BOOT-Camp-Coffee-Booklet-v1.1.pdf

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COURSEBOOKLET

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WHAT IS THIS?BOOTCAMPCOFFEE.COM

BOOT CAMP COFFEEONLINE TRAINING FOR COFFEE PROFESSIONALS

BOOT CAMP COFFEECOURSE BOOKLET

Articles by:Willem Boot

Texts by:Willem Boot, Jodi Dowel, Valerian Hrala,Marlee Benefield

Design and Layout:Valerian Hralawww.coffeeis.me

Photos:Willem Boot, Valerian Hrala, MarleeBenefield

Boot Coffee IncReproduction is not permitted without the writtenpermission of the authors.If you received this booklet then most likely yousubscribed to one of our online classes and thisbooklet will help you to underestand our videocontent. If you received this booklet through otherchannels, then please be aware that it is intendedto serve as a support material for our videos at

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COFFEEROASTINGCOFFEE BEAN IN THE ROASTER

PHOTO TITTLE

HEAT TRANSFERThe 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, carbondioxide, 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 coffeeroasters combine the principles of

conduction, and to a smaller extent,

convection heating. Most larger roasting

machines utilize the use of convection

heat.

ROASTING


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DEVELOPMENT OFTHE COFFEE BEANDURING 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 100C (212 F) water inside the

beans starts evaporating, at 130C (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

LEARN MORELearn more in our video modules

ROASTING 101, ROASTING 201 (CRTF-

2) and PRODUCTION ROASTING (CRTF-

1 and CRTF-2).

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.


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To develop the proper skills of controlling your roaster consistently, it is im-

portant to understand how parameters like moisture content and bean den-

sity influence the roasting process

In the roasting process, coffee beans are

first loaded with energy until the heat-

absorption 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.

ROASTING

RULING THE ROAST

Willem BootDownload full article:

www.bootcampcoffee.com(Members only)


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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 CONTENTIn roasting, the moisture content of the

green bean plays an important role. Under

normal conditions, green coffee beans

have a moisture content of 1012 percent.

The moisture content will fluctuate freely

with the relative humidity content of the

ambient air. In cities like Amsterdam andSan 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 boundmoisture 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

moisturethe residue of the process

from cherry to green beanevaporates.

Free moisture also plays a role in the heat

transfer during roasting. As soon as the

beans are energized with heat, the beans

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 avery 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 amoisture 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 theroasting process can begin as soon as the

beans start losing their deep green color.

CELL STRUCTURE DENSITYLower 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 tightlyclosed 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


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KENYAArabica coffee fromKenya as an exampleof a hard bean

SUMATRARobusta from Suma-tra as an exaple of asoft bean.

CELL STRUCTURECell structure of a coffeebean. Magnification 419X

MOISTURE ANALYSERShore 930 is an example of amoisture analyzer. This modelcan also read the density of thebean.


PRODUCTION ROASTING (CRTF-1 and

CRTF-2).

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 TYPESTo develop an effective roast protocol,

I recommend dividing green coffee

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:

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 35

minutes, the operator should maintain

a moderate roasting temperature, after

which the roasting cycle can be continuedaccording to the category indication that

was described before.

Download the full article at

http://www.bootcampcoffee.com


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GREEN COFFEE PROPERTIES AND THE ROASTPROFILES

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 closeto 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.


SOFT BEAN ROAST PROFILEExample of a roast profile for softer typesof beans:

High initial heat, lower heat at the completion of baking

bread stage and slightly increase slightly again to bring the

roasting to a controlled finish.

HARD BEAN ROAST PROFILEExample of a roast profile for harder beantypes:

Medium level initial heat, lower the heat before the first crack

to 35% and then after 1st crack lower again to 20%.


ROASTING 101, ROASTING 201,


CRTF-2).


9/359

AROMATICMILESTONES

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 thefirst indication that the applied heat is affecting the coffee bean. Water wapor isleaving the beans.

290-320 F (143-160 C) Maillard reac-

tion starts while the color changes fromgreen to the first shade of brown. Thisindicates that the sugars start caramel-lizing.

330-355 F (165-180 C) Maillard reaction continues as the color changes todarker shades of brown and almost all free moisture is evaporated.

2. HAY

3. BAKING BREAD

330-355 F (165-180 C) At the onset of theA-point aromatic properties of the coffee can

be smelled for the first time.The A-point occursright before the first crack and it indicates thatmore complex chemical reactions are about tostart.

4. A-POINT



10/3510

PLEASE NOTEWe did our best to match thecolors but ...

The Agtron color disks on this page are

only an approximation of the real disks.

They are not intended to replace the real

disks, but will help you to visualize the

Agtron scale and the color changes that

occur during roasting.


ROASTCOLORTHE ROAST COLOR OF THE COFFEE CAN BEMEASURED USING THE INVERSED AGTRON SCALEWHICH RANGES FROM 95-25 WHERE 95 IS THELIGHTEST AND 25 IS THE DARKEST COLOR.

25

6555

45

35

95 85 75

CUPPING COLOR



CRTF-2).


11/3511

CUPPINGCOFFEETHE PROFESSIONAL TECHNIQUE FOR EVALUATING THE COFFEESFRAGRANCE, AROMA, FLAVOR, AFTERTASTE, ACIDITY AND MOUTHFEEL ISCALLED CUPPING.

CUPPING

ROASTING THE SAMPLE The sample should be roasted within 24

hours of cupping and allowed to rest for

at least 8 hours.

Roast profile should be a light to light-

medium 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.

75 F or 20 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.

Determine the volume of water in the

selected cupping glass and adjust weight

of coffee to this ratio within+/- .25 grams.

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 eachsample 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 cups 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.


12/3512

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 200 F (93C)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.

SCORINGThe purpose of this cupping protocol is thedetermination of the cuppers preference.

The quality of specific flavor attributes

is analyzed, and then drawing on the

cuppers previous experience, samples


are rated on a numeric scale. The scores

between samples can then be compared.

Coffees that receive higher scores should

be noticeably better than coffees that

receive lower scores.

The Cupping Form provides a means of

recording 11 important flavor attributes

for coffee: Fragrance/Aroma, Flavor,Aftertaste, Acidity, Body, Balance,

Uniformity, Clean Cup, Sweetness, Defects,

and Overall. The specific flavor attributes

are positive scores of quality reflecting a

judgment rating of the cupper; the defects

are negative scores denoting unpleasant

flavor sensations; the Overall Score is

based on the flavor experience of the

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

end of the scale (0 to 6) is applicable to

lower grade commercial coffees and for

that reason we only focus on the 6 to 10

range of the scale.

The middle of the 6 to 10 range is the

score of 8 points. A coffee that consistently

scores at this level for the various quality

categories will generally end up with a85+ total score, which earns the coffee the

classification of true specialty.

WHY TO CUP? To determine the actual sensory

differences between samples.

To describe the flavor of samples .

To determine preference of products .


CUPPING (CRTF-1 and CRTF-2).


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CUSTOMCUPPING FORM

SCAACUPPING FORM

BOOT COFFEECUPPING FORM

CUSTOM DESIGNExample of in-house customdesigned cupping form

SCAA/SCAETechnical, score basedcupping form

BOOT COFFEESCAA protocol based cuppingform

This is an example of a simple but effective

cupping form designed a long time ago

by Willems dad in their micro roasting

company in Holland: The Golden Coffee

Box. It is an example of a custom in-house

cupping form design, which helped the

business to record the quality finding in

the coffee samples received and the coffee

in the warehouse. The design is very basic,

but it is a good example that evaluating

and knowing the quality of your products

was, is and will be essential for any serious

coffee business.

The SCAA cupping form is more technical

and is focused on numerical expression

of the coffee quality. It focuses on scoring

the coffee rather then describing the

aromatic and taste impressions. It is a

part of the SCAA cupping protocol and is

the most widely used form and protocol

in the coffee industry.

Download it at http://www.scaa.org

The Boot Coffee cupping form is based on

the SCAA Tasting and Cupping protocol

but it is amended by aroma and taste

descriptors. The form has set values which

represent the most widely used categories

in coffee cupping. This way the cuppers

have a better understanding of what they

are talking about when discribing aromas

and tastes of the coffee. Similarly as on the

SCAA form, you assign scores to evaluate

the quality.

Download it at http://www.bootcoffee.com

LEARN MORELearn more in our video module

CUPPING (CRTF-2).


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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 coffees

unique taste and aromatics. It is divided

into 2 parts Tastes and Aromas and from

there it helps the taster to reveal and

specify his/her findings in the coffee.


Coffee Tasters Wheel

LEARN MORELearn more in our video module

CUPPING (CRTF-2).


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THE STRUGGLESAMPLE ROASTING



www.bootcampcoffee.com(Members only)

MANY PROFESSIONALS IN THE COFFEE

INDUSTRY STRUGGLE WITH THEIR SAMPLEROASTING TECHNIQUES

I have been informally surveying the

sample roasting practices of coffee

professionals around the world. During

my travels to coffee laboratories in Africa,

Latin America, Europe, and especially

the United States, I have witnessed the

various protocols used by different

sample roaster operators. From this, I

must conclude that many professionalsin the coffee industry struggle with their

sample roasting techniques. At the offices

of coffee importers in North America,

coffee roasting degrees are often too

dark, which makes it virtually impossible

to detect coffee taints or defects and

at least as importantdark roasting

colors will generally mask the natural

flavors of the coffee, which prohibits the

coffee taster to evaluate the true flavors

of the coffee beans. Additionally, I have

noticed that throughout the industry,

coffee professionals do a poor job in

roast consistency; rarely do I see sample

roaster operators utilize a master sample

to assure that roast colors of samples

are consistent. Few professionals use

adequate lighting, like incandescent full

spectrum bulbs, which can assure an

objective inspection of roast colors. I havealso seen unacceptable conditions at the

offices of coffee producers and exporters

who dont make the effort to synchronize

their roasting and cupping protocols with

those utilized by their clients.

Sample roasts are more important in the

quality inspection protocol than many

roasters realize. Often, the sample itself

can represent a large quantity of coffee,

sometimes as much as an entire container,

which is about 37,500 pounds of green


16/3516

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. Thats a lot of coffee to make a

decision about, especially if youre basing

that decision on a poorly roasted sample.

Roasting samples is at least as challenging

as operating larger industrial roasting

machines. Generally, sample roasting

machines are not equipped with automatic

time-temperature profilers. This puts

a higher emphasis on the skills of the

operator, who has to assure that roast

colors are consistent and that roasting

times are within a consistent range.

So, lets review some of the important

factors that can influence the outcome of

the sample roasting process.

EQUIPMENTMost sample roasters generally resemble

the larger industrial roasting machines.

Capacities range between four ounces

to one pound per batch. The heating is

normally done with gas fired atmospheric

nozzles or with electric heating elements.Many companies in the USA still use

the good old Burns sample roasters,

which are the dinosaurs of roasters and

preferred by many for their simplicity and

durability. The Burns machines have a

perforated drum and operate with ample

airflow, but normally lack the option to

incrementally adjust the flame or airflow

level, which can make these machines

somewhat difficult to use. As a result,

many inexperienced operators tend to set

the flame levels too high. This causes the

beans to build up a high volume of heat,

which becomes exothermic when the first

crack occurs, resulting in a roast process

that accelerates too fast, leaving hardly

any time for the beans to develop the true

coffee flavors.

Other companies use the more modern

Probat sample roasters, which have a solid

drum and utilize a high volume of airflow.

Most operators of Probat sample roasters

use the air damper to increase or decrease

the air and heat volume in the drum, which

allows the operator to gradually control

the drum temperature. While the solid

drum of the Probat generally guarantees a

more even coffee bean development, these

machines can be difficult to use as few

operators understand the real function of

the air damper and therefore I have seen

that operators often roast simply too fast,

resulting in roast times of sometimes-

less than six minutes!

In addition there is the San Francican

sample roaster, which has probably the

most complete design of all sample roasters.

Besides the standard analog thermometer,

this machine can be equipped with a digital

bean probe and a gas pressure meter,

which will be described more in detail

later in this article. The San Franciscan

resembles most the design of an industrial

roasting machine and is therefore best

SAMPLE ROASTING

suited to do sample roasting for product

development. The only criticism I would

have is the fact that the sample trier is

too small which creates some challenges

while inspecting the roast.

Last but not least, there are various

sample roasters that have emerged on

the (Northern American) market during

the last years like the machines made by

Qantik (Colombia), Sta Impianti (Italy),

Penagos (Costa Rica) and for sure- I

am forgetting to mention a number of

roasters that recently came out or will be

introduced soon.

In my coffee laboratory, I utilize three

different sample roasters: a electrically

heated Golden Coffee Box, manufactured

by my dad in the 1980s, a San Franciscan

one-pounder and a refurbished Gothot

three-barrel roaster from the 1950s.

ROASTING DEGREE

During a visit to the laboratory of a well-known importer of specialty coffee, I

observed their roasting degree, which

was around Agtron 50, right at the start

of the second crack. Despite the fact that

many roasting companies use degrees of

roast well beyond this point, I feel that

samples roasting should be done at a

much lighter degree. At a lighter degree of

roast, the coffee will reveal its true flavors

and the beans have developed a minimum

of caramelized flavors which generally


17/3517

occur as a result of the roasting process.

Pictures A. and B. illustrate a desired roast

color for High Grown Central American

coffees. Instead of roasting the beansto a dark brown color with a smooth

and even surface, these lighter roasted

beans are not fully expanded and stills

has wrinkles. At this point in the roasting

process, the transformation of sugars

the caramelizationhas just begun and

the coffee will still taste as it was meant

by Mother Nature, without the sweet

aftertaste which is generally a trait of

darker roasted beans.

Besides the aspect of roasting light

enough to taste true coffee flavor, there

is the issue of tasting defects. Roasting

samples to a degree of Agtron 58 (beans)

or even lighter makes the detection of

defects much easier. How comfortable

do you feel with an importer who roasts

all samples too dark, which inevitably

masks taints like fruity, moldy and dirty?

CONSISTENCY

A second observation I made while

surveying sample roasting practices

around the world is the lack of roasting

consistency. At the highest podium ofspecialty coffee, during the recent SCAA

show in Atlanta, I was surprised by the

roast-inconsistency of samples that were

presented at the cupping pavilion. The

lightest sample had a color of Agtron #62

and the darkest sample was at least 20

points darker! The cupping session that

followed proved how big the impact of

roasting can be on the flavor of coffee.

The lightest samples had distinct citric

flavor notes, while the darkest samples

tasted sweet with a berry-like aftertaste.

Unfortunately, the cupping session had an

inconclusive outcome, since the cuppers

could not sense at all if the differences

in flavor were the result of the coffee

or of the sample roasting protocol.

This exactly illustrates the importance

of roasting consistently in color and in

time-temperature profiles.

So, what are some of the important

factors that facilitate a consistent sample

roasting protocol?

First, turn on the light! Install one or more

100150 watt full spectrum incandescentlights above the sample roaster with

a clearance of about 2 feet above the

sample roaster. Full spectrum lights give

the operator nearly perfect conditions for

inspecting the color of the coffee beans

during and after the roasting process.

Second, make sure that your sample

roaster is equipped with the right

hardware. The sample roaster should

have a reliable probe that measures drum

temperatures.

Furthermore, it is extremely helpful to

utilize a gas pressure meter that displays

every adjustment in gas flow to the

burners, so that the operator at any time

can monitor the indicatory BTU-output

of the burners. This device provides the

operator with an accurate indication

what the heat supply level is to the roaster.

Additionally, the sample roaster should

be able to cool the samples quickly.


WILLIAM OF ORANGECustom made sample roasterwith very precise heat supplyand airlfow controll. Producedby Primo Roasters,


18/3518

Unfortunately, most older sample roasters

do not cool the beans fast enough, which

can reduce the acidity of the coffee in the

cup.

TIMEA third important factor in sample

roasting is time. I have observed manyroast masters roasting their samples too

fast, which can change the flavor profile

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

sample during roasting and checked again

on a specially designed inspection table.

If roast colors were too light or too dark,

then the sample would be roasted again.

J. BURNS ROASTER.Antique but still very popularsample roaster.

SAN FRANCISCANSan Franciscan single drum 1lbsample roaster

Home made electric sample roaster.THE GOLDEN COFFEE BOX


ROASTING 101 and ROASTING 201

(CRTF1 and CRTF2).

Modern, high airflow, 1kg sampleroaster with cast iron drum madein Holland.

GIESEN W1


19/3519

QUALITYEXPLORINGQUALITYCONSECUTIVE STEPS IN THE SENSORY EVALUATION OF COFFEE, ALSOCALLED THE PROCESS OF CUPPNG COFFEE.

QUALITY


FRAGRANCE/AROMA FLAVOR AFTERTASTE

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 cuppingprocess: (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 quali-

ties and the intensity of the dry, break, and

wet aroma aspects noted on the 5-point

vertical scales. The score finally given

should reflect the preference of all three

aspects of a samples Fragrance/Aroma.

Flavor represents the coffee's principal

character, the "mid-range" notes, in be-

tween the first impressions given by the

coffee's first aroma and acidity to its final

aftertaste. It is a combined impression of

all the gustatory (taste bud) sensations

and retro nasal aromas that go from the

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.

Aftertaste is defined as the length

of positive flavor (taste and aroma)

qualities emanating from the back of

the palate and remaining after the cof-

fee is expectorated or swallowed. If

the aftertaste were short or unpleas-

ant, a lower score would be given.


20/3520

Acidity is often described as brightness

when favorable or sour when

unfavorable. Acidity contributes to a

coffees liveliness, sweetness, and fresh-

fruit character and is almost immediately

experienced and evaluated when the

coffee is first slurped into the mouth. The

final score marked on the horizontal tick-

mark scale should reflect the panelists

preference for the Acidity relative to theexpected flavor profile based on origin

characteristics.

ACIDITY BODY BALANCE

The quality of Body is based upon the

tactile feeling of the liquid in the mouth,

especially as perceived between the

tongue and roof of the mouth. Most sam-

ples with heavy Body may also receive a

high score in terms of quality due to the

presence of brew colloids. Some sam-

ples with lighter Body may also have a

pleasant feeling in the mouth, however.

How all the various aspects of Flavor, Af-

tertaste, Acidity and Body of the sample

work together and complement or con-

trast to each other is Balance. If the sample

is lacking in certain aroma or taste attrib-

utes or if some attributes are overpower-

ing, the Balance score would be reduced.

SWEETNESS CLEAN CUP UNIFORMITY

Sweetness refers to a pleasing fullness of

flavor as well as any obvious sweetness and

its perception is the result of the presence

of certain carbohydrates. The opposite of

sweetness in this context is sour, astrin-

gency or green flavors. This quality may

not be directly perceived as in sucrose-lad-

en products such as soft drinks, but will

affect other flavor attributes. 2 points are

awarded for each cup displaying this at-

tribute for a maximum score of 10 points.

Clean Cup refers to a lack of interfering

negative impressions from first inges-

tion to final aftertaste, a transparency

of cup. In evaluating this attribute, notice

the total flavor experience from the time

of the initial ingestion to final swallow-

ing or expectoration. Any non-coffee like

tastes or aromas will disqualify an indi-

vidual cup. 2 points are awarded for each

cup displaying the attribute of Clean Cup.

Uniformity refers to consistency of flavor

of the different cups of the sample tast-

ed. If the cups taste different, the rat-

ing of this aspect would not be as high.

2 points are awarded for each cup dis-

playing this attribute, with a maximum

of 10 points if all 5 cups are the same.

OVERAL

The overall scoring aspect is meant to

reflect the holistically integrated rating of

the sample as perceived by the individual

panelist. A sample with many highly pleas-

ant aspects, but not quite measuring up

would receive a lower rating. A coffee that

met expectations as to its character and

reflected particular origin flavor qualities

would receive a high score. An exemplary

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.


21/3521

SAMPLE ROASTER COLOR METER

MOISTURE ANALYZ-

ER

ROAST SAMPLES KNOW YOUR BEANANALYSE THE COLOR

1 2 3

A reliable, finely controlled sample roaster

will not only help you roast coffee samples

for quality inspection, but also experiment

with roast profiles. Choose one with gas

heating, because they are more responsive

to temperature adjustments, thereby

allowing more precise roast profiling.

There are many ways to measure the

roasting color of a sample, from an

expensive professional color reader to

Agtron disks; no matter what you choose

you definitely need a tool to analyze your

roast colors.

Moisture analyzer helps you determine

the moisture content of green coffee

beans, which is needed when adjusting

your roasting strategy. Some models also

measure the density of green coffee beans.

EQUIPMENT

LAB EQUIPMENTBELOW IS A LIST OF EQUIPMENT THAT WILL HELP YOU IMPROVE THEQUALITY OF YOUR COFFEE


22/35


23/3523

CUPPING FORMS TIMERS SIZE SCREENERS

1413 15

Cupping forms are the best tools to keep

records about your findings. There are

many different cupping forms and you

will find more information about them on

page 13.

You need several, since they are a

requirement when roasting, cupping,

brewing, etc. they dont have to be the

most expensive, but they do need to be

accurate, so you may find that digital work

best.

Sizing screens for green coffee beans

ranging from screen 15 to screen 20.

SPITTOONS WATER FILTRATION ELECTRIC KETTLES

1110 12

Your imagination is the limit, since

anything that holds liquid will do, but after

a long day of cupping you may appreciate

something that is very light weight; in the

picture, Graciano Cruz is using a simple

plastic cup.

Clean, odorless water is critical for coffee

cupping and for coffee preparation.

According to the SCAA the ideal water for

cupping coffee should be 125-175 ppm, so

perform your filtration accordingly.

Use a large capacity water kettle or, even

better, use several. It is very annoying, as

well as unprofessional, to run out of water

before the last samples are poured and

always use a thermometer to measure the

water temperature.


24/3524

Whether your business is a small mom and pop retail store, a local coffee

roasting caf or a regional roasting operation, your coffee blends create that

unique edge for your business and they can ultimately be an excellent tool tomaintain 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 towns 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.

BLENDING

BLENDING


25/3525

1PLANNING THE PROCESS

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.

2SELECTING 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

benefitshigher profit marginsdo not weigh up against the long-term consequences of losing dissatisfied clients.

3DETERMINE THE ROAST LEVELThird, 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.

CREATING ABLEND


26/3526

PRICE CONSISTENCY FLAVOR CHARACTER

BLENDS FOR THE WALLETCREATING ACCEPTABLE CUPFOR LOW PRICE

UNIQUE FLAVOR PROFILESCREATING NEW INTERESTING

FLAVORS

BLENDS FOR EVERYDAY TASTECREATING BLENDS FOR AQUIRED

TASTES

1 2 3

The practice of blending and the resulting

cost consequences can stir up quite a

conversation with roasting companies

and retailers. The goal is to achieve certain

flavor characteristics by picking cheaper

green coffees on the market. Blending for

cost management is more typical for mass

market budget coffees.

All coffees are seasonal and certainly

perishable, thus, creating a blend where

the ingredients and proportions change

during the year to keep the blend vibrant

and fresh without veering away from its

essential character can be a good way to

achieve year-long consistency

Another reason for blending coffee

is to create a combination of taste

characteristics that cannot be found in a

single coffee. This

is blending as an art form rather than as a

pragmatic tool. It is fascinating to me

how different sets of flavors and cup traits

can interact in unexpected ways. More

often than not, 1+1 does not equal 2, or 11

BLENDING

WHY BLENDTHERE ARE MANY REASONS FOR CREATING COFFEE BLENDS. HERE ARE AFEW CONCEPTS.


27/3527

ESPRESSOTHE KING OF BLENDS

BLENDING FORESPRESSO

While you blend for FlavorCharacter, blending for espresso is

slightly different given the nature ofthe beveradge. Espresso is a highlyconcentrated coffee beveragewith emulsified oils. This means thatmost of the flavor characteristicsare expressed much more loudly.When creating blends for espressoone must think about theseparameters all the time.

ART OF BLENDINGLearn more in our video modules ART

OF BLENDING. (soon avalable for Coffee

PRO)

3C BLEND - Budget versionIt is an exaple of a

blend redesign in order to save costs.

Features a substitute for the high noteKenya component (replaced by theEthiopian Sidama) and a substitute forthe low note Sumatra, which has beenpartially replaced by the Brazil pulpednatural. This blend displayed good

structure in the base flavor notes with

*35% Ethiopia Washed Sidama G2*25% Guatemala Finca Santa Ana*20% Sumatra Lake Tawar*20% Brasil Yellow Bourbon PulpedNatural

BUDGET BLEND

2013 ESPRESSO BLENDEspresso blend

developed by the Green PlantationCoffee, Slovakia.

Espresso blend was developed by GreenPlantation Coffee, Slovakia and it is anexample of a two component espressoblend. It was created as a blend that reflectsthe espresso flavor expectations of theaverage Slovak customer, i.e., performswell as espresso, can be roasted lightercolors, is affordable and is made exclusivelyfrom specialty grade coffees. The Velosonatural has incredible body, very nicenatural sweetness and a mildly rustic tastefamiliar to most Slovak customers frommass blends, but without the bitternessand off flavors; it also makes a good crema.The Ethiopian Limmu was chosen to cutthe candy-like sweetness of the BrazilianVeloso, while adding a clean, but gentlebrightness, dark chocolate overtones anda very mild, flowery aroma.

* 25% Ethiopia Limmu Washed* 75% Brazilia Veloso Natural

ESPRESSO BLEND

3C BLEND Willem Boot writesabout this blend in

his article Yikes Those Prices. This is anexample of a very high end blend.

The Kenya Giakanja (winey acidity) andSumatra Lake Tawar (clean, earthy body)act as balancing counter parts and theGuatemala Finca Santa Ana acts as abridge unifying the high bright notes ofthe Kenya with the low peat moss flavornotes of the Sumatra by connecting theseflavors a rich, chocolate flavor . The 3Cblend, was preferred by the cuppers forthe bright, winey sweetness, medium-intense chocolate tones with a subtlefloral aftertaste and a slightly dryingendnote. Our panel rated the blend at aSCAA cupping score of 87 to 88 points.

*40% Sumatra Lake Tawar*35% Kenya Giakanja*25% Guatemala Finca Santa Ana

REGULAR BLEND

a lingering acidity, which appeared toresonate in different layers. was praisedthe superior sweetness and very goodmouthfeel.

50/50 BLEND Blend with lower

caffeine content but with the taste of areal coffee.

An example of blending for lower caffeinecontent, but with the true taste of real

* 50% Decaf Brazil Santos (WaterProcessed)* 50% Ethiopia Yirgacheffe

DECAF BLEND

coffee. Brazilian water processed decafhas a milder taste and lacks body, as domost decafs, but it provides a good basisfor creating interesting 50/50 blends.In this case the washed Yirgacheffe addschocolate tones and possibly hints ofjasmine if you are lucky. You can replaceYirgacheffe with an Ethiopia Sidamasundried natural to achieve a fruity tone.

PROCESSINGLearn more in our video modules

PROCESSING (soon available for Coffee

PRO).


28/3528

PROCESSTHE WORLD OF COFFEE HAS BEEN DOMINATED FOR MANY YEARS BYPARADIGMS WHICH STEM FROM THE EARLY PART OF THE 20TH CENTURY

PROCESSING

Traditionally, traders andimporters have dictated the rules of the

trade and the specific requirements of

quality. With the proliferation of modern

communication technologies, specialty

roasters and producers have started to

embrace concepts like transparency

and traceability; current conventions in

the global coffee industry are changing.

Direct trade linkages between industry

stakeholders have begun to dictate the

rules for a new coffee

production environment andas a result we are experiencing

a coffee renaissance with a new

awareness of the essence of coffee quality.

PROCESSING FOR QUALITY

The post harvest process of coffee beans

involves a critical cycle that starts with

the carefully produced coffee cherry.

Once the selection and harvesting of the

cherries has been completed, a series of

events starts that is aimed at creating

a clean and unique flavor profile withan adequate level of sweetness, ideally

complemented by desirable flavor

attributes. As in all processes, the outcome

depends on the success of each individual

step in the chain. If for any reason the

outcome of an intermediate step is not

successful, it will have a critical impact

on the outcome of the entire process. For

example, harvesting partially unripe

cherries will jeopardize the crucial goal of

sweetness in the cup. Without an adequate

-The-


www.bootcampcoffee.com

(Members only)


29/3529

level of sugars in the cherries, even

the most sophisticated

process will not compensate.

PICKING

Producing quality coffee is impossible

without a proper strategy for selective

harvesting of coffee cherries. Despite

widespread awareness of the need for

good quality ripe cherries to produce

specialty coffee, producers around the

world continue to struggle with this

key task. Debate is ongoing

about the benefits of selective

harvesting of only ripe cherries

versus the advantages of strip-picking.

Some specialty coffee gurus claim that

all coffee destined for the specialty market

should be harvested selectively and

that only ripe cherries should be picked.

On the other hand, many vendors of

processing and harvesting

machinery proclaim the economic

benefits of strip picking.

PROCESSING

Style and method of coffee processing

are usually determined by tradition and

general preferences of coffee buyers. Until

recently, the sundried natural method

was only used in a few countries, including

Yemen, Ethiopia and Brazil. During

the past years, coffee processors in several

Latin American countries have beenexperimenting with natural sundried

methods and hybrid methods like the

honey process, in which most

of the mucilage is left on the

bean after washing. Many

coffee buyers prefer the washed method

for all or most of their purchased beans.

They prefer the pure, clean and transparent

flavor profiles of the washed method.

Other buyers take a distinct interest in

the flavor profiles of the sundried and

SPACE HERE FOROTHER DETAILS

honey processing style, often resulting

in an array of tastes which had never

before been associated with coffee. Thedebates about the pros and cons of

washing versus alternative processing

styles are often fascinating. The resulting

discussions frequently revolve around the

true meaning of terroir and how the

flavor of coffee can best be extracted

from the cherries when it is processed.

Purists generally point out that the

washing process produces a cleaner flavor

profile with taste attributes that are

clearly displayed in the cup. Cuppers often

identify this as the manifestation of a

higher level of transparency, providing

more opportunities for the genetics of

the tree and the characteristics of the soil

to filter into the cup..

NATURAL SUN DRIED

(also called Dry Process or Unwashed

Process)

In the natural sundried method, the

cherries are rinsed and the floaters removed

before drying either on a patio or on a

raised drying bed. The first three days

are critical for the final quality of the

coffee. Intense sunlight is required to skin

dry the cherries in order to start the

final drying process that should take less

than fifteen days. During the first three

days the moisture content of the cherries

must reach 35% or less. Frequent rotationand movement facilitates uniform

drying. The drying cherries must be

protected against rain and condensation in

order to prevent flavor taints, with special

attention to prevention of molds and

fungi. The flavor profiles of natural sun

dried coffee are intense, with potential

attributes of dried fruit, leather,

blueberry, fig and other notes..... WASHED COFFEE

Honey coffee drying on Africanbeds in Panama

HONEY PROCESS

Washed coffee drying in

parchent on the pateo.

SUN DRIED NATURALSun dried mummyfied cher-ries, ready to be milled.


30/3530

WASHED METHOD

(Fully Washed Method)

The cherries are rinsed and floaters

are removed prior to depulping. The

depulped cherries are then fermented

for up to 72 hours when the remaining

mucilage is washed off. The washed beans

are density-sorted in washing canalsbefore drying either on

patios, in mechanical driers,

on static drying beds or by

using a combination of these methods.

The cleanliness of the system is critical:

contamination from previous batches

may lead to the formation of acetic acids

and ultimately result in putrefied stinker

beans. This is one of the most potent

processing defects: the smell and taste

are truly undesirable. The flavor profiles

of traditional washed beans can feature

the aromatic notes of flowers (e.g. rose),

an array of stone fruit (e.g. apricot, peach)

and the taste is often bright, clean,

transparent and with possible notes of

green apple, citrus and other intricate

traces of the terroir of the coffee.

DEPULPED NATURAL

The depulped natural process begins in

a manner similar to the traditional fullywashed method. Upon depulping, however,

the parchment beans (still covered

with mucilage) are directly diverted to

the patios or drying tables. The essential

features of depulped natural processing

and a comparison with the machine

washed process are provided in detail

in Table 2. Depulped natural beans are

covered with the slimy, sticky mucilage

(Figure 4, Depulped natural (above)

versus machine washed (below), (Panama)).

Some producers prefer to remove

a small part of the mucilage using a so

called de-mucilager which washes and

rubs off the mucilage. The drying process

is key to the success of this method.

The possible flavor notes include honey,

sugar cane, molasses, chocolate and anarray of additional taste subtleties.

MACHINE WASHED

(Demucilaged Technique)

After depulping, the parchment

beans are mechanically

washed with the demucilager.

Due to the continuous nature of

this process, the producer must

have sufficient capacity to immediately

continue with the drying process of the

parchment beans.

DRY VS WET METHOD

From an historical perspective, the first

commercial coffee harvests in countries

like Yemen and Indonesia were dry

processed. In the dry process, the coffee

cherries are first dried, normally by natural

sun drying, and then the dried product

is hulled in a single step process to produce

green beans. The dried cherry may be

stored before hulling. The freshly pickedcoffee cherry is highly perishable and

under most conditions requires processing

within 24 hours to prevent spoilage

and rotting. Dry processing requires

extended periods of sunshine and a dry

climate. For this reason it is no surprise

that coffee was first cultivated and

processed in countries with very dry

climates like Ethiopia and Yemen. The

Dutch, who colonized Indonesia for more

than 300 years, named the dry process

O.I.B. (Oost Indische Bereiding), which

can be translated as the East Indian

Process. The dry process is well suited

to areas with extended dry periods after

the harvest. These favorable conditions

prevail in the coffee growing areas of

countries where large amounts of coffeewere first produced: Brazil, parts of

Congo, some parts of Indonesia, and Angola.

When coffee was introduced to the West

Indies and the Caribbean region, the

beverage enjoyed a growing popularity

among consumers in the western world.

The increasing demand for coffee spurred

coffee producers to develop more

efficient and faster processing methods,

including the washed or wet process.

With the newly developed protocols,

producers could now process the coffee and

dry the parchment beans in significantly

less time. In the wet or washed process,

the bean is mechanically separated from

the rest of the cherry before drying.

Wet processing of coffee uses more

technical inputs than dry processing and

requires the use of resources like water

and electricity. Machinery for depulping,

cleaning and drying forms an integral partof every beneficio or washing station.

The use of machinery makes the process

faster and to a certain degree more

controllable. There are limits to the extent

of control, however, especially if the

washing station is running at full capacity

(which typically occurs at the peak of

the harvest) and the quality of the

green beans can be in serious peril.

WASHEDExample of a washed coffee.

Dark green color.

SUN DRIED NATURALExample of sun dried natural

coffee. Color is a bit yellowish.

LEARN MORELearn more in our package CRAFTING

QUALITY AT ORIGIN (Coffee PRO)


31/3531

READTHE BEAN

TTHE DENSITY OF THE BEAN STRUCTURE IS REVEALED BY THE SHAPE AND

POSITION OF THE CENTER CUT.

Open Center Cut

Picture shows a bean from Panama, which wasgrown at an altitude of at least 5500 feet (1700m).The center cut is tightly closed and almost seems tobe floating in the upper layer of the bean. High-den-

sity beans are more resistance to heat, which will beespecially noticeable during the first phaseof roasting.

In sharp contrast, this picture displays a soft beantype from Mexico, grown at almost sea level. In this

case, the center cut is widely opened and drawslike a deep crevasse through the coffee bean. Withlower- density beans, the center cut will open morequickly, allowing for a faster transfer of heat, whichwill accelerate the process.


Closed Center Cut


32/3532

THE APPROACH TO

QUALITY RECOGNIZESTHAT EACH STEP IN

THE PRODUCTION

SYSTEM WILL AFFECT

THE OUTPUT OFTHE PRODUCTION

PROCESS AND EACH

INDIVIDUAL STEP

WILL INFLUENCE ALLNEXT STEPS IN THE

PRODUCTION CYCLE.The wet method requires the use ofspecific equipment and substantialquantities of water. The coffee cherries

are sorted by immersion in water. Bador unripe fruit will float. The skin of the

cherry and some of the pulp is removedby pressing the fruit by machine in wa-ter through a screen. The pulp clinging tothe seed needs to be removed either bythe classic ferment-and-wash methodor mechanical demucilaging.

WASHED

PULP NATURAL SUNDRIED NATURAL

HONEY

The cherry is pulped with a slightly dif-ferent pulper as in the wet process.Instead of removing the mucilage af-ter pulping, it is dried together with theparchment. During the final step, the dry

parchment is hulled and graded.

Pulping process can be done with al-most any standard pulping machine.Some honey producers prefer not to

use any water at all, leaving all mucilageon the exterior surface of the parch-ment bean. Other honey producersprefer to remove part of the mucilage,which generally enables more controlla-ble drying practices and more consist-ent cup profiles.

The sun-dried process is generallyused in areas with little or no accessto water and countries like Braziland Ethiopia rely heavily on thisprocessing style. In this processing stylethe entire cherry is dried, sometimes onelevated African beds in the sunand often on the open soil. Once

sufficiently dried, the entire hull isremoved mechanically to reveal the

green beans.

SEMI WASHED

Also known as Giling Basah, wethulled or semi dried, it is typical ofmost Indonesian coffees. In this uniqueprocess farmers remove the outer skinfrom the cherries mechanically using

locally built pulping machines, then storethe beans, still coated with mucilage, forup to 24 hours. Following the waiting pe-riod, the mucilage is washed off and theparchment coffee is partially dried forsale (30% to 35% moisture content).


33/3533

THE COFFEE VARIETY,

WITH ITS PROFOUND

IMPACT ON THE FLAVOR

PROFILE, CAN BE ACRUCIAL PARAMETER

FOR QUALITY

DIFFERENTIATION

AND FOR THE MARKETSUCCESS OF A SINGLE

PRODUCER OR AN

ENTIRE COFFEE ORIGIN.

MOKKABOURBON

CATURRA GEISHA

JAVA

TIPICA AND MOKKA TIPICA

WASHED TIPICA FROM KONA, HAWAII

WASHED GEISHA, Finca Hartmann, PANAMA

WASHED MOKKAWASHED JAVA, Frres du Noun, CAMEROUNWASHED BOURBON,El Optimismo, EL SALVADOR

NATURAL CATURRA, Elida Estate, PANAMA

WASHED TIPICA AND WASHED MOKKA


34/3534

BREWING FORQUALITY CONTROL


COMPARING POPULAR BREWING METHODS

WILL HELP YOU BETTER UNDERESTAND YOURCOFFEE

IIn this module Daniel guides you through

the importance of analysing your coffee

with different brewing methods. While

cupping coffee is essential to deciding

which coffee to purchase for your

warehouse, comparing popular brewing

methods provides you with more detailed

information about the coffee lots and

helps you arrive at the final decision.There are many reasons why is it important

to analyse coffee through various brewing

methods. One of the most important is to

understand which preparation suits each

coffee best and also how the coffee will

perform in consumer homes. Although

most consumers do not use precision

brewing, it is very important for you to

be aware of the different results of each.

In order to provide the best guidance to

your customers, you need to eliminate all

the variables that can alter the results.

Daniel will focus on the most common

brewing styles, which are

* full immersion brewing,

* pour over brewing,

* automatic drip coffee brewing, and

* espresso.

For this exercise Daniel chose very

different coffees and two different roast

levels. His goal is to explore whether

each coffee delivers the same quality he

experienced during cupping. He will

guide you through the brewing process

step-by-step and show you what to focus

on during this exploration.


35/35

1. Weigh coffee (for example, 15:1 ratio of

water:coffee)

2. Set the grinder to medium setting for

filtered coffee.

3. Flush (clean) the grinder with a small

amount of the same coffee you intend to

use.

4. Prepare the brewing equipment by

running 200F (94C) hot water through

the filter to get rid of the paper taste and

to preheat the brewing system.

5. Add the ground coffee to the filter

and pre-steep (bloom) the coffee with

approximately 30g of water for 30

seconds

FULL-IMMERSIONFRENCH PRESS, CLEVER

Full immersion brewing means the wa-ter is in constant contact with the coffeegrounds during the entire extraction.

1. Weigh coffee (for example 14:1

water:coffee ratio)

2. Set the grinder to a coarser setting

than the medium you used for filter

coffee but not fully coarse.

3. Flush (clean) the grinder with a small

amount of the coffee you intend to use.

4. Prepare the brewing equipment by

preheating the French press with 200F

(94C) hot water.

5. Add ground coffee to the tank; add

1/3 of the water and start the timer.

6. After 30 seconds stir the coffee and

add the rest of the water, cover with

the top (do NOT plunge) and steep for 4

Pour-over brewing means hot water isallowed to flow freely through the coffeegrounds.

Espresso is the extraction of coffeeachieved by 9 bar pressure. Emulsifica-tion of oils is an added benefit of this kindof extraction.

POUR-OVERCHEMEX, HARIO

ESPRESSOPressurized brewing

17g or your in-house standard double shot

of finely ground coffee extracted under

9 bars of pressure within a 20-30 second

time frame results in 50-70 ml of a syrupy,

and balanced flavor beverage.

LEARN MORE

BOOT-Camp-Coffee-Booklet-v1.1.pdf

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