August 2018 Archives

Coffee Cherry Tea: Roasted and Spice Scented

August 29, 2018

This cascara tea is made from the skins of red coffee cherries produced through the natural, unwashed process. The roasted fruit skins are ground and blended with cardamom, nutmeg, and cloves.

The described flavor profile includes orange peel, hibiscus, peach, grapefruit, honey, and lemon.

Hot preparation

• Use 10 grams of the coffee-cherry blend.
• Add 200 milliliters of water at approximately 96°C.
• Cover and steep for six minutes.
• Stir and serve.
• Add honey or ice if desired.

Cold preparation

The tea may also be cold-brewed in a refrigerator for approximately 24 hours.

Coffee Roasting Temperature and Coffee Profiles

August 11, 2018

The article discusses relationships among heat transfer, roasting-machine temperature, green-coffee temperature, moisture, density, and roast development. It proposes a working roaster-temperature range of 140–165°C and distinguishes that setting from the changing internal temperature of the coffee seed.

Temperature and drying

As roasting proceeds, a temperature gradient transfers heat from the exterior toward the interior of each seed. The article identifies the drying phase as the period during which internal water becomes vapor and contributes to heat transfer. It states that coffee temperature changes more rapidly after this phase.

Density and composition

The article associates higher seed density with greater resistance to heat-driven chemical change. It gives a typical green-coffee density range of 0.64–0.72 grams per milliliter and discusses chlorogenic acids as compounds connected with coffee aroma and flavor.

Factors identified as influencing density and composition include:

• Coffee variety
• Soil composition and nutrients
• Water and rainfall
• Sunlight and photosynthesis
• Altitude
• Fermentation and processing method

Honey and natural processes are presented as non-conventional methods capable of producing additional flavors and aromas.

Altitude classifications

The article relates altitude to seed density and notes that classification thresholds vary by country and latitude.

• SHB: Strictly Hard Bean
• SHG: Strictly High Grown or High Grade
• HG: High Grown or High Grade

Moisture and roasting consistency

Green-bean moisture is described as ideally ranging from 10% to 12%. Beans within a roasting batch should have similar moisture levels to encourage even development. Density is also presented as an important contributor to heat resistance and roast uniformity.

Roasting samples

A representative roasting sample commonly contains 250–300 grams, although larger quantities may be requested so that part can be retained as a reference. Sample roasting is used to evaluate grain quality, aroma, flavor, body, acidity, and balance.

The article recommends a light City roast, approximately 75–85 on the Agtron scale, when subtle characteristics need to remain apparent. Longer medium or dark roasts may reduce some delicate flavors and acidity while intensifying caramelized, chocolate-like qualities.

Customized quality-control tastings may instead use a specified profile, such as Full City at approximately 55–65 on the Agtron scale, to compare how different coffees respond under similar roasting conditions.