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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
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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
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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.
LEARN MORELearn more in our video modules
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.
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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%.
LEARN MORELearn more in our video modules
ROASTING 101, ROASTING 201,
PRODUCTION ROASTING (CRTF-1 and
CRTF-2).
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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
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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.
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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
LEARN MORELearn more in our video modules
PRODUCTION ROASTING (CRTF-1 and
CRTF-2).
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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.
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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
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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 .
LEARN MORELearn more in our video modules
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.
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Coffee Tasters Wheel
LEARN MORELearn more in our video module
CUPPING (CRTF-2).
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THE STRUGGLESAMPLE ROASTING
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Willem BootDownload full article:
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
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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
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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.
WWW.BOOTCAMPCOFFEE.COM
WILLIAM OF ORANGECustom made sample roasterwith very precise heat supplyand airlfow controll. Producedby Primo Roasters,
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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
LEARN MORELearn more in our video modules
ROASTING 101 and ROASTING 201
(CRTF1 and CRTF2).
Modern, high airflow, 1kg sampleroaster with cast iron drum madein Holland.
GIESEN W1
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QUALITYEXPLORINGQUALITYCONSECUTIVE STEPS IN THE SENSORY EVALUATION OF COFFEE, ALSOCALLED THE PROCESS OF CUPPNG COFFEE.
QUALITY
WWW.BOOTCAMPCOFFEE.COM
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.
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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.
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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
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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.
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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
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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
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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.
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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).
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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-
Willem BootDownload full article:
www.bootcampcoffee.com
(Members only)
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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.
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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)
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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.
WWW.BOOTCAMPCOFFEE.COM
Closed Center Cut
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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).
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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
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BREWING FORQUALITY CONTROL
WWW.BOOTCAMPCOFFEE.COM
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.
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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
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