I do my best to answer your coffee questions within 5 minutes. It’s not easy!
Episode 1 brought in a lot of comments, and new questions. Thanks for all the responses, and please scroll down to the Comments section at the end of this article to ask any new questions, or to add any thoughts to the ones I try to answer in Episode 2
Here are the coffee questions I try to answer in the first Episode 2
The 4 Questions:
- Where did the Blueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh new crop coffees and would fade in More go? When I first got into good coffee, I noticed many ethiopian/african coffees had a strong and well defined blueberry note, which I have not seen in a while – is that a seasonal thing? I have tried several african DPs (Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it More) and while good they don’t hit that same flavor that got me into good coffee. Do coffees have a different character from year to year, and in looking for that same blueberry note am I just chasing nostalgia? – Jack
- All About Coffee Gas! Is “blooming” a real and necessary step for pour over and other similar techniques? It may be necessary, but the reason usually offered seems bogus. Ostensibly, it is to let the CO2 escape. But what CO2 needed to escape would have escaped after roasting and grinding. And even if there is some left, the solubility of CO2 in hot water is low, so it would evolve any way as the coffee is brewed. The more plausible reason to wait after the first little shot of water hits the coffee is perhaps to wet the grounds evenly by letting capillary forces spread the water across the pile of grounds and form a uniform wet mass instead of dry and wet patches, and to not let leakage paths develop for the water to flow directly through without much Refers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with espresso, adding pressure to the mix as More. Could you clear up this confusion? Thanks. -VS (And also answering this too: Any difference in Either the resting of parchment coffee after drying, or for the home roaster, post-roast resting.: Resting might refer to "reposo", the time after drying the parchment coffee, when it is held for 30-60 days to More period for beans roasted using a air popper vs drum like A popular electric drum roaster designed for home use, with variable batch sizes (from 1/4 pound to 1 pound) and a smoke-reduction system. It has been modified and upgraded in refining the base model over More vs commercial roaster? From my experience with beans from local roasters, they tend to taste better about a week post roast, and stays pretty stable for another 3 weeks. -Pictour Foods
- Does Indonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that More Coffee Destroy Forest Land? Is sumatran coffee still leading to loss of tiger habitat or can i start drinking it again cause its my favorite? – Sadie Mae
- What if All The Coffee Doesn’t An audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible popping sound heard during roasting. In coffee, More? I’ve been roasting your beans exclusively for over 14 years. 🤓. I never feel comfortable with determining FC or FC+. I’ve used your pictures but it’s so different when actually doing it. After blowing through 2 roasters, I now just do an air popper. I take my beans out at the end of First crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390 and 410 degrees Fahrenheit in most coffee More. Otherwise, a bunch of beans haven’t gone through crack and I was under the impression that they need to crack in order to be optimal. Or is it okay to have some uncracked? Seems like a newb question for someone that has done this for so dang long. I really can’t believe I haven’t figured this out, yet. – Forest
Bonus 5 Minute Round! :
- Do you ever dabble in Coffea Liberica is a distinct Species in the Genus Coffea : Coffea Liberica is a distinct Species in the Genus Coffea originating in Liberia, West Africa. It is a tree-like form, with mild cup that More or eugeniodes? Is there even a market for these “oddities”? -ChompChomp
- Nasty Cooling: I have been roasting with a WB Popper II since ’97. I’ve been cooling my beans in the same wire colander the whole time and wife says it’s nasty. I am looking for a good quality affordable sieve for sifting the Chaff is paper-like skin that comes off the coffee in the roasting process. Chaff from roasting is part of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after More and cooling the beans. Any suggestions? -Pyrabot
- Flat Taste from Behmor: What’s the diagnosis for a flat-tasting roast from a pre-heated Behmor? The roasted beans look uniform and all completed 1st crack or beyond, but the cup profile has no real depth or Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has More. -Dgrooms
Some Resource links related to this video!
Determining the Degree of Roast simply means the roast level of a coffee, how dark it has been roasted.: Degree of Roast simply means the roast level of a coffee, how dark it has been roasted. The More!
- Visual Guide to Degree of Roast
- Download our Roasted Coffee Chart Card
- Make your Own Roast Color Sample Set
- Roasted Coffee Comparison – Surface and Ground Coffee
Sumatra Deforestation And Sumatra Coffee Culture
- WWF Paper on Sumatra Deforestation
- Eyes on the Forest Project Indonesia
- 2019 Sumatra Aceh Travels
- Some Things I Have Learned About Gayo Coffee
Find your next Blueberry in Coffee!
- Interactive coffee flavor wheel – a very cool resource!
Podcast Version Of This Episode, (Podcast Episode 28):
Or listen on An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to More podcasts