NXT Roasters

NXT will be closed from Dec 24 to 29. We will be open on December 30 and preparing freshly roasted coffee beans especially for the designated drivers. Thank you. Have a Merry Christmas and a Happy New Year.

The photo is a Lempira dried coffee fruit that was cut to show the two beans.

COFFEES at NXT Roasted - Tuesday, Thursday, & Saturday
Yellow Catuaí Blond (223.5°C): Brazil, 1000 m. Fruity + soft notes of dark chocolate & nuts with medium & balanced acidity. The Blond Roast is mostly appreciated by latte drinkers - the stronger flavour punches through the milk flavour.

Swiss Water Decaf (+10 sec): Peru. Mellow, smooth, very pleasant.

Yellow Catuaí (+25 sec): Brazil, 1000 m. Striking aroma accompanied by a prolonged and pleasant after taste with a creamy velvety body. Fruity with soft notes of dark chocolate and nuts with medium and balanced acidity.

Acquiares Entre Rios (+25 sec): Costa Rica. A complex and pleasing Costa Rican coffee with spicy aromatics and a vibrant acidity. Nuanced flavours of honey and dates resonate in a smooth, rich aftertaste. Honey-Dates-Vibrant Acidity.

Yirgacheffe (+25 sec): Ethiopia. Seductive aromatics of almonds and floral notes in an elegant cup. Complex flavours of stone fruit, light spice, and jasmine. Vividly bright acidity with a lemony sweet cocoa finish. Almonds-Florals-Complex Taste.

Korofeigu (PNG) (+30 sec): Papua New Guinea. Grown in the Bena Valley of the Eastern Highlands by a 90+ farmer co-operative. Honeyed aroma. Earthy flavor with tones of dark chocolate coupled with honey and ginger. Subtle acidity.

Mandheling (+40 sec): Sumatra. Earthy, pungent, deep character.

Jaguara (JAG) (+42 sec): Brazil, 1100 m. Rich creamy chocolate. Natural pulped Arabica gives aromatic flavor of the cherry.

Seven Falls (+44 sec): Brazil, 1200+ m. Dark notes of chocolate with rum, raisins, pecans, and walnut. Smooth taste with very good body and medium acidity.

Santa Rosa de Copan (+45 sec): Honduras. Vanila, chocolate and lavender on the nose that turns maple and dark chocolate in the cup. Smooth taste with very good body and medium acidity.

sigNXTure Blend (+25 sec/+40 sec/+25 sec): Lush and intricate in flavor and aroma, our sigNXTure blend combines Ethiopia-Yigacheffe’s floral vivacity with an earthy, pungent Sumatra-Mandheling, and a sweetly-tart Brazil- Yellow Catuaí for a delightful, lingering finish. Luxuriant-Complex-Sweet.

This is all about an excellent transformation of freshly roasted coffee beans combined with maple syrup in a magical process. Doege’s have a line of party drinks but for us this Maple Coffee Liqueur was all about taste, reflection, and relaxation. Some may prefer to use this to flavour a mixed drink but I find sipping it straight the most satisfying. Seen differently it is very tasty to take a sip and experience the caffeine fight it out with the alcohol.

!Snack or Feast!
Maiden Brazil Inc., the Yellow Catuai importer, has imported, directly from Brazil, this coffee based treat.
Horrendous transportation and bureaucrat charges make BitCoffee rather costly at $10 a jar but it is so good that it is very difficult to put the cap back on.
We first tried the BitCoffee with crepes which were very tasty but the photo made it appear to be smeared on. The Melba toast was a better substrate though it still tastes great in a lighter application than shown in the photos. Adding the fruit embellishes the spectrum of flavours and contrasts.

We are getting more and more requests for responsible packaging. We also wish to preserve the bean freshness for as long as possible. The standard tin tie bag works well but it is rather wasteful to throw away a bag each week. Clients have asked us to recycle bags but we can't recycle a paper bag that has left our premises. To bridge that gap there are two apparent techniques; some clients bring Mason type jars in which we pour the contents of a bag, better is to pour the contens into a wide mouth container as shown in the photo. It is then possible to insert the top of the bag into the container so that none of the carbon dioxide is lost. The importance of this is that the CO2 is 50% denser than the oxygenated air we breathe therefore it will not leave the upright container. Consequently, the gas helps to block the oxygen from reaching the beans. The wide mouth opening allows you to scoop the beans, for grinding, without tilting the container which will allow the CO2 to pour out.
The added benefit is that the cashews are very tasty.

The November crop of Brazil 7 Falls has arrived! It must have been an interesting transit. Luckily the green coffee beans are live seeds that last a relatively long time unlike roasted coffee beans.
There has been a strong demand for this bean which is roasted longer than the others which produces a "chocolity" flavour rather a fruity one. There was such a demand for this bean that the importer was out of stock last June. Luckily we had 180 kg in the roastery but it did not last long enough.
The Sul de Minas region had a challenging season that was affected by both droughts and frost. We hope that you will find the wait worthwhile.

Thank you for the kind Likes and comments. It is also possible to write reviews at the following link.

https://g.page/r/CbpKxeRuCGPDEB0/review

Freshly Roasted Papua New Guinea ORGANIC Coffee
Grown at 1600+ m elevation.
Takes the shelf space of the Brazil 7 Falls which sold out in N. America. Their current crop is facing horrendous growing conditions of severe drought and two frosts.

The Papua New Guinea Korofeigu ORGANIC beans are grown by a 97 member co-op in the Eastern Highlands. The higher altitudes have an excellent climate for growing coffee in a very fertile volcanic soil.

The marketplace has two different roast levels for these beans; a medium roast and a medium-dark roast. NXT designates the Medium Roast as a +25 seconds (seconds past combustion point) and the Medium-Dark Roast as +35 seconds. The Medium Roast has a nice citrus flavour with chocolate overtone. The Medium-Dark Roast has a nice rich full body.

As they say, "We are not out of the woods yet".
This is a tribute, by Bill Brennan, to the caring HealthCare workers. Much empathy can be extended but unless we are in their position it is impossible to really know the emotional and physical price they are paying.
We can at least say Thank You.

Before we could think of taking the picture we were sampling the Tiramisu Tarts from Pablo Cheese Tart. The coffee component is the NXT Brazil 7 Falls. The delicious tart assembly is by Pablo located at 10163 81 Ave NW, Edmonton. My my that was tasty.

This week we have the NXT Roaster complete with Sink painted and photographed by Bill Brennan.
Like everyone I run accross objects that we don't really see. In this case the painting focusses the mind to notice normally missed details.
There might be a roasting allusion because every 3 kg batch of beans gives off .5 litre of water in the form of water vapour which then condenses. In addition to this loss in weight the steam swells the beans by 50% to 100% which means there is a significant decrease in density.

We wanted to continue the fine art theme with a SHOUT OUT to health care professionals who continually do selfless acts to keep us going. I don’t know if Bill’s daughter was the inspiration for the painting which would make it even more touching. A latex clad fist is, to me, a great symbol of the determination to beat Covid-19. Bill Brennan painting

Project takes a turn. Originally there was a need to place magnets on a frame so that it could stick to and hide an electrical breaker panel. This fine art breaker panel cover was an enticing challenge. Once finished it had to be placed against a flat surface while the epoxy cured. That had to be the NXT coffee roaster. The Bill Brennan painting really dressed up and transformed the roaster into the Range Rider themed coffee roaster. The artist’s point of view is higher than the rider so it seemed appropriate to mount the Range Rider lower than eye level.

The cherry was sectioned in two steps; the top part, was done with a Dremel which created enough heat to locally burn the bean and initiate a localized Maillard process (hence the darker colour) the bottom part, was done with a fine tooth saw. The reddish bits are Plastercene which was used to secure the cherry. Not only is it risky to hold a small round bean while cutting with a Dremel, which turns at 35,000 rpm, the blood from a mishap will obscure the contrasting layers.
The greenish colour of the coffee beans indicates that the beans were dried but not heated to combustion point and roasted.
It is surprising that the beverage it produced was not grassy or hay like but then it did not really have a coffee flavour either.

Thanks to Lynn for introducing this, new to us, traditional coffee bean process from Honduras.
The Lempira (an Arabica hybrid between Caturra and Timor.) cherries are "roasted" with the beans inside. More information about the parameters iare needed to understand the roasting process they used. It appears that the cherries were dried rather than roasted.
Typically 3 kg of depulped beans will give up 1/2 litre of water in the roasting process. The steam pressure swells and stretches the beans cell walls which increases the volume by 50 to 100%. A ripe cherry will have significantly more moisture creating even more steam and pressure if subjected to roasting temperatures. The intact outter layer, seen in the photo, indicates a slow drying process prior to any possible roasting.
In the brewing process the cherries are coarse ground and steeped like tea.

The Guatemala Huehuetenango is no longer available much to the chagrin of the devotees of that flavour profile. We have gone back to this Finca Carrizal.

Ah! to share my feel good moment when today's first client held her bag of Yellow Catuai and said " One of the nice things about the day ".

Client flexibility and choices make it possible to offer Freshly Roasted coffee beans.
The empty shelf situation happened on Wednesday at 4:30 when a client came in to purchase the remaining bags. During the day people were open to exploring other varietals when their usual selection was sold out. It really is helpful to our efforts of divining what will sell in the following two days. Shortage of stock is incovenient for the few who came in late in the day but the earlier clients received Freshly Roasted beans that were aged two days. On the flip side as of 10:30 Thursday everything is fresh again.
Up to six months ago we only roasted enough Decaf to fill 4 bags but as more people overcome the bad press of Decaf more people are exploring appreciating the Swiss Water processing of the Peruvian beans. Rather than jumping into the "deep end" some buy a bag of regular and a bag of Decaf and mix them according to their secret recipe.
Some roasters advocate waiting while the beans degas, while NXT, sells Freshly Roasted beans, just out of the roaster, giving clients the choice of when to consume and compare the flavour maturation of the beans.
Thank you.