Over 300 people filled the Belcourt to experience A Film About Coffee, Brandon Loper's gorgeous film that tells the simple but wildly complex story of coffee. Viewers watched as Loper's camera soared above mountainous coffee farms in Honduras and Rwanda, their visual trek guided by farmers, roasters, baristas, and longtime coffee professionals. The film framed the story of coffee in an exceptional way, reminding viewers just how many people, all across the globe, are behind an exceptional cup of coffee.
If you’ve been with us on the CREMA blog this week, you know we’re not much for myths. Once, we even confiscated the Mythology textbook of an innocent Belmont student and crammed it in a burr grinder (take that, myths!). For this, our final myth-bust of a three-part series, we dropkick one of our most-heard wives tales. Warning: either way, you’re going to get a buzz.
Coffee is not best fresh out of the roaster.
But wait--what? Coffee isn’t ideal when it’s straight out of the oven, like pizza or bread or cookies?
HOLD ON A SECOND WE HAVE TO GO EAT PIZZA AND BREAD AND COOKIES
No, as crazy as it sounds, coffee is not ideal when it’s hot and sizzlin’ (fajitas, anyone?), fresh from the roaster.
This is a classic myth, right up there with the one about Zeus and the dolphin goddess.
And like any good myth, it’s false. Coffee is actually good for you.
The coffee-is-bad narrative emerged decades ago, when poor research failed to account for other unhealthy lifestyle choices that can but of course don’t necessarily go along with drinking coffee (namely: smoking and drinking). Of course people who drank coffee were dying sooner: they were also drinking alcohol and smoking cigarettes.
You know about A Film About Coffee, the stunning and esteemed coffee documentary from director Brandon Loper. We’ll join with the Belcourt, and the entire Nashville coffee community to host a screening of the film on September 15.
We plan on scarfing popcorn out of Chemexes and guzzling sodas out of half-gallon carafes, all while viewing this groundbreaking documentary. (Won’t you join us? Tickets go on sale this Friday, August 22 at 10am!)
Does popcorn pair well with coffee? Looks like we’re about to find out.
CREMA--and the entire Nashville coffee community--will host a screening of A Film About Coffee, a gorgeous, sprawling, and, dare we say, bold coffee bio-pic.
The film will premiere at the Belcourt on September 15, at 7:15 p.m (doors at 6:45). Tickets will be on sale here for $10.
After the screening, CREMA is thrilled to be hosting Miguel and Guillermo Menendez, our esteemed coffee farmers and friends from El Salvador. This chance to meet a real coffee farmer will be free to all guests--the after party and Q-&-A session will be held following the film, at CREMA.
A dozen years ago, Claire Meneely emerged from the culinary school oven, fresh and warm and eager to bake. After years of getting her hands doughy in San Francisco, and learning from the best in Paris, Claire returned home--to Nashville. In her hometown--which she never thought she’d return to--her pop-up holiday cookie store become Dozen Bakery. The story just gets sweeter from there. We emailed with Claire, Dozen’s owner and baker, last week.
It was 2008, and CREMA was all concrete floors and cinder-block walls, still revving with memories of the diesel engine repair shop it used to be. CREMA was Rachel and Ben, scrubbing the floors, polishing their dream. CREMA was friends who showed up with paintbrushes, family that brought an extra pair of work gloves, so many good and kind people just there to help.
Roasting, like we said, is cooking the coffee beans from green to brown. So sling on your apron and march into our cyber-kitchen, as we whip up a mighty-fine batch of coffee learnin’. In Part One of the Basics of Coffee Roasting, we urged readers to steer clear of the dark side (and the light side), offering a roasty alternative: profile roasting. The idea of profile roasting is that each coffee is different, requiring specific roasting parameters to coax out the desired flavors.