3/12/2024 0 Comments Teeth gap roasts![]() These are oversimplifications, so please don’t be offended. Over the last decade in coffee, we have seen most coffee roasters fall into one of two main categories. If and only if the odd cup out is correctly identified AND what is different about it is correctly identified are the results considered valid. That means there are three cups and one of them is different (a la Sesame Street, “which one of these is not like the other…”). This warrants a separate post but, in a nutshell, the only viable method for proven increase in cup quality is triangulation. ![]() We think cup quality is the most important thing, because, after all, coffee is for drinking. Many of the changes suggested have no basis in flavor impact. in engineering to call BS, we’ve taken it about ourselves to do just that. Since a lot of information out there requires a B.S. That means a lot of thermodynamics and heat transfer classes. This one has to make it in Michael did study Mechanical Engineering after all. However, while folks argue over the finer points of expanding and contracting the Maillard Reaction, lovely people like yourself are missing some of the foundational aspects that are pretty well agreed upon. We’re not saying everyone will agree with these suggestions. We’ve learned a thing or two and we’d love to pass along the 7 Steps to Optimize Your Roasts that seem to be: We’ve spent the last decade reading every book we’ve heard of, watching most of the videos on YouTube (not all, let’s be real), and attending workshops all over the world. It really shouldn’t be this complicated to learn how to roast and develop your personal style, but unfortunately it still is and we feel your pain! We’ve been there sifting through the dogma and development time ratios to try and patch together a cohesive roasting philosophy. In addition to personal preferences, there are seemingly conflicting theories from equally qualified individuals – some of which defy the laws of thermodynamics. ![]() Many thanks!Īs the available information on roasting grows at a dizzying pace, it can often feel like you’re drowning in recommendations. However, I never would have thought to create this framework without their inspiration. The ideas are my own based on my experience. Author’s Note: I am indebted to Scott Rao and his incredible book “ Coffee Roaster’s Companion” as well as Rob Hoos and his book “ Modulating the Flavor Profile of Coffee” for lighting this fire in my mind. ![]()
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