WellesleyWeston Magazine

WINTER 2015-2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/596643

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The Land of Craft Roasters So under Joey's influence and out of curiosity, I find myself entering the land of craft roasters and artisanal brews and have begun to mean- der my way down what I've come to call "the Mocha Mile." It's an odyssey that begins at Quebrada near the Clock Tower in Wellesley Hills and ends more than a mile later at Bruegger's Bagels near Wellesley College. In my jaunts I've found café's, bakeries, and restaurants where cof- fee is either the main course or serves to promote the consumption of baked goods, ice cream, tapas, bagels, sandwiches, mixed drinks, and exotic cuisines. It helps to sell groceries, too, like at Whole Foods Market in Wellesley, where a substantial roasting and packaged coffee section is supplemented by a full-fledged coffee bar. In my little odyssey I am following the lead of thousands in Wellesley and Weston and countless of millions around the world with similar intentions. Coffee is all the rage, no matter where you turn. For a while I think I have a handle (no pun intended) on the perfect cup, but there's a thought gnawing at the back of my mind that there may be something better. Len Brault, CEO of Heirloom Coffee, and an online vendor of gourmet beans from Costa Rica and Vietnam, notes that "coffee is the second most actively traded commod- ity in the world, ceding pride of place only to oil." Every year Brault imports upwards of a hundred tons of what he calls "the other black gold" from all over the world. But even that impressive amount is minis- cule next to global coffee consumption. More than 142 million bags of beans (at 132 pounds each!) are feeding the world's quest for the per- fect cup every year, with a rapid gain in popularity in India and China. Chatting up Baristas Truth be told, I'm becoming a bit obsessive: chatting up baristas, eye- balling the technical features on espresso machines, and just recently finding my way around a Sudbury gas station to poke around enormous sacks of unroasted beans stored in the back room at Karma Coffee. There, sitting on a stool and bathing in the fragrant scent of roasted coffee with Karma proprietor David Conboy, I learn about the ins and outs of artisanal brewing. "Some of the best beans in the world are grown by small farmers in Ethiopia, most of whom operate at the sub- sistence level," says Conboy, who takes his beans seriously enough to reg- ularly travel to North Africa to check on coffee crops and new varieties. 118 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 5 / 2 0 1 6 A Perfect Cup P H O T O S B Y P E T E R G O L D E N ; C O F F E E B E A N S B Y M E D I A B A K E R Y

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