I saw an instagram post for Ansā Coffee in NYC marketed as on demand roasting: “Using a fire-free, smoke-free roaster they invented themselves, ansă roasts beans on-demand – meaning every pour, latte, and espresso ice cream is made at peak freshness.”
When I first heard this I thought it meant roasting to order, which I thought was not a good idea (supposedly tastes bad?) – I am assuming they still have a few day resting period between roasting to serving.
Do other (small, artisan) coffee roasters not do on-demand roasting? I assume this is mostly marketing to differentiate from like Starbucks/grocery store coffee whose beans might be sitting around for a while before roasting?
Any thoughts or discussion on this caption?
by OrganizationBig3877
26 Comments
Huh that is interesting. I definitely think beans are suppose to be rested for days after roasting. Any reviews on their beans?
Beans need to be rested. This sounds like an idea from a shop owner who actually has no idea how coffee works.
Pretty common in Japan. Inventing a fire free and smoke free roaster is LOL
There’s a place in socal that does this, but not for drinks you order there. They include an advisement that you should rest beans for a week prior to using for espresso.
Maybe they mean they sell just roasted beans to order and for serving they have some already roasted. Otherwise it would be like an half hour wait for 1 cup of coffee( and incredibly wasteful energy wise)
I’d try this just for the experience. It’s a worthwhile novelty but imo generally it’s not going to be the best coffee. I have a small roaster and in my experience, coffee brewed fresh out of the roaster isn’t as “good’ as that same coffee rested 2-3 days. Taste is certainly subjective though and “good” may not be the right word. It’s just different and to my taste, less pleasing.
My local guy does it.
2 Kg minimum, but you get to pick the blend if you like, or leave it up to him to blend for you. Unfortunately can’t brink your own beans, but his green stock is pretty decent.
He sells out every time he opens the doors to the public, so I order ahead and skip the line
My brothers in espresso, how do i know that the beans have rested enough?
I had a cortado here last weekend and it was pretty solid. Pretty standard pricing so they were up charging for some “premium” experience.
They certainly don’t roast to order so I’m not sure how their claims of not needing to rest make any difference. They may have roasted that morning or the night before which would be too soon for traditional roasts.
My limited understanding is their roaster uses some fancy microwaves to roast the coffee instead of tradition convection/conduction of a drum roaster, which is how all of the “fire and smoke” is removed. Not sure how this process eliminates the CO2 offgassing that makes us rest our roasts.
This may all be a marketing gimmick but I’m all for people exploring and innovating
There used to be a little “micro roaster” near me where I’d get mine. I’d pick them up, roasted that day, and three days later they made the BEST coffee. I really miss that shop. I could do as little as a 1 kg bag.
Contact the shop and ask?
I “_love the_ Apple ][” at the entrance!!!
too much woke marketing. sick of hearing people insert “sustainable” into every fucking sentence. you better sustain good tasting coffee in my cup or sustain this foot up your arse.
Sounds disgusting. I went to a place like this in Detroit many years ago, and the coffee was awful. You should absolutely not drink freshly roasted coffee
Here in SoCal, I have a local roaster that roasts your bag of coffee on sight, takes a bit of time (20-30 min) but never for the pour over / espresso like the post is saying lol
People will say “roast on demand is a bad idea, beans need to be rested” (even if this place isn’t actually doing roast on demand), but as a home roaster, I *super* enjoy really fresh beans. Not same-day, sure, but I really like beans 3-4 days off roast, and it’s typically hard to get that from a commercial roaster.
Why would a bunch of Israelis call their coffee shop Ansā. That means “raped” in Hebrew.
Founded by a marketing person and an… Israeli defense researcher? Well the marketing part checks out at least…
It’s not a pizza bruv
That’s the traditional way it’s done in rural Ethiopia and Eritrea.
Takes a long time to get the coffee ready to drink. That’s for sure.
I don’t think “on demand” means it’ll be served immediately. It means they roast to have enough to serve in a couple week’s time. Like any other roastery can do. But they’ve just worded it nicely to appeal to the right consumer who will repeat to their friends “they roast on demand!”.
Micro roaster final boss.
I tried it – the pour over was amazing. I think not roasting is… different. Gets different notes out – for me it was a bit more fruity overall.
Definitely not for everyone though.
The cafe is just a cafe – the company makes a single dose roaster, that claims to roast beans in five minutes… I’m sceptical.
Maybe there’s a way to speed up offgasing? What if you put freshly roasted beans in a strong vacuum chamber?
It’s a gimmick. Not a new thing either. Artis coffee did this in SF and Berkeley. Well rested coffees from a Loring beat it every time.