So, before determining how to roast your coffee, you should learn everything you can about the beans. And today, Helena will discuss some things to consider while roasting coffee based on the coffee’s origin.
Elevation Effects Of Roasting Coffee Beans
The relevance of altitude in the coffee roasting process cannot be overstated. But density is what we’re talking about. Coffee cherries ripen more slowly and, hence, develop more sugar when grown at cooler temperatures (which means more significant elevations). This produces a more complex sweetness while also firming and densifying the beans.
When you have several types of coffee with varying densities, the coffee reacts to heat in different ways. Coffee with a low density has more air inside, slowing heat transfer. Use a low charging temperature to avoid burning the outside of the coffee.
Learn about the altitude at which your coffee is cultivated. You can forecast density by knowing how distant you are from the equator and how hot it is on the farm.
The Origin Of The Coffee Bean Affects The Hardware
Ethiopian coffee differs from Brazilian or Honduran coffee in the following ways: Ethiopians can reach 2,200 meters above sea level, whereas some Brazilian farmers are closer to 900 meters. As a result, it is possible to say that Brazilian coffee has a lesser density.
Every cup of coffee is unique, and various factors might influence the volume from the farm’s heyday to the dawn of the coffee era.
And whereas most Brazilian coffee is mild, In Ethiopia, on the other hand, coffee is difficult to come by.
As a result, you should learn everything you can about your different coffee origins. It’s not just about the country where the coffee is grown but also about the location,
Effects Of Coffee From Different Origins On Flavor
When roasting, it’s crucial to think about the bean’s structure and flavor. And this can vary greatly depending on the provenance of the coffee.
Ethiopian coffee has the same acidity as Kenya’s AA Kamwangi coffee. It will also be challenging to locate Colombian coffee with the same tea-like flavor as Yirgacheffe coffee.
In general, coffees from the Americas will be well-balanced, with more chocolate and hazelnut flavors occurring in Brazil. Coffee in East Africa is typically clean, juicy, and delicious. Some regions, such as Burundi, prefer sweetness, while others prefer acidity (like Kenya). The thick “body” coffee of Indonesia is well-known.
Due to the influence of temperature, distribution, varietals, manufacturing, and processing methods, there are numerous flavors in one place… Spices are famous in Sulawesi, Indonesia, and several in Bali. Citric acid A Panama Geisha is not the same as a Panama Bourbon.
The roaster’s job is to preserve its origins while enhancing its natural flavor. Knowing your coffee’s sources at a glance will help you predict which tastes will stand out and how to bring them out.
How Can You Improve The Characteristic Flavor On Coffee?
The acidity in high-altitude coffees is higher. Fruity overtones of mandarin, grapefruit, plum, blueberry and other fruits are frequently used to characterize this.
This is a desirable characteristic, and if you’re roasting a coffee of this caliber, you could want to emphasize it. (However, while acidity can be beneficial, undeveloped and sour nodules are not.) There’s a narrow line to walk.)
After the first crack, the longer you roast, the more acid and fruity flavors you’ll be able to eliminate. Many roasters additionally use a faster rate of rising (RoR).
Consider a lower RoR with natural Burundi Bourbon if you want more sweetness. With the prolonging of the coffee’s drying process, it was discovered that it might bring out this flavor.
In terms of “body,” increasing the period of First Crack can produce a more palatable flavor, similar to coffee syrup.
It’s vital to remember that the traits you wish to emphasize will vary depending on the coffee and its overall profile. There are no clear guidelines when it comes to roasting. These recommendations are only a starting point for developing your roast profile.
What Is The Best Way To Roast Coffee From Different Origins?
A good understanding of altitude, temperature, and origin is a fantastic place to start when establishing a roast profile. Then, roast coffee from various locations, heights, and processing processes and compare the results. Learn how these elements affect coffee flavor and how the roasting process evolves.
Tips: Simple ways to blend coffees beans from different origins:
A coffee blend is two or more types of coffee that are blended together. You can blend coffees from the same region or from different regions.
There are two types of coffee blends. The first is Pre-Roasting, which means that the coffee beans are mixed first and then roasted. The second is Post – Roasting, which means that the coffee is roasted first and then mixed later.
Mixing coffee can be seen as an art of combining flavors from different origins. The first is to improve quality by taking advantage of the strongest strengths of each coffee bean. This can be called a compliment, supporting each other’s weaknesses and enhancing each other’s strengths. Next is to reduce the cost of the product.
For example, you could blend one coffee with a subtle flavor with another with a high concentration of citrus acid. Or a light-bodied nut combined with a smooth and plump chocolate note…
The benefits of coffee blends
- First, blending helps your cup of coffee have a pleasant and stable taste all year round. With the diverse terrain and climate of Vietnam, regional coffee will create many unique flavors. Therefore, blending is the best way to find a smooth cup of coffee with the customer’s taste.
- Second, in the commercial segment, the mix ratio in the recipe is what sets one roaster apart from another.
- Third, roasters are always looking for ways to save costs and create more products for customers to have a variety of choices.
- Fourth, every roaster has a certain number of loyal customers, and sometimes customers will ask the roaster to create a special recipe just for them.
To sum up, there are three main reasons that commercial coffee roasters produce coffee blends. The first is to reduce costs. Second, can provide a consistent and stable cup profile. Third, to create coffees with unique styles, characteristics, crema, and rich flavors.
Economically, reducing prices to compete with the market is something that coffee traders are always interested in. Commercial roasters often pair cheaper coffees with more expensive specialty coffees. This is to be able to balance the price of their products.
In addition, consistency is also a problem for commercial roasters. Customers always expect their favorite coffee to taste the same with every cup they enjoy. The instability in quality and taste is what you will lose customers. Therefore, the mixture is always studied very carefully. Otherwise, it will give a very bland cup of coffee. And there is no mainstream flavor at all. Not to mention, can spoil the inherent flavor of each previous coffee.