BROWNSTOWN — Amateur coffee brewers left ready to be their own barista as Humble Joe’s Coffee Co. and Kay’s Kafe’s first coffee experience class brewed a steaming cup of success.
“We have had great feedback since the class,” said Justin Earl, owner of Humble Joe’s Coffee Co. “Everyone seemed to really enjoy themselves, even though the event lasted a little longer than expected.”
Kaylee Branaman, owner of Kay’s Kafe, partnered with Earl to bring the community a world-class experience of the science behind the coffee bean, methods of brewing and coffee tasting. The class began at 6:30 p.m. on Feb. 25 with an informational slideshow showing the regions where coffee is grown and the process of the coffee bean.
Before the tasting began, participants introduced themselves around the room and shared their preferred method of brewing coffee. While most participants said they usually brew it at home through a coffee pot, there were a few who dabbled in the method of using a French press.
Emily Surenkamp of Brownstown always liked coffee and developed an interest in different methods of brewing. She mainly uses a French press to brew her cup of coffee and loves traveling to different coffee shops whenever she gets the chance.
Brenda Stoner of Brownstown enjoys learning about the process of the coffee bean and even traveled to Costa Rica to see the process for herself.
Unlike the debate of whether a tomato is a fruit or a vegetable, science proves the coffee bean is considered a fruit due to the red skin that covers the pulp, which is the coffee bean.
There are more than 120 species of coffee, and coffee beans are grown in more than 12 countries. Coffee beans are processed in two different ways, washed and natural, which is the oldest form of processing. The washed process produces a lighter color of coffee with more of that “coffee taste,” and natural produces a fruitier tasting cup with a heavier body of coffee.
After some science talk from Branaman and Earl, the participants split into different groups to experience different brewing methods. Participants had the opportunity to brew coffee using the pour over method, the espresso machine, the French press and the AeroPress.
The pour over method uses coarse ground coffee and a glass container called a Chemex. This method produces a clean and crisp light coffee as the paper filter traps many of the coffee bean’s oils. This method takes a few minutes longer than the average Keurig but is perfect for a late-night cup of coffee.
The French press method pushes the coffee grounds to the bottom of the beaker throughout the entire process. This method creates a bold tasting cup of coffee and usually takes around 3 to 4 minutes to brew.
The espresso method is coffee grounds tightly packed together to brew a highly concentrated coffee. This is by far one of the fastest methods of brewing coffee and is quite popular in many coffee orders.
The AeroPress is an immersion brewing method using a short brewing time and producing a concentrated cup of coffee through the use of a plunger pushing the brew through a thin filter.
As the night went on smoothly, Earl said his favorite part of the evening was seeing the community come together.
“I was the most pleased when I was able to step back and watch our community talk, laugh and enjoy great coffee,” Earl said. “Coffee is fascinating like that. It brings people together.”
Branaman and Earl plan to have the next coffee experience class from 1:30 to 3:30 p.m. April 29 at Kay’s Kafe in Brownstown.
“I am excited to create a few other experiences, including one centered around cold brew and iced coffee,” Branaman said.
The night was a hot success, and now for the first time, Humble Joe’s Coffee Co. released a Kay’s Kafe Blend, and Kay’s Kafe has transitioned to using Humble Joe’s brand for all of its coffee needs.
“We are very thankful to Kay’s Kafe for giving us a chance when we started this journey a year ago,” Earl said. “We look forward to working together for many years to come and support more local businesses.”