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Thread: Techniques for extracting different flavours and qualities

  1. #1
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    Techniques for extracting different flavours and qualities

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    What are you techniques or general rules you use to extract different qualities in beans? Obviously every bean is different but there are going to be similarities; do you ramp up the heat early into FC for a particular flavour, or maybe ease the heat down slowly after FC in SC?

    I have fine tuned one roast profile on my heat gun flour sifter set up on a Colombian bean that gives me a pretty smooth medium to dark roast that goes well with milk based coffee but is a little flat when used or espresso or moka pot so I am looking for directions to develop different profiles.

    Thanks!

  2. #2
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by dave_ogilvy View Post
    What are you techniques or general rules you use to extract different qualities in beans? Obviously every bean is different but there are going to be similarities; do you ramp up the heat early into FC for a particular flavour, or maybe ease the heat down slowly after FC in SC?

    I have fine tuned one roast profile on my heat gun flour sifter set up on a Colombian bean that gives me a pretty smooth medium to dark roast that goes well with milk based coffee but is a little flat when used or espresso or moka pot so I am looking for directions to develop different profiles.

    Thanks!
    Hi Dave
    That's a complete rabbit hole there I'm afraid – are you willing to choose the red pill?

    There is so much info around on this topic, but it's hard to track down sometimes. This a thread where I chased the rabbit for a while - may be helpful…

    https://coffeesnobs.com.au/home-roas...ce-sought.html

    And the "what's in my roaster" thread and the "cupping" section has all sorts of hints on roasting different beans and blends – search is your friend

    You have obviously played with different 'profiles' to get where you are with the Columbia – and so many other ways of roasting gave results you didn't like I guess. But in the end, the best way ahead is to keep giving it a go! If the columbia is a little flat as espresso but nice (chocolately & strong?) in milk, I suggest it might need to be roasted slightly faster to keep some zing in the short black world. Trial that – keep cupping – enjoy the journey!

    Cheers Matt
    Dimal and Lyrebird like this.

  3. #3
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    Behmor Coffee Roaster
    Thanks Matt, that's great



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