With the current discussion on under-developed roast taste, I had a realization: I have never cupped green coffee before. Seriously, green.
Given that as a roast develops, original compounds in the coffees are converted into intermediate ones that might not even exist in the final roasted coffee, that Many acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic, citric, quinic, tartaric, phosphoric, etc. See Acidity or... ...more are diminished from the % content in the green, and the bittering Trigonelline is a bittering compound that is reduced as the roast gets progressively darker. Trigonelline is 100% soluble in water and therefore will end up in the cup.... ...more is reduced in roasting, I realized how interesting it would be to cup a coffee all the way through the roast.
The under-roasted cups were very Astringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and... ...more and it takes time to process the tightening flavor and effect on the palate. The most challenging one was actually the pre-first 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... ...more roast (roughly 370 f – temperatures are approximate because I failed to record them at the time of roast).
The coffee is Panama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the... ...more Boquete, Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more Camiseta. I will repeat this experiment with a group of cuppers later this month. -Tom