Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency).
As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.
Pourover coffee starts with ground coffee, a filter, and a filter holder, often called a 'pourover dripper.'
At the most basic level, pourover brewing involves pouring water over and through the grounds to extract the coffee flavors into your cup or serving vessel.
Roasting coffee is pure craftsmanship.
From the moment the coffee beans arrive at the roastery in Westrem (Wetteren),
the roaster starts to roast them manually. the coffee beans come directly from different coffee plantations spread over the world to ensure fair trade quality.
The 2 roasters Tom and Miguel roast each bean separately according to a unique recipe.
Roasting coffee is like cooking: the beans are merely the ingredients; the roasting determines the result that ends up in your cup.
At OR they roast with a Probat coffee roaster but the roasting itself happens manually. The roaster defines the temperature and roasting time based on origin and the processing mode of the green bean at the coffee plantation. The end goal (espresso or filter coffee) also influences his choices.