Roasting coffee has been a challenge for us at Bean Spot, specially at the beginning. Among the biggest challenge was to find the top quality green bean and finding the best roasting profile. The roasting profile for each coffee is different therefore, it was essential to understand the concept of roasting coffee, as well as understanding the taste of coffee. We will explain in detail of how we started in finding the roasting profile for our coffees as well as understanding the taste preference of our customers.
Understanding the customers
As much as the roaster wants to present his/her skills to customers by roasting fruity and acidic coffee, does not mean that customers are satisfied. The customer satisfaction is among the most important thing in running a successful coffee shop, therefore, we put access amount of effort in listening to our customers. We at Bean Spot, do not spend money or effort on advertisements or branding, however, our main focus is quality of services and products. Our customers love coffees that taste like chocolate, almond, and nutty flavors in their coffees. Customers love the taste of coffee with mouth full of taste that last long. Being roastery in Bratislava is a little challenge, that outs roaster to a test. There are many people that loves coffee in Bratislava, some likes their coffee consistent, and some likes interesting coffees. Having two grinder was a huge help, where, one grinder was consistent coffee, and the coffee other grinder changes every week.
Art of blending coffee in Bratislava
We cannot simply add two coffees and blend them as we want, there must be specific reasons to blend coffee. At Bean Spot coffee roastery in Bratislava, we don't simply blend any coffee. We don't blend robusta coffee and we also at the moment don't roast robusta. We blend 60% Brazilian Carmo De Minas peaberry coffee little darker roast than usual to have stronger body with chocolate and nutty flavors for our Caramel Blend, then we blend 20% Brazilian Sertaozinho to have the caramel flavors with little additional flowers and herb tastes. The remaining 20% is El Salvador Castillo, this coffee gives a nice milky taste of caramel. If coffee is roasted longer then it loses its body. The goal of blending is to give low acidity, full body, full of taste, and no burnt taste. Every coffee is roasted separately with it's own profile, but the grind size of each coffee is the same, to have the smooth extraction. For our blend we use high quality secialty coffee. Many roaster might suggest that it is not necessary to use high quality specialty coffee for blends due to the dark roast profile, however, we at Bean Spot roaster in Bratislava use only high quality specialty coffee in our blends so that we can have clean taste of flavors. In specialty coffee the flavors of coffees are distinguishable due to the straight forward flavors.
Home use vs professional use
All our 500g coffees are for home or office use, however, our 250g packed coffees are for professional use. The equiptments used at home are not the same as used in coffee shops. In specialty coffee shops, the coffee machines and grinders are powerful that it can grind and extract fine coffees. Whereas, if the same grinded coffee is used at home, the extraction would be impossible or take longer time. The extraction of espresso at specialty coffee shops are 27 seconds to 33 seconds. If the coffee is extracted longer than 33 seconds, then the body of the coffee start to reduce. Whereas, at home the extraction time might be something like 10 seconds to 15 seconds. If light roasted coffee is extracted at the time, the taste of coffee will be acidic and very little taste of coffee. Therefore, we roast the coffee in away that it would taste nice at as little as 10 seconds.