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Thread: When to taste post-roast (and how)

  1. #1
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    When to taste post-roast (and how)

    Hey all,

    Just wondering when (and how often) do you taste test the coffee you roast. My uneducated palate wants to learn a little bit more and just tasting after resting after a few days then popping it through the grinder and espresso machine. I'm still a relative newbie to roasting - starting with a popper and upgraded to a used hottop last year, but want to up my roasts this year and learn much more in the process. And "educate" the senses a little bit more.

    - Post roast, do you "cup" or just run an espresso.
    - A few days after after being bagged up.

    And note taking seems to be the way to go (which i've been fairly seldom on) - Love to hear the process of others on here, I'm gathering there isn't a right or wrong - but a steer would be great

    Have a few bags of green to test a new post roast procedure

    Thanks in advance.

  2. #2
    Senior Member woodhouse's Avatar
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    When to taste post-roast (and how)

    I brew the coffee as it is intended to be consumed. Filter for filter, espresso for espresso. I used to cup my filter roasts before putting them in the v60, but now I make a french press instead. Cupping is a method of evaluating green coffee - I have more luck evaluating my roasts through the appropriate brewing process.

    Filter I start brewing one day post-roast, espresso about three to four. But Iím still new to this whole patience thing, so this is subject to change.
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  3. #3
    Senior Member Yelta's Avatar
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    Quote Originally Posted by tannyboy View Post
    Hey all,

    Just wondering when (and how often) do you taste test the coffee you roast.

    Thanks in advance.
    No rules TB, I often pull a shot with warm beans straight from the roaster.

    Ideally let freshly roasted beans degas for a few days, however making a brew each day after roasting allows you to assess the ageing changes and decide when the roast has progressed to the point you enjoy it most.

    Experiment and form your own opinions.

  4. #4
    Senior Member Yelta's Avatar
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    Quote Originally Posted by woodhouse View Post
    Cupping is a method of evaluating green coffee
    "Morning woodhouse, Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue."
    https://en.wikipedia.org/wiki/Coffee_cupping
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  5. #5
    Mal Dimal's Avatar
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    I taste-test straight out of the bean cooler, usually by munching on a few beans then filter brewing (Hario setup).
    If I want to try for more detail, then I head to the Syphon Brewer which tends to clarify the flavour profile much more again.
    As Yelta mentions above though, best to try a few different methods to find out which one works best for you.
    I don't use the espresso machine for any serious testing though, as the intensity and variability of the process can make the outcomes less definitive.

    Mal.

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    Thanks all,

    Say even if you "roast for espresso" you would test via v60/chemex etc ?

    Looks like i'll be creating another spreadsheet or dusting off another notebook

  7. #7
    Senior Member WhatEverBeansNecessary's Avatar
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    As Mal said find what works for you. Personally I prefer to let the roast sit for at least 24 hours and then cup it over brewing with a filter (mostly because I don't have one) but I find cupping easier to compare side by side. BUT as mentioned cupping is a tool that doesn't always reflect an espresso shot so it takes a little practice to get the feel for what a cupped coffee is vs an espresso shot - and I am by no means a wiz when it comes to that.

  8. #8
    Senior Member Yelta's Avatar
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    I guess if you only drink espresso it's pretty logical you would base your assessment of the roast by making an espresso drink of your choice.

    There are only two people on my quality control panel, if it meets the standards of both there is nothing left to do until the next roast.

    Have never indulged in the recommended method of cupping (link below) as I said, I have a very small customer base to satisfy, so far have had no complaints.

    Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness, acidity (a sharp and tangy feeling, like when biting into an orange), flavour (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin.

    https://en.wikipedia.org/wiki/Coffee_cupping
    Last edited by Yelta; 2 Weeks Ago at 05:47 PM. Reason: grammer

  9. #9
    Senior Member WhatEverBeansNecessary's Avatar
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    Behmor Coffee Roaster
    100% Yelta. Cupping is really only occasional for me - I did do some for the home roasting comp this year and will often do it for a new batch of greens. Other than that I let the Profitec do the talking.

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