Just 10 years ago, almost all of the coffee in the UAE was imported from abroad. These days, caffeine lovers can purchase fresh coffee made from the finest beans, imported from around the world but roasted locally.
As coffee comes from the seed of a fruit, the taste varies depending on a variety of growing conditions, including soil quality, rainfall, sunshine, altitude and agriculture practices. Roasting also makes a huge difference to taste and quality, and is used to enhance desired flavours. While imported coffee can be flavoursome, roasting beans locally enables baristas to play with different notes to create unique artisanal blends, and control freshness and quality.
“Roasting imparts huge variables on the coffee characteristics, the same way that you could compare cooking a beautiful Wagyu steak correctly, using the correct heat, the correct type of pan and accurate timing,” says Kim Thompson, the managing director of RAW Coffee Company. This boutique roastery, located in Al Quoz, supplies to cafes, restaurants, businesses and homes in Dubai and Abu Dhabi.
“There is a science to roasting, which includes air flow, drum speed and temperature at various stages of the roasting process, that all dramatically affect the taste of your cup of coffee.”
Original article by Rachel Ingram
Continue reading at The National:
The growth of coffee culture in the UAE
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