Head Brewer Rachel Nalley poses for a photograph with a yet to be named Scotch ale at Orlison Brewing Co. in Airway Heights, Wash., Tuesday, June 6, 2017. (Young Kwak/The Inlander)
Head Brewer Rachel Nalley checks the temperature of water going into the lauter while brewing Shin Splints IPA at Orlison Brewing Co. in Airway Heights, Wash., Tuesday, June 6, 2017. (Young Kwak/The Inlander)
Owners Patrick Sawyer, left, holding a Black IPA, and Jake Wilson, holding a Gold Hill Gose, pose for a photograph at Quartzite Brewing Company in Chewelah, Wash., Tuesday, April 11, 2017. (Young Kwak/The Inlander)
Photo caption: (Left to right) Colin Stewart, Alan Williams, Don Scheuerman, co-owner and farmer at Palouse Heritage who grew the Purple Egyptian Barley for the Egyptian project beer, and Joel Williamson, a member at Palouse Pint who malted the Egyptian project beer speak during a Purple Egyptian Barley Project event at Bellwether Brewing Co. in Spokane, Wash., Thursday, Feb. 23, 2017. (Young Kwak/The Inlander)
In this photo for the Inlander about a Purple Egyptian Barley Project at Bellwether Brewing in Spokane, Wash. (Left to right) Colin Stewart, Alan Williams, Don Scheuerman, co-owner and farmer at Palouse Heritage who grew the Purple Egyptian Barley for the Egyptian project beer, and Joel Williamson, a member at Palouse Pint who malted the Egyptian project beer speak on Thursday, Feb. 23, 2017. http://www.inlander.com/spokane/for-purple-waves-of-grain/Content?oid=3249244
Owners Thomas Croskrey, holding Brother By Choice Stout, left, and Dave Musser, holding a Fibber McGee’s IPA, pose for a photograph at Bellwether Brewing, Friday, Oct. 16, 2015, in Spokane, Wash. (Young Kwak/Pacific Northwest Inlander)
Michael Schomburg, left, drinks an IRA while hanging out with Morgan Garratt, who holds her Kölsch at Perry Street Brewing, Friday, April 3, 2015, in Spokane, Wash. (Young Kwak/Pacific Northwest Inlander)
Employee Aaron Jordan roasts coffee at Roast House, in Spokane, Wash., on Tuesday, August 13, 2013. (Young Kwak/Roast House)
There is nothing like the smell of coffee. To me, it is the morning, afternoon and evening. I drink coffee all day, everyday. The smoky scent, the different flavors coffee can have from being being brewed any number of ways make this the perfect drink. So, when Roast House wanted me to photograph their operation, I said yes.
I spent a couple of hours photographing everything from roasting to cupping to brewing. I saw how they measured each bag, some being ground and some sold as whole beans. I saw all of the different roasts, ready for blending. French press, espresso, cold brew and flash brew were some of the different coffees prepared. I’m pretty sure I didn’t hide my excitement too well.
My earliest experience with coffee was at church service, the stale lack of flavor that most church coffee had when I was younger. Coffee has changed a lot since then. Folgers and Maxwell House just don’t cut it anymore. Coffee now comes in many roasts, each using a different roasting time and temperature. It is ground specifically for everything from drip to espresso.
Yes, I love coffee and coffee loves me. Speaking of, I need another cup.