Have you been to Bean Have you been there? ~ Decor All Interior Design

In Milpark, Johannesburg, in the heart of the trendy 44 Stanley, is a refuge for lovers of all things coffee. A place where you can be sure that your apartment White / cappuccino will be served at the optimum temperature, free sprinkles of outrage at cheap cocoa, textured milk to perfection and lovingly poured to create a beautiful masterpiece of Latte Art , A place where you can check without beans, even if it was fried, because you never buy a pack, the beans that are either fresh or old, has to buy. A place where there is a great passion for coffee, where the often unnoticed drink it is given ";.. S proper duties I am of course for the Bean There Roastery

If you bet on Stanley are unsure about the exact location of the Bean at 44 Roastery, you can simply follow the rich , seductive fragrance. Once you walk through the door, the exposed roof beams and eclectic decor will capture your imagination and make you feel like you belong anyway. The steam from the Probat, where the roasted beans have your curiosity is allowed to fall straight to peak, whispering that the (no, it can not be called, Coffee) instant stuff now needs to be put firmly in the past. And finally, the friendly staff and amazing coffee will keep coming back, more of the Black Ichor of life, never again to have or dare I even say it, bad cup of coffee a mediocre.

Life is too short for bad coffee ...

At Bean There you will find single origin beans, roasted by fair trade and in small quantities to ensure a wonderful marriage of aroma, body, acidity and aroma, are based. Its secret lies in the combination of the selection of , grind large green beans, optimal roast right and baristas man the perfect extraction for whichever type of coffee, you might favor.

Some coffee terms you might want to throw when frequenting Bean There:

Crema:. This is what makes espresso so special Although not understand 100% what exactly crema, a foam it is known, created by carbon dioxide in emulsified oils , both of which had been forced from the bean of the high-pressure water in the extraction document. This is part of the anatomy of espresso, and is the cutest, spicy part of the experience. If there is no crema, there is no espresso, and you would do well either another barista, or find other means
Latte Art :. Art on top of the milk drinks such as latte, macchiato, cappuccino and much more
body :. This is the liquid portion and mouthfeel or texture-like weight of the beverage on the palate
Roast Profile:. The speed, timing, temperature and homogeneity of the browned bits in different layers of the bean (external and internal). Roast profiling is crucial to ensuring that its own characteristics of the coffee as also highlighted, as are used for the different types of coffee for espresso, or as brewed coffee
light roast. No oil, usually cinnamon, or a little darker. Lighter body, more flavor and acid origin comes through
Medium Roast :. Very little exists to no oil. Milk chocolate in color, depth of the body has added at the expense of some acid, and possibly at the expense of some origin characteristics
Dark Roast :. dark, almost black, yet with ample amounts of oil on the surface. Almost, all or origin features are gone, the body starts to decrease, the taste is thin, and usually tasted the roast, including coal, bitter taste, and very low acidity.
extraction The brewing process is called extraction. Coffee soluble substances are extracted from the ground coffee and in the water. This method is what is known as the drink of coffee. Insufficient extraction yield a sour-tasting cup, while an over-extraction is in a bitter brew lead