by Marantyn Mogen
See my news
If you pass by this store, 15 Boulevard du Maréchal Leclerc in L’Aigle (Orne), you can’t help but notice the good smell freshly roasted coffee.
Around the world of perfumes
Gildas de la Taille opened on the site of the former Epi Bio store Coffee and groceriesstore offer nine types of hand-roasted coffee in place. Mocha Harraris considered the champagne of coffee with wild and chocolate notes. Let’s have a mochasweet coffee with fruity aromas and jasmine flower. Supreme, rich coffee with fruit and chocolate aromas. Finca Bourbonbalanced coffee with caramel and citrus notes. Honduras SHwith fruity notes. Mixture #3powerful coffee with woody and chocolate aromas. Blend of 70% Arabica 30% Robustarich coffee Cerrado, New Yorkcoffee with hints of caramel and peanuts and finally decaffeinated with fruity aromas.
As soon as you enter the store, a large frying machine catches your eye and, above all, promises good things. He can fry up to thirteen kilograms of coffee at the same time. Artisanal roasting is a small advantage of this shop, whose manager buys the coffee still green, “between 500 and 800 euros per bag.”
His coffee can take you around the world: from Colombian, from Brazilian, with Honduras, with Ethiopian, and are 100% Arabica, with the exception of one that is 70% Arabica and 30% Robusta “for people who want a little stronger coffee.” Roasting was first and foremost a passion of Gildas de la Taille, who decided to make it his profession.
In order to roast coffee, he starts by preparing it heat the grill, which should rise to 200 degrees. Then he comes to get more green coffee beans to put in the machine. Fifteen to twenty minutes later, the first crackling sounds.
It’s called crack. This “crack” means that the coffee beans are ready. If you want a very roasted coffee, you can wait for the second crack, but usually stop between the two.
Find the right balance
These fifteen in twenty minutes roasting is important for good taste, “commercially they do a quick roast that gives a burnt taste”. Flash roasting means that the processors burn the coffee beans 90 seconds at 1000 degrees. Thus, this roasting is important for the taste of the coffee.
The stronger the coffee is roasted, the more bitter it is, the less roasted the coffee, the more sour it is.
So you have to know how to find happy average. Moreover, the roasting time depends on the coffee, “for example, for coffee with chocolate aromas, roasting should be more thorough.”
After cooking for a quarter of an hour 200 degrees, Gildas de la Tay opens what looks like a hatch that allows the coffee beans to fall onto the carpet. During this stage, the roaster works pay attention to the grain, as he takes the opportunity to remove those that were poorly cooked. The beans rotate on this belt “until they cool or reach the right temperature.”
The roasting of the beans is complete and they go directly into the silos for sale to customers. A tasting of the coffee maker is planned for October-November.
Was this article helpful to you? Note that you can follow Le Réveil Normand in the “My News” section. In one click after registration, you will find all the news of your favorite cities and brands.