The perfect cup of coffee starts with good coffee beans. Using quality beans and grinding fresh at home will ensure a great cup of brew.
Margie Gibb is the owner of Café Beano, a busy coffee shop located on 9 St. and 17 Ave. S.W. They have been in business for 25 years.
At home, she makes regular brewed coffee in the morning.
“I grind my own beans always,” said Gibb.
She suggests each coffee bean has a unique profile in flavour.
“It’s an acquired taste,” said Gibb.
Despite controversy about coffee being good for you, it has many beneficial properties, said Gibb.
“Coffee is good for you—drink as much as you want.”
Some of the current information on coffee includes lowering risk for Alzheimer’s and liver disease, said Gibb.
However, coffee is a stimulant.
“It does wake us up and keep us going,” she said.
Gibb and her staff test their espresso every morning to ensure freshness.
“I have some excellent baristas.”
Café Beano buys all their coffee from Fratello Coffee Roasters, a wholesaler who has been in the industry for about 30 years.
“They are a specialty roaster,” said Gibb.
“They know the true art of it.”
The owners of Fratello travel to buy coffee beans from small farms around the world.
“They have direct relationships with the growers,” said Gibb.
The beans come from countries such as Guatemala, Costa Rica and El Salvador.
“A lot of coffee comes from Central and South America.”
Gibb said the two most popular coffee beans are Arabica and Robusta.
The Arabica bean is grown around the world.
It began growing in Africa, and is grown throughout Central America. It has a higher acidity and is lighter in taste.
The Robusta bean has a stronger and harsher taste. It is grown throughout South America, but also in Indonesia and Papa New Guinea.
“Beans are specific to the region and the grower,” said Gibb.
The flavour profile of the bean comes from growing conditions such as soil, region, and shade or sun grown.
The profile describes the bean through descriptive language, similar to wine.
For example, beans can be described as fruity, nutty or burnt.
When beans are described in lighter or darker blends, it’s in reference to the roasting process.
Gibb said the trend is now a lighter and brighter espresso.
The espresso blend at Café Beano has been consistent for almost 25 years.
“Our espresso is specific to us,” she said.
“It’s blended and roasted only for us,” she added.
At Café Beano they clean the equipment daily. This is an important factor in freshness.
There are many factors involved in a good cup of coffee. The moisture, the machine and the grind are all important.
“There are a lot of pieces that go into making a great espresso drink.”