Coffee Shops Miami FL
Coffee shops are nearly ubiquitous in America, with small and chain shops often operating across the street from one another, or even side-by-side. This is possible and often a sustainable business practice due to the many variations and types of coffee and tea products, along with different levels of quality and pricing. Check below for more information or to find nearby coffee and tea shops.
Au Bon Pain
(305) 436-3890
2315 Nw 107Th Ave Suite 1M31
Doral, FL
Au Bon Pain
(305) 436-3890
2315 Nw 107Th Ave Suite 1M31
Doral, FL 33172
Location
Doral Free Trade Zone
Cuisine Type
vegetarian, Cafe/Coffee House, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Service Type
takeout, catering
Data Provided By:
Starbucks
1201 NW LeJune Road
Miami, FL
Starbucks
1201 NW LeJune Road
Miami, FL 33126
Diego`s Bistro
(305)436-9906
Miami
Miami, FL
Diego`s Bistro
(305)436-9906
Miami
Miami, FL 33126
Miami Foods and Products Inc
(305)460-2995
Coral Gables
Miami, FL
Miami Foods and Products Inc
(305)460-2995
Coral Gables
Miami, FL 33134
Starbucks Coffee Company
(305)443-6463
220 Miracle Mile Miami
Miami, FL
Starbucks Coffee Company
(305)443-6463
220 Miracle Mile Miami
Miami, FL 33134
Au Bon Pain
1601 Washington Ave Suite 120
Miami, FL
Au Bon Pain
1601 Washington Ave Suite 120
Miami, FL 33139
Cuisine Type
vegetarian, Cafe/Coffee House, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Service Type
takeout, catering
Data Provided By:
Joya Industries Inc
(305)593-6922
Miami
Miami, FL
Joya Industries Inc
(305)593-6922
Miami
Miami, FL 33126
Latin Cafe 1
(305)642-4700
875 Nw 42nd Ave Miami
Miami, FL
Latin Cafe 1
(305)642-4700
875 Nw 42nd Ave Miami
Miami, FL 33126
Cafe Demetrio
(305)448-4949
300 Alhambra Cir Coral Gables
Miami, FL
Cafe Demetrio
(305)448-4949
300 Alhambra Cir Coral Gables
Miami, FL 33134
Dunkin Donuts
305-225-7134
8290 W. Flagler St Miami
Miami, FL
Dunkin Donuts
305-225-7134
8290 W. Flagler St Miami
Miami, FL 33144
Data Provided By:
Article by Andréanne Hamel
For the coffee connoisseur knowledge of the different roasts of coffee beans is important. Having this information will allow them to choose the right roast. It isn't always enough just to know what Vienna coffee is, or what makes a full French roast. A general understanding of the entire commercial roasting process is also important.
Commercial Roasting
The coffee roasting process includes all of the steps required to take a bean from green to the desired darkness. Green coffee arrives at the factory in large bags. Most operations then dump these bags into large hoppers and conveyers take them up the line for cleaning, and then onto another conveyer for roasting.
The typical commercial machine is a drum style roaster. These machines may be fired by gas, wood, or heated by electricity. They operate at temperatures between 370°F and 540°F. Large horizontal drums tumble the green beans over the heat source until roasting is complete. There are both direct fired roasters, in which the flame contacts the beans, and indirect fired, where the drum is heated instead.
There are several factors that may be taken into consideration when choosing a temperature, and length of time to roast. Coffee origin, desired flavor, variety, and other factors may all be considered. Some factories even go as far as using temperature probes and data loggers, which compare the process to premade graphs, to manage the whole roasting process. From beginning to end it, usually takes anywhere from a few minutes to a half hour to finish.
The Stages of Roasting
The coffee develops cracks twice during the process (depending on the desired darkness). The first pop is due to the expansion of the coffee, and the second comes from physical fracturing due to heat. Here are the stages that the beans go through, and the roasts that they compare to:
1. Light (Cinnamon, New England) – As the beans begin to turn into a usable darkness they pop, and the first crack appears. At this point it has doubled in size, and a light roast is achieved. With a temperature of around 425°F a light roast is usually achieved in about 10 minutes. Lightly roasted coffee is best for showing through the flavors of its origin.
2. Medium (Full City, American, Breakfast) – After a couple more minutes the second crack is about to appear. At this point a medium roast is achieved.
3. Dark (Viennese, Italian Espresso, Continental) – As the second crack develops in the beans the oil in the coffee rises to the surface. At this point a dark roast is achieved. Most coffees aren't roasted beyond this level. Darker coffees tend to get their flavor more from the roasting process than from the coffee bean itself.
4. Darkest (French Roast) – The darkest roasts of coffee come after the third step. A full French roast develops as the sugars in the coffee begin to caramelize. At this point the coffee bean is on the verge o... |
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