Fun Times! Coffee Roasting Article Wins Statewide Award

I just learned that an article I wrote on Roasting Your Own Coffee won a gold award at the Minnesota Magazine and Publishing Association Excellence Awards ceremony in the category of How-To. It ran in Duluth-Superior Magazine last fall. It turns out the article never made it to their website but I dug it out of my archives to share.

In terms of buying green beans Northwest Coffee Mills out of Washburn is no longer an option since the passing of Harry Demorest. (But for those who love his coffee, the Bulk Food Store in Mason has taken over the business). Alakef is still an option. Or, my new personal favorite spot is Happy Mug Coffee. Great product and the owner is willing to go above and beyond in providing some at-home roasting tips!

For those who take the leap to roasting their own coffee, Happy Roasting!

 Holiday Gift Guide-
Home Roast Coffee: A unique and fun holiday gift for coffee addicts
Some of our fondest memories revolve around the sites, smells and flavors of palette pleasing delights. From the cool sensation of ice-cream on a hot summer day, juicy burgers fresh of the grill, the sweet surprise of sugar snap peas straight from the garden, or a freshly picked berry from the heart of the North Woods, these simple palette pleasers improve our everyday life. But, for the millions of coffee addicts in the US, nothing compares to a fresh cup of coffee consumed daily.

This year, why not share in this intimate experience with your closest friends, by carefully hand roasting raw coffee beans as the perfect holiday gift? The process itself is simple, start-up costs are at a minimum, and the outcomes are endless.

Similar to the grapes used in wine, coffee beans vary from region to region with certain areas being known for specific types of beans. Even this can vary, though, based on the conditions of any particular growing season.

Separate from the region, Arabica and Robusta are the two general species of coffee beans made available. Arabica, which contains less caffeine, tends to have a wider variety of flavors. Robusta, on the other hand, has more caffeine but tends to be lower grade than Arabica. For the purpose of at-home roasting, we recommend focusing on Arabica beans.

To roast at-home, the first thing you need to do is purchase raw coffee beans. Alakef in Duluth or Northwest Coffee Mills out of Washburn, Wis. sell raw or green coffee beans online. In terms of selection, reading the brief summaries of the beans will give you a general sense of flavor. Sumatra, Ethiopia, Kenya, Guatemala and Costa Rica are great regions to start experimenting with and will provide a wide range of outcomes when roasting. Assuming you start with a moderate flavored bean, the largest variable will be how dark you roast your beans.

Once you have the beans in hand, it is time to start roasting. There are several ways to roast at-home but our experience is it tends to be smoky (especially if you burn the beans) so be prepared to have your smoke detectors go off. And, as beans roast they shed what is often referred to as chaff, which can get extremely messy. While this is the downside of at-home roasting, the fresh flavor of a home-brewed coffee far outweighs the cons.

There are many variations in how to roast beans but what you watch for is the same. The beans, which are green in color, immediately begin to lose their moisture during the roasting process. Shortly after placing the beans on heat, you’ll begin to hear a cracking sound, often referred to as pyrolisis. This first crack occurs just below 400 degrees. At this point, you’ll have created what is often referred to as a Cinnamon or New England coffee. As the bean heats, it’ll get darker. At 400 degrees, it’ll be light. As it approaches 415 degrees it’ll become light-medium, then medium and medium high. By the time the bean reaches 435 degrees, you’ll start to hear a second crack. During the second crack, the beans will go from being dry and brown to having an oily surface. Soon after, you’ll have an espresso bean. And, for those who like extremely black coffee, you can roast up to 475 degrees which is a dark French or Spanish coffee.

To start out, a medium roast tends to be the most forgiving because if under roasted you will have a nice light coffee versus the risk of being too underdone and if over roasted, you’ll have a full roast rather than an extremely burned, smoky mess. Once the beans have reached the desired outcome, immediately remove them from the heat source and begin cooling them with a fan. At this point, especially if you are roasting your beans extremely dark, cooling the beans quickly is key because as long as they are hot they will continue to roast each other. To expedite the cooling process, wear heat resistant gloves and continuously rotate the beans. This will also help remove the chaff.

In terms of how you heat the beans, there are numerous at home contraptions that’ll work. Perhaps the easiest is using a popcorn roaster. Poppers with side vents work the best because the airflow more evenly heats the coffee. To roast the coffee, limit yourself to 85 grams of coffee per roast and recognize that this may eventually burn your roaster out. Once the popper is on, slowly stir the beans until they start to pop. After their first crack, monitor them until they reach the degree of darkness you want. At this time, pour them directly into a bowl and begin the cooling process.

Another option is on the stove top in a large fry pan with a crank lid that allows you to stir the beans while having them covered. Line the fry pan with a single layer of beans and place on direct heat. In this case, gas stove tops work best. Roasting this way can take up to twenty minutes and requires continuous rotation of the beans to ensure even roasting. While tiring on the arm, it is the most intimate and easiest way to make sure you don’t burn your beans.

Our personal favorite, though, is roasting on a grill outside using a steel drum with holes attached to a rotisserie. Similar to stovetop roasting, this can take up to 20 minutes but you can do larger quantities and the mess is outside.

These methods tend to be smoky and take a while to perfect but are a hands-on, inexpensive approach to crafting the perfect holiday gift for your coffee loving friends and family. Expect to pay about half the price for green coffee beans as normal beans but recognize you lose some weight in the roasting process.

If at-home contraptions aren’t your style, a second option is making an investment of several hundred dollars for an at-home coffee roasting machine which simplifies the process and guarantee you more consistent results.

Once roasted, the beans will need to rest at least overnight prior to grinding. To preserve flavor, grind the beans at the last minute possible. Or, better yet, present them as whole beans with a burr grinder (the best way to grind coffee) as the perfect holiday gift. Roasting beans can be a rewarding and flavorful gift for friends and family, along with something you can give yourself year-round. Once you’ve perfected the craft, it can save you money as well while providing fresh brewed coffee at home.

Beth Probst is a coffee addict and freelance writer in Iron River, Wisconsin who began roasting her own coffee beans after discovering the closest coffee shop open by 7 am is more than 30 miles from her home.

What makes a great cup of coffee? A Bayfield roaster just might have the answer…

What makes a great cup of coffee? Is it the quality of the bean or the company you share it with? I’ve recently become a coffee snob after discovering the difference in quality a cup of coffee made with freshly ground beans can bring to one’s morning. Since caffeine plays such a critical part of my morning, I also started to play with roasting my own beans at home to see if I could create the perfect morning brew. While the end result is not as great as the pros, it certainly beats a burned cup of ground coffee from our local gas station.

I’m finding, though, that part of the joy of that morning (or afternoon) brew comes by sharing it with someone special. Perhaps that someone special is yourself, alone on your deck listening to the loons sing before your newborn wakes up and life takes a sudden turn into the unknown. Or, perhaps it is catching up with a long-time friend that you rarely spend time with. I am now convinced that whoever or however you enjoy that cup of coffee matters. And, I’m not alone. So often, the local coffee shop is the core of a community.

This past month, I had the opportunity to chat with Big Water Coffee owner Danielle Ewalt about her venture in Bayfield. She and her husband Jon took a leap of faith and invested their lives in Bayfield. So far, it is paying off. While we have yet to meet in person, I hope to meet them someday when my adventures take me to Bayfield. In the meantime, here is the piece I wrote about them, along with some fabulous photos by Hannah that ran in the October issue of Business North Magazine. Enjoy!

 Beating the Odds in Bayfield

Photo Courtesy: Stonehouse Photography
Photo Courtesy: Stonehouse Photography

Once named the Best Little Town in the Midwest by the Chicago Tribune, Bayfield swells with tourists from Memorial Day to Labor Day. Given the sparkling blue lake, quality shops, gourmet food and quaint Bed and Breakfasts, it is easy to see why this is town is a hot spot for tourists and businesses alike during peak tourism season. But, come off-peak times, the town paints a different picture. With a population of just over 500, many businesses recognize year-round sustainability is a pipe dream and turn off their lights.

Big Water Coffee on Main Street is one of several exceptions to the rule. But, achieving this goal didn’t come easy and remains a constant work in progress—something owners Jon and Danielle Ewalt thrive on.

As for how they became owners of the coffee shop on Main Street, Danielle claims it was “serendipitous.” The couple, who was in their mid 20’s, dreamed of opening up a café somewhere in Wisconsin. As they were exploring small towns to possibly build in, they found themselves in front of a for sale sign in Bayfield on a crisp October day. “We had never been to Bayfield before but we had heard it was a cool progressive place,” Danielle Ewalt says. “After seeing the shop we did some research and ultimately decided this was the place for us.”

By February, they were living their dream of operating a coffee shop in small town Wisconsin. “John and I love food and drink. That’s how people connect with each other,” explains Ewalt. “We love the coffee shop because it is a gathering spot for everyone. Anyone can come and enjoy a $2 cup of coffee and feel welcome.”

Despite their passion for community, keeping their doors open hasn’t been easy. “We had no experience in food service,” says Ewalt. “We’ve made a lot of changes since we first opened. It has been a steep learning curve.”

For example, the couple no longer offers made to order food, instead focusing on being really good at what they do—making quality coffee drinks. They’ve also learned to scale their business up and down, going anywhere from 6-8 full time staff during slow times to 15+ during the busy summer months.

Photo Courtesy: Stonehouse Photography
Photo Courtesy: Stonehouse Photography

Jon, who is a self-taught roaster, has spent years perfecting his craft. He’s shadowed roasters he respects and cupped endless cups of coffee to learn how to get the best flavor from the beans. The couple has also learned that when it comes to quality coffee, freshness counts. “Our freshness differentiates us from other coffees in the area.” This includes encouraging folks to recognize coffee is perishable and stamping their package with a roasted on date. “A lot of companies don’t do this because they don’t want coffee to be seen as a perishable product, but we recognize that’s what makes our product different.”

As they have worked through the kinks of being self-taught business owners, Ewalt says a welcoming community has made the entire experience worthwhile. “You really get what you give in this community,” she says. “Once people realized we weren’t leaving in a year, they found no reason not to invest in us. It really is a supportive community.”

It takes more than a supportive community to remain profitable year-round, though. As a result, the Ewalts have spent the past few years focusing on how they could grow their business during off-peak times. As the only local coffee roaster in the region, the couple saw an opportunity to expand their wholesale business.  To accomplish this, the couple invested in new packaging that includes a UPC code, which is easier for other business to handle. They also hired a full-time wholesale rep, with an ultimate goal of balancing out the extreme seasonality doing business in Bayfield brings to them.

Despite this growth mode, the couple remains committed to community. They find ways to give back to their community—whether it is donating free coffee to local non-profits or serving on the Bayfield Chamber of Commerce.  In fact, their coffee shop is just an extension of the community—a spot for folks to sip a perfectly brewed drink, break bread (their bakery items are fabulous) and come together.

Bayfield Chamber of Commerce Director David Eades says having this type of business open year-round is key to bringing a community together. “Having a year round coffee shop is vital to the life of a small town – or any town. Not only does it serve as place to energize with a cup of coffee and a scone before you head out on your daily adventure, be it sailing, kayaking, skiing, hiking, or just going shopping, it also serves as a gathering and meeting place for the locals to discuss the pressing issues of the day. The coffee shop serves as an anchor business for the visitor as well as the resident as they begin their day and is an integral part of life in a small town.”

 To learn more about Big Water Coffee, visit their website here.

Got Milk? (Guest Post by Beth Probst, author of circletouradventures.com)

This past week I had the opportunity to share my favorite ice cream business along Lake Superior for the oober cool “Girl from the Northwoods” blog. I also did an article in the July issue of Business North about the dairy industry and Tetzner’s. I frankly don’t have the patience or desire to ever go into dairy farming, but as a true northerner who loves my cheese, milk and ice cream (not to mention top the tater but that’s a whole different post), I’m sure glad there’s still folks out there willing to put in the time and investment for dairy. Enjoy the post and be sure to check out their blog as well!

Girl from the Northwoods

dairy sign

Ask anyone, and you might be surprised to discover that I’d choose pickles over ice cream any day, even when I’m not 7.5 months pregnant. I’m the gal that used to win pickle juice drinking contests as a kid while I watched my friends gag over the salty, tangy goodness of a chilled vinegar drink. That said I’m not one to discriminate against sweets just because my taste buds prefer salty, so I can throw back a bowl of ice cream like no other.

I’m not sure if that makes me an ice cream connoisseur. But, it does mean I have an opinion about the best ice cream around Lake Superior and that’s Tetzner’s.

Tetzner’s Dairy Farm is located just outside of Washburn, Wisconsin.  The family farm dates back decades—in fact 82-year old owner Philip Tetzner has been in-charge of the family affair for 64-years. He took over the farm…

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