Fit to Eat: Mississippi Coffee Company | MPB
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Fit to Eat: Mississippi Coffee Company | MPB

– So I first started
buying from roasters from all over the U.S. and,
then after that I started roasting at home,
just as a hobby. Some years later end up
venturing into, like, just trying it
out as a business. There’s a variety of
ways you can do it. You can do it in a stove, or,
like, the first time I did, it was basically in a
pan on my stove top. You just get some green beans
and you heat it basically same way that you
would pop popcorn. And, I remember the
first time I did that, it set the fire alarm
off at the house. No doubt, it definitely
wasn’t that good, but, you know, just to see
it go from green to brown to me was amazing. So, coffee itself is a seed
that comes from a fruit. It’s grown and it’s harvested and processed before
it lands to me. We like to buy
them fresh, green, as soon as they’re available. And, basically once that
coffee is harvested, it’s bagged and is ready for us, we’re typically turning that
coffee over within a few months that we receive it, and
that attributes a ton to the quality of it. – The way that you manipulate
the roasting process has an impact on
the final flavor. So, there’s a point
about mid-way in a roast that’s called the
“Maillard Phase” which is something that’s
present in all cooking. It’s basically just sugar
browning and this is the point in the roast where
the beans, themselves, go from like a pale
greenish-yellow and they start to turn brown. And that’s the sugars in
the coffee caramelizing and browning, and this
is what will give coffees like a kind of
chocolatey, caramel, maybe even like a graham
cracker-type flavor. – All the coffees
that we bring in, they go through an
evaluation process, and referred to as a cupping. And, when you’re cupping
coffees, there are basically like five things that
you’re looking for. One, you want to
observe the smell of it. That’s sort of
introduction of the coffee. The next thing is the flavor: what does the coffee taste like? The acidity: What kind of
like, how bright is it? Does it pop? And then we’re also
looking at the body. That’s basically like
mouth feel of it. That’s like comparing
water to milk, right? Milk has a heavier body,
more of a creamier texture. And then the final thing that
we evaluate is the finish. Does it hang around for
a while on your pallet? Or does it dissipate
really, really quickly? I always like to
use the example, like if I start the day
with a great cup of coffee, I’ma have a better chance
of having a great day. If you wake up in the morning,
and your coffee tastes horrible, guess what?
You start your day off with a bad taste in
your mouth, literally. And so, if you can start
off with a good taste in your mouth, you
have a better chance of having, like, a good day. And I think all of those
things sort of go in to coffee and why people enjoy it.

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