Workfloor Coffee Lab

Joth Ricchi, Stumptown Coffee Roasters

Roaster Apprenticeship 1st day

Looking at whole processes of roasting.

Anyway It was my first time to look at a whole processes of
coffee roasting directly.

Was more interesting for me than I had imagined from London.

My master is the boss of the cafe where I've been working at
as weekend barista.

Actually I have never seen a lady roaster before I met her.
Especially in Korea. Probably It could not be a big issue in
London though.

1. It is also quite important to estimate hand-feel from green beans

- For instance, It's possible to feel content of water from
green beans by this way.

- compactness and hardness as well.

2. The first crack-sound and 2nd crack sound are little bit different
First crack sound is intermittent and like snap sound.
Second crack sound is a bit more quick sound than First crack.

3. hand pick defected beans on green beans and roasted beans,
both of them.

The type of defected beans today

- Sour beans : caused by delayed harvest or overfermentation.
colours are like reddish brown or dark-yellow.

- Insect damage : black holes on the beans.
not too critical on flavors.

- Shell : Green beans without cores. so It looks like shell.
If the batch contains too much shell defected beans
I could cause unpleasant bitterness.

- Parchment : It does not affect coffee flavors normally
though, It's better to remove as much as we can.

- Broken beans : She said It should not be a problem
on flavors.

* After roasting
there could be some holed beans. If we finish a batch
right after first crack, during the crack, each beans erupt
Co2 and some steam.

At this step, Co2 and steam are normally erupted from
center-cut. but sometimes in weak beans or defected beans
erupt it from back or another weak side.

If the batch include too much beans like this. It could cause
also unpleasant bitterness.

NICARAGUA HONEY PROCESS

I have got honey processed coffee beans finally from
     cafe "HARU", amazingly attractive one of lady-roasters.

As I mentioned already, I have been working
as weekend Barista at there.

While doing so, I can also get lots of information in that field ,
I mean about coffee industry
And fortunately, She has given me a permission to use her
Roaster and opportunity to take up roasting from her.
When she can get any time.

Anyway, back to the point.

I am gonna talk about the flavor of Nicaragua Honey
processed coffee on this post.

Extraction method : Aeropress ( inverted )

- following stumptown roaster's Aeropress brewing guide.

- Extraction time in total : 1m 45secs

* Grind size - medium fine ( coarser than for hand-drip )

Pour Hot water(90) into Coffee chamber to the point 4.
It wound be around 220ml.

stir well and wait for 35 secs after cover by filter basket.

and then do second stirring briefly.

Plunging for about 25 secs.

Let's refer to the Flavor wheel this time!!

- Sweet - Brown sugar - Honey and Molasses.
- Fruity - Other fruit - Cherry and apple
- Chemical - Salty
- Green vegetative - Vegetative.
* Body - medium-full body
* After-tasty - Nutty/Cocoa - Mild milk chocolate.

This Nicaragua Honey process are also roasted by Cafe HARU.
I do not know well what her point and nuance she intended on though, It's enhanced by acidity so much that the strong acidity
can cover all another flavors like sweetness, bitterness and so on.

Of course, It could be prejudice to think like all the honey processed coffee beans should be sweet.

anyway I had expected that coffee beans' major flavor should be
honey sweetness.
that's why I had no choice but to be disappointed with that.

If I have a chance, I really want to try another honey processed
coffee beans from another countries.

How about filter basket?

The types of filter basket

1. IMS filter basket.

2. VST filter basket.

How can we choose properly depending on
the choices of our coffee bean?
That filter baskets' differences are one is the diameter of
lower section and the other one is the number of filter holes.

IMS filter basket's lower section is narrow relatively
and the number of filter holes is also less.

In other hand,

VST filter basket's lower section and upper section are parallel
that means like lower section is wider than IMS's
and the number of filter holes are more.

What the difference?

IMS filter basket has less holes that means more pressure
could be happened than VST filter basket.

On the other hand, VST filter basket has more holes and lower
section of that also wider. So if the grind size is coarse,
under-extraction could be happened easily.

Filter basket guide sorted by level of roasting.

Dark Roasted coffee beans are easy to be extracted.
Because Dark Roasted beans' tissues are already
opened sufficiently.

So, It would be better to grind beans coarse than fine to avoid
over-extraction.

In this case, To use VST basket could accelerate over-extraction.
IMS or normal basket should be better.

In the other hand,

In the light roasted beans' tissues tend to be strong and hard
That means like if we grind beans coarsely,
It's likely to be under-extraction.

In this case, We need to grind beans finer. It means that
If we use IMS or Normal basket, the extraction could be
not smooth.

VST filter basket should be better to grind beans finer and
keep extraction time properly at the same time.

All about Espresso : Barista Geun-Ha Park

<Copyright is marked on the picture>

Recently I have subscribed a coffee channel in Korea.
They have been inviting all the marvelous Korean Baristas
one by one for each session.

On this post, I want to summarize the contents for me to study
coffee myself.

Before then, I would like to let you know It's from "coffee tv".

Key mistakes during Extraction.

The most frequent mistake the majority of Baristas makes
normally is coffee overdoes not fitting with the filter basket.

But In the past, even now, a fair number of baristas still
prefer to do up-doesing for clean ristretto.

I think what Guen-ha park said is not that.

He is saying that if we want to increase our doesing amount,
We can just change our filter basket to another thing suitable for
the doesing amount we want.

Of course, We do not need to checkweigh perfectly.
Because The volume of coffee beans should be different
depending on its level of roasting.

Basically error range would be 1 gram more or less.

Lets presume we does proper amount of ground coffee
in the suitable size- filter basket.

How about output?

It totally depends on the type, level of roasting, variety of the
coffee.

To make it simple, we can set up the brew ratio 1:2
That is, we can pull 34grams of espresso from 17grams of
ground coffee.

If the output and extraction time, both of them are proper
and flavor is also satisfying comparing with your expected
point, from that, The most important thing is keeping
the process and nuance.

He is saying like we need to use a precise scale every single
extraction to keep that.

France : Anncey

Have you ever looked in a wonderland? Anncey is that in France

In last summer, I dreamed like I go in a fairy tale which has
the background of the Alps.

The people in that fairy tale were living on the lake melted from
Alps. and their houses, front-yards, and even expressions were
dreamy.

Wherever I turned my camera, There was a noted painting.
Especially the old town of Anncey was marvelous.

Do you think above place is real house where someone is living....?
I don't think so, but that's true.

I was thinking over something in a secluded place of old town.
As far as I remember,

I was thinking like " I want to live here forever..."

Have you ridden a boat on the Alps lake?
Frankly, that's Anncey lake though, I just would like to call that
Alps lake because that's melted from Alps.