Inside a Coffee Roasting Class at New Order
Hi friends! As you know, I'm a huuuge coffee fanatic. Especially coffee that falls in the realm of flavored iced lattes. I love this source of caffeine so much that I even went on my own coffee tour of D-City (you can check that out here!) and had an absolute blast.
One place I didn't stop by was New Order, because I had a coffee roasting class here this past Saturday! I found their Instagram around two months back and have been stalking it religiously since, so you could say that I was more than pumped to finally visit this coffee hotspot. The best part of it all? They were celebrating their one year anniversary last week too!
The coffee roasting classes, which happen once a month, are both free and super informative. I brought my dad with me because he's the proud owner of three coffee machines himself, so I knew he'd be down to learn more.
We were taught the ins and outs of coffee roasting by New Order's very own coffee expert, Patrick. He started us out by telling us the important factors that play a role in making a coffee taste the way it does— things like the growing region, processing method and altitude. The roast of a coffee runs on a five point scale, with one being the lightest and five being the boldest.
Along with the five point scale, Patrick told us a slew of other things like:
- Coffee beans grow in Central/Latin America, Africa and Asia/Indonesia, yet Ethopia is the only place where the beans grow wild
- Coffee from Latin America is a top-seller
-There are two types of beans: Robusta and Arabica. Robusta is lower grade and is located low on the mountains, and Arabica is harder to grow and located higher on the mountains
- The higher up a bean grows, the more sought after it is. This is because temperatures are cooler in higher altitudes, resulting in slower maturation time to pick up on origin characteristics
- Coffee beans can only be harvested for nine months
After proving to be a human encyclopedia of coffee, Patrick started roasting the beans. He chose Guatemalan beans and roasted them for a total of around 10 minutes. There were three samples prepared for us while we watched them roast, all at different roast levels— 1, 3 and 5. 1 had flavor notes of french toast and cocoa power, 3 had notes of cola and chocolate donut, and 5 had notes of spicy dark chocolate. The true chocolate lover in me loved 5 the most, but they were all delish!
Did I mentioned we were given a sample of their sea salt choco chip cookie WITH the tasting? It was probably the best cookie I've ever eaten, no exaggeration. Really crunchy on the outside and gooey on the inside. I would share a photo, but I ate it too quickly. Whoops.
After the tasting, we were given an adorbs goodie bag filled with the three different roasts that we tried. Who doesn't love free stuff?
My dad and I were so impressed with the class that we went up to the counter and bought our own drinks and grub. I got a iced Cap'n Crunch Berries cereal milk latte and he got an Oreo marshmallow latte, and we split two marshmallow cereal bars.
Let me tell you— this was one of the best lattes I've ever had. EVER. And that says a lot coming from me! My dad was in awe of his as well, and we gobbled up the cereal bars far too quickly. I was in a sugar coma the rest of the day, but boy was it worth it.
Having the experience to learn about coffee roasting and eat up alllll of New Order's treats was awesome, and I would recommend this class (and shop!) to anyone in the Detroit area. New Order has my seal of approval, and I can't wait to go back again soon.
Stay caffeinated kids,