Gloria Olivera Bassi and Sergio Hernandez of Gratitude Specialty Espresso Roasters. All images courtesy of Gratitude.

Not all espresso tales start with a touring circus, however that’s exactly how the married house owners of Gratitude Specialty Espresso Roasters (Instagram) in La Paz, Mexico, first met.

Gloria Olivera Bassi, who hails from Argentina, was working at a resort in Cancún when the circus got here to city, that includes an adventurous trapeze artist from Mexico Metropolis named Sergio Hernandez.

The 2 developed a bond, finally shifting to Buenos Aires, the place Hernandez first acquired into espresso roasting, working for Arabicca Espresso (Instagram). Because the pandemic unfolded, the couple determined to maneuver again to Mexico, selecting La Paz for its good high quality of life. It was in La Paz that they determined to open a roastery of their very own. 

Whereas initially desiring to promote wholesale, the couple observed a lack of understanding about specialty espresso, with darkish roasts and sugary drinks dominating the native panorama. Thus, they determined to open a retail espresso store with the roastery inside, to showcase high-quality specialty coffees of their pure type. 

Rising up in a household that valued contemporary fruits, pure components and home-cooked meals, Hernandez took a culinary method to the roasting craft, which he views as a means of exploration and refinement with a purpose to spotlight one of the best flavors of every espresso. 

That course of stays outlined in Hernandez’s detailed roasting notes, which frequently seem on home windows subsequent to the roaster on the single Gratitude cafe and roastery in La Paz. With dry-erase scribblings right here and there, the roastery itself has a little bit of a mad science vibe, though the strategy to the insanity is obvious within the cup.

Gratitude’s espresso menu options washed coffees from Chiapas and Veracruz, alongside an beautiful pure espresso from Nayarit, which Hernandez sources instantly from the producers.

“Once I began roasting espresso, I began taking notes,” Hernandez mentioned. “I noticed that each 5 to 10 seconds impacts the espresso flavors. Timing is every part.” 

Sergio compares roasting to his previous as a trapeze artist, emphasizing the significance of precision motion and on-the-fly changes. 

“I used to be the catcher — the man the wrong way up, grabbing. Timing was every part. You needed to make changes based on the flyer. For those who didn’t, you wouldn’t make the catch otherwise you’d hit the bar. It was harmful,” he mentioned. “Espresso is identical. All the pieces is timing. You need to perceive how the espresso is appearing in the course of the roast to know when to cease and when to let it’s.”

Right here’s extra from DCN’s current discuss with Sergio…

What about espresso excites you essentially the most?

Acknowledging the entire course of — the place espresso comes from, how the households reside, why we select a selected espresso and the way we’re presenting it. I’m amazed at how espresso is evolving in local weather adjustments. It’s being compelled to switch itself. It’s altering bodily and biologically, so that may deliver a special expertise to espresso drinkers. Espresso consumption is getting extra aware, and that’s thrilling. If we keep curious, we will take espresso to a special degree. 

What about espresso troubles you essentially the most?

Local weather change and the financial system. We must be extra aware about producers and their households and pay pretty as a result of what we’re doing isn’t sufficient. 

It’s essential to me that we take espresso to eating places and high-end motels. This can assist individuals perceive the significance of espresso and the way it impacts the worldwide financial system, not simply the native one. 

What would you be doing if it weren’t for espresso?

The circus, although I knew once I was doing the circus that my profession as a performer and as a coach wouldn’t final lengthy as a result of it’s tremendous bodily demanding. I might hold instructing. 

I additionally like craft issues, so maybe making beer. 

Feedback? Questions? Information to share? Contact DCN’s editors right here. For all the most recent espresso business information, subscribe to the DCN e-newsletter. 

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