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Permalink Reply by Nathan Mikkelson on March 10, 2010 at 11:30am

yeah man, let the little babys rest. Espresso we usually rest for several days, most other single origins just about 24 hours. If it doesn't get that rest time the coffee is super bitter, no matter the process. I mean you can still taste the origin's natural flavor but its a little shrouded buy this just roasted bitterness.

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Permalink Reply by Joseph Robertson on March 10, 2010 at 12:40pm

As tasters, and some coffee "professionals" I think our descriptions are really what matters. If your asking a chemistry question I think there are folks and members of this list who can answer it that way. I'm not sure if that kind of information is of much use though, except for the sake of curiosity.
Joe
--
Ambassador for Specialty Coffee and palate reform.

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Permalink Reply by Sarah Leanne Barnett on March 10, 2010 at 1:14pm

Thanks, guys!

I don't know what ExtractoMojo Data means. A cafe next door wanted to contract with me and wanted me to roast it and deliver it next door right after it was roasted. I'm pretty green, but I wasn't too sure how that was going to turn out being that the coffee hadn't de-gassed. I knew this was important, but not sure why. They have a drip brewer. We're french pressing everything at the shop. So when they ran it through, 75% Papua New Guinea and 25% Tanzania Peaberry, it had tons of flavor, nothing too harsh, but ZERO body. So I went back to the roastery and got the same coffees that had been degassing for 4 days and blended them. We brewed those and it was totally different. It turns out they wanted them to be almost french roast anyway, so I could have charred any old thing and they wouldnt have cared I'm pretty sure. I'm still going to try and make the Indonesian blended with Peaberry, tho. I HATE roasting my beans that dark. Yuck. Whatever they want I suppose. Their choice and their money. I'm down.

as far as me being curious about the chemical process, yes it's for curiosity, BUT: the more we know as an industry about the scientific processes in our trade, the more we can advance as well as trouble shoot problems in the future. Coffee seems to be an unpredictable factor. We can HOPE for conisistency every time, but the weather, political climates, soil, pollution, a million things can factor the quality in the future. It's as unpredictable as nature itself, really. I feel like the more we know about every detail of breakdown in the roasting process will help us know how to deal with future problems we may have as well as developing REALLLLY outstanding coffees that are dreamed of outside the box.

and I really hate to sound like a coffee vs. nature vs. political systems conspiracy theorist, but I just like to analyze things pretty hard. I've got a lot riding on my endeavor as a roaster right now and I want to be DAMN good at what I do. So yep, curiosity and all, I wanna know. I wanna know EVERYTHING I possibly can.



nerdier by the day about how coffee works and why roasting different ways affects flavor so much. I feel like a mad scientist in the back roastery, I did the same when I started my barista career. If anyone can tell me about the sucrose oil exctraction during de-gassing, Co2 release and flavor/body/acidity correlation to the process, I would be stoked to hear it.

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Permalink Reply by Joseph Robertson on March 10, 2010 at 3:04pm

There are ,studies, / journals / books on this subject. Some very expensive, but all fun for us who live on the science of it all. I don't have the links you need but if it were me, I would use google for starters.
JoeR

Sarah Leanne Barnett said:

Thanks, guys!

I don't know what ExtractoMojo Data means. A cafe next door wanted to contract with me and wanted me to roast it and deliver it next door right after it was roasted. I'm pretty green, but I wasn't too sure how that was going to turn out being that the coffee hadn't de-gassed. I knew this was important, but not sure why. They have a drip brewer. We're french pressing everything at the shop. So when they ran it through, 75% Papua New Guinea and 25% Tanzania Peaberry, it had tons of flavor, nothing too harsh, but ZERO body. So I went back to the roastery and got the same coffees that had been degassing for 4 days and blended them. We brewed those and it was totally different. It turns out they wanted them to be almost french roast anyway, so I could have charred any old thing and they wouldnt have cared I'm pretty sure. I'm still going to try and make the Indonesian blended with Peaberry, tho. I HATE roasting my beans that dark. Yuck. Whatever they want I suppose. Their choice and their money. I'm down.

as far as me being curious about the chemical process, yes it's for curiosity, BUT: the more we know as an industry about the scientific processes in our trade, the more we can advance as well as trouble shoot problems in the future. Coffee seems to be an unpredictable factor. We can HOPE for conisistency every time, but the weather, political climates, soil, pollution, a million things can factor the quality in the future. It's as unpredictable as nature itself, really. I feel like the more we know about every detail of breakdown in the roasting process will help us know how to deal with future problems we may have as well as developing REALLLLY outstanding coffees that are dreamed of outside the box.

and I really hate to sound like a coffee vs. nature vs. political systems conspiracy theorist, but I just like to analyze things pretty hard. I've got a lot riding on my endeavor as a roaster right now and I want to be DAMN good at what I do. So yep, curiosity and all, I wanna know. I wanna know EVERYTHING I possibly can.



nerdier by the day about how coffee works and why roasting different ways affects flavor so much. I feel like a mad scientist in the back roastery, I did the same when I started my barista career. If anyone can tell me about the sucrose oil exctraction during de-gassing, Co2 release and flavor/body/acidity correlation to the process, I would be stoked to hear it.

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