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Roasting and Tasting Fundamentals CRTF1
Roasting, Tasting and crafting quality at Quality Expertise CRTF2 origin Theaspectsof advanced coffeeroasting and tasting protocols, importing, and other coffee quality evaluation techniques.
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The essential and elementary aspects of coffee roasting, coffee quality evaluation through cupping and tasting protocols.
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BOOT CAMP COFFEE COURSE BOOKLET Articles by: Willem Boot Texts by: Willem Boot, Jodi Dowel, Valerian Hrala, Marlee Benefield Design and Layout: Valerian Hrala www.coffeeis.me Photos: Willem Boot, Valerian Hrala, Marlee Benefield © Boot Coffee Inc Reproduction is not permitted without the written permission of the authors. If you received this booklet then most likely you subscribed to one of our online classes and this booklet will help you to underestand our video content. If you received this booklet through other channels, then please be aware that it is intended to serve as a support material for our videos at www.bootcampcoffee.com
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COFFEE ROASTING COFFEE BEAN IN THE ROASTER ROASTING
HEAT TRANSFER The heat that is produced by the combustion of natural gas, propane gas or whatever energy source is used, can be transmitted in various ways to the coffee beans being roasted. The carrier of this heat is a ‘fuel gas mixture’, that is developed in the flame of the burner. This mixture, depending on the energy
source, will consist mainly of hydrogen and hydrocarbons that are combusted with the supplied air. The result of the combustion, the exhaust gas, will contain water vapor, carbon dioxide, carbon monoxide, sulfur and nitrogen. The flame temperature of the different burner configurations lies between 1200 and 1900° C (2192 and 3272° F). This depends on the type of fuel being
used. Propane gas flames burn at appr. 1900° C, whereas natural gas burns at lower temperatures. Most small and medium sized coffee roasters combine the principles of conduction, and to a smaller extent, convection heating. Most larger roasting machines utilize the use of convection heat.
PHOTO TITTLE
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DEVELOPMENT OF THE COFFEE BEAN DURING ROASTING During the first stage of roasting, the chemical reactions inside the coffee bean are endothermic in character, they are mainly caused by the heat that is supplied from the outside. The green coffee is fed into the roasting chamber at a temperature of about 20° C (68° F). At 100°C (212° F) water inside the beans starts evaporating, at 130°C (266° F) the color of the bean starts turning yellow and the volume of the bean expands. At appr. 140° C (284° F) carbon dioxide, carbon monoxide and other gases are liberated (mainly as a result of the decomposition of carbohydrates, proteins and fats). At appr. 182° C (360° F), the first crack occurs. The development of aroma and flavor will start in the exothermic phase of roasting. The beans start turning from dark yellow to light brown to a darker brown color. The pressure inside the coffee bean is increasing, due to the forces of the carbon dioxide gases. This can result in a bluish exhaust smoke. Beyond 200° C (392° F) the exothermic and
the aromatic and flavor developments occur very fast and must be controlled by reducing the heat supply. Beyond 220° C (428° F) uncontrolled carbonization starts to take place and will finally spoil the taste of the coffee beans. By now, the beans have begun to ‘sweat’, fats are being released and spread all over the bean surface.
LEARN MORE Learn more in our video modules ROASTING 101, ROASTING 201 (CRTF2) and PRODUCTION ROASTING (CRTF1 and CRTF-2).
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ROASTING
Willem Boot Download full article: www.bootcampcoffee.com (Members only)
RULING THE ROAST To develop the proper skills of controlling your roaster consistently, it is important to understand how parameters like moisture content and bean density influence the roasting process
In the roasting process, coffee beans are first loaded with energy until the heatabsorption capacity of the beans is nearly exhausted. Right before spontaneous combustion becomes inevitable, the roaster operator reduces heat input and allows for a gradual increase in bean temperature. Finally, at the end of the roasting process, the bean temperature needs to drop about 350 degrees as quickly
as possible during the cooling process. Outsiders might think that roasting is like the ultimate balancing act: risky and hazardous. However, with the proper amount of control, coffee roasting can be as safe as toasting bread or barbecuing a burger. Despite all these modern controls, many roasters are still confused about how to use their roaster with different bean types
and how to design time temperature profiles to get the best possible outcome in the cup. To develop the proper skills of controlling your roaster consistently, it is important to understand how parameters like moisture content and bean density influence the roasting process.
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Many roasters are still confused about how to use their roaster with different bean types and how to design time temperature profiles to get the best possible outcome in the cup.
MOISTURE CONTENT In roasting, the moisture content of the green bean plays an important role. Under normal conditions, green coffee beans have a moisture content of 10–12 percent. The moisture content will fluctuate freely with the relative humidity content of the ambient air. In cities like Amsterdam and San Francisco, relative humidity levels throughout the year are nearly perfect for storing green beans over a length of time, and for slowing down the aging process of green coffee. This also reduces the likelihood that the roaster operator has to change roast profiles to compensate for possible variances in green coffee moisture. The moisture inside the green beans is partially free or is present as bound moisture and contained in the carbohydrate molecules. We can summarize the roasting process as a three-stage cycle: The drying phase is when the moisture content of the coffee is reduced to about two percent. During this phase, the “free” moisture—the residue of the process from cherry to green bean—evaporates. Free moisture also plays a role in the heat transfer during roasting. As soon as the
beans are energized with heat, the bean’s moisture conducts this heat throughout the bean. When the internal bean temperature approaches 212 degrees F., the free moisture starts evaporating. In the second phase, from the first crack to the second crack, coffee beans develop their specific aromas and flavors, which, as coffee tasters know, can produce a very complex taste profile. At the end of the second phase, all free moisture has evaporated. The length of the second phase depends on the roasting degree, which can vary from region to region and from product to product. With very dark roasts, there is also a third phase which starts when the second crack is almost completed. During this phase, carbonization takes place and the bound moisture is destroyed. Beans with a moisture content of less than 10 percent have a sharply reduced free moisture level and will tend to roast much faster, especially in the first phase. In this case, the roaster operator needs to change the roasting profile by initiating the roasting process at a lower heat level and by maintaining a lower amount of energy supply (less BTUs) during the first roasting phase. Beans with a high moisture content (fresh
crop coffees can have a moisture content in excess of 14 percent) often require that the roaster operator includes a pre-drying phase before starting the first phase of the process. During pre-drying, it is recommended that the roaster maintains a drum temperature of 300 degrees F. with the objective to slowly remove the excess free moisture. The actual phase one of the roasting process can begin as soon as the beans start losing their deep green color.
CELL STRUCTURE DENSITY Lower grown beans generally have a less solid bean structure than higher grown beans. The density of the bean structure is revealed by the shape and the position of the center cut. Picture A shows a bean from Kenya, which was grown at an altitude of at least 5,500 feet. The center cut is tightly closed and almost seems to be floating in the upper layer of the bean. In sharp contrast, Picture B displays arobusta bean, grown at almost sea level. In this case, the center cut is widely opened and draws like a deep crevasse through the coffee bean. See also page 35. What is the relationship between bean density and roasting? High-density beans have a denser cell structure and more cells per cubic millimeter than low-density 6
CELL STRUCTURE
Cell structure of a coffee bean. Magnification 419X
beans. As a result, high-density beans are more resistance to heat, which will be especially noticeable during the first phase of roasting. After the evaporation of free moisture, the color of the coffee beans starts changing from (light) green to yellow to light brown. During this color change, the bean starts expanding. With lower-density beans, the center cut will open more quickly, allowing for a faster transfer of heat, which will accelerate the process even further.
GREEN BEAN TYPES To develop an effective roast protocol, I recommend dividing green coffee
SUMATRA
KENYA
Robusta from Sumatra as an exaple of a soft bean.
beans into the following four categories: I). Hard bean types: Roast these coffees with high initial heat and moderate heat in the final stage of the roast process. Examples: Kenya AA, Guatemala SHB and almost any coffee grown higher than 5,000 feet. II). Medium hard bean types: Roast these coffees with moderate initial heat and moderate heat in the final stage. Examples: Brazil, Sumatra, Java and most Latin American coffees grown lower then 5,000 feet. III). Soft bean types: These coffees should be roasted with low to moderate heat during the entire process. Example:
Arabica coffee from Kenya as an example of a hard bean
Hawaiian coffees, Caribbean types and beans grown lower than 3,500 feet. IV). Fresh-crop coffees: These coffees normally have a bean structure that is not settled or hardened yet, especially if the coffee did not have its required resting or curing time. During the first 3–5 minutes, the operator should maintain a moderate roasting temperature, after which the roasting cycle can be continued according to the category indication that was described before. Download the full article at http://www.bootcampcoffee.com
LEARN MORE Learn more in our video modules PRODUCTION ROASTING (CRTF-1 and CRTF-2). MOISTURE ANALYSER
Shore 930 is an example of a moisture analyzer. This model can also read the density of the bean.
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LEARN MORE Learn more in our video modules ROASTING 101, ROASTING 201, PRODUCTION ROASTING (CRTF-1 and CRTF-2).
GREEN COFFEE PROPERTIES AND THE ROAST PROFILES The TIME TEMPERATURE PROFILE of a coffee is a time/temperature relationship of the bean temperature measured in the drum and the exhaust temperature measured close to the loading funnel of a traditional coffee roaster. The HEAT SUPPLY PROFILE is a time/ heat relation represented in percentages of the potential heat output of the burners on the roaster.
HARD BEAN ROAST PROFILE
SOFT BEAN ROAST PROFILE
High initial heat, lower heat at the completion of “baking
Medium level initial heat, lower the heat before the first crack
Example of a roast profile for harder bean types:
bread” stage and slightly increase slightly again to bring the roasting to a controlled finish.
Example of a roast profile for softer types of beans: to 35% and then after 1st crack lower again to 20%.
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AROMATIC MILESTONES
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AROMATIC MILESTONES CAN HELP YOU UNDERSTAND WHAT IS HAPPENING IN THE ROASTER BEFORE THE FIRST CRACK.
1. WET GRASS 200-240° F (93-116 °C) Water is changing from its liquid state to gas. It is the first indication that the applied heat is affecting the coffee bean. Water wapor is leaving the beans.
2. HAY 290-320° F (143-160 °C) Maillard reaction starts while the color changes from green to the first shade of brown. This indicates that the sugars start caramellizing.
4. A-POINT 330-355 °F (165-180 °C) At the onset of the A-point aromatic properties of the coffee can be smelled for the first time.The A-point occurs right before the first crack and it indicates that more complex chemical reactions are about to start.
3. BAKING BREAD 330-355 °F (165-180 °C) Maillard reaction continues as the color changes to darker shades of brown and almost all free moisture is evaporated.
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ROAST COLOR
THE ROAST COLOR OF THE COFFEE CAN BE MEASURED USING THE INVERSED AGTRON SCALE WHICH RANGES FROM 95-25 WHERE 95 IS THE LIGHTEST AND 25 IS THE DARKEST COLOR.
95
65
LEARN MORE Learn more in our video modules PRODUCTION ROASTING (CRTF-1 and CRTF-2).
85
75
55
45
CUPPING COLOR
PLEASE NOTE
We did our best to match the colors but ... The Agtron color disks on this page are only an approximation of the real disks. They are not intended to replace the real
35
25
disks, but will help you to visualize the Agtron scale and the color changes that occur during roasting.
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CUPPING
CUPPING COFFEE THE PROFESSIONAL TECHNIQUE FOR EVALUATING THE COFFEE’S FRAGRANCE, AROMA, FLAVOR, AFTERTASTE, ACIDITY AND MOUTHFEEL IS CALLED CUPPING. ROASTING THE SAMPLE • The sample should be roasted within 24 hours of cupping and allowed to rest for
• Determine the volume of water in the selected cupping glass and adjust weight of coffee to this ratio within+/- .25 grams.
at least 8 hours. • Roast profile should be a light to lightmedium roast, measured via the M- Basic (Gourmet) Agtron scale of approximately 58 on whole bean and 63 on ground, +/1 point (55-60 on the standard scale or Agtron/SCAA Roast tile #55). • The roast should be completed in no less than 8 minutes and no more than 12 minutes. Scorching or tipping should not be apparent. • Sample should be immediately air-cooled (no water quenching). • When they reach room temperature (app. 75º F or 20º C), completed samples should then be stored in airtight containers or non-permeable bags until cupping to minimize exposure to air and prevent contamination. • Samples should be stored in a cool dark place, but not refrigerated or frozen.
MEASUREMENTS • The optimum ratio is 10 grams per 150 to 160 cc of water, as this conforms to the mid-point of the optimum balance recipes for the Golden Cup.
PREPARATION • Sample should be ground immediately prior to cupping, no more than 15 minutes before infusion with water. If this is not possible, samples should be covered and infused not more than 30 minutes after grinding. • Samples should be weighed out AS WHOLE BEANS to the predetermined ratio (see above for ratio) for the appropriate cup fluid volume. • Grind particle size should be slightly coarser than typically used for paper filter drip brewing, with 70% to 75% of the particles passing through a U.S. Standard size 20 mesh sieve. At least 5 cups from each sample should be prepared to evaluate sample uniformity. • Each cup of sample should be ground by running a cleansing quantity of the sample through the grinder, and then grinding each cup’s batch individually into the cupping glasses, ensuring that the whole and consistent quantity of sample gets deposited into each cup. A lid should be placed on each cup immediately after grinding. 11
WATER • Water used for cupping should be clean and odor free, but not distilled or softened. Ideal Total Dissolve Solids are 125-175 ppm, but should not be less than 100 ppm or more than 250 ppm. • The water should be freshly drawn and brought to approximately 200º F (93ºC) at the time it is poured onto the ground coffee. • The hot water should be poured directly onto the measured grounds in the cup to the rim of the cup, making sure to wet all of the grounds. • Allow the grinds to steep undisturbed for 3-5 minutes before evaluation.
SCORING The purpose of this cupping protocol is the determination of the cupper’s preference. The quality of specific flavor attributes is analyzed, and then drawing on the cupper’s previous experience, samples
are rated on a numeric scale. The scores
end of the scale (0 to 6) is applicable to
between samples can then be compared.
lower grade commercial coffees and for
Coffees that receive higher scores should
that reason we only focus on the 6 to 10
be noticeably better than coffees that
range of the scale.
receive lower scores.
The middle of the 6 to 10 range is the
The Cupping Form provides a means of
score of 8 points. A coffee that consistently
recording 11 important flavor attributes
scores at this level for the various quality
for coffee:
categories will generally end up with a
Aftertaste,
Fragrance/Aroma, Flavor, Acidity,
Body,
Balance,
Uniformity, Clean Cup, Sweetness, Defects,
85+ total score, which earns the coffee the classification of “true specialty”.
and Overall. The specific flavor attributes are positive scores of quality reflecting a
WHY TO CUP?
judgment rating of the cupper; the defects
• To determine the actual sensory
are negative scores denoting unpleasant
differences
flavor sensations; the Overall Score is
• To describe the flavor of samples .
based on the flavor experience of the
• To determine preference of products .
between
samples.
individual cupper as a personal appraisal. These are rated on a 16-point scale representing levels of quality in quarter point increments Theoretically the quality scale should range between a minimum value of 0 to a maximum value of 10 points. The lower
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LEARN MORE Learn more in our video modules CUPPING (CRTF-1 and CRTF-2).
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CUSTOM CUPPING FORM
SCAA CUPPING FORM
BOOT COFFEE CUPPING FORM
CUSTOM DESIGN
SCAA/SCAE
BOOT COFFEE
This is an example of a simple but effective
The SCAA cupping form is more technical
The Boot Coffee cupping form is based on
cupping form designed a long time ago
and is focused on numerical expression
the SCAA Tasting and Cupping protocol
by Willem’s dad in their micro roasting
of the coffee quality. It focuses on scoring
but it is amended by aroma and taste
company in Holland: The Golden Coffee
the coffee rather then describing the
descriptors. The form has set values which
Box. It is an example of a custom in-house
aromatic and taste impressions. It is a
represent the most widely used categories
cupping form design, which helped the
part of the SCAA cupping protocol and is
in coffee cupping. This way the cuppers
business to record the quality finding in
the most widely used form and protocol
have a better understanding of what they
the coffee samples received and the coffee
in the coffee industry.
are talking about when discribing aromas
in the warehouse. The design is very basic,
Download it at http://www.scaa.org
and tastes of the coffee. Similarly as on the
Example of in-house custom designed cupping form
Technical, score based cupping form
SCAA protocol based cupping form
but it is a good example that evaluating
SCAA form, you assign scores to evaluate
and knowing the quality of your products
the quality.
was, is and will be essential for any serious coffee business.
Download it at http://www.bootcoffee.com
LEARN MORE Learn more in our video module CUPPING (CRTF-2). 13
Coffee Taster’s Wheel
The Coffee Flavor Wheel has been used more than 15 years. It is a tool that serves as a framework for professional tasters to identify aromas and tastes of a coffee. It helps to unify language around a coffee’s
LEARN MORE
unique taste and aromatics. It is divided
Learn more in our video module CUPPING (CRTF-2).
there it helps the taster to reveal and
into 2 parts Tastes and Aromas and from WWW.BOOTCAMPCOFFEE.COM
specify his/her findings in the coffee.
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THE STRUGGLE SAMPLE ROASTING
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MANY PROFESSIONALS IN THE COFFEE INDUSTRY STRUGGLE WITH THEIR SAMPLE ROASTING TECHNIQUES
I have been informally surveying the
noticed that throughout the industry,
sample roasting practices of coffee
coffee professionals do a poor job in
professionals around the world. During
roast consistency; rarely do I see sample
my travels to coffee laboratories in Africa,
roaster operators utilize a master sample
Latin America, Europe, and especially
to assure that roast colors of samples
the United States, I have witnessed the
are consistent. Few professionals use
various protocols used by different
adequate lighting, like incandescent full
sample roaster operators. From this, I
spectrum bulbs, which can assure an
must conclude that many professionals
objective inspection of roast colors. I have
in the coffee industry struggle with their
also seen unacceptable conditions at the
sample roasting techniques. At the offices
offices of coffee producers and exporters
of coffee importers in North America,
who don’t make the effort to synchronize
coffee roasting degrees are often too
their roasting and cupping protocols with
dark, which makes it virtually impossible
those utilized by their clients.
to detect coffee taints or defects and—
Sample roasts are more important in the
at least as important—dark roasting
quality inspection protocol than many
colors will generally mask the natural
roasters realize. Often, the sample itself
flavors of the coffee, which prohibits the
can represent a large quantity of coffee,
coffee taster to evaluate the true flavors
sometimes as much as an entire container,
of the coffee beans. Additionally, I have
which is about 37,500 pounds of green
Willem Boot Download full article: www.bootcampcoffee.com (Members only)
15
SAMPLE ROASTING
COFFEE IMPORTERS IN NORTH AMERICA USE COFFEE ROASTING DEGREES THAT ARE OFTEN TOO DARK, WHICH MAKES IT VIRTUALLY IMPOSSIBLE TO DETECT COFFEE TAINTS OR DEFECTS AND WILL GENERALLY MASK THE NATURAL FLAVORS OF THE COFFEE,
coffee beans. That’s a lot of coffee to make a
the flame levels too high. This causes the
suited to do sample roasting for product
decision about, especially if you’re basing
beans to build up a high volume of heat,
development. The only criticism I would
that decision on a poorly roasted sample.
which becomes exothermic when the first
have is the fact that the sample trier is
Roasting samples is at least as challenging
crack occurs, resulting in a roast process
too small which creates some challenges
as operating larger industrial roasting
that accelerates too fast, leaving hardly
while inspecting the roast.
machines. Generally, sample roasting
any time for the beans to develop the true
Last but not least, there are various
machines are not equipped with automatic
coffee flavors.
sample roasters that have emerged on
time-temperature profilers. This puts
Other companies use the more modern
the (Northern American) market during
a higher emphasis on the skills of the
Probat sample roasters, which have a solid
the last years like the machines made by
operator, who has to assure that roast
drum and utilize a high volume of airflow.
Qantik (Colombia), Sta Impianti (Italy),
colors are consistent and that roasting
Most operators of Probat sample roasters
Penagos (Costa Rica) and –for sure- I
times are within a consistent range.
use the air damper to increase or decrease
am forgetting to mention a number of
So, let’s review some of the important
the air and heat volume in the drum, which
roasters that recently came out or will be
factors that can influence the outcome of
allows the operator to gradually control
introduced soon.
the sample roasting process.
the drum temperature. While the solid
In my coffee laboratory, I utilize three
drum of the Probat generally guarantees a
different sample roasters: a electrically
more even coffee bean development, these
heated “Golden Coffee Box”, manufactured
Most sample roasters generally resemble
machines can be difficult to use as few
by my dad in the 1980’s, a San Franciscan
the larger industrial roasting machines.
operators understand the real function of
one-pounder and a refurbished Gothot
Capacities range between four ounces
the air damper and therefore I have seen
three-barrel roaster from the 1950’s.
to one pound per batch. The heating is
that operators often roast simply too fast,
normally done with gas fired atmospheric
resulting in roast times of –sometimes-
nozzles or with electric heating elements.
less than six minutes!
EQUIPMENT
ROASTING DEGREE During a visit to the laboratory of a wellknown importer of specialty coffee, I
Many companies in the USA still use the ‘good old’ Burns sample roasters,
In addition there is the San Francican
observed their roasting degree, which
which are the dinosaurs of roasters and
sample roaster, which has probably the
was around Agtron 50, right at the start
preferred by many for their simplicity and
most complete design of all sample roasters.
of the second crack. Despite the fact that
durability. The Burns machines have a
Besides the standard analog thermometer,
many roasting companies use degrees of
perforated drum and operate with ample
this machine can be equipped with a digital
roast well beyond this point, I feel that
airflow, but normally lack the option to
bean probe and a gas pressure meter,
samples roasting should be done at a
incrementally adjust the flame or airflow
which will be described more in detail
much lighter degree. At a lighter degree of
level, which can make these machines
later in this article. The San Franciscan
roast, the coffee will reveal its true flavors
somewhat difficult to use. As a result,
resembles most the design of an industrial
and the beans have developed a minimum
many inexperienced operators tend to set
roasting machine and is therefore best
of caramelized flavors which generally 16
WILLIAM OF ORANGE
Custom made sample roaster with very precise heat supply and airlfow controll. Produced by Primo Roasters,
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occur as a result of the roasting process.
A second observation I made while
factors that facilitate a consistent sample
Pictures A. and B. illustrate a desired roast
surveying sample roasting practices
roasting protocol?
color for High Grown Central American
around the world is the lack of roasting
First, turn on the light! Install one or more
coffees. Instead of roasting the beans
consistency. At the highest podium of
100–150 watt full spectrum incandescent
to a dark brown color with a smooth
specialty coffee, during the recent SCAA
lights above the sample roaster with
and even surface, these lighter roasted
show in Atlanta, I was surprised by the
a clearance of about 2 feet above the
beans are not fully expanded and stills
roast-inconsistency of samples that were
sample roaster. Full spectrum lights give
has wrinkles. At this point in the roasting
presented at the cupping pavilion. The
the operator nearly perfect conditions for
process, the transformation of sugars—
lightest sample had a color of Agtron #62
inspecting the color of the coffee beans
the caramelization—has just begun and
and the darkest sample was at least 20
during and after the roasting process.
the coffee will still taste as it was meant
points darker! The cupping session that
Second, make sure that your sample
by Mother Nature, without the sweet
followed proved how big the impact of
roaster is equipped with the right
aftertaste which is generally a trait of
roasting can be on the flavor of coffee.
hardware. The sample roaster should
darker roasted beans.
The lightest samples had distinct citric
have a reliable probe that measures drum
Besides the aspect of roasting light
flavor notes, while the darkest samples
temperatures.
enough to taste true coffee flavor, there
tasted sweet with a berry-like aftertaste.
Furthermore, it is extremely helpful to
is the issue of tasting defects. Roasting
Unfortunately, the cupping session had an
utilize a gas pressure meter that displays
samples to a degree of Agtron 58 (beans)
inconclusive outcome, since the cuppers
every adjustment in gas flow to the
or even lighter makes the detection of
could not sense at all if the differences
burners, so that the operator at any time
defects much easier. How comfortable
in flavor were the result of the coffee
can monitor the indicatory BTU-output
do you feel with an importer who roasts
or of the sample roasting protocol.
of the burners. This device provides the
all samples too dark, which inevitably
This exactly illustrates the importance
operator with an accurate indication
masks taints like fruity, moldy and dirty?
of roasting consistently in color and in
what the heat supply level is to the roaster.
time-temperature profiles.
Additionally, the sample roaster should
So, what are some of the important
be able to cool the samples quickly.
CONSISTENCY
17
Unfortunately, most older sample roasters do not cool the beans fast enough, which can reduce the acidity of the coffee in the cup.
TIME A third important factor in sample roasting is time. I have observed many
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roast masters roasting their samples too fast, which can change the flavor profile
Learn more in our video modules ROASTING 101 and ROASTING 201 (CRTF1 and CRTF2).
of the coffee dramatically. Try roasting a SHB Central American sample, first for five minutes and then for 10 minutes to the same degree. The samples will taste very different. Overall, I recommend roasting samples for cupping in consistent time-temperature profiles. Ideally, roasting times should never be faster than eight minutes. During the Cup of Excellence competition in Honduras, a team of two roast masters was responsible for sample roasting. Each sample was compared against a master
GIESEN W1
sample during roasting and checked again
Modern, high airflow, 1kg sample roaster with cast iron drum made in Holland.
on a specially designed inspection table. If roast colors were too light or too dark, then the sample would be roasted again.
THE GOLDEN COFFEE BOX
Home made electric sample roaster.
J. BURNS ROASTER
.Antique but still very popular sample roaster.
SAN FRANCISCAN
San Franciscan single drum 1lb sample roaster
18
QUALITY WWW.BOOTCAMPCOFFEE.COM
QUALITY
EXPLORING
CONSECUTIVE STEPS IN THE SENSORY EVALUATION OF COFFEE, ALSO CALLED THE PROCESS OF “CUPPNG COFFEE”.
FRAGRANCE/AROMA The aromatic aspects include Fragrance (smell of the ground coffee when still dry) and Aroma (the smell of the coffee when infused with hot water). One can evaluate this at three distinct steps in the cupping process: (1) sniffing the grounds placed into the cup before pouring water onto the coffee; (2) sniffing the aromas released while breaking the crust; and (3) sniffing the aromas released as the coffee steeps. Specific aromas can be noted under “qualities” and the intensity of the dry, break, and wet aroma aspects noted on the 5-point vertical scales. The score finally given
FLAVOR
AFTERTASTE
Flavor represents the coffee's principal
Aftertaste is defined as the length
character, the "mid-range" notes, in be-
of positive flavor (taste and aroma)
tween the first impressions given by the
qualities emanating from the back of
coffee's first aroma and acidity to its final
the palate and remaining after the cof-
aftertaste. It is a combined impression of
fee is expectorated or swallowed.
all the gustatory (taste bud) sensations
the aftertaste were short or unpleas-
and retro nasal aromas that go from the
ant, a lower score would be given.
mouth to nose. The score given for Flavor should account for the intensity, quality and complexity of its combined taste and aroma, experienced when the coffee is slurped into the mouth vigorously so as to involve the entire palate in the evaluation.
should reflect the preference of all three aspects of a sample’s Fragrance/Aroma. 19
If
ACIDITY
BODY
BALANCE
Acidity is often described as “brightness”
The quality of Body is based upon the
How all the various aspects of Flavor, Af-
when
when
tactile feeling of the liquid in the mouth,
tertaste, Acidity and Body of the sample
unfavorable. Acidity contributes to a
especially as perceived between the
work together and complement or con-
coffee’s liveliness, sweetness, and fresh-
tongue and roof of the mouth. Most sam-
trast to each other is Balance. If the sample
fruit character and is almost immediately
ples with heavy Body may also receive a
is lacking in certain aroma or taste attrib-
experienced and evaluated when the
high score in terms of quality due to the
utes or if some attributes are overpower-
coffee is first slurped into the mouth. The
presence of brew colloids. Some sam-
ing, the Balance score would be reduced.
final score marked on the horizontal tick-
ples with lighter Body may also have a
mark scale should reflect the panelist’s
pleasant feeling in the mouth, however.
favorable
or
“sour”
preference for the Acidity relative to the expected flavor profile based on origin characteristics.
SWEETNESS
CLEAN CUP
UNIFORMITY
Sweetness refers to a pleasing fullness of
Clean Cup refers to a lack of interfering
Uniformity refers to consistency of flavor
flavor as well as any obvious sweetness and
negative impressions from first inges-
of the different cups of the sample tast-
its perception is the result of the presence
tion to final aftertaste, a “transparency”
ed. If the cups taste different, the rat-
of certain carbohydrates. The opposite of
of cup. In evaluating this attribute, notice
ing of this aspect would not be as high.
sweetness in this context is sour, astrin-
the total flavor experience from the time
2 points are awarded for each cup dis-
gency or “green” flavors. This quality may
of the initial ingestion to final swallow-
playing this attribute, with a maximum
not be directly perceived as in sucrose-lad-
ing or expectoration. Any non-coffee like
of 10 points if all 5 cups are the same.
en products such as soft drinks, but will
tastes or aromas will disqualify an indi-
affect other flavor attributes. 2 points are
vidual cup. 2 points are awarded for each
awarded for each cup displaying this at-
cup displaying the attribute of Clean Cup.
tribute for a maximum score of 10 points.
OVERAL The “overall” scoring aspect is meant to
would receive a lower rating. A coffee that
reflect the holistically integrated rating of
met expectations as to its character and
the sample as perceived by the individual
reflected particular origin flavor qualities
panelist. A sample with many highly pleas-
would receive a high score. An exemplary
ant aspects, but not quite “measuring up”
example of preferred characteristics not
fully reflected in the individual score of the individual attributes might receive an even higher score. This is the step where the panelists make their personal appraisal.
20
EQUIPMENT
LAB EQUIPMENT BELOW IS A LIST OF EQUIPMENT THAT WILL HELP YOU IMPROVE THE QUALITY OF YOUR COFFEE
ROAST SAMPLES
1
ANALYSE THE COLOR
2
KNOW YOUR BEAN
3
SAMPLE ROASTER
COLOR METER
MOISTURE ANALYZER
A reliable, finely controlled sample roaster
There are many ways to measure the
Moisture analyzer helps you determine
will not only help you roast coffee samples
roasting color of a sample, from an
the moisture content of green coffee
for quality inspection, but also experiment
expensive professional color reader to
beans, which is needed when adjusting
with roast profiles. Choose one with gas
Agtron disks; no matter what you choose
your roasting strategy. Some models also
heating, because they are more responsive
you definitely need a tool to analyze your
measure the density of green coffee beans.
to temperature adjustments, thereby
roast colors.
allowing more precise roast profiling.
21
4
5
6
GRINDER
TRAYS
LIGHT
A precise professional grinder with sharp
Used to hold the roasted whole bean
Full spectrum daylight lamps (25 to 150W).
blades is absolutely required; preferably
coffee for each sample, as well as green,
There are many brands for example Verilux
one with a lower RPM motor.
unroasted coffee beans.
and GE, which makes one that is almost full spectrum lamp.
7
8
9
CUPPING TABLE
CUPPING CUPS
CUPPING SPOONS
Ideally it is round, 4 ft. (120 cm) tall,
Typically 5-6 oz glass cups or professional
Preferably silver-plated or stainless steel
with enough space around and, most
ceramic or porcelain bowls are used;
with a deep, round bowl. An additional set
importantly, a dedicated area for quality
however, if you want to save money,
of round shallow-bowl spoons are ideal to
control as shown in the picture.
use 7 oz bouillon bowls available from
clean the crust.
professional chef supply stores.
22
11
10
12
SPITTOONS
WATER FILTRATION
ELECTRIC KETTLES
Your imagination is the limit, since
Clean, odorless water is critical for coffee
Use a large capacity water kettle or, even
anything that holds liquid will do, but after
cupping and for coffee preparation.
better, use several. It is very annoying, as
a long day of cupping you may appreciate
According to the SCAA the ideal water for
well as unprofessional, to run out of water
something that is very light weight; in the
cupping coffee should be 125-175 ppm, so
before the last samples are poured and
picture, Graciano Cruz is using a simple
perform your filtration accordingly.
always use a thermometer to measure the
plastic cup.
13
water temperature.
14
15
CUPPING FORMS
TIMERS
SIZE SCREENERS
Cupping forms are the best tools to keep
You need several, since they are a
Sizing screens for green coffee beans
records about your findings. There are
requirement when roasting, cupping,
ranging from screen 15 to screen 20.
many different cupping forms and you
brewing, etc. they don’t have to be the
will find more information about them on
most expensive, but they do need to be
page 13.
accurate, so you may find that digital work best.
23
BLENDING
BLENDING Whether your business is a small ‘mom and pop’ retail store, a local coffee roasting café or a regional roasting operation, your coffee blends create that unique edge for your business and they can ultimately be an excellent tool to maintain customer loyalty.
My personal experiences with coffee started many years ago in The Netherlands. In my home country, like in most other Northern European countries, consumers were traditionally accustomed to standardized (read ‘booring’) blends that would have a major component from Brazil, some Central American beans, usually some Indonesian coffee, complemented
by Robusta beans from West-Africa. My dad became our town’s messiah of single origin coffee and preached the purity of the essential flavours of single origin coffees from countries around the world Without a proper strategy it will be very challenging to develop coffee blends and you might end up applying a ‘hit and miss’ approach which only in rare cases results
in the creation of successful blends. I recommend to follow a comprehensive three step product development protocol that will enable you to plan and execute a program of product development that usuallly results in the creation of at least three succesful blends for your business.
24
1
PLANNING THE PROCESS
CREATING A BLEND
In this stage it is wise to ask some fundamental questions like: For which type of client is the blend? For home consumers, restaurants or should the blend have a versatile application? The essential task in this phase is to describe the required flavor profile of the blend with the preferred degree of roast. The roastmaster or the responsible coffee person should know which flavor attributes to look for. Will the blend be refreshing with a medium acidity or chocolate-like and nutty with a dry aftertaste? Obviously these are fundamental questions that need to be asked beforehand.
2
SELECTING THE COMPONENTS Second comes the important task of selecting the coffee components. In my opinion, the coffees should be chosen for their individual quality attributes; each component must be able to stand on its own as a single-origin product. Some companies create blends for the wrong reasons by trying to mask mediocre coffee components in the blend. I believe this is a foolish strategy and the short-term benefits—higher profit margins—do not weigh up against the long-term consequences of losing dissatisfied clients.
3
DETERMINE THE ROAST LEVEL Third, determine the roast level for each of the coffee components that will be utilized for the design of the blend. This step is very crucial and must be explored extensively for each of the components of your blend. I have noticed too many roasting companies skip this step and, as a result, companies settle too quickly for the specific roasting style for each coffee component. Remember, optimum roast levels are different for each coffee and most coffee types have more than one optimum roast degree. As a result, the roasting process and the seemingly infinite number of roasting degrees can make your job as blender an endless nightmare. In general, I recommend exploring the medium light (Agtron 60-64), medium (Agtron 55-59) and well-done (Agtron 50-54) roast styles.
25
BLENDING
WHY BLEND THERE ARE MANY REASONS FOR CREATING COFFEE BLENDS. HERE ARE A FEW CONCEPTS.
BLENDS FOR THE WALLET CREATING ACCEPTABLE CUP FOR LOW PRICE
1
BLENDS FOR EVERYDAY TASTE CREATING BLENDS FOR AQUIRED TASTES
2
UNIQUE FLAVOR PROFILES CREATING NEW INTERESTING FLAVORS
3
PRICE
CONSISTENCY
FLAVOR CHARACTER
The practice of blending and the resulting
All coffees are seasonal and certainly
Another reason for blending coffee
cost consequences can stir up quite a
perishable, thus, creating a blend where
is to create a combination of taste
conversation with roasting companies
the ingredients and proportions change
characteristics that cannot be found in a
and retailers. The goal is to achieve certain
during the year to keep the blend vibrant
single coffee. This
flavor characteristics by picking cheaper
and fresh without veering away from its
is blending as an art form rather than as a
green coffees on the market. Blending for
essential character can be a good way to
pragmatic tool. “It is fascinating to me
cost management is more typical for mass
achieve year-long consistency
how different sets of flavors and cup traits
market budget coffees.
can interact in unexpected ways. More often than not, 1+1 does not equal 2, or 11 26
BLENDING FOR ESPRESSO
ESPRESSO THE KING OF BLENDS
While you blend for “Flavor Character”, blending for espresso is slightly different given the nature of the beveradge. Espresso is a highly concentrated coffee beverage with emulsified oils. This means that most of the flavor characteristics are expressed much more loudly. When creating blends for espresso one must think about these parameters all the time.
3C BLEND Willem Boot writes about this blend in his article “Yikes Those Prices”. This is an example of a very high end blend. REGULAR BLEND
*40% Sumatra Lake Tawar *35% Kenya Giakanja *25% Guatemala Finca Santa Ana The Kenya Giakanja (winey acidity) and Sumatra Lake Tawar (clean, earthy body) act as balancing counter parts and the Guatemala Finca Santa Ana acts as a bridge unifying the “high” bright notes of the Kenya with the “low” peat moss flavor notes of the Sumatra by connecting these flavors a rich, chocolate flavor . The “3C” blend, was preferred by the cuppers for the bright, winey sweetness, mediumintense chocolate tones with a subtle floral aftertaste and a slightly drying endnote. Our panel rated the blend at a SCAA cupping score of 87 to 88 points.
3C BLEND - Budget version It is an exaple of a blend redesign in order to save costs. BUDGET BLEND
*35% Ethiopia Washed Sidama G2 *25% Guatemala Finca Santa Ana *20% Sumatra Lake Tawar *20% Brasil Yellow Bourbon Pulped Natural Features a substitute for the “high note” Kenya component (replaced by the Ethiopian Sidama) and a substitute for the “low note” Sumatra, which has been partially replaced by the Brazil pulped natural. This blend displayed good structure in the base flavor notes with
a lingering acidity, which appeared to resonate in different layers. was praised the superior sweetness and very good mouthfeel.
2013 ESPRESSO BLEND Espresso blend developed by the Green Plantation Coffee, Slovakia. ESPRESSO BLEND
coffee. Brazilian water processed decaf has a milder taste and lacks body, as do most decafs, but it provides a good basis for creating interesting 50/50 blends. In this case the washed Yirgacheffe adds chocolate tones and possibly hints of jasmine if you are lucky. You can replace Yirgacheffe with an Ethiopia Sidama sundried natural to achieve a fruity tone.
* 25% Ethiopia Limmu Washed * 75% Brazilia Veloso Natural Espresso blend was developed by Green Plantation Coffee, Slovakia and it is an example of a two component espresso blend. It was created as a blend that reflects the espresso flavor expectations of the average Slovak customer, i.e., performs well as espresso, can be roasted lighter colors, is affordable and is made exclusively from specialty grade coffees. The Veloso natural has incredible body, very nice Learn more in our video modules natural sweetness and a mildly rustic taste PROCESSING (soon available for Coffee familiar to most Slovak customers from mass blends, but without the bitterness PRO). and off flavors; it also makes a good crema. The Ethiopian Limmu was chosen to cut the candy-like sweetness of the Brazilian Veloso, while adding a clean, but gentle brightness, dark chocolate overtones and a very mild, flowery aroma.
PROCESSING
50/50 BLEND Blend with lower caffeine content but with the taste of a real coffee. * 50% Decaf Brazil Santos (Water Processed) Learn more in our video modules ART * 50% Ethiopia Yirgacheffe An example of blending for lower caffeine OF BLENDING. (soon avalable for Coffee content, but with the true taste of real PRO) DECAF BLEND
ART OF BLENDING
27
PROCESSING
Willem Boot Download full article: www.bootcampcoffee.com (Members only)
e h T -
PROCESS THE WORLD OF COFFEE HAS BEEN DOMINATED FOR MANY YEARS BY PARADIGMS WHICH STEM FROM THE EARLY PART OF THE 20TH CENTURY
Traditionally,
traders
and
production
environment
and
a clean and unique flavor profile with
experiencing
an adequate level of sweetness, ideally
importers have dictated the rules of the
as
trade and the specific requirements of
a
quality. With the proliferation of modern
awareness of the essence of coffee quality.
a
result
coffee
we
are
renaissance
with
a
new
communication technologies, specialty
complemented
by
desirable
flavor
attributes. As in all processes, the outcome depends on the success of each individual
roasters and producers have started to
PROCESSING FOR QUALITY
step in the chain. If for any reason the
embrace concepts like “transparency”
The post harvest process of coffee beans
outcome of an intermediate step is not
and “traceability”; current conventions in
involves a critical cycle that starts with
successful, it will have a critical impact
the global coffee industry are changing.
the carefully produced coffee cherry.
on the outcome of the entire process. For
Direct trade linkages between industry
Once the selection and harvesting of the
example,
stakeholders have begun to dictate the
cherries has been completed, a series of
cherries will jeopardize the crucial goal of
rules
events starts that is aimed at creating
sweetness in the cup. Without an adequate
for
a
new
coffee
28
harvesting
partially
unripe
SPACE HERE FOR OTHER DETAILS
level of sugars in the cherries, even
honey processing style, often resulting
the
sophisticated
in an array of tastes which had never
compensate.
before been associated with coffee. The
most
process
will
not
debates about the pro’s and con’s of PICKING
washing
versus
alternative
processing
Producing quality coffee is impossible
styles are often fascinating. The resulting
without a proper strategy for selective
discussions frequently revolve around the
harvesting of coffee cherries. Despite
true meaning of “terroir” and how the
widespread awareness of the need for
flavor of coffee can best be extracted
good quality ripe cherries to produce
from the cherries when it is processed.
specialty coffee, producers around the
Purists generally point out that the
world continue
washing process produces a cleaner flavor
key
to struggle with this
task.
Debate
is
ongoing
profile with taste attributes that are
the
benefits
of
selective
clearly displayed in the cup. Cuppers often
ripe
cherries
identify this as the manifestation of a
versus the advantages of strip-picking.
higher level of transparency, providing
Some specialty coffee gurus claim that
more opportunities for the genetics of
all coffee destined for the specialty market
the tree and the characteristics of the soil
should be harvested selectively and
to
about
harvesting
of
only
filter
into
the
SUN DRIED NATURAL
Sun dried “mummyfied” cherries, ready to be milled.
cup..
that only ripe cherries should be picked. On the other hand, many vendors of processing
and
machinery
proclaim
benefits
of
the
NATURAL SUN DRIED
harvesting
(also called Dry Process or Unwashed
economic
Process)
strip
picking.
HONEY PROCESS
Honey coffee drying on African beds in Panama
In the natural sundried method, the cherries are rinsed and the floaters removed
PROCESSING
before drying either on a patio or on a
Style and method of coffee processing
raised drying bed. The first three days
are usually determined by tradition and
are critical for the final quality of the
general preferences of coffee buyers. Until
coffee. Intense sunlight is required to ‘skin
recently, the sundried natural method
dry’ the cherries in order to start the
was only used in a few countries, including
final drying process that should take less
Yemen, Ethiopia and Brazil. During
than fifteen days. During the first three
the past years, coffee processors in several
days the moisture content of the cherries
Latin American countries have been
must reach 35% or less. Frequent rotation
experimenting with natural sundried
and
methods and hybrid methods like the
drying. The drying cherries must be
honey
most
protected against rain and condensation in
the
order to prevent flavor taints, with special
Many
attention to prevention of molds and
coffee buyers prefer the washed method
fungi. The flavor profiles of natural sun
for all or most of their purchased beans.
dried coffee are intense, with potential
They prefer the pure, clean and transparent
attributes
of
dried
flavor profiles of the washed method.
blueberry,
fig
and
of
the
bean
process, mucilage after
in is
which left
washing.
on
Other buyers take a distinct interest in the flavor profiles of the sundried and
movement
facilitates
uniform
fruit,
leather,
other
notes.....
WASHED COFFEE
Washed coffee drying in parchent on the pateo.
29
WASHED METHOD
versus machine washed (below), (Panama)).
than 300 years, named the dry process
Some
remove
“O.I.B.” (Oost Indische Bereiding), which
The cherries are rinsed and floaters
a small part of the mucilage using a so
can be translated as the East Indian
are removed prior to depulping. The
called ‘de-mucilager’ which washes and
Process. The dry process is well suited
depulped cherries are then fermented
rubs off the mucilage. The drying process
to areas with extended dry periods after
for up to 72 hours when the remaining
is key to the success of this method.
the harvest. These favorable conditions
mucilage is washed off. The washed beans
The possible flavor notes include honey,
prevail in the coffee growing areas of
are density-sorted in washing canals
sugar cane, molasses, chocolate and an
countries where large amounts of coffee
before
array
were first produced: Brazil, parts of
(Fully Washed Method)
drying
patios, on
in
static
either
mechanical drying
beds
on
producers
of
additional
driers, or
by
prefer
to
taste
subtleties.
MACHINE WASHED
Congo, some parts of Indonesia, and Angola.
(Demucilaged Technique)
When coffee was introduced to the West
depulping,
parchment
Indies and the Caribbean region, the
mechanically
beverage enjoyed a growing popularity
demucilager.
among consumers in the western world.
using a combination of these methods.
After
The cleanliness of the system is critical:
beans
contamination from previous batches
washed
may lead to the formation of acetic acids
Due
to
and ultimately result in putrefied ‘stinker’
this
process,
beans. This is one of the most potent
have sufficient capacity to immediately
efficient and faster processing methods,
processing defects: the smell and taste
continue with the drying process of the
including the washed or wet process.
are truly undesirable. The flavor profiles
parchment
With the newly developed protocols,
the
are with the
the continuous the
nature
producer
of
must
beans.
The increasing demand for coffee spurred coffee
producers
to
develop
more
of traditional washed beans can feature
DRY VS WET METHOD
producers could now process the coffee and
the aromatic notes of flowers (e.g. rose),
From an historical perspective, the first
dry the parchment beans in significantly
an array of stone fruit (e.g. apricot, peach)
commercial coffee harvests in countries
less time. In the wet or washed process,
and the taste is often bright, clean,
like Yemen and Indonesia were dry
the bean is mechanically separated from
transparent and with possible notes of
processed. In the dry process, the coffee
the rest of the cherry before drying.
green apple, citrus and other intricate
cherries are first dried, normally by natural
Wet processing of coffee uses more
traces of the ‘terroir’ of the coffee.
sun drying, and then the dried product
technical inputs than dry processing and
DEPULPED NATURAL
is hulled in a single step process to produce
requires the use of resources like water
The depulped natural process begins in
green beans. The dried cherry may be
and electricity. Machinery for depulping,
a manner similar to the traditional fully
stored before hulling. The freshly picked
cleaning and drying forms an integral part
washed method. Upon depulping, however,
coffee cherry is highly perishable and
of every ‘beneficio’ or washing station.
the parchment beans (still covered
under most conditions requires processing
The use of machinery makes the process
with mucilage) are directly diverted to
within 24 hours to prevent spoilage
faster and to a certain degree more
the patios or drying tables. The essential
and rotting. Dry processing requires
controllable. There are limits to the extent
features of depulped natural processing
extended periods of sunshine and a dry
of control, however, especially if the
and a comparison with the machine
climate. For this reason it is no surprise
washing station is running at full capacity
washed process are provided in detail
that coffee was first cultivated and
(which typically occurs at the peak of
in Table 2. Depulped natural beans are
processed in countries with very dry
the harvest) and the quality of the
covered with the slimy, sticky mucilage
climates like Ethiopia and Yemen. The
green beans can be in serious peril.
(Figure 4, Depulped natural (above)
Dutch, who colonized Indonesia for more
LEARN MORE SUN DRIED NATURAL
Example of sun dried natural coffee. Color is a bit yellowish.
WASHED
Example of a washed coffee. Dark green color.
Learn more in our package CRAFTING QUALITY AT ORIGIN (Coffee PRO) 30
READ THE BEAN
WWW.BOOTCAMPCOFFEE.COM
TTHE DENSITY OF THE BEAN STRUCTURE IS REVEALED BY THE SHAPE AND POSITION OF THE CENTER CUT.
Closed Center Cut Open Center Cut
Picture shows a bean from Panama, which was grown at an altitude of at least 5500 feet (1700m). The center cut is tightly closed and almost seems to be floating in the upper layer of the bean. High-density beans are more resistance to heat, which will be especially noticeable during the first phase of roasting.
In sharp contrast, this picture displays a soft bean type from Mexico, grown at almost sea level. In this case, the center cut is widely opened and draws like a deep crevasse through the coffee bean. With lower- density beans, the center cut will open more quickly, allowing for a faster transfer of heat, which will accelerate the process.
31
WASHED
The wet method requires the use of specific equipment and substantial quantities of water. The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen. The pulp clinging to the seed needs to be removed either by the classic ferment-and-wash method or mechanical demucilaging.
THE APPROACH TO QUALITY RECOGNIZES THAT EACH STEP IN THE PRODUCTION SYSTEM WILL AFFECT THE OUTPUT OF THE PRODUCTION PROCESS AND EACH INDIVIDUAL STEP WILL INFLUENCE ALL NEXT STEPS IN THE PRODUCTION CYCLE.
PULP NATURAL
SEMI WASHED
The cherry is pulped with a slightly different pulper as in the wet process. Instead of removing the mucilage after pulping, it is dried together with the parchment. During the final step, the dry parchment is hulled and graded.
Also known as “Giling Basah”, “wet hulled” or “semi dried,” it is typical of most Indonesian coffees. In this unique process farmers remove the outer skin from the cherries mechanically using locally built pulping machines, then store the beans, still coated with mucilage, for up to 24 hours. Following the waiting period, the mucilage is washed off and the parchment coffee is partially dried for sale (30% to 35% moisture content).
HONEY
Pulping process can be done with almost any standard pulping machine. Some ‘honey’ producers prefer not to use any water at all, leaving all mucilage on the exterior surface of the parchment bean. Other ‘honey’ producers prefer to remove part of the mucilage, which generally enables more controllable drying practices and more consistent cup profiles.
SUNDRIED NATURAL
The sun-dried process is generally used in areas with little or no access to water and countries like Brazil and Ethiopia rely heavily on this processing style. In this processing style the entire cherry is dried, sometimes on elevated “African beds” in the sun and often on the open soil. Once sufficiently dried, the entire hull is removed mechanically to reveal the green beans.
32
BOURBON
JAVA
MOKKA
WASHED BOURBON,El Optimismo, EL SALVADOR
WASHED JAVA, Frères du Noun, CAMEROUN
WASHED MOKKA
CATURRA
NATURAL CATURRA, Elida Estate, PANAMA
THE COFFEE VARIETY, WITH ITS PROFOUND IMPACT ON THE FLAVOR PROFILE, CAN BE A CRUCIAL PARAMETER FOR QUALITY DIFFERENTIATION AND FOR THE MARKET SUCCESS OF A SINGLE PRODUCER OR AN ENTIRE COFFEE ORIGIN.
GEISHA
WASHED GEISHA, Finca Hartmann, PANAMA
TIPICA AND MOKKA
TIPICA
WASHED TIPICA AND WASHED MOKKA
WASHED TIPICA FROM KONA, HAWAII
33
BREWING FOR QUALITY CONTROL
WWW.BOOTCAMPCOFFEE.COM
COMPARING POPULAR BREWING METHODS WILL HELP YOU BETTER UNDERESTAND YOUR COFFEE
IIn this module Daniel guides you through
the variables that can alter the results.
the importance of analysing your coffee
Daniel will focus on the most common
with different brewing methods. While
brewing styles, which are
cupping coffee is essential to deciding which coffee to purchase for your
* full immersion brewing,
warehouse, comparing popular brewing
* pour over brewing,
methods provides you with more detailed
* automatic drip coffee brewing, and
information about the coffee lots and
* espresso.
helps you arrive at the final decision. There are many reasons why is it important
For this exercise Daniel chose very
to analyse coffee through various brewing
different coffees and two different roast
methods. One of the most important is to
levels. His goal is to explore whether
understand which preparation suits each
each coffee delivers the same quality he
coffee best and also how the coffee will
experienced during cupping.
perform in consumer homes. Although
guide you through the brewing process
most consumers do not use precision
step-by-step and show you what to focus
brewing, it is very important for you to
on during this exploration.
He will
be aware of the different results of each. In order to provide the best guidance to your customers, you need to eliminate all 34
FULL-IMMERSION
POUR-OVER
ESPRESSO
Full immersion brewing means the water is in constant contact with the coffee grounds during the entire extraction.
Pour-over brewing means hot water is allowed to flow freely through the coffee grounds.
Espresso is the extraction of coffee achieved by 9 bar pressure. Emulsification of oils is an added benefit of this kind of extraction.
1. Weigh coffee (for example 14:1
1. Weigh coffee (for example, 15:1 ratio of
17g or your in-house standard double shot
water:coffee ratio)
water:coffee)
of finely ground coffee extracted under
2. Set the grinder to a coarser setting
2. Set the grinder to medium setting for
9 bars of pressure within a 20-30 second
than the medium you used for filter
filtered coffee.
time frame results in 50-70 ml of a syrupy,
coffee but not fully coarse.
3. Flush (clean) the grinder with a small
and balanced flavor beverage.
3. Flush (clean) the grinder with a small
amount of the same coffee you intend to
amount of the coffee you intend to use.
use.
4. Prepare the brewing equipment by
4. Prepare the brewing equipment by
preheating the French press with 200°F
running 200°F (94°C) hot water through
(94°C) hot water.
the filter to get rid of the paper taste and
5. Add ground coffee to the tank; add
to preheat the brewing system.
1/3 of the water and start the timer.
5. Add the ground coffee to the filter
6. After 30 seconds stir the coffee and
and pre-steep (bloom) the coffee with
add the rest of the water, cover with
approximately 30g of water for 30
the top (do NOT plunge) and steep for 4
seconds.
minutes total (an additional 3.5 minutes).
6. Finish brewing with the remaining
FRENCH PRESS, CLEVER
CHEMEX, HARIO
water.
Pressurized brewing
LEARN MORE Learn more in our video modules BREWING FOR QUALITY (CRTF-2)
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