Workfloor Coffee Lab

  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.