Some flavors, like certain colors, blend together to create something entirely new: yellow and blue make green, blue and red make purple, red and yellow make orange. Imagine peanut butter and jelly, peaches and cream, wine and cheese. In the coffee world there’s Mocha and Java––a centuries-old blend of big-bodied Indonesian coffees and sweeter, more wine-like, East African beans. At the Brooklyn Roasting Company, we make two versions of this classic coffee combination: one with a crisp floral washed Ethiopian (Mocha Java) the other with a berry-tinged Ethiopian natural. We blend after roasting.
|Wet Hulled, Washed
|Butterscotch, Peach, Yoo-hoo
|Indonesia, East Africa
Coffee is the seed of a tropical evergreen shrub. Growers around the world harvest and process a wide range of coffee varietals grown under widely different conditions. The genetics of the plant and the "origin terroir” greatly contribute to the character of the coffee you wind up tasting in the cup. At the Brooklyn Roasting Company we search out the world’s finest coffees and expertly roast them to tease out their many colorful characters. Our coffee team is constantly evaluating the coffees we source (or consider sourcing). At the outset, we measure the moisture content of incoming “green” and then sample roast these lots to determine the optimal profile for each coffee on a larger, commercial scale. We cup each sample roast on rotating stone tables equipped with circulating hot water baths, and a thick, tempered glass surface that floats on zany 1960’s superballs and hula hoops. This playful, colorful backdrop to cupping and assessing coffee–the core of our craft– is a constant reminder to appreciate and unlock the flavors and aromas that characterize the extraordinary beans we buy. Taken together with our “Color of Coffee” tasting approach, this crucial quality control step typifies our “serious but not snobby” approach.