L-R: Sarah (Warehouse Manager), Joshua (Owner), Aaron (Sales Supervisor)
Chicago is home to many local coffee roasters, and I was able to tour the Passion House roasting premises after learning about their coffee from a visit to Eva's Cafe. The Passion House team monitors the quality of their coffee by holding regular cuppings— a process by which to taste and analyze the effect of time and temperature on beans.
Pros and cons of the coffee are discussed during cuppings. For example, coffees A & B were both made from the same Kenyan beans, but contrasted greatly in taste. A tasted caramel-y and lacked acidity, while B tasted fruity & was too bright. The final roast will blend the best of both.
A Chemex highlights the delicate floral and fruity notes of light roasts.
pre-1958 Probat Roaster with cast iron barrel for better heat conduction
Joshua has worked with coffee since age 16, and in 2011 he decided to open his own business, Passion House. PH promotes light roasts for their nuanced flavors, strives for craftsmanship, and seeks to educate and elevate coffee without alienating consumers. To achieve these ideals, working with quality equipment is essential.
Passion House produces excellent coffee with the help of two rare machines: a pre-1958 Probat (modern models use steel instead of cast iron) and a
1920s Jabez Burns (discontinued).
1920s Jabaz Burns Sample Roaster
This rare machine was once a paperweight in an office of the South Side. While attending a meeting here, Joshua noticed the JB in the window, did some bargaining, and walked away with a dream piece of equipment.
Now discontinued.
Samples!
Washed (in palm): The outer layer and skin of the coffee cherry is removed with a depulper. Then the bean ferments in water and dries in the sun.
Natural (on the right): Coffee cherries are left to dry and ferment in the sun; the bean is removed after this process.
Cold Press Coffee
Left: Yama Tower (8 hours)
Top = cold water
Middle = coffee grounds + hot water
Bottom= the concentrate
Right: Filtron (5 hours)
Coffee grounds are mixed with cold water in the top barrel.
Coffee beans are best kept in tightly sealed containers in a cool, dark environment.
Industrial burr grinder
If grinding coffee at home, avoid using a blade grinder because this yields uneven results, and therefore a mixture of over- and under-extracted coffee. If you are going to spend money on one piece of coffee equipment, the Passion House crew recommends investing in a quality grinder, such as the Baratza Virtuoso or Baratza Encore.
The burr grinding piece.
Joshua developed this genre system so that everyone feels included in the coffee experience.
A= AMBIENT
classic cocoa notes; delicate acidity
M= MAINSTREAM
dried fruit and savory notes; borderline acidity
(Central American)
E=EXPERIMENTAL
fruity, citrusy, and floral notes; bright acidity
(African)
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