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How the Roast master selects his coffee beans.Before any coffee beans
are delivered, the roast master sites a full crop report researching points like
weather conditions, geographical statistics, estate management, cultural practices
and previous history. Really it's the coffee's life story... On arrival at
the Roastery the green bean is visually tested for defects and inconsistencies
within the grade. Systematically the green bean is sample roasted in the
mini probat roaster and the coffee is "cupped" (tasting samples). During
the cupping session we establish the characteristics of the coffee including complexity,
body, aroma, acidity, sweetness and any other tastes. Having identified
the exact profile of the coffee, the roast master is ready to get down & roast.
General flavour characteristics. Richness: refers
to the body and fullness
Complexity: the perception of multiple
flavours
Balance: the satisfying presence of all the basic taste
characteristics where no one dominates another
Body: the viscosity
or thickness of the coffee's overall mouth feel, described as light, medium, full,
thin, watery, heavy rich and creamy. Desirable flavour characteristics.
Acidity: tart, tangy, lemon like taste experienced on the side of the
tongue, a much prised element when found in speciality coffees
Bright,
Dry, Sharp or Snappy: typical of Central American coffees
Caramelly:
candy like or syrupy
Chocolaty: an aftertaste similar to unsweetened
chocolate or vanilla
Earthy: a soily characteristic typical of
Sumartran coffees
Fragrant: an aromatic characteristic ranging
from floral to spicy
Fruity: an aromatic characteristic reminiscent
of berries or citrus
Mellow: a round, smooth taste, typically
lacking acid
Nutty: an aftertaste similar to roasted nuts
Spicy: a flavour and aroma reminiscent of spices
Sweet:
free of harshness
Wildness: a gamey flavour which is not usually
considered favourable but is typical of Ethiopian coffees
Winey:
an aftertaste reminiscent of matured wine typical of Kenyan and Yemeni coffees
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