Neat Places: Micro-roasting gives more tailored coffee flavours
Micro-roasting coffee is becoming a popular method of roasting for many Christchurch cafes and restaurants – and for good reason.
The process allows cafes to roast small batches of beans in-house, specific to taste. Roasting on-site streamlines the coffee supply process, meaning there are better opportunities to source beans from different origins or wholesalers. As more businesses make the switch to micro-roasting, we look at three city spots using this method.
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47 London St, Lyttelton
If there's one thing Italians know how to do well, it's make a decent cup of coffee. For Freemans, an Italian restaurant in Lyttelton, this legacy continues. The restaurant took the opportunity to bring roasting in-house after completing renovations 18 months ago. Their 1kg roaster was given pride of place on the bar, making it a focal point for customers curious about the roasting process. For Freemans, the idea was to bring much of the process in-house and, thanks to micro-roasting, the team is now highly involved in the roasting procedure. Beans are roasted several times a week, producing a unique flavour for Freemans' customers, with a particularly strong, nutty taste.
Black & White Coffee Cartel
83 Victoria St, Christchurch Central
Implementing a micro-roasting system was a no-brainer for Black & White – the busy cafe wanted to be in complete control over the coffee-making process from start to finish. For Black and White, micro-roasting is highly rewarding, giving the cafe flexibility and control over the coffee-making process. There is also an element of fun in forgoing the easy route of using suppliers and being able to experiment with flavours and notes. Micro-roasting allows the cafe to create its own variety of coffee that is uniquely Black & White and, judging by the loyal following the cafe has garnered, it's clear it's created a hit.
Corner Westminster and Cranford streets
Vegetarian cafe The Origin takes pride in preparing and micro-roasting all its coffee beans on-site. It offers several varieties of specialty coffee, ethically sourced direct from farmers in Ethiopia and Panama with 100 per cent traceability. The quality and flavour of the bean can be easily influenced by what it absorbs in the surrounding atmosphere throughout the process from roasting to grind, so by taking the micro roasting philosophy to the next level in their pure vegetarian cafe, The Origin can also control the environment with no cross-contamination. This creates a selection of fantastic tasting specialty coffees without compromise.
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