The Craft: Roasting Coffee with Other Brother Roasters

Apr 22, 2014

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Other Brother Roasters is a specialty coffee roasting company that operates out of Winkler, Manitoba (just a couple hours drive from our head office in Winnipeg). We first got wind of Other Brother through this post on Make Coffee’s Facebook Page. Their product packaging was what initially caught our eye, and after discovering they were local, we knew we had to learn more about them and the art of roasting coffee!

 

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We met with four of the five members that make up Other Brother Roasters: Sam Plett, Erin Plett, Andy Wiebe and Rachel Wiebe. Jon Plett (Sam’s brother) is also a partner in the company, but currently lives out of province. As is turns out, roasting is in their blood. Sam and Jon’s grandfather roasted peanuts and sunflower seeds, and their father is the owner of Sunny Day Products, a Winkler-based company producing quality, freshly roasted almonds, flax seeds, peanut kernels and other confectionery products. Sam had his first taste of quality coffee in 2011, after Jon launched Jonny’s Java, a socially conscious coffee, tea and smoothie shop in Winkler. Sam’s interest in coffee grew naturally from his brother’s new business venture (hence the name Other Brother), and he began roasting his own coffee beans with a popcorn machine in his garage.

 

In 2012, they moved operations into a real manufacturing space, and Other Brother was born out of a desire to bring good tasting, ethically sourced and locally roasted coffee to the community. Other Brother sells their beans through wholesale to coffee shops such as Jonny’s Java in Winkler and Make Coffee in Winnipeg, as well as restaurants, bakeries and grocery stores. Other Brother also offers monthly or bi-monthly subscriptions to individual customers interested in having coffee delivered on a regular basis, right to their door.

 

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The Art of Roasting Coffee

 

Every roast begins with raw (un-roasted) green beans. Other Brother brings a few samples of raw beans in at a time and all five members participate in a coffee tasting, also referred to as a Cupping. Each member brings their own palate and taste preferences to the tasting, particularly Andy Wiebe (partner at Other Brother and co-owner of Jonny’s Java) who is a Canadian Certified Barista Judge. Together, they form a well-rounded panel and decide as a group which coffee beans to bring in. All of the beans Other Brother roasts are purchased in-season, and have been freshly picked from farms where workers are fairly compensated for their labour.

 

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From left to right: Other Brother Roasters members Rachel Wiebe, Andy Wiebe, Erin Plett, Sam Plett (missing from photo Jon Plett)

 

Once Other Brother has finalized their selection, the beans are thrown through the roaster where they will lose 20% of their weight and moisture, and change colour from green, to yellow, to brown. Beans are roasted until they hear the First Cracking, usually after about 10 minutes or so. The first crack sounds very similar to popping popcorn and produces light roast coffee beans. A light roast accentuates what the bean has to offer – it’s elevation, variety and Terroir. The latter term is used to describe products such as wine, chocolate and tea. Wikipedia defines Terroir as “…the special set of characteristics that the geography, geology and climate of a certain place, interacting with plant genetics, express in agricultural products.”

 

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Leaving the coffee beans to roast a few minutes longer will result in a medium roast. And, another few minutes of roasting will result in a dark roast. At either of these stages, Other Brother can develop what they call the Roast Profile. By adjusting how they add the heat and how long they roast the beans for, Other Brother can change the roast and affect the taste of the coffee their beans will produce.

 

Other Brother Roasters believes it is their job to take the green bean and make it taste the best that it can. If you’re using a quality bean, they say the finished taste should be clean, pleasant, and what the coffee offers. There should be no bad or lingering aftertaste!

 

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Other Brother tweaks their roast a little each week, always striving to bring their customers the best cup of coffee they can.

 

Visit otherbrotherroasters.com to learn more about their coffee and to sign up for a coffee subscription! Also, check out the Other Brother Roasters Facebook Page, and follow @obroasters on Twitter and Instagram

 

Source:
1. Wikipedia.com, Definition of Terroir

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