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Riverwalk Cafe & Coffee House * 35 Railroad Square, Nashua, NH * Ph: 603-578-0200 * Fax: 603-578-0205 |
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The Art of Roasting the Coffee Bean  Today,
there are sixty known species of coffee plants imported from over forty
different countries, which can make choosing the perfect selection of
coffee beans a perplexing experience. Fortunately, “Riverwalk Coffee
House” has taken upon itself the task of navigating you through this
overwhelming process. Our goal is to make it simpler for consumers to
enjoy a cup of coffee without the numerous trial and errors that many
coffee lovers have to go through when trying to find that perfect cup of
coffee. Our task is to study all the varietals of coffee beans that are
available on the market today, and determine which beans can be blended,
and at what ratio, to give you the ultimate taste experience. We believe
that coffee should taste, simply put, like coffee, no matter if mixed
with milk, cream or sugar. Our quest for the best coffee blends is
relentless. Every day we try different roast and bean combinations to
achieve a better tasting cup."Riverwalk Coffee House" believes that no individual bean can produce a coffee as strong in flavor, aroma and body as a blend of different beans. That is the single reason why we focus more on coffee blends, versus just selling single beans by the country of origin, for example: Sumatra, Colombia, Costa Rica, etc. We believe in strong tasting, flavorful coffee, not bitter coffee. Coffee beans can be roasted to enhance the bold and strong tasting flavors consumers are seeking, without the undesirable bitterness found with most dark roast coffees on the market today. Bitterness is simply a result of incorrect roasting techniques, and improper brewing methods.
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The true and ultimate roast can only be
achieved if the beans are roasted in small batches. Large batch roast,
as much as it is necessary to keep up with the demand of coffee sales in
some of our nations coffee chains, can simply not give the bean its
fullest flavor. Here are some of the reasons. Green (Raw) coffee beans
are imported in 130-160lbs burlap sacks. The beans on the bottom of the
sack are exposed less to air than the beans on the top, causing the
bottom beans to retain more moisture than the top layer of beans which
are exposed to more air and thus drying out. These sacks are then
usually stacked on top of each other, and stored for weeks in their
country of origin, waiting to be shipped to the destination countries.
This again lets the sacks at the top of the stack dry faster and the
ones on the bottom. During the roasting process beans containing more
moisture will require a longer roast time to achieve the correct type of
roast and the resulting perfect taste. So, if a roast master roasts the
varietals of beans based on a timer, he will either under roast or over
roast the bean, instead of properly roasting that particular batch of
beans for the actual time it may require. "