Posted June 22, 2018 3:31 am by Tony Hogarth
Here at Cafe Corporate, we know our coffee, not only the equipment you need but the process of coffee roasting, which is why we work with some of the best, Little Owl Coffee Roasters, roast many of our blends which have become favorites with our customers and businesses around Perth.
With over 20 years experience in the coffee business, we know what it takes to make great coffee, from roasting the beans to extracting the best flavour from your equipment.
Getting the best coffee and equipment for optimum flavour.
Knowing the art of coffee roasting is the beginning of great coffee, that’s why we work with Little Owl developing blends that work with our various coffee machines as each machine type will extract differently, this means the roasting process is adjusted suit.
The results are the best full bodied taste from your particular equipment whether that be an espresso barista machine for the hospitality industry or an automatic coffee machine at your workplace or home.
Read below to find out more about the art of coffee roasting, or click Shop for a full list of coffee and equipment, we can supply directly to you.
The roasting process and making great coffee.
If you simply have a curiosity for the art of great coffee one thing is for sure, anyone I have ever meet with a passion for making coffee is always striving for that perfect extraction and flavour.
To perfect coffee roasting you need to have a strong knowledge of green bean profiles, as it is the bean variety that will play a large factor in determining the desired coffee flavour, not just the roasting process. A coffee’s taste is determined by the region or country in which it is grown, once you understand the type of green beans you need to help achieve a particular tasting profile, then you can look to the roasting process to complete the flavour.
Keeping notes is like a good recipe book.
Coffee Roasters are always asking questions such as: In which part? How? And to what extent? Keeping their focus narrow so as not to confuse one experiment with another, each test must be refined, and notes are written down.
During a roast, hundreds of reactions occur due to amino acids and sugar molecules breaking down. These reactions take place at different times during the roasting cycle depending on temperature and the different structures in coffee beans. The process of roasting beans requires constant attention to the physical signs of the bean, not only the appearance and colour of the bean but the aroma, much like a good chef will always be aware of timing, temperature and visually checking every stage in his or her food preparation.
Leading up to the first crack as beans go through an endothermic reaction you will recognise a toast or popcorn-like aroma. This is when the beans are turning from green, to yellow and finally brown, learning to use your sense of smell is important at this time so as not to over or under roast the beans.
Below is a diagram of the roasting cycle by Anne Cooper, she divides her roast into 3 key points during the cycle, Prep, Millard and Acids, this is like a recipe book or roasting log book, with detailed notes of each tweak and adjustment for different bean types and flavour profiles.
Chart by Anne Cooper Website: www.eqmr.com.au
It is not just passion but a mathematical approach that is required to become a good Roaster, you should always be asking questions and be methodical. Successful Roasters have an open mind, enjoy analysing and have a genuine love for the process and results.
If you are ready to give a go, whether it be at home or as a professional, make sure you are well-educated in green bean profiles and the roasting process before you invest in the equipment, as each roaster is like a different oven, you get to understand it and moving from a small roaster to a larger roaster will present changes in the roasting process, your note taking will be paramount to success as you grow.
Written by: Letitia Pearcy