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Eats
savory sensations
THE PERFECT ROAST
BY: CALEB LEMAN There is NOTHING like the the “bean” is inside of a berry,
Owner, Caleri’s Café and Bakery smell of fresh ground coffee in and has to be separated from
Roanoke, Illinois
the morning. Wafting through the fruit. What is known as a
the house, even the non coffee coffee bean, is actually a seed.
drinkers in our house find sim- After being separated and
ple pleasure in it’s aroma. In a cleaned, beans are bagged and
house with three kids, that first shipped to distributors across
cup before the house erupts the globe. Much of the worlds
into constant noise and conver- coffee comes here, to the Unit-
sation, is a precious jewel. ed States, the largest consumer
The journey that a coffee of coffee in the world.
bean goes through to make Next comes the roasting
all this possible is a fascinating process. Roast profiles are
one. Coffee is grown only in developed by varying heat
certain latitudes between the and time. Too long of a roast,
Tropics of Cancer and Capri- and the coffee picks up a bitter
corn. Growing on small trees, flavor. To short and the sugars
28 INaroundTOWN.com
