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Instead of buying bulk blends, artisan java shops prefer to roast beans in-house. They combine art and craft, trial and error, science and personal taste to unlock the regional flavor of a single-origin coffee. The bright citrus of a good Costa Rican. The juicy berry of Ethiopian Harar. Roasters use different techniques and equipment, but Cafe Brioso owner Jeff Davis explains the roughly 20-minute basics of taking beans from bag to brew.
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City Perk: Columbus' Artisan Coffee Roasters
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From the Grounds UpCan a growing crop of artisan roasters transform Columbus into America’s next great coffee town? |
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Taste & SeeCoffee has roughly 1,200 flavor components—nearly three times more than red wine... |
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Heat Wave20-minute basics of taking beans from bag to brew |
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Worth the WaitRoasting unlocks a coffee’s hidden flavors and aromas. Good brewing brings them to the cup. |
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Espresso YourselfOne Line’s sliding scale of traditional, and properly crafted, espresso drinks. |
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Handcrafted CupsWhere to sip the city’s artisan roasts |
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Caffeine ConventionDuring the inaugural North Market Coffee Roast last March, 1,000 mugs sold out in two hours |
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UPDATE: Ground DownTwo Columbus baristas nearly made the United States Barista Championship |
