Apr. 6, 2020
Meet Julio. It would be an understatement to say that he does a lot of things around here. On an average day, you can find him running our 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 lab, managing warehouse projects and working on Bullet roasters. He’s real handy with a Probat L12 too, so if you have been purchasing roasted coffee from us over the past few years, Julio probably roasted it. It’s also an understatement to say that Julio knows good coffee so check out what coffees he’s selected for this month’s Staff Picks.
Name: Julio Nungaray
Position: Cupping Lab Manager, Facilities Manager, Tom’s Assistant, Head Roaster, Aillio Bullet Technician and many other things.
Coffee Approach: I have been a part of Sweet Maria’s team since 2015. This my first coffee job, but coffee has always been a very important part of my daily life. If you asked me 10 years ago what coffees I liked, I would say an The smell or taste of ash, such as an ashtray, cigarette smoke, or fireplace. Often a roast defect.: A quality in aroma or flavor similar to that of an ashtray, the odor of smokers' fingers 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 or a very dark roast drip with sugar and cream. Then I encountered black coffee without sugar or cream for the first time in Sweet Maria’s employee break room (you will never find sugar or cream there).
Since trying Specialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker for the first time at Sweet Maria’s, I have developed an unbelievable love for this amazing drink. I consider myself a very lucky person to be working next to Tom in the Lab. I am able to see, roast, and cup all our coffees from offers, pre-shipments to arrivals. I have developed a preference for clean, A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. and 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. coffees.
Fun Fact: I have an 8-year-old son that loves the beach. Sometimes he acts like an old dude, asking to stay in a 5-star hotel for his birthday and he just wanted to watch movies and order room service (I think he watched home alone too many times).
Burundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East and Central Africa, straddling the crest of Kayanza Gahahe: My second favorite In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, from Africa. To me, Burundi’s coffees offer the best tea-like experience. I roasted this coffee to City on a Bullet. I am a fan of light roasts and this coffee shines at City with sweet, clean, and that bright Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness. spritz at the end, but do not hesitate to stretch it a little bit more after 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, maybe to a City + if you like a little more 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 A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so. It will hold its 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.
Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good Inza Las Estrellas: Coffees from Inza are never a disappointment, especially this lot that we have received for years in a row. Again, I did a light roast to bring out those tea-like flavors that I am obsessed with and this one has my favorite spice, “clove”, along with Panela is the minimally processed sugar with floral and vanilla accents: Found in Colombia (and noted to be best in Pitalito and Pedregal), Panela is tan-colored cakes of sugar that are not fully refined. They 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 and 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 notes of golden 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. Delicious. If you let it roll a little more you will not be disappointed since those dark 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 notes will start to show up.
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Limu Musa Aba Lulesa: I left the best for last. Ethiopia is my favorite origin, especially Ethiopias from the Limu region. The cup is so clean and bright at City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in. I did a City roast on a Bullet, let it roll just over 2 minutes past 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 popping sound heard during roasting. In coffee, and got the perfect amount of citrus flavors plus those peach and apricot notes that I love tasting in Limu coffees.
Hey Aillio Bullet users! Here’s the roast profiles.