BOOT-Camp-Coffee-Booklet-v1.1.pdf

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WHAT IS THIS? BOOTCAMPCOFFEE.COM

BOOT CAMP COFFEE ONLINE TRAINING FOR COFFEE PROFESSIONALS

Roasting and Tasting Fundamentals CRTF1

Roasting, Tasting and crafting quality at Quality Expertise CRTF2 origin Theaspectsof advanced coffeeroasting and tasting protocols, importing, and other coffee quality evaluation techniques.

Variety of short lectures and lessons which have been recorded at farms and processing stations in coffee producing countries all around the world.

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The essential and elementary aspects of coffee roasting, coffee quality evaluation through cupping and tasting protocols.

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BOOT CAMP COFFEE COURSE BOOKLET Articles by: Willem Boot Texts by: Willem Boot, Jodi Dowel, Valerian Hrala, Marlee Benefield Design and Layout: Valerian Hrala www.coffeeis.me Photos: Willem Boot, Valerian Hrala, Marlee Benefield © Boot Coffee Inc Reproduction is not permitted without the written permission of the authors. If you received this booklet then most likely you subscribed to one of our online classes and this booklet will help you to underestand our video content. If you received this booklet through other channels, then please be aware that it is intended to serve as a support material for our videos at www.bootcampcoffee.com

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COFFEE ROASTING COFFEE BEAN IN THE ROASTER ROASTING

HEAT TRANSFER The heat that is produced by the combustion of natural gas, propane gas or whatever energy source is used, can be transmitted in various ways to the coffee beans being roasted. The carrier of this heat is a ‘fuel gas mixture’, that is developed in the flame of the burner. This mixture, depending on the energy

source, will consist mainly of hydrogen and hydrocarbons that are combusted with the supplied air. The result of the combustion, the exhaust gas, will contain water vapor, carbon dioxide, carbon monoxide, sulfur and nitrogen. The flame temperature of the different burner configurations lies between 1200 and 1900° C (2192 and 3272° F). This depends on the type of fuel being

used. Propane gas flames burn at appr. 1900° C, whereas natural gas burns at lower temperatures. Most small and medium sized coffee roasters combine the principles of conduction, and to a smaller extent, convection heating. Most larger roasting machines utilize the use of convection heat.

PHOTO TITTLE

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DEVELOPMENT OF THE COFFEE BEAN DURING ROASTING During the first stage of roasting, the chemical reactions inside the coffee bean are endothermic in character, they are mainly caused by the heat that is supplied from the outside. The green coffee is fed into the roasting chamber at a temperature of about 20° C (68° F). At 100°C (212° F) water inside the beans starts evaporating, at 130°C (266° F) the color of the bean starts turning yellow and the volume of the bean expands. At appr. 140° C (284° F) carbon dioxide, carbon monoxide and other gases are liberated (mainly as a result of the decomposition of carbohydrates, proteins and fats). At appr. 182° C (360° F), the first crack occurs. The development of aroma and flavor will start in the exothermic phase of roasting. The beans start turning from dark yellow to light brown to a darker brown color. The pressure inside the coffee bean is increasing, due to the forces of the carbon dioxide gases. This can result in a bluish exhaust smoke. Beyond 200° C (392° F) the exothermic and

the aromatic and flavor developments occur very fast and must be controlled by reducing the heat supply. Beyond 220° C (428° F) uncontrolled carbonization starts to take place and will finally spoil the taste of the coffee beans. By now, the beans have begun to ‘sweat’, fats are being released and spread all over the bean surface.

LEARN MORE Learn more in our video modules ROASTING 101, ROASTING 201 (CRTF2) and PRODUCTION ROASTING (CRTF1 and CRTF-2).

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ROASTING

Willem Boot Download full article: www.bootcampcoffee.com (Members only)

RULING THE ROAST To develop the proper skills of controlling your roaster consistently, it is important to understand how parameters like moisture content and bean density influence the roasting process

In the roasting process, coffee beans are first loaded with energy until the heatabsorption capacity of the beans is nearly exhausted. Right before spontaneous combustion becomes inevitable, the roaster operator reduces heat input and allows for a gradual increase in bean temperature. Finally, at the end of the roasting process, the bean temperature needs to drop about 350 degrees as quickly

as possible during the cooling process. Outsiders might think that roasting is like the ultimate balancing act: risky and hazardous. However, with the proper amount of control, coffee roasting can be as safe as toasting bread or barbecuing a burger. Despite all these modern controls, many roasters are still confused about how to use their roaster with different bean types

and how to design time temperature profiles to get the best possible outcome in the cup. To develop the proper skills of controlling your roaster consistently, it is important to understand how parameters like moisture content and bean density influence the roasting process.

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Many roasters are still confused about how to use their roaster with different bean types and how to design time temperature profiles to get the best possible outcome in the cup.

MOISTURE CONTENT In roasting, the moisture content of the green bean plays an important role. Under normal conditions, green coffee beans have a moisture content of 10–12 percent. The moisture content will fluctuate freely with the relative humidity content of the ambient air. In cities like Amsterdam and San Francisco, relative humidity levels throughout the year are nearly perfect for storing green beans over a length of time, and for slowing down the aging process of green coffee. This also reduces the likelihood that the roaster operator has to change roast profiles to compensate for possible variances in green coffee moisture. The moisture inside the green beans is partially free or is present as bound moisture and contained in the carbohydrate molecules. We can summarize the roasting process as a three-stage cycle: The drying phase is when the moisture content of the coffee is reduced to about two percent. During this phase, the “free” moisture—the residue of the process from cherry to green bean—evaporates. Free moisture also plays a role in the heat transfer during roasting. As soon as the

beans are energized with heat, the bean’s moisture conducts this heat throughout the bean. When the internal bean temperature approaches 212 degrees F., the free moisture starts evaporating. In the second phase, from the first crack to the second crack, coffee beans develop their specific aromas and flavors, which, as coffee tasters know, can produce a very complex taste profile. At the end of the second phase, all free moisture has evaporated. The length of the second phase depends on the roasting degree, which can vary from region to region and from product to product. With very dark roasts, there is also a third phase which starts when the second crack is almost completed. During this phase, carbonization takes place and the bound moisture is destroyed. Beans with a moisture content of less than 10 percent have a sharply reduced free moisture level and will tend to roast much faster, especially in the first phase. In this case, the roaster operator needs to change the roasting profile by initiating the roasting process at a lower heat level and by maintaining a lower amount of energy supply (less BTUs) during the first roasting phase. Beans with a high moisture content (fresh

crop coffees can have a moisture content in excess of 14 percent) often require that the roaster operator includes a pre-drying phase before starting the first phase of the process. During pre-drying, it is recommended that the roaster maintains a drum temperature of 300 degrees F. with the objective to slowly remove the excess free moisture. The actual phase one of the roasting process can begin as soon as the beans start losing their deep green color.

CELL STRUCTURE DENSITY Lower grown beans generally have a less solid bean structure than higher grown beans. The density of the bean structure is revealed by the shape and the position of the center cut. Picture A shows a bean from Kenya, which was grown at an altitude of at least 5,500 feet. The center cut is tightly closed and almost seems to be floating in the upper layer of the bean. In sharp contrast, Picture B displays arobusta bean, grown at almost sea level. In this case, the center cut is widely opened and draws like a deep crevasse through the coffee bean. See also page 35. What is the relationship between bean density and roasting? High-density beans have a denser cell structure and more cells per cubic millimeter than low-density 6

CELL STRUCTURE

Cell structure of a coffee bean. Magnification 419X

beans. As a result, high-density beans are more resistance to heat, which will be especially noticeable during the first phase of roasting. After the evaporation of free moisture, the color of the coffee beans starts changing from (light) green to yellow to light brown. During this color change, the bean starts expanding. With lower-density beans, the center cut will open more quickly, allowing for a faster transfer of heat, which will accelerate the process even further.

GREEN BEAN TYPES To develop an effective roast protocol, I recommend dividing green coffee

SUMATRA

KENYA

Robusta from Sumatra as an exaple of a soft bean.

beans into the following four categories: I). Hard bean types: Roast these coffees with high initial heat and moderate heat in the final stage of the roast process. Examples: Kenya AA, Guatemala SHB and almost any coffee grown higher than 5,000 feet. II). Medium hard bean types: Roast these coffees with moderate initial heat and moderate heat in the final stage. Examples: Brazil, Sumatra, Java and most Latin American coffees grown lower then 5,000 feet. III). Soft bean types: These coffees should be roasted with low to moderate heat during the entire process. Example:

Arabica coffee from Kenya as an example of a hard bean

Hawaiian coffees, Caribbean types and beans grown lower than 3,500 feet. IV). Fresh-crop coffees: These coffees normally have a bean structure that is not settled or hardened yet, especially if the coffee did not have its required resting or curing time. During the first 3–5 minutes, the operator should maintain a moderate roasting temperature, after which the roasting cycle can be continued according to the category indication that was described before. Download the full article at http://www.bootcampcoffee.com

LEARN MORE Learn more in our video modules PRODUCTION ROASTING (CRTF-1 and CRTF-2). MOISTURE ANALYSER

Shore 930 is an example of a moisture analyzer. This model can also read the density of the bean.

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LEARN MORE Learn more in our video modules ROASTING 101, ROASTING 201, PRODUCTION ROASTING (CRTF-1 and CRTF-2).

GREEN COFFEE PROPERTIES AND THE ROAST PROFILES The TIME TEMPERATURE PROFILE of a coffee is a time/temperature relationship of the bean temperature measured in the drum and the exhaust temperature measured close to the loading funnel of a traditional coffee roaster. The HEAT SUPPLY PROFILE is a time/ heat relation represented in percentages of the potential heat output of the burners on the roaster.

HARD BEAN ROAST PROFILE

SOFT BEAN ROAST PROFILE

High initial heat, lower heat at the completion of “baking

Medium level initial heat, lower the heat before the first crack

Example of a roast profile for harder bean types:

bread” stage and slightly increase slightly again to bring the roasting to a controlled finish.

Example of a roast profile for softer types of beans: to 35% and then after 1st crack lower again to 20%.

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AROMATIC MILESTONES

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AROMATIC MILESTONES CAN HELP YOU UNDERSTAND WHAT IS HAPPENING IN THE ROASTER BEFORE THE FIRST CRACK.

1. WET GRASS 200-240° F (93-116 °C) Water is changing from its liquid state to gas. It is the first indication that the applied heat is affecting the coffee bean. Water wapor is leaving the beans.

2. HAY 290-320° F (143-160 °C) Maillard reaction starts while the color changes from green to the first shade of brown. This indicates that the sugars start caramellizing.

4. A-POINT 330-355 °F (165-180 °C) At the onset of the A-point aromatic properties of the coffee can be smelled for the first time.The A-point occurs right before the first crack and it indicates that more complex chemical reactions are about to start.

3. BAKING BREAD 330-355 °F (165-180 °C) Maillard reaction continues as the color changes to darker shades of brown and almost all free moisture is evaporated.

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ROAST COLOR

THE ROAST COLOR OF THE COFFEE CAN BE MEASURED USING THE INVERSED AGTRON SCALE WHICH RANGES FROM 95-25 WHERE 95 IS THE LIGHTEST AND 25 IS THE DARKEST COLOR.

95

65

LEARN MORE Learn more in our video modules PRODUCTION ROASTING (CRTF-1 and CRTF-2).

85

75

55

45

CUPPING COLOR

PLEASE NOTE

We did our best to match the colors but ... The Agtron color disks on this page are only an approximation of the real disks. They are not intended to replace the real

35

25

disks, but will help you to visualize the Agtron scale and the color changes that occur during roasting.

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CUPPING

CUPPING COFFEE THE PROFESSIONAL TECHNIQUE FOR EVALUATING THE COFFEE’S FRAGRANCE, AROMA, FLAVOR, AFTERTASTE, ACIDITY AND MOUTHFEEL IS CALLED CUPPING. ROASTING THE SAMPLE • The sample should be roasted within 24 hours of cupping and allowed to rest for

• Determine the volume of water in the selected cupping glass and adjust weight of coffee to this ratio within+/- .25 grams.

at least 8 hours. • Roast profile should be a light to lightmedium roast, measured via the M- Basic (Gourmet) Agtron scale of approximately 58 on whole bean and 63 on ground, +/1 point (55-60 on the standard scale or Agtron/SCAA Roast tile #55). • The roast should be completed in no less than 8 minutes and no more than 12 minutes. Scorching or tipping should not be apparent. • Sample should be immediately air-cooled (no water quenching). • When they reach room temperature (app. 75º F or 20º C), completed samples should then be stored in airtight containers or non-permeable bags until cupping to minimize exposure to air and prevent contamination. • Samples should be stored in a cool dark place, but not refrigerated or frozen.

MEASUREMENTS • The optimum ratio is 10 grams per 150 to 160 cc of water, as this conforms to the mid-point of the optimum balance recipes for the Golden Cup.

PREPARATION • Sample should be ground immediately prior to cupping, no more than 15 minutes before infusion with water. If this is not possible, samples should be covered and infused not more than 30 minutes after grinding. • Samples should be weighed out AS WHOLE BEANS to the predetermined ratio (see above for ratio) for the appropriate cup fluid volume. • Grind particle size should be slightly coarser than typically used for paper filter drip brewing, with 70% to 75% of the particles passing through a U.S. Standard size 20 mesh sieve. At least 5 cups from each sample should be prepared to evaluate sample uniformity. • Each cup of sample should be ground by running a cleansing quantity of the sample through the grinder, and then grinding each cup’s batch individually into the cupping glasses, ensuring that the whole and consistent quantity of sample gets deposited into each cup. A lid should be placed on each cup immediately after grinding. 11

WATER • Water used for cupping should be clean and odor free, but not distilled or softened. Ideal Total Dissolve Solids are 125-175 ppm, but should not be less than 100 ppm or more than 250 ppm. • The water should be freshly drawn and brought to approximately 200º F (93ºC) at the time it is poured onto the ground coffee. • The hot water should be poured directly onto the measured grounds in the cup to the rim of the cup, making sure to wet all of the grounds. • Allow the grinds to steep undisturbed for 3-5 minutes before evaluation.

SCORING The purpose of this cupping protocol is the determination of the cupper’s preference. The quality of specific flavor attributes is analyzed, and then drawing on the cupper’s previous experience, samples

are rated on a numeric scale. The scores

end of the scale (0 to 6) is applicable to

between samples can then be compared.

lower grade commercial coffees and for

Coffees that receive higher scores should

that reason we only focus on the 6 to 10

be noticeably better than coffees that

range of the scale.

receive lower scores.

The middle of the 6 to 10 range is the

The Cupping Form provides a means of

score of 8 points. A coffee that consistently

recording 11 important flavor attributes

scores at this level for the various quality

for coffee:

categories will generally end up with a

Aftertaste,

Fragrance/Aroma, Flavor, Acidity,

Body,

Balance,

Uniformity, Clean Cup, Sweetness, Defects,

85+ total score, which earns the coffee the classification of “true specialty”.

and Overall. The specific flavor attributes are positive scores of quality reflecting a

WHY TO CUP?

judgment rating of the cupper; the defects

• To determine the actual sensory

are negative scores denoting unpleasant

differences

flavor sensations; the Overall Score is

• To describe the flavor of samples .

based on the flavor experience of the

• To determine preference of products .

between

samples.

individual cupper as a personal appraisal. These are rated on a 16-point scale representing levels of quality in quarter point increments Theoretically the quality scale should range between a minimum value of 0 to a maximum value of 10 points. The lower

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LEARN MORE Learn more in our video modules CUPPING (CRTF-1 and CRTF-2).

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CUSTOM CUPPING FORM

SCAA CUPPING FORM

BOOT COFFEE CUPPING FORM

CUSTOM DESIGN

SCAA/SCAE

BOOT COFFEE

This is an example of a simple but effective

The SCAA cupping form is more technical

The Boot Coffee cupping form is based on

cupping form designed a long time ago

and is focused on numerical expression

the SCAA Tasting and Cupping protocol

by Willem’s dad in their micro roasting

of the coffee quality. It focuses on scoring

but it is amended by aroma and taste

company in Holland: The Golden Coffee

the coffee rather then describing the

descriptors. The form has set values which

Box. It is an example of a custom in-house

aromatic and taste impressions. It is a

represent the most widely used categories

cupping form design, which helped the

part of the SCAA cupping protocol and is

in coffee cupping. This way the cuppers

business to record the quality finding in

the most widely used form and protocol

have a better understanding of what they

the coffee samples received and the coffee

in the coffee industry.

are talking about when discribing aromas

in the warehouse. The design is very basic,

Download it at http://www.scaa.org

and tastes of the coffee. Similarly as on the

Example of in-house custom designed cupping form

Technical, score based cupping form

SCAA protocol based cupping form

but it is a good example that evaluating

SCAA form, you assign scores to evaluate

and knowing the quality of your products

the quality.

was, is and will be essential for any serious coffee business.

Download it at http://www.bootcoffee.com

LEARN MORE Learn more in our video module CUPPING (CRTF-2). 13

Coffee Taster’s Wheel

The Coffee Flavor Wheel has been used more than 15 years. It is a tool that serves as a framework for professional tasters to identify aromas and tastes of a coffee. It helps to unify language around a coffee’s

LEARN MORE

unique taste and aromatics. It is divided

Learn more in our video module CUPPING (CRTF-2).

there it helps the taster to reveal and

into 2 parts Tastes and Aromas and from WWW.BOOTCAMPCOFFEE.COM

specify his/her findings in the coffee.

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THE STRUGGLE SAMPLE ROASTING

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MANY PROFESSIONALS IN THE COFFEE INDUSTRY STRUGGLE WITH THEIR SAMPLE ROASTING TECHNIQUES

I have been informally surveying the

noticed that throughout the industry,

sample roasting practices of coffee

coffee professionals do a poor job in

professionals around the world. During

roast consistency; rarely do I see sample

my travels to coffee laboratories in Africa,

roaster operators utilize a master sample

Latin America, Europe, and especially

to assure that roast colors of samples

the United States, I have witnessed the

are consistent. Few professionals use

various protocols used by different

adequate lighting, like incandescent full

sample roaster operators. From this, I

spectrum bulbs, which can assure an

must conclude that many professionals

objective inspection of roast colors. I have

in the coffee industry struggle with their

also seen unacceptable conditions at the

sample roasting techniques. At the offices

offices of coffee producers and exporters

of coffee importers in North America,

who don’t make the effort to synchronize

coffee roasting degrees are often too

their roasting and cupping protocols with

dark, which makes it virtually impossible

those utilized by their clients.

to detect coffee taints or defects and—

Sample roasts are more important in the

at least as important—dark roasting

quality inspection protocol than many

colors will generally mask the natural

roasters realize. Often, the sample itself

flavors of the coffee, which prohibits the

can represent a large quantity of coffee,

coffee taster to evaluate the true flavors

sometimes as much as an entire container,

of the coffee beans. Additionally, I have

which is about 37,500 pounds of green

Willem Boot Download full article: www.bootcampcoffee.com (Members only)

15

SAMPLE ROASTING

COFFEE IMPORTERS IN NORTH AMERICA USE COFFEE ROASTING DEGREES THAT ARE OFTEN TOO DARK, WHICH MAKES IT VIRTUALLY IMPOSSIBLE TO DETECT COFFEE TAINTS OR DEFECTS AND WILL GENERALLY MASK THE NATURAL FLAVORS OF THE COFFEE,

coffee beans. That’s a lot of coffee to make a

the flame levels too high. This causes the

suited to do sample roasting for product

decision about, especially if you’re basing

beans to build up a high volume of heat,

development. The only criticism I would

that decision on a poorly roasted sample.

which becomes exothermic when the first

have is the fact that the sample trier is

Roasting samples is at least as challenging

crack occurs, resulting in a roast process

too small which creates some challenges

as operating larger industrial roasting

that accelerates too fast, leaving hardly

while inspecting the roast.

machines. Generally, sample roasting

any time for the beans to develop the true

Last but not least, there are various

machines are not equipped with automatic

coffee flavors.

sample roasters that have emerged on

time-temperature profilers. This puts

Other companies use the more modern

the (Northern American) market during

a higher emphasis on the skills of the

Probat sample roasters, which have a solid

the last years like the machines made by

operator, who has to assure that roast

drum and utilize a high volume of airflow.

Qantik (Colombia), Sta Impianti (Italy),

colors are consistent and that roasting

Most operators of Probat sample roasters

Penagos (Costa Rica) and –for sure- I

times are within a consistent range.

use the air damper to increase or decrease

am forgetting to mention a number of

So, let’s review some of the important

the air and heat volume in the drum, which

roasters that recently came out or will be

factors that can influence the outcome of

allows the operator to gradually control

introduced soon.

the sample roasting process.

the drum temperature. While the solid

In my coffee laboratory, I utilize three

drum of the Probat generally guarantees a

different sample roasters: a electrically

more even coffee bean development, these

heated “Golden Coffee Box”, manufactured

Most sample roasters generally resemble

machines can be difficult to use as few

by my dad in the 1980’s, a San Franciscan

the larger industrial roasting machines.

operators understand the real function of

one-pounder and a refurbished Gothot

Capacities range between four ounces

the air damper and therefore I have seen

three-barrel roaster from the 1950’s.

to one pound per batch. The heating is

that operators often roast simply too fast,

normally done with gas fired atmospheric

resulting in roast times of –sometimes-

nozzles or with electric heating elements.

less than six minutes!

EQUIPMENT

ROASTING DEGREE During a visit to the laboratory of a wellknown importer of specialty coffee, I

Many companies in the USA still use the ‘good old’ Burns sample roasters,

In addition there is the San Francican

observed their roasting degree, which

which are the dinosaurs of roasters and

sample roaster, which has probably the

was around Agtron 50, right at the start

preferred by many for their simplicity and

most complete design of all sample roasters.

of the second crack. Despite the fact that

durability. The Burns machines have a

Besides the standard analog thermometer,

many roasting companies use degrees of

perforated drum and operate with ample

this machine can be equipped with a digital

roast well beyond this point, I feel that

airflow, but normally lack the option to

bean probe and a gas pressure meter,

samples roasting should be done at a

incrementally adjust the flame or airflow

which will be described more in detail

much lighter degree. At a lighter degree of

level, which can make these machines

later in this article. The San Franciscan

roast, the coffee will reveal its true flavors

somewhat difficult to use. As a result,

resembles most the design of an industrial

and the beans have developed a minimum

many inexperienced operators tend to set

roasting machine and is therefore best

of caramelized flavors which generally 16

WILLIAM OF ORANGE

Custom made sample roaster with very precise heat supply and airlfow controll. Produced by Primo Roasters,

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occur as a result of the roasting process.

A second observation I made while

factors that facilitate a consistent sample

Pictures A. and B. illustrate a desired roast

surveying sample roasting practices

roasting protocol?

color for High Grown Central American

around the world is the lack of roasting

First, turn on the light! Install one or more

coffees. Instead of roasting the beans

consistency. At the highest podium of

100–150 watt full spectrum incandescent

to a dark brown color with a smooth

specialty coffee, during the recent SCAA

lights above the sample roaster with

and even surface, these lighter roasted

show in Atlanta, I was surprised by the

a clearance of about 2 feet above the

beans are not fully expanded and stills

roast-inconsistency of samples that were

sample roaster. Full spectrum lights give

has wrinkles. At this point in the roasting

presented at the cupping pavilion. The

the operator nearly perfect conditions for

process, the transformation of sugars—

lightest sample had a color of Agtron #62

inspecting the color of the coffee beans

the caramelization—has just begun and

and the darkest sample was at least 20

during and after the roasting process.

the coffee will still taste as it was meant

points darker! The cupping session that

Second, make sure that your sample

by Mother Nature, without the sweet

followed proved how big the impact of

roaster is equipped with the right

aftertaste which is generally a trait of

roasting can be on the flavor of coffee.

hardware. The sample roaster should

darker roasted beans.

The lightest samples had distinct citric

have a reliable probe that measures drum

Besides the aspect of roasting light

flavor notes, while the darkest samples

temperatures.

enough to taste true coffee flavor, there

tasted sweet with a berry-like aftertaste.

Furthermore, it is extremely helpful to

is the issue of tasting defects. Roasting

Unfortunately, the cupping session had an

utilize a gas pressure meter that displays

samples to a degree of Agtron 58 (beans)

inconclusive outcome, since the cuppers

every adjustment in gas flow to the

or even lighter makes the detection of

could not sense at all if the differences

burners, so that the operator at any time

defects much easier. How comfortable

in flavor were the result of the coffee

can monitor the indicatory BTU-output

do you feel with an importer who roasts

or of the sample roasting protocol.

of the burners. This device provides the

all samples too dark, which inevitably

This exactly illustrates the importance

operator with an accurate indication

masks taints like fruity, moldy and dirty?

of roasting consistently in color and in

what the heat supply level is to the roaster.

time-temperature profiles.

Additionally, the sample roaster should

So, what are some of the important

be able to cool the samples quickly.

CONSISTENCY

17

Unfortunately, most older sample roasters do not cool the beans fast enough, which can reduce the acidity of the coffee in the cup.

TIME A third important factor in sample roasting is time. I have observed many

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roast masters roasting their samples too fast, which can change the flavor profile

Learn more in our video modules ROASTING 101 and ROASTING 201 (CRTF1 and CRTF2).

of the coffee dramatically. Try roasting a SHB Central American sample, first for five minutes and then for 10 minutes to the same degree. The samples will taste very different. Overall, I recommend roasting samples for cupping in consistent time-temperature profiles. Ideally, roasting times should never be faster than eight minutes. During the Cup of Excellence competition in Honduras, a team of two roast masters was responsible for sample roasting. Each sample was compared against a master

GIESEN W1

sample during roasting and checked again

Modern, high airflow, 1kg sample roaster with cast iron drum made in Holland.

on a specially designed inspection table. If roast colors were too light or too dark, then the sample would be roasted again.

THE GOLDEN COFFEE BOX

Home made electric sample roaster.

J. BURNS ROASTER

.Antique but still very popular sample roaster.

SAN FRANCISCAN

San Franciscan single drum 1lb sample roaster

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QUALITY WWW.BOOTCAMPCOFFEE.COM

QUALITY

EXPLORING

CONSECUTIVE STEPS IN THE SENSORY EVALUATION OF COFFEE, ALSO CALLED THE PROCESS OF “CUPPNG COFFEE”.

FRAGRANCE/AROMA The aromatic aspects include Fragrance (smell of the ground coffee when still dry) and Aroma (the smell of the coffee when infused with hot water). One can evaluate this at three distinct steps in the cupping process: (1) sniffing the grounds placed into the cup before pouring water onto the coffee; (2) sniffing the aromas released while breaking the crust; and (3) sniffing the aromas released as the coffee steeps. Specific aromas can be noted under “qualities” and the intensity of the dry, break, and wet aroma aspects noted on the 5-point vertical scales. The score finally given

FLAVOR

AFTERTASTE

Flavor represents the coffee's principal

Aftertaste is defined as the length

character, the "mid-range" notes, in be-

of positive flavor (taste and aroma)

tween the first impressions given by the

qualities emanating from the back of

coffee's first aroma and acidity to its final

the palate and remaining after the cof-

aftertaste. It is a combined impression of

fee is expectorated or swallowed.

all the gustatory (taste bud) sensations

the aftertaste were short or unpleas-

and retro nasal aromas that go from the

ant, a lower score would be given.

mouth to nose. The score given for Flavor should account for the intensity, quality and complexity of its combined taste and aroma, experienced when the coffee is slurped into the mouth vigorously so as to involve the entire palate in the evaluation.

should reflect the preference of all three aspects of a sample’s Fragrance/Aroma. 19

If

ACIDITY

BODY

BALANCE

Acidity is often described as “brightness”

The quality of Body is based upon the

How all the various aspects of Flavor, Af-

when

when

tactile feeling of the liquid in the mouth,

tertaste, Acidity and Body of the sample

unfavorable. Acidity contributes to a

especially as perceived between the

work together and complement or con-

coffee’s liveliness, sweetness, and fresh-

tongue and roof of the mouth. Most sam-

trast to each other is Balance. If the sample

fruit character and is almost immediately

ples with heavy Body may also receive a

is lacking in certain aroma or taste attrib-

experienced and evaluated when the

high score in terms of quality due to the

utes or if some attributes are overpower-

coffee is first slurped into the mouth. The

presence of brew colloids. Some sam-

ing, the Balance score would be reduced.

final score marked on the horizontal tick-

ples with lighter Body may also have a

mark scale should reflect the panelist’s

pleasant feeling in the mouth, however.

favorable

or

“sour”

preference for the Acidity relative to the expected flavor profile based on origin characteristics.

SWEETNESS

CLEAN CUP

UNIFORMITY

Sweetness refers to a pleasing fullness of

Clean Cup refers to a lack of interfering

Uniformity refers to consistency of flavor

flavor as well as any obvious sweetness and

negative impressions from first inges-

of the different cups of the sample tast-

its perception is the result of the presence

tion to final aftertaste, a “transparency”

ed. If the cups taste different, the rat-

of certain carbohydrates. The opposite of

of cup. In evaluating this attribute, notice

ing of this aspect would not be as high.

sweetness in this context is sour, astrin-

the total flavor experience from the time

2 points are awarded for each cup dis-

gency or “green” flavors. This quality may

of the initial ingestion to final swallow-

playing this attribute, with a maximum

not be directly perceived as in sucrose-lad-

ing or expectoration. Any non-coffee like

of 10 points if all 5 cups are the same.

en products such as soft drinks, but will

tastes or aromas will disqualify an indi-

affect other flavor attributes. 2 points are

vidual cup. 2 points are awarded for each

awarded for each cup displaying this at-

cup displaying the attribute of Clean Cup.

tribute for a maximum score of 10 points.

OVERAL The “overall” scoring aspect is meant to

would receive a lower rating. A coffee that

reflect the holistically integrated rating of

met expectations as to its character and

the sample as perceived by the individual

reflected particular origin flavor qualities

panelist. A sample with many highly pleas-

would receive a high score. An exemplary

ant aspects, but not quite “measuring up”

example of preferred characteristics not

fully reflected in the individual score of the individual attributes might receive an even higher score. This is the step where the panelists make their personal appraisal.

20

EQUIPMENT

LAB EQUIPMENT BELOW IS A LIST OF EQUIPMENT THAT WILL HELP YOU IMPROVE THE QUALITY OF YOUR COFFEE

ROAST SAMPLES

1

ANALYSE THE COLOR

2

KNOW YOUR BEAN

3

SAMPLE ROASTER

COLOR METER

MOISTURE ANALYZER

A reliable, finely controlled sample roaster

There are many ways to measure the

Moisture analyzer helps you determine

will not only help you roast coffee samples

roasting color of a sample, from an

the moisture content of green coffee

for quality inspection, but also experiment

expensive professional color reader to

beans, which is needed when adjusting

with roast profiles. Choose one with gas

Agtron disks; no matter what you choose

your roasting strategy. Some models also

heating, because they are more responsive

you definitely need a tool to analyze your

measure the density of green coffee beans.

to temperature adjustments, thereby

roast colors.

allowing more precise roast profiling.

21

4

5

6

GRINDER

TRAYS

LIGHT

A precise professional grinder with sharp

Used to hold the roasted whole bean

Full spectrum daylight lamps (25 to 150W).

blades is absolutely required; preferably

coffee for each sample, as well as green,

There are many brands for example Verilux

one with a lower RPM motor.

unroasted coffee beans.

and GE, which makes one that is almost full spectrum lamp.

7

8

9

CUPPING TABLE

CUPPING CUPS

CUPPING SPOONS

Ideally it is round, 4 ft. (120 cm) tall,

Typically 5-6 oz glass cups or professional

Preferably silver-plated or stainless steel

with enough space around and, most

ceramic or porcelain bowls are used;

with a deep, round bowl. An additional set

importantly, a dedicated area for quality

however, if you want to save money,

of round shallow-bowl spoons are ideal to

control as shown in the picture.

use 7 oz bouillon bowls available from

clean the crust.

professional chef supply stores.

22

11

10

12

SPITTOONS

WATER FILTRATION

ELECTRIC KETTLES

Your imagination is the limit, since

Clean, odorless water is critical for coffee

Use a large capacity water kettle or, even

anything that holds liquid will do, but after

cupping and for coffee preparation.

better, use several. It is very annoying, as

a long day of cupping you may appreciate

According to the SCAA the ideal water for

well as unprofessional, to run out of water

something that is very light weight; in the

cupping coffee should be 125-175 ppm, so

before the last samples are poured and

picture, Graciano Cruz is using a simple

perform your filtration accordingly.

always use a thermometer to measure the

plastic cup.

13

water temperature.

14

15

CUPPING FORMS

TIMERS

SIZE SCREENERS

Cupping forms are the best tools to keep

You need several, since they are a

Sizing screens for green coffee beans

records about your findings. There are

requirement when roasting, cupping,

ranging from screen 15 to screen 20.

many different cupping forms and you

brewing, etc. they don’t have to be the

will find more information about them on

most expensive, but they do need to be

page 13.

accurate, so you may find that digital work best.

23

BLENDING

BLENDING Whether your business is a small ‘mom and pop’ retail store, a local coffee roasting café or a regional roasting operation, your coffee blends create that unique edge for your business and they can ultimately be an excellent tool to maintain customer loyalty.

My personal experiences with coffee started many years ago in The Netherlands. In my home country, like in most other Northern European countries, consumers were traditionally accustomed to standardized (read ‘booring’) blends that would have a major component from Brazil, some Central American beans, usually some Indonesian coffee, complemented

by Robusta beans from West-Africa. My dad became our town’s messiah of single origin coffee and preached the purity of the essential flavours of single origin coffees from countries around the world Without a proper strategy it will be very challenging to develop coffee blends and you might end up applying a ‘hit and miss’ approach which only in rare cases results

in the creation of successful blends. I recommend to follow a comprehensive three step product development protocol that will enable you to plan and execute a program of product development that usuallly results in the creation of at least three succesful blends for your business.

24

1

PLANNING THE PROCESS

CREATING A BLEND

In this stage it is wise to ask some fundamental questions like: For which type of client is the blend? For home consumers, restaurants or should the blend have a versatile application? The essential task in this phase is to describe the required flavor profile of the blend with the preferred degree of roast. The roastmaster or the responsible coffee person should know which flavor attributes to look for. Will the blend be refreshing with a medium acidity or chocolate-like and nutty with a dry aftertaste? Obviously these are fundamental questions that need to be asked beforehand.

2

SELECTING THE COMPONENTS Second comes the important task of selecting the coffee components. In my opinion, the coffees should be chosen for their individual quality attributes; each component must be able to stand on its own as a single-origin product. Some companies create blends for the wrong reasons by trying to mask mediocre coffee components in the blend. I believe this is a foolish strategy and the short-term benefits—higher profit margins—do not weigh up against the long-term consequences of losing dissatisfied clients.

3

DETERMINE THE ROAST LEVEL Third, determine the roast level for each of the coffee components that will be utilized for the design of the blend. This step is very crucial and must be explored extensively for each of the components of your blend. I have noticed too many roasting companies skip this step and, as a result, companies settle too quickly for the specific roasting style for each coffee component. Remember, optimum roast levels are different for each coffee and most coffee types have more than one optimum roast degree. As a result, the roasting process and the seemingly infinite number of roasting degrees can make your job as blender an endless nightmare. In general, I recommend exploring the medium light (Agtron 60-64), medium (Agtron 55-59) and well-done (Agtron 50-54) roast styles.

25

BLENDING

WHY BLEND THERE ARE MANY REASONS FOR CREATING COFFEE BLENDS. HERE ARE A FEW CONCEPTS.

BLENDS FOR THE WALLET CREATING ACCEPTABLE CUP FOR LOW PRICE

1

BLENDS FOR EVERYDAY TASTE CREATING BLENDS FOR AQUIRED TASTES

2

UNIQUE FLAVOR PROFILES CREATING NEW INTERESTING FLAVORS

3

PRICE

CONSISTENCY

FLAVOR CHARACTER

The practice of blending and the resulting

All coffees are seasonal and certainly

Another reason for blending coffee

cost consequences can stir up quite a

perishable, thus, creating a blend where

is to create a combination of taste

conversation with roasting companies

the ingredients and proportions change

characteristics that cannot be found in a

and retailers. The goal is to achieve certain

during the year to keep the blend vibrant

single coffee. This

flavor characteristics by picking cheaper

and fresh without veering away from its

is blending as an art form rather than as a

green coffees on the market. Blending for

essential character can be a good way to

pragmatic tool. “It is fascinating to me

cost management is more typical for mass

achieve year-long consistency

how different sets of flavors and cup traits

market budget coffees.

can interact in unexpected ways. More often than not, 1+1 does not equal 2, or 11 26

BLENDING FOR ESPRESSO

ESPRESSO THE KING OF BLENDS

While you blend for “Flavor Character”, blending for espresso is slightly different given the nature of the beveradge. Espresso is a highly concentrated coffee beverage with emulsified oils. This means that most of the flavor characteristics are expressed much more loudly. When creating blends for espresso one must think about these parameters all the time.

3C BLEND Willem Boot writes about this blend in his article “Yikes Those Prices”. This is an example of a very high end blend. REGULAR BLEND

*40% Sumatra Lake Tawar *35% Kenya Giakanja *25% Guatemala Finca Santa Ana The Kenya Giakanja (winey acidity) and Sumatra Lake Tawar (clean, earthy body) act as balancing counter parts and the Guatemala Finca Santa Ana acts as a bridge unifying the “high” bright notes of the Kenya with the “low” peat moss flavor notes of the Sumatra by connecting these flavors a rich, chocolate flavor . The “3C” blend, was preferred by the cuppers for the bright, winey sweetness, mediumintense chocolate tones with a subtle floral aftertaste and a slightly drying endnote. Our panel rated the blend at a SCAA cupping score of 87 to 88 points.

3C BLEND - Budget version It is an exaple of a blend redesign in order to save costs. BUDGET BLEND

*35% Ethiopia Washed Sidama G2 *25% Guatemala Finca Santa Ana *20% Sumatra Lake Tawar *20% Brasil Yellow Bourbon Pulped Natural Features a substitute for the “high note” Kenya component (replaced by the Ethiopian Sidama) and a substitute for the “low note” Sumatra, which has been partially replaced by the Brazil pulped natural. This blend displayed good structure in the base flavor notes with

a lingering acidity, which appeared to resonate in different layers. was praised the superior sweetness and very good mouthfeel.

2013 ESPRESSO BLEND Espresso blend developed by the Green Plantation Coffee, Slovakia. ESPRESSO BLEND

coffee. Brazilian water processed decaf has a milder taste and lacks body, as do most decafs, but it provides a good basis for creating interesting 50/50 blends. In this case the washed Yirgacheffe adds chocolate tones and possibly hints of jasmine if you are lucky. You can replace Yirgacheffe with an Ethiopia Sidama sundried natural to achieve a fruity tone.

* 25% Ethiopia Limmu Washed * 75% Brazilia Veloso Natural Espresso blend was developed by Green Plantation Coffee, Slovakia and it is an example of a two component espresso blend. It was created as a blend that reflects the espresso flavor expectations of the average Slovak customer, i.e., performs well as espresso, can be roasted lighter colors, is affordable and is made exclusively from specialty grade coffees. The Veloso natural has incredible body, very nice Learn more in our video modules natural sweetness and a mildly rustic taste PROCESSING (soon available for Coffee familiar to most Slovak customers from mass blends, but without the bitterness PRO). and off flavors; it also makes a good crema. The Ethiopian Limmu was chosen to cut the candy-like sweetness of the Brazilian Veloso, while adding a clean, but gentle brightness, dark chocolate overtones and a very mild, flowery aroma.

PROCESSING

50/50 BLEND Blend with lower caffeine content but with the taste of a real coffee. * 50% Decaf Brazil Santos (Water Processed) Learn more in our video modules ART * 50% Ethiopia Yirgacheffe An example of blending for lower caffeine OF BLENDING. (soon avalable for Coffee content, but with the true taste of real PRO) DECAF BLEND

ART OF BLENDING

27

PROCESSING

Willem Boot Download full article: www.bootcampcoffee.com (Members only)

e h T -

PROCESS THE WORLD OF COFFEE HAS BEEN DOMINATED FOR MANY YEARS BY PARADIGMS WHICH STEM FROM THE EARLY PART OF THE 20TH CENTURY

Traditionally,

traders

and

production

environment

and

a clean and unique flavor profile with

experiencing

an adequate level of sweetness, ideally

importers have dictated the rules of the

as

trade and the specific requirements of

a

quality. With the proliferation of modern

awareness of the essence of coffee quality.

a

result

coffee

we

are

renaissance

with

a

new

communication technologies, specialty

complemented

by

desirable

flavor

attributes. As in all processes, the outcome depends on the success of each individual

roasters and producers have started to

PROCESSING FOR QUALITY

step in the chain. If for any reason the

embrace concepts like “transparency”

The post harvest process of coffee beans

outcome of an intermediate step is not

and “traceability”; current conventions in

involves a critical cycle that starts with

successful, it will have a critical impact

the global coffee industry are changing.

the carefully produced coffee cherry.

on the outcome of the entire process. For

Direct trade linkages between industry

Once the selection and harvesting of the

example,

stakeholders have begun to dictate the

cherries has been completed, a series of

cherries will jeopardize the crucial goal of

rules

events starts that is aimed at creating

sweetness in the cup. Without an adequate

for

a

new

coffee

28

harvesting

partially

unripe

SPACE HERE FOR OTHER DETAILS

level of sugars in the cherries, even

honey processing style, often resulting

the

sophisticated

in an array of tastes which had never

compensate.

before been associated with coffee. The

most

process

will

not

debates about the pro’s and con’s of PICKING

washing

versus

alternative

processing

Producing quality coffee is impossible

styles are often fascinating. The resulting

without a proper strategy for selective

discussions frequently revolve around the

harvesting of coffee cherries. Despite

true meaning of “terroir” and how the

widespread awareness of the need for

flavor of coffee can best be extracted

good quality ripe cherries to produce

from the cherries when it is processed.

specialty coffee, producers around the

Purists generally point out that the

world continue

washing process produces a cleaner flavor

key

to struggle with this

task.

Debate

is

ongoing

profile with taste attributes that are

the

benefits

of

selective

clearly displayed in the cup. Cuppers often

ripe

cherries

identify this as the manifestation of a

versus the advantages of strip-picking.

higher level of transparency, providing

Some specialty coffee gurus claim that

more opportunities for the genetics of

all coffee destined for the specialty market

the tree and the characteristics of the soil

should be harvested selectively and

to

about

harvesting

of

only

filter

into

the

SUN DRIED NATURAL

Sun dried “mummyfied” cherries, ready to be milled.

cup..

that only ripe cherries should be picked. On the other hand, many vendors of processing

and

machinery

proclaim

benefits

of

the

NATURAL SUN DRIED

harvesting

(also called Dry Process or Unwashed

economic

Process)

strip

picking.

HONEY PROCESS

Honey coffee drying on African beds in Panama

In the natural sundried method, the cherries are rinsed and the floaters removed

PROCESSING

before drying either on a patio or on a

Style and method of coffee processing

raised drying bed. The first three days

are usually determined by tradition and

are critical for the final quality of the

general preferences of coffee buyers. Until

coffee. Intense sunlight is required to ‘skin

recently, the sundried natural method

dry’ the cherries in order to start the

was only used in a few countries, including

final drying process that should take less

Yemen, Ethiopia and Brazil. During

than fifteen days. During the first three

the past years, coffee processors in several

days the moisture content of the cherries

Latin American countries have been

must reach 35% or less. Frequent rotation

experimenting with natural sundried

and

methods and hybrid methods like the

drying. The drying cherries must be

honey

most

protected against rain and condensation in

the

order to prevent flavor taints, with special

Many

attention to prevention of molds and

coffee buyers prefer the washed method

fungi. The flavor profiles of natural sun

for all or most of their purchased beans.

dried coffee are intense, with potential

They prefer the pure, clean and transparent

attributes

of

dried

flavor profiles of the washed method.

blueberry,

fig

and

of

the

bean

process, mucilage after

in is

which left

washing.

on

Other buyers take a distinct interest in the flavor profiles of the sundried and

movement

facilitates

uniform

fruit,

leather,

other

notes.....

WASHED COFFEE

Washed coffee drying in parchent on the pateo.

29

WASHED METHOD

versus machine washed (below), (Panama)).

than 300 years, named the dry process

Some

remove

“O.I.B.” (Oost Indische Bereiding), which

The cherries are rinsed and floaters

a small part of the mucilage using a so

can be translated as the East Indian

are removed prior to depulping. The

called ‘de-mucilager’ which washes and

Process. The dry process is well suited

depulped cherries are then fermented

rubs off the mucilage. The drying process

to areas with extended dry periods after

for up to 72 hours when the remaining

is key to the success of this method.

the harvest. These favorable conditions

mucilage is washed off. The washed beans

The possible flavor notes include honey,

prevail in the coffee growing areas of

are density-sorted in washing canals

sugar cane, molasses, chocolate and an

countries where large amounts of coffee

before

array

were first produced: Brazil, parts of

(Fully Washed Method)

drying

patios, on

in

static

either

mechanical drying

beds

on

producers

of

additional

driers, or

by

prefer

to

taste

subtleties.

MACHINE WASHED

Congo, some parts of Indonesia, and Angola.

(Demucilaged Technique)

When coffee was introduced to the West

depulping,

parchment

Indies and the Caribbean region, the

mechanically

beverage enjoyed a growing popularity

demucilager.

among consumers in the western world.

using a combination of these methods.

After

The cleanliness of the system is critical:

beans

contamination from previous batches

washed

may lead to the formation of acetic acids

Due

to

and ultimately result in putrefied ‘stinker’

this

process,

beans. This is one of the most potent

have sufficient capacity to immediately

efficient and faster processing methods,

processing defects: the smell and taste

continue with the drying process of the

including the washed or wet process.

are truly undesirable. The flavor profiles

parchment

With the newly developed protocols,

the

are with the

the continuous the

nature

producer

of

must

beans.

The increasing demand for coffee spurred coffee

producers

to

develop

more

of traditional washed beans can feature

DRY VS WET METHOD

producers could now process the coffee and

the aromatic notes of flowers (e.g. rose),

From an historical perspective, the first

dry the parchment beans in significantly

an array of stone fruit (e.g. apricot, peach)

commercial coffee harvests in countries

less time. In the wet or washed process,

and the taste is often bright, clean,

like Yemen and Indonesia were dry

the bean is mechanically separated from

transparent and with possible notes of

processed. In the dry process, the coffee

the rest of the cherry before drying.

green apple, citrus and other intricate

cherries are first dried, normally by natural

Wet processing of coffee uses more

traces of the ‘terroir’ of the coffee.

sun drying, and then the dried product

technical inputs than dry processing and

DEPULPED NATURAL

is hulled in a single step process to produce

requires the use of resources like water

The depulped natural process begins in

green beans. The dried cherry may be

and electricity. Machinery for depulping,

a manner similar to the traditional fully

stored before hulling. The freshly picked

cleaning and drying forms an integral part

washed method. Upon depulping, however,

coffee cherry is highly perishable and

of every ‘beneficio’ or washing station.

the parchment beans (still covered

under most conditions requires processing

The use of machinery makes the process

with mucilage) are directly diverted to

within 24 hours to prevent spoilage

faster and to a certain degree more

the patios or drying tables. The essential

and rotting. Dry processing requires

controllable. There are limits to the extent

features of depulped natural processing

extended periods of sunshine and a dry

of control, however, especially if the

and a comparison with the machine

climate. For this reason it is no surprise

washing station is running at full capacity

washed process are provided in detail

that coffee was first cultivated and

(which typically occurs at the peak of

in Table 2. Depulped natural beans are

processed in countries with very dry

the harvest) and the quality of the

covered with the slimy, sticky mucilage

climates like Ethiopia and Yemen. The

green beans can be in serious peril.

(Figure 4, Depulped natural (above)

Dutch, who colonized Indonesia for more

LEARN MORE SUN DRIED NATURAL

Example of sun dried natural coffee. Color is a bit yellowish.

WASHED

Example of a washed coffee. Dark green color.

Learn more in our package CRAFTING QUALITY AT ORIGIN (Coffee PRO) 30

READ THE BEAN

WWW.BOOTCAMPCOFFEE.COM

TTHE DENSITY OF THE BEAN STRUCTURE IS REVEALED BY THE SHAPE AND POSITION OF THE CENTER CUT.

Closed Center Cut Open Center Cut

Picture shows a bean from Panama, which was grown at an altitude of at least 5500 feet (1700m). The center cut is tightly closed and almost seems to be floating in the upper layer of the bean. High-density beans are more resistance to heat, which will be especially noticeable during the first phase of roasting.

In sharp contrast, this picture displays a soft bean type from Mexico, grown at almost sea level. In this case, the center cut is widely opened and draws like a deep crevasse through the coffee bean. With lower- density beans, the center cut will open more quickly, allowing for a faster transfer of heat, which will accelerate the process.

31

WASHED

The wet method requires the use of specific equipment and substantial quantities of water. The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen. The pulp clinging to the seed needs to be removed either by the classic ferment-and-wash method or mechanical demucilaging.

THE APPROACH TO QUALITY RECOGNIZES THAT EACH STEP IN THE PRODUCTION SYSTEM WILL AFFECT THE OUTPUT OF THE PRODUCTION PROCESS AND EACH INDIVIDUAL STEP WILL INFLUENCE ALL NEXT STEPS IN THE PRODUCTION CYCLE.

PULP NATURAL

SEMI WASHED

The cherry is pulped with a slightly different pulper as in the wet process. Instead of removing the mucilage after pulping, it is dried together with the parchment. During the final step, the dry parchment is hulled and graded.

Also known as “Giling Basah”, “wet hulled” or “semi dried,” it is typical of most Indonesian coffees. In this unique process farmers remove the outer skin from the cherries mechanically using locally built pulping machines, then store the beans, still coated with mucilage, for up to 24 hours. Following the waiting period, the mucilage is washed off and the parchment coffee is partially dried for sale (30% to 35% moisture content).

HONEY

Pulping process can be done with almost any standard pulping machine. Some ‘honey’ producers prefer not to use any water at all, leaving all mucilage on the exterior surface of the parchment bean. Other ‘honey’ producers prefer to remove part of the mucilage, which generally enables more controllable drying practices and more consistent cup profiles.

SUNDRIED NATURAL

The sun-dried process is generally used in areas with little or no access to water and countries like Brazil and Ethiopia rely heavily on this processing style. In this processing style the entire cherry is dried, sometimes on elevated “African beds” in the sun and often on the open soil. Once sufficiently dried, the entire hull is removed mechanically to reveal the green beans.

32

BOURBON

JAVA

MOKKA

WASHED BOURBON,El Optimismo, EL SALVADOR

WASHED JAVA, Frères du Noun, CAMEROUN

WASHED MOKKA

CATURRA

NATURAL CATURRA, Elida Estate, PANAMA

THE COFFEE VARIETY, WITH ITS PROFOUND IMPACT ON THE FLAVOR PROFILE, CAN BE A CRUCIAL PARAMETER FOR QUALITY DIFFERENTIATION AND FOR THE MARKET SUCCESS OF A SINGLE PRODUCER OR AN ENTIRE COFFEE ORIGIN.

GEISHA

WASHED GEISHA, Finca Hartmann, PANAMA

TIPICA AND MOKKA

TIPICA

WASHED TIPICA AND WASHED MOKKA

WASHED TIPICA FROM KONA, HAWAII

33

BREWING FOR QUALITY CONTROL

WWW.BOOTCAMPCOFFEE.COM

COMPARING POPULAR BREWING METHODS WILL HELP YOU BETTER UNDERESTAND YOUR COFFEE

IIn this module Daniel guides you through

the variables that can alter the results.

the importance of analysing your coffee

Daniel will focus on the most common

with different brewing methods. While

brewing styles, which are

cupping coffee is essential to deciding which coffee to purchase for your

* full immersion brewing,

warehouse, comparing popular brewing

* pour over brewing,

methods provides you with more detailed

* automatic drip coffee brewing, and

information about the coffee lots and

* espresso.

helps you arrive at the final decision. There are many reasons why is it important

For this exercise Daniel chose very

to analyse coffee through various brewing

different coffees and two different roast

methods. One of the most important is to

levels. His goal is to explore whether

understand which preparation suits each

each coffee delivers the same quality he

coffee best and also how the coffee will

experienced during cupping.

perform in consumer homes. Although

guide you through the brewing process

most consumers do not use precision

step-by-step and show you what to focus

brewing, it is very important for you to

on during this exploration.

He will

be aware of the different results of each. In order to provide the best guidance to your customers, you need to eliminate all 34

FULL-IMMERSION

POUR-OVER

ESPRESSO

Full immersion brewing means the water is in constant contact with the coffee grounds during the entire extraction.

Pour-over brewing means hot water is allowed to flow freely through the coffee grounds.

Espresso is the extraction of coffee achieved by 9 bar pressure. Emulsification of oils is an added benefit of this kind of extraction.

1. Weigh coffee (for example 14:1

1. Weigh coffee (for example, 15:1 ratio of

17g or your in-house standard double shot

water:coffee ratio)

water:coffee)

of finely ground coffee extracted under

2. Set the grinder to a coarser setting

2. Set the grinder to medium setting for

9 bars of pressure within a 20-30 second

than the medium you used for filter

filtered coffee.

time frame results in 50-70 ml of a syrupy,

coffee but not fully coarse.

3. Flush (clean) the grinder with a small

and balanced flavor beverage.

3. Flush (clean) the grinder with a small

amount of the same coffee you intend to

amount of the coffee you intend to use.

use.

4. Prepare the brewing equipment by

4. Prepare the brewing equipment by

preheating the French press with 200°F

running 200°F (94°C) hot water through

(94°C) hot water.

the filter to get rid of the paper taste and

5. Add ground coffee to the tank; add

to preheat the brewing system.

1/3 of the water and start the timer.

5. Add the ground coffee to the filter

6. After 30 seconds stir the coffee and

and pre-steep (bloom) the coffee with

add the rest of the water, cover with

approximately 30g of water for 30

the top (do NOT plunge) and steep for 4

seconds.

minutes total (an additional 3.5 minutes).

6. Finish brewing with the remaining

FRENCH PRESS, CLEVER

CHEMEX, HARIO

water.

Pressurized brewing

LEARN MORE Learn more in our video modules BREWING FOR QUALITY (CRTF-2)

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