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Archive for the ‘Roasting’ Category

  • Caffeine and Other Less Known Bitterness in Coffee

    Oct 30, 13 • Roasting2 Comments
    Caffeine and Other Less Known Bitterness in Coffee

    Bitterness is one of primary taste characteristics of coffee. Other primary tastes, acidity, sweetness, saltiness, or sourness, doesn’t seem to represent coffee as well as the bitterness. I think this general recognition of coffee being bitter has a lot to do with the caffeine. Many drink coffee for pure joy like we do. Those who […]...

  • The Art of Coffee Roasting – Acidity and Body

    May 2, 13 • Roasting2 Comments
    The Art of Coffee Roasting – Acidity and Body

    Coffee is just like two dimensional art expressed by coffee roasters. While origin based characteristics are on the x-axis, roasting based characteristics are on the y-axis. A cup of coffee is a collaborative results of coffee bean and roasting. Neither good coffee bean nor precise roasting skills wouldn’t make a perfect cup of coffee. The […]...

  • Volume vs Weight, Dilemma of Coffee Roasting

    Apr 18, 13 • Roasting1 Comment
    Volume vs Weight, Dilemma of Coffee Roasting

    It’s important for a coffee bean to increase its mass when during the roast. When brewing coffee, well expanded coffee beans would let water go through deep within its tissue, and the resulting cup has better coffee extraction. The way coffee bean sold now possibly affects the bean quality negatively. As you know, most of […]...

  • Coffee Freshness Doesn’t Last Too Long

    Apr 18, 13 • RoastingNo Comments
    Coffee Freshness Doesn’t Last Too Long

    When it comes to natural food products, their freshness is almost always very important. In general, the freshness means how short of time taken from the moment the food is produced to the moment it is consumed. Then, what is the freshness for coffee? The freshness for coffee could mean a couple of different things. […]...

  • Coffee Origins and Roasting

    Apr 17, 13 • RoastingNo Comments
    Coffee Origins and Roasting

    Typical characteristics of specialty coffee is noticeable acidity, distinctive body, and aroma. Coffee roasters are there to determine what roast profile is the best for each bag of coffee. The coffee have different characteristics depending on growing latitude, amount of sunshine, rain fall, temperature… anything you can think of contributes to the characteristics. The following […]...

  • Light Roast May Not Be The Best For Ethiopian Yirgacheffe

    Apr 15, 13 • RoastingNo Comments
    Light Roast May Not Be The Best For Ethiopian Yirgacheffe

    When we talk about Ethiopian coffee, Yirgacheffe is the origin where all the coffee people pay attention to. The coffee features distinctive berry like aroma with excellent brightness. Ethiopia, the origin of Arabica coffee, has unmeasurable potential. Over one thousand of unique Arabica varieties that are native to Ethiopia were discovered so far, yet botanical […]...