Quite simply, a Dark Roast is a coffee that has been roasted further to have a darker color and will finish around Second Crack. A Dark Roast done right is a beautiful thing; big, heavy and bold notes of dark chocolate and toffee. But a Dark Roast gone wrong is a nightmare; bitter, aggressive, gross […]
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Roasting Decaf
Decaf coffee has improved remarkably in the last few years with better processes, better farming and better roasting education. Roasting a good quality Decaf can be very rewarding and can even trick many drinkers into thinking it’s caffeinated. I recently enjoyed our Colombian Popayan Decaf as a Long Black and it was delicious! I’ve tasted […]
Filter Roast Profile on a Behmor 1600 Plus
I’m going to talk you through a Filter Roast that I (Tim) did recently on a new Coffee: Peru Veronica Mego Caturra Washed. I’ve never roasted this coffee before and I’m going to show you my basic profile for roasting a Filter coffee on the Behmor, how it (really) turned out and what I’d do […]
4 Tips to Make You a Better Roaster
Feeling a bit stuck as a Roaster? Here are 4 thoughts to help you become better! Take notes about everything! We think our memory is better than it really is! How many times have you roasted a second batch of a coffee and you forgot exactly what you did last time? I’ve done it heaps! […]
Roasting According to Processing
There are many factors to take into consideration when roasting a new Coffee. A Coffees region, altitude, moisture content, processing, bean size and density all influence how that Coffee will go from Green to Brown. In this Post we are going to talk briefly on Processing. There are lots of ways that a Coffee can […]
Airflow
Airflow is one of those aspects of roasting that’s a little bit of a mind bender to get your head around, but it’s a very important aspect of Roasting. To understand airflow and how it works we need to remember that the main ways of heating green beans are Conduction and Convection. Conduction is heat […]
Green Bean Storage
Chefs are only as good as their ingredients. And the same can be said of Coffee Roasters. You can’t roast good Coffee from bad Green. So how can we ensure we are roasting with good Green Coffee? Well stored Green Coffee can sit around for a couple of years and not lose much or any […]
Aeropress Brew Guide
I love the aeropress! In terms of Bang for Buck, this is it. It’s easy to use, versatile and you can take it anywhere. It’s kind of like a fancy french press. It uses a paper (or metal) filter to give you a more refined and cleaner cup. And it uses air pressure to help […]
Troubleshoot Your Cupping
Last Blog we spoke about the Why and How of Cupping. And here we will speak about understanding your Cupping notes and how to interpret them to improve your roasting. Below is a list of the main elements you will come across and some basic pointers. Key Qualities Defects If you’re a bit unsure what […]
Cupping Coffee: Why and How
Cupping is the method used by Roasters to taste coffee in order to get the clearest picture of what it is like and how the roast has gone. It essentially involves ground coffee and hot water in a small cup. The coffee is examined over a period of time and at different temperatures to gauge […]
Batch Size
There’s the old adage, “The Bigger The Better”. Except with roasting it might be doing more harm than good.