The coffee“bean” is really the fermented seed of a cherrylike shrub, and if coffee is roasted carefully and brewed correctly, you can taste the flower and the fruit.
I can’t express how excited I am to have more Supersonic Coffee in the house to try. Their last shipment was of some Ethiopia Chelelectu, and it was absolutely wonderful. I didn’t really take notes on the coffee because I was happy just enjoying the coffee rather than thinking about writing about it.
This week, though, I’m sharing my thoughts on this Wote because it is one to talk about.
You might know David & Mae, the writers behind the ever so lovely coffee blog, Purista… David & Mae have a knack for writing captivating coffee reviews that make you feel like you’re sitting beside them drinking the coffee at hand. Their reviews make mine feel like elementary chicken scratch. Basically, they have a way with words that have me in awe.
Writing coffee reviews just wasn’t the end game for this married duo. They’ve taken a huge leap forward and have acquired a Huky 500 (a roaster I hope to have in my house some day) and have started a roasting company of their own, Terminus Coffee.
Terminus Coffee is not your average run of the mill home roasting company. To call it a home roasting company is technically correct at this time, but it doesn’t seem fitting for them. I feel like they should be judged like any other roaster no matter the space that the roaster occupies. Big or small, house or shop, Terminus Coffee is here to make some waves…
Perc Coffee really outdid themselves again with their latest surprise shipment they sent me recently. The Flor de Cafe, Costa Rica was just beautiful. Very flavorful, juicy, never a dull moment with it. I did have a little trouble the first few days dialing it in, but then out of nowhere it finally let me see what it had to offer and from there it was non-stop goodness.
Next up I have their Carrizal, Costa rica which was another coffee I really enjoyed.
Read my thoughts after the jump…
found the coolest coffee shop at this beach. Sarasota FL is doing something right.
Love logging onto Tumblr to see this at the top of my feed. My local cafe, Perq Coffee Bar… Glad to see people are loving this place.
After testing a new heat profile I found online, I realized after tasting it that I had something wonderful on my hands finally. This coffee is just bangin’.
With much research and quite a bit of ruined beans, I finally had a batch worth writing about.
Read my notes after the jump…
Man, Perc Coffee just knows how to please my palate. From the Finca Kassandra, Mexico, which to put it simply was mind blowing delicious to their solid Chelelektu, Ethiopia which was the kind of coffee that I think would please a lot of folks. Solid coffees!
I am back again with more goodness from Perc. I will just say that these two Costa Rican coffees they sent are just again wonderful.
Let’s dive into the Flor de Cafe first…
Well, it has been a bit since I last talked about my roasting adventures. At least here on the site that is. If you follow me on Twitter or Instagram, you may have seen various tweets or pictures of roasts I haven’t talked about on here.
After promising to keep the site updated with every roast, I started to get depressed at writing about those bad roasts so I stopped documenting them on here. I mean what was the point, really?
I am happy to say that my hopefully brief bad luck of shit roasts is over… I hope.
* * *
Just recently, I roasted up some Kenya that used a different heating profile from ones I tried in the past. I spent a tireless amount of time researching and reading up on various coffee forums trying to expand my knowledge of coffee roasting and the science behind it.
I cannot say for sure where my problem lies, but from past roasts (ie tasting) and comparing logs, it seems that the preheating and overall using a general target temperature of 482 degrees until 1st crack, then lowering has given me somewhat roasty tasting coffees and even sometimes splotches of oil despite pulling the coffee slightly sooner to factor in the cooling cycle. I mean, there have been some desirable tasting notes in these past coffees I’ve roasted, but all in all I feel like I was missing something here. It felt as if the coffee was being roasted too fast, or maybe not so much as fast as the heat was just too high for the beans I was using.
I realize now that despite following numerous Gene Cafe guides, keeping a target temperature of 482 degrees until 1st crack seems silly to me. Seems like this would give relatively good flavors (noting past roasts), but at the same time, the feeling that something was missing too.
I have the idea in mind of how i want a particular coffee to be before roasting. Now my goal is just to take what I know and have recently learned from roasting and work to apply that to the coffee in hand.
Having researched the Gene Cafe and profiles other people were using I noticed a common denominator. Everyone seemed to be using lower temperatures to start, even some were omitting the preheating stage. This lead me to read more into what’s called the "drying phase," which is the phase in which the beans undergo an endothermic process until the moisture content in the beans are evaporated.
Using a handy heating profile chart I found online for the Gene Cafe, I had decided to test out a theory that if 1.) I omitted the preheating stage, and 2.) slowed down the first few minutes of the roasting process, that I might find myself getting more of the complex flavors I was looking for. More importantly,
From reading online via various coffee forums and a book by Kenneth Davids, "Home Coffee Roasting" in which he mentions:
Coffee brought to a given roast color quickly—by higher roast temperatures or a combination of higher temperature and rapidly moving air currents — will usually preserve more acidy notes than will coffee brought to the same degree of roast at lower air temperatures over a longer period of time. on the other hand, a slower roaster coffee tends to be fuller in body and more complex…
It seems that lower heat over a longer time vs. higher heat on a quicker scale is up for discussion. The way I read it, is that either way is not wrong as Kenneth Davids writes in his book. Its all up for debate, up for preferences I guess.
Having already tried a lower heat profile on a slower scale before ramping up the heat with a Kenyan coffee tells me I’m doing something right because the coffee turned out pretty killer. Though my thoughts might change with a different coffee. I know I will have to adjust the heat accordingly based on coffee, but I think I have a great starting point to work with.
I definitely would like to roast this coffee again and play on the profile a bit more. Just ordered 2 more lbs of it so I had some wiggle room to play.
Comments very much welcomed here!
* Please be advised that these are my own ramblings and observations thrown together, and that there’s a good chance I have no idea what I am talking about.
Haven’t tried Terminus yet? We would love to roast some great coffee for you! Or stop by and we’ll have a brew sesh at our home. (at terminus-coffee.com)
Check out fellow bloggers, David & Mae’s new adventure, Terminus Coffee… Please support these guys and order a bag today!
Whoops! This review kind of got buried under the lists of drafts. Sorry, Bold Bean!
This Kenya AA Kwamangu Estate was the second coffee I was sent from Jacksonville based roasters, Bold Bean Coffee. I was really quite impressed with the flavors going on in the Rwanda Karongi Gitesi they had sent me. A lot of orange spice and vanilla notes.
Take a look at my thoughts for this Kenya after the jump…