Dutch East Restaurant and Beans about Coffee Bar
and Roastery on the Main Road in Franschhoek on a very wet winter day. Lots of seats and tables outside for better
weather
Inside is warm with the double sided wood burning
stove and fragrant with coffee smells
Many different varieties of freshly roasted beans
to purchase by the kilo
Our teacher for the morning, coffee guru Pasch du Plooy, explained everything we needed to know about growing and roasting and making
good coffee
And while we learn his assistants behind the
counter produced cups of great coffee for us to sample
Raw coffee beans from all over the world awaiting
roasting by Pasch
The magnificent coffee roasting machine, which
completes the whole process in approximately 15 minutes for 5 kilos of beans.
When the beans have been roasted to perfection, they are poured into this stirring section, which quickly cools them to prevent
the roasting process going any further.
They are right across the road from the Town Hall
These beans have been roasted for just a short
while and you can see the change in colour as the caramelisation starts to
happen
The roast is complete and the beans come pouring
out of the roaster
And are quickly stirred to cool. The fragrance is
wonderful and fills the room.
Coffee beans at different stages: the green beans
are the raw beans, then slightly roasted (still unfinished), medium roasted
(still unfinished) and finally the final
roast.
A good cup of Guatemalan black coffee full of
earthy figgy caramel nut flavours with a superb crema, accompanied by a
restaurant baked apricot tart with wonderful pastry
© John & Lynne Ford, Adamastor & Bacchus 2013
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