Sometimes it happens, and you discover that you are brewing coffee that has some roasting issues, and is not developed properly. Of course, before blaming the roaster, make sure that you are doing everything right in your department. Sensory memory and experience helps – if you tasted many coffees and discussed them with other people, you have a clear understanding of what underdeveloped roast tastes like.
What can you do if you get one? How can you modulate the brewing profile to mitigate the roasting problems? Continue reading Modulating the flavour profile of filter coffee with the recipes. Brewing not developed roast.
So, you are thinking about starting a coffee roastery! Congratulations!
I’ve been there.
You discuss the machines, which one you like the most, you collect the data and the feedback from the fellow roasters – what are the possible problems, how the coffee turns out. You think about the design – which color to choose, how it will look inside the shop. You are probably even thinking about the length of the chimney and the number of bends it makes – and you really should.
All of it is important, and definitely should be considered and thought through.
But only after you find out the most important piece of information…. Continue reading How to choose a roaster – most important piece of advice
COVID-19 is currently making some changes in how coffee roasters and coffee shops are operating – and among other things it means that we will see a lot of blends in the next year. Coffee blends can be made with different goals in mind – in order to move the stock of the green coffee, to present your clients with a more budget option, to create a sum of parts (blend components) that is tastier than simply each of the origins separately. Blending can be taken very seriously, to maintain the same taste throughout the year, or can be done to simply sell the coffee that is sitting in the warehouse. Let’s dive deeper into what are the coffee blends, and if there is a place for the in specialty segment. Continue reading WHY COFFEE BLENDS WILL FLOURISH BECAUSE OF COVID-19
The deeper you are diving into what’s behind the quality coffee, the more you discover. But with coffee, and specialty coffee, our perception has been going backwards, in other words, not from the product to the cup, but from the bitter drink that we happen to see every day at our tables – to how it is actually being produced. First. And then the next question – where does the quality really happen? Does it come from the coffee preparation? Does it come from coffee roasting? Does it come from the roasting equipment? Does it come from the methods of coffee preparation? Continue reading Roasting Coffee: The Importance of Buying Proper Green Beans
There is an approach when you are dividing your line between espresso and filter roasts. The other one is to roast coffee that is to be drank with or without milk, so called milk line, roasts for milk.
I believe that roasting styles are changing a lot, due to the development that we are witnessing in terms of grinders. And roasters as well. But mostly grinders. And my talking here not only about professional coffee shop grinders, but also about some more or less affordable models for home brewers. Continue reading Specialty coffee roasting styles – roasting for espresso, roasting for filter, roasting for milk drinks
I have more and more clients coming to the coffee shop, searching for a locally roasted coffee. And although the coffee shop where I am training baristas is working succesfully with one of the biggest Spanish Specialty Coffee Roasters, and I know the beans, and I have my speach ready, to tell them that beans are coming here every week, freshly roasted, that guys are experienced, etc. – I cannot help myself noticing that people are expecting to find a local roaster. Continue reading Roasting Coffee Locally in a Multi-Connected World