Serious coffee aficionados will hold strong views on the following topics:
- Which country to source coffee beans from; must coffee be grown organically?
- Which type of bean should be used?
- How to roast coffee beans
- How soon after roasting must the coffee be brewed?
- What type of water to use
- How to make coffee (coffee filter, French press, espresso machine, etc.)
- Is one allowed to add milk to coffee?
We asked three leading Estonian roasteries to comment on the above questions. A brief introduction of the three:
Kaja Leitham (wife of Canadian-Estonian entrepreneur Vello Leitham) has been running Kehrwieder Röstikoda (Kehrwieder’s Coffee Roasting Shop) just off Raekoja Plats in Tallinn for seventeen years. Her husband Vello Leitham runs the café (if any place in Estonia is a hub for välis-eestlus [diaspora Estonian culture], it is Kehrwieder Cafe) and she runs the roastery. They created the business because when they moved to Estonia, when no good coffee was to be found. Kehrwieder Roastery is a member of the Specialty Coffee Association of Europe with over 1,000 members from over seventy countries (I did not realize Europe had seventy countries).
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