Nick Pellenz, Chief Roaster
Nick Pellenz is a local craftsman who is passionate about his work and who believes strongly in the concepts of local ownership, roasting and distribution.
Nick has been roasting coffee for more than 10 years. He learned on the job, taught by the previous owner of the café.
He tastes everything he roasts. Nick is constantly looking for ways to improve the various roasting routines to bring out the flavor characteristics.
He loves his coffee. Nick believes in the importance of the quality of the equipment used to make the coffee and the espresso drinks. Mornings in Paris uses a han- crafted, Italian machine made by the La Victoria Arduino Company; one of the oldest and best-respected manufacturers in the world.
There are four main regions for coffee growing: the Pacific Rim; South America; Africa and Central America. Estates within each region grow signature types of coffee. One example is the Deterra Estate from Brazil.
Our coffees are available for purchase online, in our shop in Kennebunk, Maine.
Beans from the different regions and estates each have particular characteristics that need to be brought out in a unique roasting sequence. The timing and adjusting of temperatures is very precise. Under-roasting a bean can make the flavors and characteristics too strong, while over-roasting will simply produce a heavy burnt caramel flavor and all the subtle characteristics are lost. Unique coffee blends can be created by combining and roasting beans in two different ways.
The beans can be combined and then roasted together, as in our Espresso Blend; or they can be roasted separately and then combined, as in the Old Port Blend. The shop also sells several types of decaffeinated coffee including Columbian, Sumatra, Espresso Blend, Costa Rican. All of these varieties use a water process to remove caffeine from the beans before roasting.
There are several primary variables involved in coffee bean roasting:
Beans: Each variety is roasted differently according to the properties you want to bring out.
Heat: The gas fired roaster has a rotating drum to evenly heat the beans. The heat gradually increases and must be closely monitored. Air – Forced air plays an important role in controlling the amount of moisture that is left in the chamber, the beans give off moisture as they roast and at different times in the process, more or less air is forced over them.
Cooling: The roasting process must be stopped at a precise moment and again forced air is used to quickly cool the beans and stop them from roasting further.
Chaff: The beans expand during the roasting process and the outer shell cracks and splits off. This shell is called chaff. It is blown out of the drum by forced air during the cooling process and collects in a separate chamber of the machine.