Posted Fri Jan 27, 2012, 11:41am Subject: Roos Roast in Ann Arbor, MI
Roos Roast in Ann Arbor, Michigan is becoming one of my favorite espresso places anywhere. They are still learning about espresso; when I first went in three weeks ago, I didn't expect much after my first shot. It came sailing out of their La Marzocco GB5 in about 10 seconds. But, they are really open-minded and if you ask for it, they are happy to make slower extractions. They are doing an awesome job roasting their own beans, and slower extractions are yielding wonderful spro.
Posted Fri Jan 27, 2012, 11:42am Subject: Re: Roos Roast in Ann Arbor, MI
This was one of those first shots. I suggested that great espresso happens when the extraction takes longer than this 10 second pull (this was pulled into a cappuccino mug):
Posted Fri Jan 27, 2012, 11:42am Subject: Re: Roos Roast in Ann Arbor, MI
So why would this be one of my favorite spro places? Well, what we brewed next completely surprised me. At my request, John ground a Peruvian coffee finer and the next shot was a super sweet cocoa bomb with loads of musty honey and berries! It was fantastic, unique, and had a thick, syrupy body. He told me that people in this area might not be ready for these thicker shots, and he has to cater to those just coming in for coffee. Translation: those used to Starbucks. Here is a guy who has mad roasting skills, but he’s working with the current coffee culture in Michigan (or the perceived market) that <thinks> they want espresso as none other than strong coffee. However, John’s sense of curiosity, willingness to explore, and awesome roasting also shows espresso is evolving in Ann Arbor. His customers do as well: another customer who tried this slower shot said it was amazing and that he wanted this from now on. I found the same customer a week later asking the barista for a slower extraction like we had previously.
Roos has a large roasting space in back, and there is always something new to try. Yesterday, we had an Ethiopian Sidamo, two days past roast:
Posted Fri Jan 27, 2012, 11:43am Subject: Re: Roos Roast in Ann Arbor, MI
We tried extraction rates from about 16 seconds to 40 seconds for about 1 – 1.5 ounces. So much fun, the vibe of laid back open-mindedness makes this place something of an espresso test lab. I am used to Sidamos tasting like berries, but this one was like honey-roasted peanut butter and caramel. Wow. The last shot in this series might look intense, but the 40 second extraction really concentrated the sweet nutty taste beautifully. It earned a place in my hall of fame.
Posted Fri Jan 27, 2012, 11:44am Subject: Re: Roos Roast in Ann Arbor, MI
I don't prefer extremely light, bright, and citrusy beans/roasts. Roos Roast is right up my alley so far: it’s been heavy on the sweet, nutty, chocolate, caramel, dark berries, even fennel. No ash or salt. John and barista Jessica are open to exploring these kinds of slower extractions. It’s like watching coffee culture evolving in Ann Arbor right before my eyes. What a difference from the first shot I had. Highly recommend you visit when in Michigan. Just maybe ask for a nice slow extraction.
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