Tuesday, December 14, 2010

Matching Roast to the Drink

Matching Roast to the Drink

As the bean absorbs heat, the colour shifts from green to yellow and then to varying shades of brown. 
During the later stages of roasting, oils appear on the surface of the bean, making it shiny. The roast will continue to darken until it is removed from the heat source.

At lighter roasts, the bean will exhibit more of its "origin flavour" - the flavours created in the bean by the soil and weather conditions in the location where it was grown.

As the beans darken to a deep brown, the origin flavours of the bean are eclipsed by the flavours created by the roasting process itself.
At darker roast levels, the "roast flavour" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.

A note on flavour: 
Describing the tastes of different roasts is very subjective. 

In all cases there’s no substitute for your own personal taste. As a guide, if you can see the oil on the beans, you are more likely to taste the roasting flavours than the individual characteristics of the beans.

 


Roast level
Notes
Surface
Flavour
Light
Cinnamon roast, half city, New England
After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here.
Dry
Lighter-bodied, higher acidity, no obvious roast flavour
Medium
Full city, American, regular, breakfast, brown
After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.
Dry
Sweeter than light roast; more body exhibiting more balance in acid, aroma, and complexity.
Full Roast
High, Viennese, Italian Espresso, Continental
After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack.
Slightly shiny
Somewhat spicy; complexity is traded for heavier body/mouth-feel. Aromas and flavours of roast become clearly evident.
Double Roast
French
After a few more minutes or so the beans begin to smoke. The bean sugars begin to carbonise.
Very oily
Smoky-sweet; light bodied, but quite intense. None of the inherent flavours of the bean are recognisable.

Grades of coffee roasting; from left: 
Un-roasted (or "green"), light, cinnamon, medium, high, city, full city, Italian, and French.





Regards
Koffee Kosmo -
http://koffeekosmo.com.au/
















Friday, December 10, 2010

Short Operation Videos of the Koffee Kosmo Roaster



Today while home roasting the weekly supply
I had the opportunity to take a few short videos

Hope you see and understand the concept via these short videos

Video 1     
 
Operation series, Koffee Kosmo Kit Roaster video 1 of 3 




First crack (near the end of the video)
Here is an example of how the unit roasts & operates
Extra insulation is applied by using a towel others use a fire blanket

Today its roasting 800grams of Honduras La Central SHG

Next Video is of  second crack [2 of 3]
Followed by cooling phase on separate cooler [3 of 3]

Video 2                 
Operation series, Koffee Kosmo Kit Roaster video 2 of 3




Here is an example of the Second Crack phase 
Today its roasting 800grams of Honduras La Central SHG

Next Video is of  the cooling phase on separate cooler [3 of 3]

Video 3                  
Operation series Koffee Kosmo Kit Roaster video 3 of 3 



Here is an example of the cooling phase on a separate cooler

Today its cooling 800grams of Honduras La Central SHG


Please Visit the Koffee Kosmo site, to place your order - http://koffeekosmo.com.au/

Regards
Koffee Kosmo