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Restaurant reviews and food news from Ann Arbor Observer reviewers and blogger Mae Sander.

Thursday, September 17, 2015

So much good coffee, too little time!

Freshly roasted coffee is a luxury! Happily, it's a luxury that's available in many forms from many roasters here in the Ann Arbor area. Quite close to where I live is Roos Roast, which is where I have been buying most of my coffee for the last couple of years. Also, I've tried locally roasted coffee from Zingerman's and Whole Foods, and I plan to try Hyperion Coffee from Ypsilanti and maybe some of the others. On my recent trip to Kona, I purchased some coffee directly from a farmer at their farmers' market -- I wish there was Michigan-grown coffee!

The Roos Roast coffee roasting machine: The Loring Smart Roaster™--
for details check their websiteHERE.

Choices of coffee to be roasted are fascinating. The differing flavor of a medium roast and a dark roast both appeal to me a great deal. I finally looked up the range of coffee varieties, and learned that most coffee is of the type Arabica, which is most widely grown, including in Kona. The differences in coffee from different places is due to differing growing conditions -- a warm tropical climate is basic, but there are a lot of possibilities. A few locales, like Honduras, according to the man who showed me the Loring, do grow slightly different varietals. Robusta, the second-most grown coffee varietal, is considered inferior, and is not used for premium roasts like the ones I'm talking about.

The Roos Roast coffee bar where you can try their many choices:
different roasts and several single-origin coffees, all organic, and
all produced with fair conditions for workers.

I wish I had the nerves/stamina to go around to different roasters and different coffee specialists in town and try a cup of every type of roast, and of all the different single-origin coffees, like the Honduran or Ethiopian coffee at Roos Roast, and the various light, medium, and dark roasts of each roaster. Alas, I just can't drink that much, so I guess I'll be continuing with my French Press at breakfast, making whichever one I've bought for the week.

In my kitchen, September 17, 2015.
The Roos Roast's Loring again: it's very efficient,
and produces a minimum of smoke..

This post comes from my food blog here:

posted by Mae Sander at 8:42 a.m. | 0 comments


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