Roaster Stories: Dear Green Coffee Roasters | European Coffee Trip x IKAWA
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- čas přidán 26. 06. 2019
- We talked coffee roasting & business with Lisa Lawson, who founded Dear Green Coffee Roasters in Glasgow. She is one of the pioneers of third wave coffee in Scotland.
"I can talk forever about coffee. I love everything about it. I've just been like a sponge these last few years, read as much as I can, and I promoted to everyone else."
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It's so great to have people educating their customers on the what used to be the hidden flavours of coffee, her comment 'I don't want people to have lots of milk and lots of sugar and not taste coffee in the purest state'. Yes! Thanks for your efforts Dear Green. I hope one day to visit you on my European Coffee Trip.
Don't know why it has to be a zero sum game. Coffee drinks can be consumed and enjoyed in more than one way.
It's weird how some people make others feel bad about the way they drink their coffee. There are hundreds of different countries and they all do it differently in every region. There is no way to do coffee "wrong", they're all just different. Try telling me onions can only be cooked one way to be right, that's how ridiculous it sounds
Super story, hats of to you Lisa. Your passion for not just your business but for everything involving comes through in buckets, not just your voice but your whole face. I'm possibly too old now for people to consider me, but boy I wish I new of somebody local to me who shares my love of the bean. Great vid to watch.
Dark roasting is much more difficult to do
and if it's done correctly, you discover another wonderful world.
I mean roasting the coffee, not burning.
OMG you covered my favourite coffee roaster and coffee shop! I work just beside here and I tell my colleagues to go here till I'm blue in the face and to stop wasting their money and tastebuds in the Nero and Costa nearby! Dear Green are by far the most consistent coffee roasters I've ever experienced, I don't know what it is they do differently but they seem to just get a little something else out of the beans. I have even compared their roast vs another local roaster of the same bean variety and they by far win, even when the other is still very good.
Thank you Shaun for good advise.
I’ve just placed an order and I’m English - please don’t poison it because this video just made me well excited. Can’t wait to have a sip! Good job
😆 love your reply. Did you like the coffee?
I love this! One thing I will correct though. Roasting coffee dark is not burning it, some coffees are better roasted medium to dark such at Guatemala to bring out cocoa and nut flavors. Also if you roast it right it won’t be bitter, as long as you don’t burn it. It seems that a lot of hipster shops nowadays roast light, but to just roast light is an injustice to some single origins and the tradition of coffee itself.
Great video, really interesting to hear Lisa. Will definitely order some from Dear Green Coffee once my current supply is used
Love this story and transparency!!! What an awesome story!!! Great job on all aspects
Thank you, Brent!
Great and encouraging!
Great to see!
Felt nice seeing this.
Excellent branding!
What a beautiful story!
Thank you, Maurice!
Some NLP going on there with how many times 'Quality' was said lol.
A cup of coffee please ⭐👍☕🇲🇽
Am a proud roaster
Yes yes yes. Do not burn and dark roast the coffee. Totally am in sink with hurt philosophy.
Beautiful roast. Love light roast.
Hi I want to learn how to make coffee
«Naturally humans don’t accept bitterness - it’s a flavour we reject from an early age». Well, if this was true, coffee wouldn’t be the world’s most popular beverage after tea (which itself is bitter too).
«I don’t want people to have lots of milk and sugar in their coffee». Fair enough - but without milk, where goes your excitement for latte art you talk about?
«I’m never gonna roast dark coffee, because I source wonderful, naturally delicious coffee, so why would you burn it? I don’t understand a dark roast?» As a roaster, one would expect you to to understand that different roast levels have their place in different ways of brewing coffee. For drip, French/Aeropress and steeped coffee, medium and light roasts are clearly preferable. But in espresso based drinks, dark roasts come into their own. You don’t «understand» dark roasts, you say? How about taking a trip to Naples, Italy? If you don’t get an understanding of dark roasts there through the lifeblood of the city’s population, which is masterly dark roasted espressi, you probably never will.
Thanks for questioning Lisa’s points and ideas. I think many of them were a little misinterpreted but we don’t want to talk on her behalf. Only about the dark roast - I believe she understands the process but she doesn’t understand reasons why she should do it to her specialty coffees. I agree you need to roast differently for espresso but it doesn’t need to be dark.
«Naturally humans don’t accept bitterness - it’s a flavour we reject from an early age». Well, if this was true, coffee wouldn’t be the world’s most popular beverage after tea (which itself is bitter too). " Most popular beverage but at least half dont drink black for that (bittereness)reason
«I don’t want people to have lots of milk and sugar in their coffee». What i gather from that is she;s ralking about people that drown out flavor with overload of milk and sugar. ( i've seen some put 4 packs of sugar in one 12oz cup.)
«I’m never gonna roast dark coffee, because I source wonderful, naturally delicious coffee, so why would you burn it? I don’t understand a dark roast?»
Well, she doesnt have to accept Italian dark roasted coffee methods. She does it her own way.
@@mariai9549 Also, Italian coffee is largely commodity grade arabica *and* robusta, which is a completely different profile and palate. Italy is doing it's own thing, and is in a different world apart from single origin coffee.