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  • Flavour question

    Im not sure if this should go into the roasting section as it does relate to roasting as well as just general individual preferences.

    Please excuse some of the language I use, Ive been practising aromatherapy since I was 15 and tend to use the language throughout everything that has different flavours and scents.

    I have read that there are beans that need a certain profile but from my understanding so far, there are far more beans that can be roasted to different profiles bringing out different mid to top notes but the base notes stay the same.

    If the above is correct does that mean that if you generally like a lighter roasted bean to what another roaster does and you dont really like the general flavour of the coffee that you wont like it even if you roasted it yourself to your preferred profile?

    I hope that made some sense

    My OH works with some coffeesnobs and they are starting to send through samples of their roasts to me, they have different beans to me so I have nothing to compare them to with my own roasting, hence the question above.

  • #2
    Re: Flavour question

    Originally posted by 4F545D4C594F54555A48594E3C0 link=1295860832/0#0 date=1295860832
    Im not sure if this should go into the roasting section as it does relate to roasting as well as just general individual preferences.

    Please excuse some of the language I use, Ive been practising aromatherapy since I was 15 and tend to use the language throughout everything that has different flavours and scents.

    I have read that there are beans that need a certain profile but from my understanding so far, there are far more beans that can be roasted to different profiles bringing out different mid to top notes but the base notes stay the same.

    If the above is correct does that mean that if you generally like a lighter roasted bean to what another roaster does and you dont really like the general flavour of the coffee that you wont like it even if you roasted it yourself to your preferred profile?

    I hope that made some sense  

    My OH works with some coffeesnobs and they are starting to send through samples of their roasts to me, they have different beans to me so I have nothing to compare them to with my own roasting, hence the question above.
    Gday shifter....

    I only have my home-roasting experience to base my responses upon but maybe Andy, Den, Chris or Attilio will pop in and add their opinions.

    While its true that some bean varietals develop similar bass notes in their flavour profiles for similar roast depths, this doesnt hold true across the board. For instance, some varietals develop more of a caramel bass note no matter how deeply you roast them (within practical limits of course), while others bring a much richer, full-on dark chocolate undertone from a medium roast level right through to dark. An occasional varietal will taste more like a rich Xmas Pudding than either of the above so theres no real blanket rule.

    The only way to know for sure is to roast some sample batches of identical weight, taken through to the same point in a roast profile and compare the outcomes. Maybe you could ask the CSers you refer to above, if they wouldnt mind sending you a small batch of green from various varietals of their own stashes so that you can run some experiments of your own. Probably the only way youre going to have something to use as a benchmark... :-?

    Mal.

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