Coffee Cupping at Heart
Having been a fan of Heart Roasters since we arrived here in Portland, I’ve always been trying to improve my poor coffee game.
As well as being a fan of coffee, I’m also a fan on its owner, Wille, who was one of my snowboarding heroes back in the day. I used to watch his parts in the Forum movies and Afterbang trying to copy his cab 7s off the toes. So when we saw the opportunity to try a cupping class in the new roasting facility, we were straight on it.
So stage one you get the beans and then they get ground up and you start by smelling the freshly ground coffee in through the nose (and mouth kind of)
Then boil the water, leave it so it cools to a temperature where it won’t burn the coffee and then pour it over the coffee until it forms a thick film on the top. Scrape it back, and inhale the flavor then as that seems to be one of the most crucial moments in the process.
Above is Chris the man who took the class and did a great job taking us through the process and explaining the various coffee and how its procured.
We were also joined by John from the department of coffee and social experiments in the UK. I hope thats the name if I remember correctly.
Its a great way to learn more about coffee, from a place and a person I have great respect for and opened my eyes to a whole new process and appreciation for coffee.
Luckily afterwards we were shown the back of the roasters all the way from the beans which are shipped in, in their green state and depending on their origin, the time between shipping and roasting is a finely directed art.
Then we have the Roaster, made in 1957, where the beans go for 15 minutes, where they turn into the nice dark color you see here, before they get cooled outside and ready for bagging and shipping.
A great way to see one of Portland’s best fine businesses and some of the best coffee in the country.
Here is a previous post with the roaster in its previous location in the shop on burnside.