Tag Archives: Coffee density

Academic Publishing of Coffee

Specialty Coffee & Cupping Concepts

Leave a comment

Specialty Coffee & Cupping Concepts

Specialty Coffee: The coffee qualities are according to its physical condition (the grading and classification) and its chemical condition (the cupping). Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma.

Coffee Seed Density is the major element related to the Coffee Quality

Please read the Blog @ Blogger:
Specialty Coffee & Cupping Concepts

Coffee Batch Example: 3 full defects, less to 5% out of buyer’s size specification from the riddle of 13/64 inches to 20/64 inches so let’s say #16 and above to say [16,20] from size #16 included to #20 and only 5% less than size #16.

What immediate and valuable information you get from a Cupping number?
Example: With a cupping punctuation of 85 to say that coffee is having in average high distinguished characteristics, and a high probability each other characteristic with no less than 80 points.

Coffee Aroma, floral aroma compounds to compare with

Cupping Concepts:

First of all, Cupping is a process to evaluate the chemical condition of a particular type of coffee based on its classification and particular coffee batch. The reason is to determine a standard punctuation so every other party involved in the coffee business be clear on what are they buying, selling, and consuming from.

Therefore this number establishes a well known parameter for the value and its price.

There’s some previous steps to start a proper cupping process and all are related to the conditions of the place where the cupping take place. The high standard is a laboratory, a coffee one of course.

Every other element is important for its process and to keep up the correspondent standard. That means is based on a scientific and statistical model.

The most recognisable standard is the SCAA, but as far you can replicate your own conditions and keep them in the most accurate way is good enough. What I mean, is good you have the same level of light and intensity every other time, the same type of water, of course the same level of roast among each coffee you evaluate for each coffee batch.

The same quality of tools such as cups and spoons, but at the end is that you can keep the metrics of each condition under a register so you can replicate the condition.

The SCA and SCAA have a PDF file for guidance: 

PDF for Cupping Conditions & Coffee Standards

The Scale for cupping purpose is numeric to establish a statistical number, not an emotion. Not psychology of the coffee 🙂 a joke.

SCAA is for specialty coffee therefore 1/5 under 50/100 makes a bulk coffee so not part of the study. Reason why is for those coffees that each element and characteristic is at least 50 over 100.

Overall

Overall is your personal opinion for the coffee: some coffees have high body high acidity high sweetness so a high rate, but perhaps the notes are correlated to flavours that you dislike personally, example: roses: some people may have a bad experience with roses them personally that person will not buy roses b even are the best ones. That is one psychological element.

Clean of Cup and Uniformity.

Apparently the same if and only if the amount of cups to evaluate a particular batch is equal to 1.

Uniformity is refer to one of the particular amount of cups on which you evaluate if elements (acidity, body,etc) shows an stable behavior during the time (time in this case is in a each other slurp in that cup).

Cleanness of cup is referred to the consistency of each cup according to it’s uniformity. Each cup of the group must have equal behavior and same punctuation on each element (element such as body, aroma, acidity, etc)

Why? That’s to establish the group, the cup be in accordance to a true value, and not a false positive.

That evaluate not only the coffee, but the method and the evaluator (the cupper).

In general = overall.

Sweetness 

Sweetness is the element that make pleasant the level of acidity. Like a tangerine, it’s sweet because sugars, it contains water, but it comes up pleasant because that balance between its acidity and sweetness.

That turn us to the concept of balance.

Balance

Balance is the element that says the aroma, the levels of body, acidity are in Harmony with the counterparts such as sweetness and flavour.

Aroma

Aroma is divided in three: when ground (dry), when ready the extraction of the coffee in hot water (crust), and when ready to slurp (open crust, at this point cupper use two spoons in certain way to set apart the coffee pieces on the top of the cup, you can’t evaluate if slurp and some pieces remains on the spoon within the liquid)

Aroma, you give punctuation according to the identification of particular aroma well known for all the cuppers in accordance to a standard reference for example the SCAA coffee taster’s flavour wheel. Then how intense. The more intense the closer to 10/10.

Same practice to evaluate each other element for cupping each other batch of each other individual cup.

Acidity 

Acidity is the reaction of the coffee soluble elements over the tongue. The tongue has neurosensors distributed in tongue regions. Those regions determine how intense reacts the tongue to coffee and therefore how intense is the presence of acidity, sweetness, bitterness, any other chemical compound that may turn into the report of a desirable note or a defect if so.

Body

Body: this element is also happening for a tongue reaction, but telling you how heavy is felt a particular note according to the same standard. Example: dark chocolate body in high intensity may give you 10/10 and you must write down also dark b chocolate. You may also detect another complementary body note such as syrupy, but still remains the body level and punctuation.

Flavour

Flavour: here is when you really understand the coffee and you fully correlate to the flavour wheel standard.

You will get the picture and images of well known flavours come up: you must read from the center to the peripheral areas:

Sweet, what type? Cocoa (region on the wheel) what type? Dark chocolate.

Floral, what type? Black tea and roses.

Fruity, what type? Citrus. What type? Orange.

How sweet is that picture?

And this way you give an accurate punctuation.

Aftertaste

Aftertaste; well after getting the flavour picture of that particular coffee what remains on the tongue?

  • Which flavour?
  • How intense?
  • How long does it still remains pleasant and consistent?

Each Coffee Batch is in accordance to a level of roast so how dark is a number in another standard: the Agtron scale. Developed by the Agtron Corporation (Reno, NV), the agtron scale is the most commonly used reference scale for roast color classification.

The scale ranges from 25 to 95 and is the measure of light reflected off roasted coffee – measured in either ground or whole bean form. The lower the number, the darker the coffee (i.e. less light reflected back) while larger numbers refer to lighter roasts. Photo below illustrates a typical color disc.


Learn about:

Please after read take this example of a real cupping evaluated. I hope this makes all Coffee Cupping Concepts & Coffee Quality be clearer.

Coffee Process Diagram. You as a cupper and as a Coffee Producer must know about the Coffee Wet Process and the Dry Process

Cupping Table developed by Alejandro David Bolanos

Academic Publishing of Coffee, specialty-coffee

Coffee Viena – Vienna Roast

Leave a comment

Coffee ‘Viena’ is coffee fruit Sun-dried of Red Cherries only with exquisite balance of notes between Almonds, Chocolate.
Its profile is Vienna Roast only. And for keeping its quality and characteristics we grade it also after roasted according to riddle #15 and up.

‘Café Viena’ descritption and characteristics.
Roast: ‘Vienna‘. 
Process: Un-washed, coffee fruit Sun-dried. A distinguished flavour like prunes and dry fruits.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’. 
Single origin: Arenal, Matagalpa, Nicaragua.
Single batch:  from one farm lot only.
The Aftertaste: Almonds, Chocolate, and Raisins.
High Balance: high sweetness, high acidity.

EsquinaDeLosCafes presents Café Viena:

Vienna Roasting Profile is distinguished to be as bright and oily as an ‘Italian Profile’, but as light as a ‘Full City’ Colour.

Café Viena. Vienna Roasting Profile. 100% Arábiga. 'Viena Coffee' Taste: Almonds, Chocolate, and raisins.
Café Viena. Vienna Roasting Profile. 100% Arábiga.
‘Viena Coffee’ Taste: Almonds, Chocolate, and raisins.

Café Vienna in Facebook
EsquinaDeLosCafes : Facebook : photos : Café Viena

Fresh brewed coffee. Natural Destilation by gravity. Vienna Roast. Natural Process. Dried in fruit. Double grade
Fresh brewed coffee. Natural Destilation by gravity. Vienna Roast. Natural Process. Dried in fruit. Double grade

About the Coffee Process for Coffee ‘Viena’

The Selection:
Selectively Picked – only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the trees every 8 – 10 days, choosing only the cherries which are at the peak of ripeness. Because this kind of harvest is labor intensive, and thus more costly, it is used primarily to harvest the finer arabica beans.

The Coffee is not a bean, GreenBean is the name to denote:
#1. coffee seed moisture is 10% to 12%
#2. and graded by its physical qualities
In general, Green Bean is a non-roasted Coffee Seed ready for the roasting process.
For that the humidity must be low enough to not get boiled or burned inside the roasting machine. Usually is around 10% and less than 12%.

The Process: 
The process involved is to dry the Coffee Seeds  as it comes from the tree so the ripped fruit (the red cherries) are being transport to the sun patios to start the drying process.
The usual beans used are extra mature. The drying time is approximately 5 weeks because we need to dehydrate the pulp first and then the bean (the seed or seeds inside the fruit).

The Grading, The Classification: By Density, Size of the Riddle, Varietal of Arabiga, Altitude.

Coffee Density is the major element related to the Coffee Quality. The density classification starts at the selection after depulping. In the case of Natural Process (the un-washed process) is not possible because the fruit all of them floats in water. The density classification starts in the Dry Millin densimetric machines after to get established the clasification by size in accordance to the Riddle size. 


The Riddle Size: the range is a riddle between (13/64) inch to (20/24) inch


Altitude of the cultivars and influence of the climate latitude: Each standard is established by country according to their latitude and farming conditions. Example: Costa Rica standard says SHB is above 1200 meters of elevation, to get same condition for a SHB (strictly hard beans) you require 1000 meters of elevation in Nicaragua and that is the climate latitude affection.


Academic Publishing of Coffee

SPECIALTY COFFEE Information

Leave a comment

Specialty Coffee is a label to distinguished coffee through different qualities.

The coffee qualities are according to its physical condition (the grading and classification) and its chemichal condition (the cupping).

According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale isgraded “specialty.”  Specialty coffee refers to the whole process from farmer to cup using single origin coffee.

Specialty Grade Coffee Beans

Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma.

Example: 3 full defects, less to 5% out of buyers size specification from the riddle of 13/64 inches to 20/64 inches so let’s say #16 and above to say [16,20] from size #16 included to #20 and only 5% less than size #16.
With a cupping punctuation of 85 to say that coffee is having in average high distingushed characteristics, and a high probability each other characteristic with no less than 80 points.

Density is the major element related to the Coffee Quality

The Coffee Notes relies on:
#1. The variety in particular (Java, Bourbon, Maragogype, etc). 

Coffee Varietals
Specialty Coffee Varietals


#2. The density which at the same time depends on: 
2.1. The Altitude, like SHB refers to the High Density Bean, which according to its latitude varies the reference height, example 1200 m in Costa Rica = SHB = 1000 m in Nicaragua. 

Finca Matagalpa 1400 meters
Finca Matagalpa 1400 meters

The altitude condition will affect the coffee seed density in certain possible ranges according to varietal, Latitude North or South insde the Tropic of Cancer range, and photosynthesis. 

The phtoshyntesis depends on rain or irrigation, and the Sun or light conditions during the year. In combination with the soil preparation, the soil nutrients the Coffee Seed density will have a higher value, but much more if the altitud is higher. 
That is the reason to name Coffee as SHB, SHG, and HG in accordance to the Farm/Lot altitude and its own country standard that change the value for SHB depending on its relative distance from the Ecuador line, Latitude.
Example: Costa Rica has its standard for SHB above 1.200 m over the Sea level, if we use the same standard for North Nicaragua Region that makes that an SHB become 1.000 m over the Sea level.  
SHB: Stricly Hard Bean
SHG: Stricly High Grade
HG: High Grade


2.2. The chemical composition of the Coffee Seed in which the CHLOROGENIC acid is the compound that determines the density. 
High density is a Coffee Seed that contains between 6.0%, 6.5%, 7.0%, which in turn defines that its density is 0.68 g / mL, of 0.70 g / mL, of 0.72 g / mL respectively. 


#3. The chemical composition of the soil, for this the preparation according to the analysis and evaluation in the leaves determines the deficiencies and the repairs. 
#4. The Water: Rainfall, or irrigation, is important at the time of the growth of the seed, the endocarp, and in itself of the fruit and the plant. #5. The level of light and its use in the process of photosynthesis and maturation (beta carotene) is essential in combination with the above factors: type of variety, water, composition of soil and nutrient, and height.

The Grading and Classification

The diversified classification terminology used in the trade is illustrated with a few examples below.
It should be noted that descriptions such as ‘European preparation’ differ from one country to another. The examples refer primarily to the trade in mainstream coffee and do not reflect the often more detailed descriptions used for niche markets.The elements for classify Greenbeans are:
Density
Varietal
Region
Altitude
Process: Conventional (Washed), No conventional (Un-washed in fruit, or Semi-washed in pulp mucilage)
Riddle size
Colours allowed
Shapes
Defects allowed (imperfections in 350 grams of green coffee sample)
Specialty Grade samples must have zero Category 1 defects and no more than five Category 2 defects. 

Coffee Primary Defects

Primary DefectNumber of occurrences equal to one full defect.
Full Black1
Full Sour1
Pod/Cherry1
Large Stones2
Medium Stones5
Large Sticks2
Medium Sticks5

Coffee Secondary Defects

Secondary DefectsNumber of occurrences equal to one full defect
Parchment2-3
Hull/Husk2-3
Broken/Chipped5
Insect Damage2-5
Partial Black2-3
Partial Sour2-3
Floater5
Shell5
Small Stones1
Small sticks1
Water Damage2-5

Pressed or Crushed Bean

Check out all pictures for each type of coffee defect at cafedecolombia.com

Crushed beans
Bruised beans with partial fractures

Some examples of Country standards for Specialty Coffee

El Salvador SHG EP max. 3/5 defects
Strictly High Grown (above 1,200 m on a scale which also includes High Grown from 900–1,200 m and Central Standard from 500–900 m). EP (European preparation) permits max. 3–5 defects per 1,000 beans according to some exporters, others indicate defects per 300 g. 

Ethiopia Jimma 5 
Sun-dried (i.e. natural) arabica from the Jimma region. Type 5 refers to a grading scale based on screen, defect count and cup quality. 

Guatemala SHB EP Huehuetenango 
Strictly Hard Bean is from above 1,400 m. Scale includes five altitude levels from below 900 m (Prime washed) to above 1,400 m. European preparation: above screen 15, allows max. 8 defects per 300 g (American preparation: above screen 14, allows 23 defects). 

India Arabica Plantation A 
Washed arabica, screen 17. Classification is PB, A, B and C. Other classifications apply to unwashed (naturals) and robusta. 

The coffee grading and classification (the coffee preparation) relies on each different physical condition in order to grade the coffee, usually at the laboratory and then in the dry mill using high tech machinery such as Optical recogniser selector, automatic densimeters, and size sorting machines.
The objective is to separate the coffee – the buyers want – as the Premium Coffee, and in the other side to get each other sub qualities from the Farm Production Batch.

To drink specialty coffee vs to grow specialty coffee

The difference bewteen to grow specialty coffee and to drink specialty coffee?
Very simple.  To grow specialty coffee is the intention of get the best varietals accordingly to consumer and cuppers experience, and harvest those varietals in accordance to its best conditions to grow. 
To drink specialty coffee is that one that overpass the condition of being above 80 points on cup, and within a physical condition of  permissible defects.

Drinking Specialty Coffee. American Roast.
Drinking Specialty Coffee. American Roast.

The Premium Coffee

The Premium Coffee is the best part of a particular ‘Specialty Coffee’. The Premium Coffee is also referes to those GreenBeans (Unroasted and Graded Coffee Seeds) that are chosen because profile. The profile is usually intended to call a more flowerly or fruity note, but over 85 points on cupping as a minimum. 

Premium Coffee is also an awarded coffee that you buying directly in an open bid. Let’s say the Specialty Coffee Contest of a particular country in origin from the best #1 to the best #10 Coffee.

Specialty Coffee Roast 70 on Agtron Scale
Specialty Coffee Roast 70 on Agtron Scale
Academic Publishing of Coffee

The Coffee quality and distinctive notes. Density

Leave a comment

Density is the major element related to the Coffee Quality

The Coffee Notes relies on:
#1. The variety in particular (Java, Bourbon, Maragogype, etc).
#2. The density which at the same time depends on:
2.1. The Altitude, like SHB refers to the High Density Bean, which according to its latitude varies the reference height, example 1200 m in Costa Rica = SHB = 1000 m in Nicaragua.
2.2. The chemical composition of the Coffee Seed in which the CHLOROGENIC acid is the compound that determines the density.
High density is a Coffee Seed that contains between 6.0%, 6.5%, 7.0%, which in turn defines that its density is 0.68 g / mL, of 0.70 g / mL, of 0.72 g / mL respectively.


#3. The chemical composition of the soil, for this the preparation according to the analysis and evaluation in the leaves determines the deficiencies and the repairs.
#4. The Water: Rainfall, or irrigation, is important at the time of the growth of the seed, the endocarp, and in itself of the fruit and the plant. #5. The level of light and its use in the process of photosynthesis and maturation (beta carotene) is essential in combination with the above factors: type of variety, water, composition of soil and nutrient, and height.

Revista-Tecnica-de-Cafe-Grano de Cafe de Alta Densidad Proceso Maillard Cultivo Entrelazado Efecto de la Altura Region Aranjuez, Santa Marta, Reserva Natural El Arenal
Revista-Tecnica-de-Cafe-Diseño de Perfil de Café y Curva de Tueste, Tipo de Tostador, Ventajas Tecnologicas, Procesos No-Convencionales de Cafe y valor de taza

Más información? Cursos Técnicos a la medida.
Contacte a Alejandro David Bolaños-Salvatierra
CoffeeTradingNi@gmail.com
www.Facebook.com/EsquinaDeLosCafes

mapa+Matagalpa+EsquinaDeLosCafes+COTRAN+sur
mapa+Matagalpa+EsquinaDeLosCafes+COTRAN+sur

Clarification: the shadow factor in relation to density and height.

#1. The shadow is not a growth factor. It would be seen as ABSENCE of Light.
#2. Each plant is different according to its variety, so your presumption is 100% wrong.
Why? Example a Geisha is designed for heights above 2000 meters and dense cloud conditions. Another type of plant like a caturor or catimor simply rot in its roots and its grains never mature.
#3. The shade is specifically to avoid severe exposures to heat (dehydration of the plant), and burns of the leaves and that occurs in especially low areas to areas of medium height where the orographic conditions are high exposure, dry forests, and higher relative concentration of oxygen in the air which increases the heat.

These are lower density coffees due to that higher concentration of oxygen, which does not stress the silver so that it has the need to create new chemical compounds and thus increase the complexity of its notes and flavors.

Coffee Center: EsquinaDeLosCafes Matagalpa, Nicaragua
Specialty Coffee and Non-Conventional Coffee Premium Chocolate and High Grade Cocoa Seeds.

Coffee Center : EsquinaDeLosCafes Matagalpa, Nicaragua
Coffee Center : EsquinaDeLosCafesMatagalpa, Nicaragua
Academic Publishing of Coffee

Coffee Roasting Temperature and Coffee Profiles

Leave a comment

Coffee Roasting Temperature and Coffee Profiles: The conclusions shown are a study based on Temperature Gradients and shows the correlation bewteen the Heat and the Temperature the Roasting Machine and the Coffee Seed.

The Working Temperature is the one you set for the Roaster – the Machine-. This one must be [140 C to 165 C] (around 300 F).
This criteria fits the Miallard Process and gives always the best process by avoiding acrylamids and extra bitterness.
The only way to measure the ‘Roasting Temperature’ for the Coffee Seeds (GreenBeans) is at the exit of the machine.


That temperature gradient changes within the time and let the coffee seeds to absorb the heat from the external part to the interior of the coffee seeds.
So even the working temperature still remains at 160 C i.e. the coffee seed will increase its temperature value based on the ratio between the Heat Transfer and the time.

The fastest change occurse just after the coffee seed is considered dry (Drying Phase).
The Drying Phase is the amount of time needed for the coffee to be dry so when the water contained in the seed becomes as vapor in the roasting system helping alos to the heat transfer not only by contact, but by convexion too.

More info.: Alejandro David Bolanos:
CoffeeTradingNi@gmail.com
EsquinaDeLosCafes.com
Facebook.com/EsquinaDeLosCafes
Mobile: +(505) Nicaragua 8327-8585

Coffee Roasting Temperature and Profiles: The conclusions shown are a study based on Temperature Gradients and shows the correlation bewteen the Heat and the Temperature the Roasting Machine and the Coffee Seed.

The heat transfer to the interior of the Coffee Seed relies on its density.
The density in this case acts as the capacity to resist a change: a Chemical structure change i.e. form Chlorogenic acid to Cafeic Acid.

A grain of high density values ​​is one whose value is greater than 0.68 g / mL. Coffee seed density usually comes from: (0.64 to 0.72) g / mL. The Chlorogenic acid is related to those coffee density values in terms of its presence and The Chlorogenic acid is the most important compund in relation to the aroma, flavour and notes.
The Coffee seed in general has 6% to 7% mass/mass of Chlorogenic acid and based on that mass of The Chlorogenic acid we can tell the correspondant coffee density value: 6% to 0.68 , 6.5% to 0.70 , 7% to 0.72. 

The Chlorogenic acid (CGA) is the ester of caffeic acid and (−)-quinic acid, functioning as an intermediate in lignin biosynthesis. The term “chlorogenic acids” refers to a related polyphenol family of esters, including hydroxycinnamic acids (caffeic acid, ferulic acid and p-coumaric acid) with quinic acid. The name “Chloro” comes from the Greek χλωρός (light green) and -γένος (a suffix meaning “giving rise to”), pertaining to the green color produced when chlorogenic acids are oxidized.

About the chemical composition and all the different chemical substances that may exist in the coffee seed there are Coffee Seeds (coffee grains, green beans, beans) that contain in greater proportion the compounds responsible for the aroma and flavor.

The highest concentration of the most desirable compounds depends on different main elements such as: density, the coffee varietal, the soil composition, water and rain, Sun and light conditions, the fermenting process, but mainly all are related to what’s the final value for density.

The elements that interfere more with the density beyond the coffee varietal is the altitud that cause stress in the plant for less presence of oxygen in the air composition. The fermenting process such as non-conventional process (honey: semi-washed, natural: unwashed) creates new falvours and aromas.

The effect of Altitude on the concentration of Coffee Seed compounds?

The Farm Altitude (above the Sea level): The greater the Altitude, the lower is the presence of oxygen in the air. So the plant must resort to its nourishment, to those soil nutrients, including water source, for via photosynthesis create compounds that allow the highest dilution of oxygen and thus avoid dying or malnutrition.
This has an obvious improvement in the final result of the Coffee Seed(coffee bean, GreenBean).

The altitude condition will affect the coffee seed density in certain possible ranges according to varietal, Latitude North or South insde the Tropic of Cancer range, and photosynthesis. 

The phtoshyntesis depends on rain or irrigation, and the Sun or light conditions during the year. In combination with the soil preparation, the soil nutrients the Coffee Seed density will have a higher value, but much more if the altitud is higher. 
That is the reason to name Coffee as SHB, SHG, and HG in accordance to the Farm/Lot altitude and its own country standard that change the value for SHB depending on its relative distance from the Ecuador line, Latitude.
Example: Costa Rica has its standard for SHB above 1.200 m over the Sea level, if we use the same standard for North Nicaragua Region that makes that an SHB become 1.000 m over the Sea level.  
SHB: Stricly Hard Bean
SHG: Stricly High Grade
HG: High Grade

The Maillard process is a chemical reaction that under the presence of a heat source reacts an amino acid with a sugar.

Cholorogenic Acid
Cholorogenic Acid


Cafeic Acid

Coffee Roasting Curve of Caturra and Red Catuai, Un-washed process, single origin.

The graph above shows the curve of the change of Temperature versus Time, that is to say the changes of temperature of the coffee during the toasting time. Additionally there is a cooling curve that is the final stage of the pyrolysis in the post-combustion.

The Roaster Temperature is affected by factors heat source and its performance relies on his Heat Distribution.

The Coffee Seed Temperature depends mainly on two elements: Coffee Seed Moisture (Relative humidity) and Coffee Seed Density Value.


1. Coffee Seed Moisture: for Green Beans must be between 10% up to 12%. The Coffee Roasting batch must be all at the same level of humidity. It means the level of each other GreenBean must be the same: homogenic. ywhich affects the performance (weight input / weight output), normally located between 80 to 83%.
2. Coffee Seed Density Value (organic compounds: amount of, types of, and relative presence of), which allows the best resistance to heat and a more even development, which is why, for the best roasted coffee it is only achieved with coffees from first selection, high density.Recommendations: The working range should be between 140 ° C and 165 ° C. The work at high temperatures favors the development of Acrylamide, which influences unpleasant odors of nitrogen oxides. Acrylamide is a dangerous carcinogen.

What is a Roasting Sample ?


A roasting sample is a representative quantity that is specified by the standard referred to, for example it is usually taken between 250 grams and 300 grams, and is usually ordered 1kg or you can also ask for 1 pound which would make an average test pound and a reference reserve of half a pound is left.


The sample of tasting is usually done to determine the quality and valuable properties of the grain and its presentation to analyze. In general, a clear City-type roasting is chosen, which is between 75 and 85 points on the Agtron scale.
The development of the subtle properties and flavors are still present in the light roast, and in the roasts of greater duration in the roasting process (medium and dark) some flavors and elements are lost, but others are intensified in a very specific way, by For example, the greater caramelization of the sugars gives more caramel and chocolaty tones, but it is usually in the same way to decrease the level of acidity of the present sample.


There is another type of analysis of samples which are considered personalized, which are used for a custom criteria to match the characteristics and qualities with their respective cup quality score. For example the evaluation of a coffee roaster under a FULL CITY profile, with a color score in the Agtron scale of 55 to 65 for different grains which are going to be roasted in very similar ways to finish with that requested color and that roasting profile to evaluate if flavor elements such as aroma, or the body develop more or if they decrease and if the balance level at the end of everything is of greater consistency than the others. You can try whatever you want, but these are quality control tastings and they are more used now not in the Benefit but rather in each of the Roasting Industries.




Coffee Chemical Structure

Coffee Chemical Compunds

Coffee Chemistry Maillard Reaction

More info.: Alejandro David Bolanos:
CoffeeTradingNi@gmail.com
EsquinaDeLosCafes.com
Facebook.com/EsquinaDeLosCafes
Mobile: +(505) Nicaragua 8327-8585