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Coffee Bean characteristics from region to country origin

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  • Coffee Bean characteristics from region to country origin

    Hello Fellow CSs,
    I am after information about what flavours and characteristics to expect out of separate regions and country origins? Example; Columbian should be......, Ethiopian should be.....

    Also very interested in if a particular region/country is best roasted to a certain level (I am aware that this may be a subjective issue) such cs7,8,9,10?????

    I am very keen to start roasting some blends and of course, I will experiment and explore such delights, but no doubt a little knowledge of bean character and flavour would really help. Anyone???

    Thanks very much,
    Frank (Mariner).

  • #2
    Re: Coffee Bean characteristics from region to country origin

    Yes I think I and many others here have asked the same question before taking the plunge.

    In the end, it comes down to experience. I am afraid you will need to jump in the same boat as the rest of us: start roasting just to get a feel for it. Use the same bean (aim for around CS10 initially) until you think you have it right. Then start trying out the various single origin beans to see what you like about them. Trust me, its the best and most fun way for you to learn.

    There are guidelines (but no rules): lighter roasts for manual brewing methods, darker roasts for espresso. There are lots of other variables such as resting period, brewing equipment, technique, black or white coffee, etc. Too much info to squeeze into a single post and there has already been lots posted on CS and other sites. Browse through various topics/areas on CS such as BeanBay and KnockBox (to see Andys notes on the beans he sells), Cupping Room, Whats in my grinder and cup today?, Blending Room etc.

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    • #3
      Re: Coffee Bean characteristics from region to country origin

      Frank, Ive been roasting for about 5 years now. I started with just buying green beans (I had no idea where they were from) and banging them in the popper. That was fine for about 3 years.

      Then I bought single origin beans, and tried to categorise the flavours, however its a bit tricky with the popper to be able to stop everything roasting at the same point to make comparisons, so I bought a Behmor.

      I bought many different varieties of single origin beans, and tried to follow the instructions to get as consistent roast as possible. However, ambient surrounding temps and the need to be watching and listening to know just when to turn the machine off (often 20 seconds before the beans were done) meant that consistency was better than the popper, but still a bit off. And Im too slack to take notes, so whilst I had some basic ideas of what I liked, I still couldnt really put on paper how each bean differentiated from the next.

      Now, I buy three types of bean, Casa de Selva Estate, some Gambella Sundried, and something from Ethiopia, pour them all in a bucket, mix them up, and just roast them. Yum. And it doesnt drive me nuts anymore, which is a plus.

      All of which probably isnt much help to you. Have fun though, you cant do it any other way than to buy them all, roast them all, and work it out for yourself.

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