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Roasting and special codes and what is a hard or soft bean?

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  • Roasting and special codes and what is a hard or soft bean?

    Hello everyone. well I am roasting my own beans and loving the challenge in trying to get a great coffee flavour. Blending is an art form that is no doubt!
    My question to the group is, I am not sure what all the codes are I see from time to time such CS7 or BB etc? Can someone please explain?
    Also, How do I know if a bean is Hard or Soft?
    Thank you in advance
    Gino

  • #2
    Weclome Gino,

    CS = 'Coffee Snobs', CS7 = beans roasted to the level of 7 on the coffee snobs membership card (which contains images of beans roasted to different levels (up to 12). These CS levels can be roughly translated to other systems (City, Full City, Vienna etc)
    BB = Bean Bay (see tab at top of forum page)....you can see a photo of the coffee snobs member card there too in the 'other stuff'.
    FC = first crack (not 'full city' generally)
    SC = second crack
    and so on.

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    • #3
      Hello and THANK YOU Barry... When you write it out like that I can see how easy it all is... that said I have no idea why I did not get those simple little points - DOH!

      How is your knowledge on hard and soft beans? I am trying to organise a data log of beans I roast and what one does what - I am using the Behomor Roaster. great little machine!

      Again thanks for the comments!

      regards
      Gino

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      • #4
        Gino - since you're using the Behmor, I'd suggest taking a look at RoasterThing (google it) - it's a really useful tool originally written specifically for the Behmor but now expanded.

        It can maintain a database of all your coffee & its pertinent info, even inventory control. The roast side of the tool is useful for plotting roast progress, and visualising the roast profiles. There's a lot to take in, but the online user manual is very well laid out.

        As a rough guide, the higher the altitude a coffee is grown, the harder it is.

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        • #5
          Originally posted by Coffee_by_Gino View Post

          How is your knowledge on hard and soft beans?
          Not very good, but those described as strictly hard bean (SHB) I'm guessing are say to assume are hard beans (I think strictly high grown usually equates to this too....someone will correct me if I'm wrong)

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          • #6
            hard and soft beans?
            I don't like the term hard/soft much, it's a bit fluffy but...

            Jamaica, Hawaii, Haiti and Australia would be the only origins of soft beans that we have sold in the last 8 years.
            All the rest are "hard"

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            • #7
              Well thanks everyone! What a great help. I will look at the website for the data logger thingy? Also I will make a note of the beans I do have and class them in two categories....uhhmmm......well I will work it out.
              Looking forward to roasting tomorrow and trying a few new peices of information!

              Have a great weekend.
              Regards
              Gino

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              • #8
                Originally posted by Coffee_by_Gino View Post
                I will look at the website for the data logger thingy?
                Hi Gino,

                The Data Logger is available from Andy if you click here - CoffeeSnobs - BeanBay

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