while the coffee was brewed.
These days, people have developed many different ways of achieving flavored coffee beans. Usually, the flavored coffee bean is introduced to the flavor right after it has been roasted to the satisfaction of the roaster. The kind of coffee bean used for the flavored coffee bean is usually the Arabica. This is because it is milder and less acidic than other species of coffee. It is also not as bitter as the Robusta species of coffee which can be the fuller bodied coffee between the two.
Flavoring oils are usually what is used to add flavor to the flavored coffee bean. These can be any synthetic or organic flavoring oil that exist today. Which to use is dependent on the company that currently manufactures the flavored coffee bean. Due to the popularity of designer coffee and flavored coffee, having flavored coffee beans and grinding them on your own has become a novelty for many.
The more popular kinds of flavored coffee beans are those which are sweet and creamy. Examples of these are Amaretto, Hazelnut, Irish Crme, French Vanilla and many more. These flavored coffee beans can actually help manufacturers by masking the stronger flavors of the coffee that is used for most commercial items. Many manufacturers use Robusta coffee instead of the more expensive Arabica and the flavor them to mask the stronger, bitter taste. The flavored coffee bean has come a long way and is definitely here to stay.
Of course, you might not actually find a store called a Coffee Bean Bakery. But a specialty store that roasts their own beans by hand will do the trick nicely. In many cases, the specialty store will employ skilled roasters to add exquisite flavor and aroma to each and every one of their blends, ensuring consistent quality, bean after delicious bean.
In these specialty stores, roasting coffee is an art and not just a method of developing a fantastic coffee flavor. They understand that each individual coffee bean possesses a different size, shape, color, and density. Each bean requires a different roasting heat and timing to bring out its full flavor. And, yes, you can make out the difference. It's like eating a cake from a master baker, enjoying and savouring each and every mouthful and then eating a bulk made, store bought one from a box off the shelf. Just like a top-notch cake bakery, a coffee bean bakery focuses on extracting the most out of each of the coffee beans, while calling out the individual characteristics that are essential to make each coffee blend what it is.
Deep roasting goes even further. Every coffee you buy in a can is roasted to an extent. Even a machine can roast a coffee bean from green to brown. But, this is where it gets good, a roasting expert deep roasts his product, bringing out the utmost body, flavor, and acidity. This gives the finished product a certain viscosity, as well as a lively, energetic feeling on your tongue. All of this can be lost when a bean is roasted half-heartedly.
The catch to full roasting used by experts is slowly does it, no rushing. It may sound hokie, but bean roasting experts almost ?talk? to their beans during the roasting process, to see what each bean needs to reach their full, roasted, potential. It always means, nonetheless, that bean experts thoroughly roast their product all the way through.
If you want a good test to see if beans are properly roasted, crack one open before you buy it. A good bean, more often than not, will be darker on the inside than it is on the outside. Poorly roasted beans, which have been processed too quickly and have not reached their full potential, will be darker on the outside. Buy these at your own risk!
So a Coffee Bean Bakery persay may not actually exist but the same care and attention that a master baker would take over a first rate cake is also taken when a master roaster takes up the beans and gets to work. Long may they continue.
Both Charlie Reese & Lorna Mclaren are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
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