February 1, 2012
This article details one method to determine an ideal roast for a coffee; in four roast experiments, the time between the end of 1st 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, and the beginning of 2nd crack is lengthened, and the roast stopped at the same point each time. Then by tasting and comparing the results, I arrive at some conclusions about what roast brings out the characteristics of the coffee I enjoy more. Other articles will cover the effect of stretching other segments of the roast.
I did four roasts of the same coffee, each time stopping at the first sound of 2nd crack. Each batch had roughly 30 seconds more time between the cracks than the previous batch. In tasting the results, I’m looking more at the effect on certain characteristics of the coffee and not the quality of the Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee itself.
Because everybody will have a different roasting situation even with the same equipment, this article is less about how to stretch the roast and more about the effect in the cup. For this article I used a Probat PRE 1Z single barrel electric sample roaster. This machine can produce the same roast over and over again; with just some minor adjustments to airflow you can really shape the Roast Profile refers to the relationship between time and temperature in coffee roasting, with the endpoint being the "degree of roast". Roast profiling is the active manipulation of the "roast curve" or graphed plot of. The roaster does not have a bean probe, so my parameters were the physical changes to the beans themselves in relation to time. Here are the roast particulars.
- Start temp: 320 degrees F
- Yellow Stage: 5:15
- 1st Crack starts: 7:30
- 1st Crack ends: 8:39
- End: 9:37
- Start: 318 degrees F
- Yellow: 5:20
- 1st C: 7:36
- 1st C end: 8:42
- End: 10:07
- Start: 320 degrees F
- Yellow: 5:25
- 1st C: 7:38
- 1st C end: 8:46
- End: 10:40
- Start: 320 degrees F
- Yellow: 5:18
- 1st C: 7:33
- 1st C end: 8:43
- End: 11:00
The coffee I used was from the Coko Cooperative in Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides. This is an ideal coffee for this type of experiment because of it’s a fantastic A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed varietal with characteristics of cocoa and cola 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, Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range in degrees of ripeness, which also involves blossom Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. attributes and clean mandarin orange Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may. Delicate features with sustained sweetness, balanced Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing, and clean Similar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We combine these to form the "final flavor.
I cupped these roasts myself along with one untrained One who cups, or tastes and evaluates, coffee.: A cupper is a person who performs the somewhat formal analysis of coffee quality, called cupping. See the definition of cupping for more information. It has nothing and then again with a panel of 8 people, some trained and some untrained cuppers. I asked the panel to look specifically at which coffee had the most A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic, the most Sweetness, the most Body. The panel did not know what they were tasting.
First I’ll post my impressions from the intitial Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in:
– Roast A: In cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the coffee, as well as "breaking the crust",, bright and lively, short finish, front loaded, very sweet and bright on front of the palate. most malty sweetness Sweetness: yes, malt, sensed in the front of my palate; Body: condensed; Acidity: agressive, front-middle
– Roast B: long sweetness with a peak in the middle, more shape to body. more defined body Sweet: lasting through finish, candy; Body: syrupy; Acidity: middle
– Roast C: flabbier body wise, lots of sweetness in finish with brightness near the rear of the palate. front of palate is open which maybe lends to the flabbiness. Sweet: yes, a little cocoa sweet/bitter in finish, fruit sweet; Body: broad, thinner syrup; Acidity: middle, yet slightly muted compared to B
– Roast D: wet Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its flavor profile and come from the perception muted brightness, the body and acidity seem to be more integrated, but with less dynamic in the cup. Not devoid of sweetness or acidity though acidity is muted in comparison. most Bitterness is one of 5 basic tastes: Sour, Sweet, Salty, Bitter and Umami (savory flavors). There are many types of bitterness, hence not one avenue to tracking down its source. Bitterness as a positive quality. more caramelized with slight roasty note in front Sweet: center, more caramelized, bitter cocoa; Body: flatter; Acidity: stretched throughout palate
In the panel cupping, the findings were:
– Roast A was the sweetest for half the panel
– Roast B was the brightest and was the favorite for most
– Roast C was the sweetest for half the panel, and also had noticeably more body
– Roast D least sweet, least bright, but more body although it was flat. The untrained cuppers noted that this was the most balanced cup.
With the panel, we discussed how the perceived acidity moved back through the palate with each successive roast. In the shortest roast, the acidity was front and center. In the middle two roasts, there was generally more brightness in the middle of the palate with the third roast having a brighter finish. In the fourth roast the acidity was very muted and the perception of the coffee was rather flat. There is an interesting geography to this idea if you look at it that way. Where we perceive acidity on the palate had a rather large influence on our perception of body. Where the brightness was more in the middle of the palate, the roasts seemed to have a rounder and open body, with more flavors throughout the palate, while the shortest roast with the aggressive up-front acidity had very thin body through the finish.
In terms of sweetness, the general rule is the more A reaction involving sugars that occurs during coffee roasting. A caramelized sugar is less sweet, but has greater complexity of flavor and aroma. Caramelization is slower than Maillard reactions, and requires higher temperatures. These reactions the less sweetness. But in these tests what was noticeable was not just the level, but the type of sweetness. In the shortest roast the sweetness was more malty while the second roast had more candy sweetness. The third roast had In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two sweetness and the fourth, more of bitter cocoa sweetness and began to show some carbon/roasty notes. Keep in mind that each roast was roasted to approximately the same level, they just took progressively longer times to get there.
What this line of testing shows is that altering the length of time between the first and second cracks can help shape the Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each of a coffee by featuring sweetness and acidity in different ways. There is some room to play here to get the coffee to express itself a little differently.
The panel discussed which roast would feature best in different brewing devices. The shorter two roasts would probably feature very well in manual pour over methods since the acidity would be expressed clearly. The first roast would probably be too sharp for a A simple coffee brewer also called a Press Pot: grounds and hot water are added to a carafe, allowed to sit for several minutes, and then a filter is pushed down to hold the grounds or even auto-drip machine. The last two roasts would most likely be the ones to try as A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small.
The lesson here is this: if you really want to know the potential of any coffee, then it is smart to look at more than one roast of it. You can look at roast level sure, but also look at altering the time between cracks. For the the next article in the series we’re going to look at the effects on the cup when we stretch out the 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 itself.