Wood roasted coffee
I was just checking out Cafe D'Artte and they have 2 alderwood roasted coffees. Is anyone else wood roasting coffee?
To anyone who has tried them, does the wood smoke come through? What are your opinions?
To anyone who has tried them, does the wood smoke come through? What are your opinions?
Replies to This Discussion
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Permalink Reply by Sue Harnly on
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Pecori Coffee in Eugene Oregon does wood roasting....good coffee but i am not experienced enough to know about the wood smoke flavor coming through. Great people though, very small company.
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Permalink Reply by Rich Abker on
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Yes we are a small company, but our educated staff allows us to compete in a BIG way 8-).
Woodroasting was the method used for roasting coffee for hundereds of years. It remained popular in Italy until the late 1950's. Woodroasting is a labor intensive method requiring more attention to temperature and draft flow. Natural gas and other fuel took its place because it was less expensive, and less labor intensive.
The woodr that Caffe' D'arte uses is Alderwood because it is a clean burning wood indigenous to the Seattle area. Very little of the smoke carrys over to the beans, however the amount that does seems to add an appealing uniqueness. This method of roasting more closely resembles the original Italian roasting tradition of the Roast Masters of Italy. Traditional roasters still like this method.
I especially enjoy using the Alderwood roast when I prepare Press coffee 8-)~.
Thank you Jesse for alowing me to share.
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Permalink Reply by John P on
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Caffe D'arte's wood roasted coffees have a lot of depth in the flavor. It's been a few years, but they are worth having. I've had them a few times. Mauro is definitely one of the best out there.
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Permalink Reply by Jesse -D-> on
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OK but is anyone else doing it?
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Thanks for the kind words on our Alderwood roasted coffees John.
I peeked at your site and find it impressive. It looks like you found your own coffee paradise there in Salt Lake. I wish you much success in your quest of the perfect cup, every cup. Also I was wondering how your siphon coffee is selling, at retail? Any special ways to promote it?
Jesse, Not many companies in the US are woodroasting. The wood roasters are scarce here. Also it requires more skill, more labor, and costs more to the consumer. We use a Balestra model for our Woodroasting. Its quite the machine. It is worth it to us because it connects us to our Italian heiritage, and provides us with
a popular niche.
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Permalink Reply by Alun Evans on
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Interesting topic. There is an old family based roasting company here that has been using a ball roaster, wood fired, since the 1930s. I am not 100% sold on the way the coffee is roasted, but I have a feeling through my cupping experience that it as much the method of this particular roaster rather than the wood firing process itself that makes me comment this way. I say this because I did get to try some manuka wood roasted Timor Arabica on a trip home to NZ last year...and it was outstandingly good! I guess that roasting is roasting... meaning give a good roaster a variety of tools and he/she will be able to bring the best out in the greens he/she is working with
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Permalink Reply by Sarah Dooley on
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I'm curious to know if there is anyone else doin this as well. I have heard that we are the only roaster in the nation woodroasting weekly, but I am sure that did not include home roasters. I'll keep reading to hear whether or not there is another roaster burning logs.
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Alun Evans said:Interesting topic. There is an old family based roasting company here that has been using a ball roaster, wood fired, since the 1930s. I am not 100% sold on the way the coffee is roasted, but I have a feeling through my cupping experience that it as much the method of this particular roaster rather than
the wood firing process itself that makes me comment this way. I say this
because I did get to try some manuka wood roasted Timor Arabica on a trip
home to NZ last year...and it was outstandingly good! I guess that roasting
is roasting... meaning give a good roaster a variety of tools and he/she
will be able to bring the best out in the greens he/she is working with
Hey Alun, you are right on mate. The knowledge of a roaster is key to understanding how to obtain the optimum flavor from the beans. It requires some knowledge about the chemical compounds found in the green beans in the batches, and how they react when reaching certain temperatures. Yep 8-)
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Permalink Reply by Jason Haeger on
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Far from it. The wood fire roasters don't seem to be as active in the modern specialty coffee community, however, so you don't hear about them as often.
www.woodfiredcoffee.com , oddly enough (or obviously enough) is one. A past client uses them for espresso. When the roast is spot-on, it's wonderful. When it's slightly off, it's literally like "barbecued coffee", although the baristas don't seem to be as sensitive to it. (I guess that happens when you work with it every day)
There are others I have heard of as well, but I can't remember all of them off the top of my head.
Sarah Dooley said:I'm curious to know if there is anyone else doin this as well. I have heard that we are the only roaster in the nation woodroasting weekly, but I am sure that did not include home roasters. I'll keep reading to hear whether or not there is another roaster burning logs.
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this community of the caffinated its awesome, thanks for your input everyone!
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Permalink Reply by Lorenzo Perkins on
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Summermoon Cafe in Austin is a wood roasted coffee . . . can't speak much to the quality of the cup as I've only had some of their drip brew and this was a few months back. Check out their website for more details, I think they are based out of Dripping Springs, TPr
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