COASTE | ARTISTS IN RESIDENCE
What’s the secret? Bennett’s Fresh Roast brainchild Bob Grissinger dishes that “our pre-infusion brewing process allows us to extract the best flavor from some of the world’s finest coffee beans, andwe roast the day before we serve it, so it’s very fresh. It’s a bit unconventional because typically, roasters allow coffee to rest a minimum of 72 hours. Major
dough, glaze and icing recipes just a month before we opened in February 2008.”
That experimentation gave rise to big results for Grissinger. In this case it’s a plump, pillowy parcel of perfection encased in a golden, slightly crispy outside that’ll stand up to Bennett’s robust coffee, and make one’s toes tingle with sugary exuberance. It all starts with their from- scratch sweetened potato dough that’s set out to rise to three times its size, then fried up with zero trans- fats. And they’re all made from scratch, every day, by Bennett’s donut masters. “All of our icings and glazes are homemade in-shop using real extracts, oils and cocoas,” Grissinger adds. The Bennett’s Fresh Roast design is donut architecture at its most perfect — or as close to it as you can get. In 2013, Bennett and assistant Lisa
chains have a period of up to four months before the coffee they roast hits their stores. That means there’s a notable lack of off-flavors such as mildew or rancidity in a Bennett’s cup of coffee.” Indeed. But if Grissinger’s culinary smarts start with coffee beans, his end-all, be-all
“We extract the best flavor from some of the world’s finest coffee beans, and we roast the day before we serve it, so it’s very fresh.”
brilliance is the donut. After all, coffee demands its companion — although that turned out to be no easy task. “I researched various recipes, including many Pennsylvania Dutch Fastnacht holiday donut recipes,” Grissinger says. “After about a year of testing on friends every weekend, I finalized the
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