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Cede’s Cup
presents “ Our roaster
Caleri’s coffee has a passion
for finding the
perfect roast.
inside the bean don’t have flavored, to make a dessert great choice. Most independent
enough time to caramelize. Ar- coffee. Special coffee oils are roasters roast small batches at
riving at the perfect combina- used, coating the beans before a time for maximum freshness,
tion, can take many trials and grinding. A lighter roast is used and attention to flavor.
large quantities of beans. There so as not to overpower the Caleri’s Café and Bakery in
are many variations that come flavor being added. A careful Roanoke, Illinois has been in
into play, and change depend- balance is needed so that the business for six years. At the
ing on the bean, it’s origin, and flavor does not overtake the beginning of 2015 the op-
desired roast. As a result many bean as well. portunity arose to purchase
roasters are reluctant to share Fresh roasted, fresh ground a roaster from a local group,
profiles and knowledge. coffee can not be emphasized and allow us control over our
Fresh beans are allowed enough for those looking for coffee. Our roaster has a pas-
to sit for 2 days to allow gases a great cup of coffee. Ideally, sion for finding the perfect
from the roasting process to fresh coffee beans are kept in roast, whether you drink drip,
evaporate. The valves that you a cool dark place, and ground pour over, espresso, or one of
thought were to allow smelling with a quality burr grinder im- many other methods of brew-
of the coffee, are actually there mediately before brewing. Of ing. Stop by and try a cup to
to allow the coffee to de-gas course a good coffee bean with see what a difference it makes,
when it is bagged soon after the right properties is needed. or order a pound online at:
roasting. Some beans are also Locally sourced coffee is a great www.eatcaleris.com.
Coupon
savings on
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