ROASTING.
In order to perfect your coffee roasting process,what are the most important aspects or procedures that i must follow so as to maximise the quality?
Replies to This Discussion
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Permalink Reply by John P on
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1. Source beans based on quality.
2. Don't burn them.
Other than that, it's hundreds of details and differences.
Really. It's that simple. All the complexity is within the boundaries of the simplicity.
Take your time, there's decades of learning to be done.
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Permalink Reply by Joseph Robertson on
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Short answer, years of experience.
Long answer, see above.
No joke.
To help you I would suggest it is a lot like computers. Garbage in and not much better out.
Tito, your question begs more questions, like who sources your green beans?
Buy quality. Organic fair trade is our theme but that does not mean you should do the same. Many nice coffees are over looked because they don't have the "organic" endorsement.
Do not over roast your coffees. Train with someone with more roasting experience if you have the opportunity.
I see my comments are mirroring John P's below. I just looked down. Nice to know another roaster has similar views. I think John P is a roaster. Once I thought I knew what I was doing. That feeling soon passed and allowed me to begin learning again. One thing for sure you will get better with pratice. If you don't you might consider a different line of work. =^)
Joe
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Ambassador for Specialty Coffee and palate reform.
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Permalink Reply by Mike McGinness on
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Roast, record, taste, decide. Repeat.
Roast a profile you think will be how you want it. Taste, ideally out to at least a week unless obvious way off. Tweak profile if needed. Into production or repeat above.
If a new bean type first roast a minimum 3 roasts stagering degrees of roast light, med and dark. Decide approximate targe degree of roast. Roast to chosen degree 2 or 3 different profiles. Decide profile. Fine tune degree and profile. Into production.
Continue process entire life of the beans, QC tasting each batch. Keep fine tuning profile as beans age etc.
It's easy to turn beans brown. It's a life long Journey learning to make each bean sing.
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Permalink Reply by D. Smith on
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Buy great coffee. It doesn't matter how good you are at roasting coffee, bad tasting coffee just tastes bad period.
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Thanks John P,i usually source the beans my self based on the following,
>originality of the green beans.
>consistency interms of size and colour.
>freshness of the beans just to mention afew.
After all that i think all that matters is a roasters own profile based on temps vs timings.Also i think the roasting machine plays an important role as far as perfection is concerned.I use a Probat L25.
John P said:1. Source beans based on quality.
2. Don't burn them.
Other than that, it's hundreds of details and differences.
Really. It's that simple. All the complexity is within the boundaries of the simplicity.
Take your time, there's decades of learning to be done.
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we all know that coffee loses weight after roasting,but for controls purposes,does coffee continue to loose weight during the de-gassing period?
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No. Not something to consider.
Joe
Tito Azenga said:we all know that coffee loses weight after roasting,but for controls purposes,does coffee continue to loose weight during the de-gassing period?
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Permalink Reply by debbie mcginn on
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my 2 cents, keep your roaster clean. keep records, drink the coffee and pay attention.
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