Charleston Living Magazine Nov-Dec 2023

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Estuary Beans & Barley equipment used by less than 0.5% of coffee roasters in the U.S. Fireroasting coffee beans yields lower acidity and better smoothness. “Our coffees come out far less bitter than others as the transactional process over fire reduces chlorogenic acid buildup,” Young said. Big Kick Coffee prides itself on its distinct flavor profiles. Peruvian coffee has notes of caramel; Indian coffee tastes like peanut butter; Guatemalan coffee emits chocolate and Brazilian coffee resembles buttered popcorn. “I don't even need sugar or cream in this coffee. It's so good. It's so smooth,” is a common reaction among those who sip Big Kick’s blends. Young roasts beans with all five of his senses, fixating on the roast color and taste. His favorite blend is the Italian Espresso, which he drinks daily. Follow along on Instagram at @bigkickcoffee King Bean Coffee Roasters Kurt Weinberger sparked his interest in coffee while stationed with the Navy near Seattle. Starbucks had recently launched, exploding the local coffee scene. Weinberger returned home to the Lowcountry with a passion for specialty coffee. King Bean Coffee Roasters launched in 1994, committed to supplying South Carolina with quality coffee. “Coffee is a relationship business from bean to cup,” says Bethany Hill, King Bean's brand ambassador. “We've cultivated great relationships in our 29 years that allow us to source great beans from all over the world in equatorial regions known as the Coffee Belt. Roasting is a skill that brings out the best of a particular coffee.” Richie Young, head roaster, roasts to find the sweet spot in temperature that brings forth the bean’s best characteristics. Hill’s favorite blend is the Nicaragua Mataglapa, grown in the volcanic soil and high elevation of the Matagalpa region. “Nicaraguan coffee is known for its mild acidity and smooth finish. It comes as a medium-bodied coffee with a bright floral finish. You can taste hints of caramel and dark chocolate,” notes Hill. Customers can buy coffee by the cup or bag at King Bean’s Roastery Cafe at 3939 Dorchester Road in North Charleston or shop online. Follow along on Instagram at @kingbeanroaster. Highfalutin Coffee Roasters Adam Hunt worked in a cafe post-grad while trying to figure out what career direction to take. In 2018, Hunt and his wife moved to Charleston from New York City and purchased an old cafe and roastery. Highfalutin Coffee Roasters in the Avondale area of West Ashley was born. Highfalutin works with importers who collaborate with farmers and cooperatives in countries of origin to source green coffee, specifically seeking out exceptional micro lots that are clean and sweet with floral and fruity flavors. “We roast coffee to achieve a naturally sweet cup while maintaining the acids that provide the complex flavors we enjoy,” said Hunt. “You can greatly manipulate the flavor of coffee through roasting, but we think that what is more important is the agricultural processes.” The secret to roasting good coffee is buying good coffee. Sip on Highfalutin at one of their two shops, in Avondale or on Harborview Road on James Island or order directly at highfalutin.com. Hunt’s favorite blend is a Mossto fermentation from Wilder Lasso in Colombia. “It's an experimental fermentation where they added juice from a previous coffee's fermentation to this coffee's fermentation tank to kick-start the growth of desirable microbes and organisms, resulting in an incredibly sweet and syrupy cup,” explains Hunt. Follow along on Instagram @highfalutincoffee. Estuary Beans & Barley An estuary is a “partially enclosed coast body of brackish water with one or more rivers or streams flowing into it and with a free connection to the open sea.” Founded in 2019 on John’s Island, veteran-owned Estuary Beans & Barley sources high-quality ingredients to roast coffee and brew beer. Scott Harrison always harnessed a passion for craft beverages before meeting his friend-turned-mentors at Vail Mountain Coffee and Tea in Vail, Colorado, who helped pave the way for Estuary’s cafe. Estuary purchases green beans from a local coffee importer. Most blends are single origin based from Guatemala, Costa Rica, Indonesia and the Congo of Africa. Estuary’s small-batch roasted coffee is sold at local restaurants and retail spaces such as Blackbird Market, Stono Market and Tomato Shed Cafe, and Storey Farms. It is also sold by the bag and cup at its Johns Island location, but bags are often sold out. While Charleston may think of Estuary as a brewery, they continue to spread the word about their quality coffee program. Follow along at @estuary__co • 88 | CharlestonLivingMag.com
Food DINING OUT | HOLIDAY COCKTAILS | IN THE KITCHEN | RESTAURANT GUIDE Ricotta Gnocchi Tossed in brown butter with cauliflower and lemon and green onions at Frannie & The Fox restaurant in Hotel Emeline PHOTO JAMES STEFIUK November/December 2023 | 89
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Charleston Living Magazine Nov-Dec 2023

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