Franki Goes To: Irving Farm

irving farms og

A few of the writers for La Papillote had the pleasure of getting a personal tour of the Irving Farm roasting warehouse in Millerton, NY. One of Irving Farms’ sales representatives and a former CIA grad, Jake Griffin, was ecstatic to give us the tour. One of his favorite quotes is, “Coffee is a seed of a fruit that grows on a tree.” And to many peoples’ surprise, the fruit is a cherry. What’s great about coffee is that it expresses its own personality; bitter, sweet, dark, light, and sometimes mysterious—the “I don’t know what I’m tasting factor.” Some say that coffee is more complex than wine. The process of wine tasting is similar to that of sampling coffee; sniff, swoosh, repeat. However, this may be an argument saved for another time.

 

Coffee beans come from many parts of the world, but are famously found in Asia and South America, but always grow in two forms, robusta and arabica.  Irving Farms started brewing coffee in 1996. The two men behind the coffee shop, Steve Leven and David Elwell, were interested in operating a casual café, welcoming people to come in and chat over a cup of hot brew. In the beginning, they weren’t roasting their own coffee beans, but eventually remodeled a carriage house in Northern Dutchess county and started putting roasters to work.

 

During the tour Jake talked us through coffee history, how the machines process the beans from their raw state, and how the business sources coffee from farmers in other countries. Irving Farms prides itself on having a relationship with their farmers; sort of like “farm to table” or “coffee to table,” in this instance. Jake spoke about coffee harvesting and trading in other countries. He said, in El Salvador coffee is a hot commodity. In fact, gangs are hired on farms to fend off other gangs from taking their crops.

 

Jake said that last year Irving Farms Coffee Roasters sold 330,000 pounds of coffee alone. They have locations in New York City including Gramercy Park, the Lower East Side, the Upper West Side, Grand Central Terminal, and another in Millerton, NY. The coffee roaster’s location in northern Dutchess County—just down the road from their coffee shop—is where all the large burlap sacks of raw green coffee beans get shipped to. They wait in their designated areas of the warehouse before they are sent through shiny stainless steel roasting machines that use recycled air to roast and process the beans. The beans are only roasted to order. Each machine yields a 20-pound batch of any varietal coffee bean.

 

Irving Farms is also a member of the Special Coffee Association of America, and the only member in NYC to offer classes on coffee production that are open to the public, as well as coffee tastings. Some of the coffee they sell, and the ones we got to try, were from China, Peru, Colombia, New Guinea, and Brazil. Each kind had is own distinct aroma, color, essence, and viscosity. Jake explained that there are two ways to define specialty coffee. The first factor is that there are no more than five defects in a sample of coffee. The second factor being that the coffee bean must undergo a method of grading—scoring at least eighty out of a hundred.

 

Drinking coffee for a caffeine fix should not be used as the only excuse to try new brands. If you want to take a little trip, then your next cup of Joe is waiting for you at Irving Farms.

 

irving farm coffee

 

By Francesca Zani

(Adapted from article in La Papillote, the CIA student newspaper)

Francesca Zani

Francesca Zani

Francesca Zani graduated from the Culinary Institute of America, Hyde Park, New York with an Associates degree in Culinary Arts. While in school she spent her time attending cooking and academic classes while withholding a leadership position. As the class group leader, she acted as a liaison between the students and chef instructors. Francesca has worked in the food industry since her sophomore year of high school, for establishments like an Italian bakery, off-premise caterer, The Relaise and Chateaux, Castle Hill Inn, Crave Restaurant, and Blue Hill at Stone Barns. Throughout her time at the Culinary she continues to work with food stylists helping with photo shoots. He past volunteer work includes helping with the Food Network Food and Wine Festival, NYC and volunteering at the CIA Augie Awards 2017.
In her personal time, Francesca enjoys styling and photographing her food and baked goods. She inputs her work on “The Garnished Palate” an Instagram profile used as her food portfolio. She also maintains a food blog under the same name “The Garnished Palate.” As well, Francesca has produced some published work for her school's newspaper La Papillote and the Digital Media club.
Future goals include obtaining a bachelor's degree in Applied Food Studies. Francesca is very passionate about learning different cooking and plating techniques. She hopes to work under prestigious chefs and one day lands a career in food media. www.francescazani.com
Francesca Zani

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