The Student News Site of Sacramento City College

The Express

The Student News Site of Sacramento City College

The Express

The Student News Site of Sacramento City College

The Express

Sacramento’s rising artistry of roasting

Old Soul Co., Temple Coff ee Roasters, Insight Coff ee, Chocolate Fish Coff ee Roasters, and many more local craft coff ee establishments in Sacramento put a new spin on a classic drink.

Zachary FR Anderson · Garrick Wong | Staff Writers | [email protected] · [email protected]

Temple, Insight Coffee, Chocolate Fish and Old Soul Co. bring quality coffee to town

There is a coffee grower in a Latin American country who, through a string of contacts and coincidence fueled by the fervor of commerce, is producing a product that will end up in the mug of a thirsty patron somewhere in the greater Sacramento area.

It will end up at one of the four local coffee roasters in town, which include the Midtown location of Temple at 29th and S streets, home to the roasting operation for the expanding local coffee brand. It is also home to resident roaster Jeff Deane.

According to a 2014 article in the Sacramento Business Journal, Sacramento has become one of the best coffee cities in California. In the past decade a growing and demanding trend for coffee has emerged, and thirsty patrons are on a quest to fi nd some of the best coffees in Sacramento.

This is a recent trend with Temple, founded in 2005 and now planning to add two new locations by the end of this year. Temple, along with local roasters Insight Coffee, Old Soul Co., and Chocolate Fish, make up what Magpie Cafe owner Ed Roehr calls “the third wave.”

The fi rst wave of coffee popularity was the arrival of home brewing in the 1950s, according to Chocolate Fish roaster Spenser Snow.

The second wave was the introduction of large coffee chains like Starbucks and Peet’s Coffee & Tea. The third wave started more recently with smaller, individually owned cafes that emphasize taste over quantity and speed.

Careful attention to sourcing the highest quality beans results in ideal third wave coffee. “Eighty percent of our coffee is bought directly from growers while the other 20 percent are bought from importers,” says Deane.

All four coffee roasters practice direct trade with growers, sending green buyers to meet face-to-face with coffee growers in locations such as Ethiopia and Guatemala.

Nestled near the intersection of Folsom Boulevard and 48th Street lies Chocolate Fish, a New Zealand inspired coffee roaster. Andy and Edie Baker opened Chocolate Fish in 2008 with the intention of allowing customers see the experience of coffee being roasted right in front of them, all the way to drinking it.

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“The goal of Chocolate Fish is to have more people drinking great coffee, keep promoting specialty coffee, and expand our wholesale,” says Snow.“Sacramento is a special place because we have a good community of roasters setting up events like Sacramento Public Latte Art Tournament (SPLAT), where talented baristas compete in the community.”

Roasting new batches every Tuesday and Thursday, Chocolate Fish offers customers sweet or fruity coffees from many parts of the world, including Central America, Guatemala, Costa Rica, El Salvador and Honduras.
Insight Coffee Roasters has providedtop-quality coffee in the Sacramento region since 2011. The fi rst shop opened near the intersection of 8th and S streets. Since then, coffee lovers have flocked to Insight to not only grab a good cup of coffee but also to learn more about coffee through free roasting classes, according to Lucky Rodrigues, co-founder of Insight Coffee Roasters.

Rodrigues began traveling around Brazil during the summer of 2012. Since that trip, Rodrigues has taken multiple trips to coffee-producing regions and built long-term relationships with people who produce great coffee. Currently, he maintains two primary contacts with Edwin Martinez of Finca Vista Hermosa in Guatemala and Sally Rivera of Finca Los Congos in Nicaragua.

“I think a lot of people start learning to appreciate [coffee] as a beverage, which is generally the end result of what is a very long process that requires a lot of care and coordination between multiple parties,” says Rodrigues.

“We believe that through educating people about this sequence that is coffee that we can help build a better and stronger appreciation for people who put a lot of energy into working with and procuring, roasting and brewing coffee,” he said.

Situated in the heart of the newly revitalized Oak Park area of Sacramento, sits one of four cafes under the Old Soul Co. banner. Old Soul Co. sources its beans from Central America, Africa, Indonesia and Brazil. Old Soul Co. has provided Sacramento residents with quality coffee for the past six years.

“The goal at Forty Acres is to not only establish relations with the community but to serve quality coffee to the Sacramento Region,” says Adres Polo, barista at the Forty Acres location of Old Soul Co.

The dedication doesn’t stop at the counter.

“At the end of the day I smell like sweat and coffee,” jokes Deane as he pours a giant bucket full of green coffee beans into the roaster with a smile that stretches from one ear to the next, a smile that is infectious from bean to cup.

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