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Gaslight coffee8/2/2023 ![]() "That's kind of the main, special thing that we do we're pairing a lot of our coffees with little side dishes or full lunches - charcuterie plates, cheese plates - and things like that," said Rye. ![]() But one of the things Gaslight is hoping to do is start pairing their geeked-out coffee with some meticulously-sourced food. The ground beans are used for pour overs, straight espressos or even fancy lattes. "Coffee needs time to rest, to de-gas and for the flavors to really start to open up." "A big misconception is that the best coffee is fresh out of the roaster, actually the best coffee is about four days out of the roaster," he said. Their roaster takes copious notes on time and temperature, and once the beans are roasted, they'll get a chance to rest for a few days. Industries Food and Beverage Services Company size 11-50 employees Headquarters CHICAGO, Illinois Locations Primary 2385 N MILWAUKEE AVE CHICAGO, Illinois 60647, US Get directions. "You don't always have the same amount of control and options when you're going through a wholesaler." External link for GASLIGHT COFFEE ROASTERS LLC. It's tough when you're working with roasters to get a coffee that maybe you like but you don't exactly like the way it's roasted, and then you now are in a situation of going to another coffee roaster and telling them 'hey, can you change this?'" said Gaslight co-owner Zachary Rye. "You have a tremendous amount of control over what kind of product you're producing. Where they start with green coffee beans, then roast them in the back, usually in small batches, throughout the day. Pour overs are commonplace at Gaslight Coffee Roasters in Logan Square as well. "With a pour-over, if you know what you're doing, you'll be very specific in terms of the amount of water and the amount of grounds, which will give you the right formula for your coffee," he said. One way to pour a better cup is to do a "pour over," which involves pouring hot water over freshly-ground beans in a filter. McLaughlin roasts all of his beans off-site, giving him control over their intensity. "They're high mountain coffees it's the area that nature chose for coffee to grow, it's the most ideal situation." So your coffees of south Central America, they all come from Ethiopia," said Safari Cup owner Dave McLaughlin. "Ethiopia is the home of all coffees around the world. That commitment stems from the owners' roots in Zimbabwe. The cups of coffee at the Safari Cup Coffee Shop have one thing in common: all of the beans used to make them come from Africa. With names like Ipsento, Asado, and Bowtrus, Chicago's local coffee roasting scene is taking off.
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