Tag Archive for: mini coffee roaster

Let’s examine the most significant changes that occurred during the fourth coffee wave. The term “Waves of Coffee” refers to many epochs that represent the growth of coffee consumption. There are a total of 5 waves that may be characterized, each with unique characteristic features.

Fourth wave of coffee – Exploring the science / to analyze

The specialty coffee principles that had been established during the third wave were further investigated during the fourth wave of coffee. The production of coffee began to incorporate an increasing number of scientific ideas and procedures. In order to provide a result that is as consistent as possible, values are weighed, measured, and evaluated as part of the more precise and exact coffee brewing process.

The purpose of this time is to comprehend and develop the fundamental qualities that the coffee-making process requires. Beyond only coffee, this also includes the qualities and peculiarities of the chemical make-up of the water.

Learning

Why do we think that? We are still largely riding this wave. In the realm of coffee, there is still so much to learn and so much more for us to learn. The process of growing, plucking, removing the pulp, drying, roasting, cupping, brewing, and so on for coffee is intriguing and has countless variations. There is still a great deal to learn.

The flavors of two different coffee bean varieties might vary like day and night. Everybody has distinct tastes and interests. Coffee cupping is a common method of evaluating coffee beans. Read everything there is on this subject.

The phrase “cupping” may undoubtedly seem familiar to you if you enjoy coffee roasting. The ideal method for evaluating freshly roasted coffee.

Coffee cupping

The key prerequisite for a successful cupping session may be a consistent approach. Each coffee will have an equal chance as a result. It’s important to be well-prepared. When you’ve resolved this, you can begin the cupping session. Take note of the coffee’s aroma first. Then, fill each cup with boiling water. Give this some time. Next, it’s time for the final 10 evaluation points. If the cupping was successful, everyone has a distinct opinion on every type of coffee at the end of the session.

The 11 assessment criteria

There are eleven assessment criteria in a whole session. The smell comes first, followed by aroma, taste, aftertaste, acidity, body, balance, sweetness, clean up, uniformity, defection, and the overall rating, which takes into account all the factors. It is crucial that each participant evaluates these requirements.

Knowing the key terminology will make roasting simpler. Do you understand what we mean, for instance, when we mention the charge temperature? Let’s get started!

Various circumstances 

Your coffee roaster’s temperature changes depending on a number of factors. For instance, did you just start burning or have you been doing so all day? And is that day cool or hot? All of these situations may have an impact on the steps taken to achieve the ideal charging temperature. Your roaster needs to heat up far more slowly on occasion than other occasions. There is no doubt about it: you must treat this seriously because, in the end, it influences the bean flavor.

What does the charge temperature mean? 

One of the first issues you encounter when roasting is the charge temperature. It is, to put it simply, the temperature of the drum shortly before adding the beans. Although it may not seem crucial, this is actually quite significant. The entire roast can be impacted if your charging temperature is off. For instance, when the temperature is too low, the beans’ ability to develop taste is hampered. Even baked coffee can result from it. The beans may burn on the outside if the temperature is too high. something that neither you nor I want.

Best temperature 

The significance of the charge temperature has been sufficiently discussed. We’re sorry to disappoint you if you’re asking what the exact and ideal temperature is. Several factors determine the precise temperature. For instance, the size of your roaster and the type of roast you choose to use. There is no clear right or wrong in this situation.

The management of your green coffee beans, also known as “green bean management,” is crucial to the preservation and continued quality of your unroasted coffee. There are a few fundamental steps that you may take in your roastery to complete this as carefully as possible.

The measures will, of course, differ from roastery to roastery. A retail roastery, for instance, will manage and store its coffee in a different way than a medium- to large-scale semi-industrial roastery. When in doubt, speak with a coffee expert to develop a strategy that works for you.

Basic measures:

1 – Watch out for storing your green coffee too close to your roaster. You’ll realize that the unroasted coffee beans will be affected by the heat from the coffee roaster. Make sure the green coffee is kept in a location where the temperature of your coffee roaster won’t have a direct impact on it.

2 – Make sure the storage temperature is stable. Your green coffee will not be preserved if the temperature changes. As a result, be certain that the temperature in your storage space is always between 10 and 18 degrees Celsius.

3 – Assure a low level of humidity. An ideal humidity range for preserving beans is between 30 and 60 percent.

4 – The unroasted coffee beans should never be exposed to direct sunlight. You’ll see how this encourages your coffee’s degeneration. Place the green coffee ideally in complete darkness.

5 – Make sure there is adequate air circulation; ideally, the air should be recirculated four times an hour. This will keep the coffee fresher longer and prevent it from going bad.