In QC-ing a few of the Shrub coffees this week, this There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was More stood out as 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 More especially fresh and sweet. I figured that now is as good a time as any to write a short feature of sorts — roast the coffee to a couple different roast levels, brew it a few different ways, jot down some notes, and share. Actually, that’s how we write most of our reviews, judging a coffees potential across a small range of roast levels. But it’s been a few months since we wrote the original review (end of January), and while we do our best to taste the coffees we sell throughout their proverbial ‘lives’ in our warehouse, we don’t normally follow up with you all about these results. So in the spirit of Transparency is a flavor characterization synonymous with clarity. It is also a business ethics term, implying that as much information as possible about a product is made available to the consumer, and the producer as More, here is an updated look at Java Sunda – Gunung Patuha.
Both roasts were handled in a sample roaster, and so roast times and temperature settings aren’t transferable to production roasting. That said, we learn a lot about a coffee’s cup potential with our sample roasts, and are able to get a general sense of what type of roasting is complimentary. For this coffee, I roasted 90 gram batches, reaching first snaps at almost exactly seven minutes. The first roast was pulled two minutes after the start of 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, More with just a few latent snaps in the tray – a solid 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 More level. The second roast was taken to 10:00, a full minute longer than our City roast. It’s nowhere near 2nd snaps, and judging from color and taste, I’d call it just north of Full City.
Smelling the ground coffee, the 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 is like brown bread baked with molasses – not overt ‘sugary’ sweet, but like baked goods – and a fair amount of ground cinnamon too. It has an 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 More like steeping tea, and smells surprisingly fresh and clean. The cup is sweet up front, ‘clear’ like simple syrup, with brisk 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. More 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 More. It’s a simple, balanced coffee at this roast level. But personally, I find the sweetness just slightly lacking in comparison to the roast nearing Full City, though it’s a brighter cup.
This roast level sees much more developed sweetness, a Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors More, caramelizing bittersweetness of sugar burning in a pan. That’s the theme of this coffee at Full City, where bittering roast tones and molasses sugar sweetness strike a near-perfect Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a More. The cup is loaded with baking spices and chewy chocolate flavors (like Tootsie Roll) as it cools down a bit, and the 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 More has a flavor of Mexican spiced hot 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 More. There’s a subtle plum note too, but this plays much more of a background role to The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" More sugar and chocolate flavors.
All Brewed Up:
I brewed a pot of the FC roast in our mini Trifecta too, and the cup has juicy 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 More and texture, with even more balance than found in the A cupping spoon is specifically designed for the tasting procedure of the same name, cupping. It is similar to some bouillon spoons or gumbo spoons, and features (usually) a round deep bowl and arched handle. More. We see this a lot, coffees showing one way on our cupping table can be surprisingly different when brewed. Cupping is an efficient way of evaluating several coffees at one time, but not always the best representation of the brewed experience customers have!
Shot in the Dark:
Well, not that dark, but Full City roasts of this coffee is a great starting point for 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 More shots. A smaller version of espresso where extraction is restricted is called a Ristretto. While espresso averages 20 ml, a ristretto is 15 ml. More shots produce superb viscosity, a How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a tactile sensation in the mouth used in More somewhere in between thick hot cocoa and chocolate syrup itself. There’s quite a bit of sweetness, and like the cup, it’s counteracted by heavy, Bittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from other roast reactions, as well as bittering More cocoa notes. Great on it’s own, and I imagine will work well as a blend component (would fit in place of a chocolatey Central American coffee is known for its "classic," balanced profile.: Central American coffee is known for its "classic," balanced profile. Centrals are primarily wet-processed since the climate is too humid for dry processing and hence More).
All in all, this coffee has fared these past three months in our warehouse quite well. Looking back on our original review, it scored 86.8 points, which still holds true today. This is largely due to the wonderful job of Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting. Sorting means using density sorters More by the group in west Java who we buy these “Sunda” coffees from. And though I did find two A quaker is an industry term to describe under-ripe, undeveloped coffee seeds that fail to roast properly.: A quaker is an industry term to describe under-ripe, undeveloped coffee seeds that fail to roast properly. These More in 180 grams of roasted coffee, the cleanliness found in the cup can be attributed to attention given to cherry Coffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in the preparation of coffee for export. Coffee is sorted by size on a grader or More, wet The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More, and the final dry milling stage. This is one of two Javas on Shrub right now, and when they’re gone, we won’t have more until the end of the year.