The roast master Manfred Fröhlich checks the degree of browning of the beans.
not connected not connected with Facebook with Twitter settings is not connected with Google+
S-West - next to an old postal scale store jute bags with green coffee beans. Earlier in the store at the Gutenberg street was a butcher, now here is roasted coffee. In the corner of the room blaring the two meter high roaster. "For others, is what makes the machine noise. For me, the music, "says the roast master of the coffee roasting Cheerful, Manfred Fröhlich.
Ten pounds of green coffee beans coffee trained sommelier has just filled through a funnel into the machine. Now leaves the heat fly the beans through the drum - it cracks inside, burst because the skin of the beans. Manfred Fröhlich has looked for safety on the clock, but in the end he decides to feel when the coffee is ready after 15 to 20 minutes, to be discharged into the colander to cool. He constantly checks on a small slider, as the beans are brown. Industrially roasted coffee would only two to three minutes and the roasted about twice as hot as them when told cheerful - it shakes him inwardly at the thought of the poor industrial coffee aroma.
The coffee roasting Cheerful in the West is just one example of the fine little scene at coffee roasters, which was established in Stuttgart for some years. While most Stuttgarters today just might come highlands when it's about a local provider of high quality, roasted in Stuttgart coffee, there are a few more names: The Frohlich roast for example for 13 years in the West, Ercan Özens Glora cafe with its own roasting located in Bad Cannstatt and the east. And former coffee trader Giuseppe Principe ("Caffè Principe") has decided six years ago to roast coffee in Untertürkheim.
"We welcome small roasting"
In the highlands you look with favor on the very little competition - and vice versa. "We are delighted with small roasting," says Highland spokeswoman Birgit Krausse. Meike and happy, the owner of the roastery Cheerful in the West, says that they ultimately benefited from the highlands - the Stuttgart-quality coffee was worth something.
The "largest coffee manufacturer in Germany" is compared to Jacobs, Tchibo and Co. just a Tom Thumb, but compared to the other roasters Stuttgart highlands but with 85 employees and processed approximately 1,000 tons of green coffee per year a giant. In the highlands, where is also set to a long roasting, 70 pounds to fit into the drums, with the small roasters usually ten kilos of land in the machine. Large industrial roasters roasting process every turn even more tons of beans.
The "hype" around the coffee started late 90s and had come from America to Germany and thus to Stuttgart recalls Birgit Krausse of Highland. Previously, coffee had a little image problem, he was considered old and quirky. That was with latte over. Today, there are veritable connoisseurs among the coffee drinkers - Stuttgart and cafes that now offer more than 50 varieties of coffee.
"People have become more choosy," is the idea of Giuseppe Principe. The head of Caffè Principe throws Wednesdays in Untertürkheim his roaster. Anyone interested can come and sit and watch, turn as the green beans. Many a private citizen have now a better coffee maker for the home as restaurateurs. "We try to represent the Italian coffee culture," said the Italian. He has applied for a patent: the name Stuttgart Schäumle he can protect himself, who hides behind a thick coffee with a beautiful crema. It supplied mostly restaurateurs, says Principe.
Froehlich also include many restaurateurs with their customers, as the Wielandshöhe and Café Casual in Bauernmarkthalle. Meike Cheerful remembers how outside the store in 1999 were two old women and read the roasting-sign: "You want to roast coffee beans," asked the ladies. This was needed but a factory. The 43-year-old laughs.
To roast coffee requires no factory
Manfred Fröhlich releases the lid of the roasting drum, the brown bean shoot into the cooling tray and spread their fragrance. Of the ten kilos after roasting still around eight kilos left. Actually, says the 62-year old, he was machine-builders. When his company sent him into early retirement, he first wanted to open a tea shop. Then he had come across the Viennese coffee experts Institute, had trained as a sommelier and support since his daughter Meike. The beauty of his old work: "I like to maintain the machine really fun."
Mama also helps with Roswitha cheerful - it is regularly behind the counter to sell the 25 varieties of coffee and mixes. The Frohlich process coffee beans from Central and South America, Papua New Guinea and Java - almost exclusively Arabica green coffee. Meike cheerful drinks prefer the strong Viennese coffee house blend. best run but the Stuttgart-West blend. When Manfred Fröhlich begrudge anything, he is making a "hasty Neumann". But he pours a double mocha over whipped cream. "The spoon I can."
HIGH CONSUMPTION - 149 LITER GERMAN COFFEE PER YEAR
Coffee Day
For the seventh time this Friday Coffee Day is celebrated. According to the German Coffee Association coffee is the most consumed beverage in the Germans: 149 liters, each consumed on average in 2011. By contrast, there were 107 liters of beer.
Tradition
Most are old Stuttgart coffee brands no longer there. At Gründner, small or Grasshoff still remember old coffee cans at the flea market. In Helfferichstraße is still Fritsch coffee sold. Founded in 1891, the roasting, since the mid-70s is no longer in the north Stuttgart roasted in a cellar, but in Munich - but still, as the owner Stefanie Steinacker says, "According to our old recipes."
Types
The two main types of coffee plant are Arabica and Robusta. Arabica plants grow only in the highlands, the beans are therefore more expensive and have more diverse flavors. Robusta beans have a higher caffeine and acidity than Arabica beans.
No comments:
Post a Comment