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    Published on 22-05-16 11:27

    How does coffee bean processing method affect the flavor of your favorite cup of caffeine? If you are a coffee aficionado, you may be familiar with the difference in taste characteristics of different brands. Though you could be thinking this has to do with the brewing technique, the different flavors have much to do with coffee bean processing methods. Here is a look at the 3 common coffee bean processing methods and their differences, as well as, impact on the flavor of your beloved drink.

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    1. Dry (Natural) Processing

    This is the conventional method of preparing coffee beans before selling. It is also widely used in many regions especially where rainfall is scarce. Ethiopia, Yemen, and Brazil are known to produce coffees processed through this method.

    In this process, ripe coffee fruits are dried under the sun. The original practice was to spread them on the ground, but today people are cementing their drying patios to improve the quality of the outcome, or using raised racks to allow quicker results. After the cherries are dry, one will pound and winnow to remove the chaff. The clean beans are therefore ready for grading, weighing, and packing.

    Since they are dried straight from the tree when they still have fruit pulp, the resulting beans are greatly varied in terms of shape and color. In a bid to get consistent, high-quality naturally-produced beans that match the specialty market needs, there have been several technological enhancements. Besides cementing the drying area and using raised racks, there are machines used for hulling, separating and cleaning the beans. With such, the farmer is able to come up with beans that have even color tones and shape.

    If you were to point out a dry processed brew from your cup, you will be looking at heavy-bodied coffee, smooth and sweet in taste, but also, with a tinge of varied flavors including fruit, spice, and chocolate.

    2. Wet (Washed)-Processing

    If you have noticed clean, bright coffee varieties with a fruity aroma, these are likely to be wet-processed. There are two ways of performing the Washed-Process.


    1. Wet-Milling: Following this procedure, the cherries are taken through several cycles of washing and brushing to detach the sweet pulp from the parchment; the outer cover of the coffee bean. The next step involves soaking the clean parchment for a couple of hours in a cement pool. During this stage, pulp in the soaked cherries is broken down by microbes which grow as a result of fermentation. One will, therefore, remove their beans, wash and dry them in the sun or using a Guardiola. The outcome is clean and bright beans, of consistent physical appearance, which have a fruity essence.
    2. Dry-Milling: In this process of wet coffee preparation, one uses machines to husk, winnow, and grade their beans. The equipment has sorters running at a high speed which put beans together according to their size, color, and shape. Their weight is then measured, and the beans are packaged for shipping.


    A coffee brew from beans prepared using this method will be light to medium in body, and of vibrant fruity flavor. This method is also notable for toning down acidity in gourmet coffees.

    3. Semi-dry/Semi-Washed Processing

    Also known as Pulped Natural, this is a modern method which mixes both the wet and dry processing ideas. Areas with plenty of water such as Brazil and Indonesia rely on this technique to boost consistency in physical appearance and flavor of their product. There is wet-pulping equipment used to remove the external cherry. Still with their sweet pulp, the beans are cured for about a day to gain a “natural” flavor. The beans are then rinsed, but not polished off the sweet pulp, and sundried. There are mechanical mills used for sorting, weighing, and packing the merchandise for the market.

    The idea behind this processing method is to exercise control on each step. For instance, one will be gentle when pulping to minimize contact between the seed and pulp. This way, you are assured of physical consistency and brilliant flavor.

    This method of processing produces coffee that has characteristics of Wet- and Dry-Processing. It is evidently sweeter than washed coffee though it retains some bit of its tardiness, but somewhat heavy-bodied just like dry-processed coffee.

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    Article written by Rudy Caretti and co-authored by Lorenzo Agostinelli from Gimoka Coffee UK

    Rudy Caretti has more than 15 years of experience in the coffee industry, a passion that started in Italy within the family business and brought him to found Gimoka Coffee UK with a group of friends, who share the same passion.
    Since he roasted his first batch of coffee seeds as a teenager, he was fascinated by the many ways it can be processed to get the many different distinctive flavors we all love.

    As a coffee connoisseur, Rudy has always been aware of the vital role played by coffee in most people's social life and he is especially active through the company's social media and blog. He loves sharing his knowledge with readers around the world, writing and posting articles that range from the coffee brewing techniques to raising awareness of the importance of responsible production to help protect the rights of farmers and protect the environment.
    by Published on 21-05-16 04:34  Number of Views: 108 

    Last Thursday night the Speciality Coffee Association of Europe UK Chapter (SCAE UK) and the International Coffee Organization (ICO) hosted a fascinating evening of investigation into the mechanisms of taste and smell.


    As baristas and coffee enthusiasts we use these senses to dial in and enjoy our brews.


    Emma Sage, Coffee Science Manager at the Specialty Coffee Association of America (SCAA), presented the new Coffee Tasters Flavour Wheel developed by SCAA and World Coffee Research (WCR) and the WCR Sensory Lexicon.


    Emma's talk also covered how we use all our senses to taste and led into a brilliant in depth presentation by Dr Simon Gane, surgeon and leading researcher into the science and mechanism of olfaction, who discussed the latest theories of smell and talked about genetic variance, threshold and difference in humans.
    This was an extremely rare opportunity to hear a fantastic speaker and leading scientist on this little understood subject.


    The World Coffee Research Lexicon - a tool for understanding and measuring coffee's flavors and aromas - is the largest collaborative research project on coffee's flavors and aromas ever done.


    Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. The purpose of the lexicon is to advance our understanding of coffee quality and how it is created, so that we may continue to increase it.


    The WCR Sensory Lexicon is the basis for a new Coffee Flavor Taster's Wheel, the first redesign of this standard reference tool in 20 years.


    The Lexicon is free to download (for personal use) and can be obtained here
    https://worldcoffeeresearch.org/work/sensory-lexicon/

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    The new Coffee Flavor Taster's Wheel is discussed in detail here
    http://www.scaa.org/chronicle/2016/0...or-attributes/


    and can be purchased here
    http://scae-shop.myshopify.com/
    Published on 23-04-16 08:38

    The Barn Berlin has been chosen as the roaster for April's Lighter Side Of Life (LSOL) subscription.

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    The Barn is one of the leading Specialty Coffee Roasters in Germany and are known for their uncompromising approach to quality and pursuit of the ultimate coffee experience.

    As well as the LSOL members, 10 guest slots (all filled) were offered.

    Thank you to Ralf and the team at The Barn for stepping up to the plate.

    The beans are being roasted on Tuesday 26 April and should hit the LSOL members mailboxes later in the week.

    To find out more or to get involved search for LSOL or DSOL on the forum.



    by Published on 14-04-16 05:46

    Hi everybody.

    Could this be you?

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    We have a couple of roles available. Please follow this link to our website.

    Thanks

    Darren Tickner
    Bean Smitten
    Published on 07-04-16 08:28

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    Keen Coffee is a collaboration of baristas Bonne Postma, Rob Kerkhoff and Roasters Jan Schuitemaker & Tosca Schuitemaker

    My passion for coffee began in New Zealand back in 2008 when I was backpacking around the country.


    New Zealand had a coffee culture that was totally different from the Netherlands.It was all about going out to cafes, and a professional coffee making, while back in the Netherlands, we drank coffee at home, on the couch, with a cookie!

    I was fascinated by the espresso machines. I wanted to learn how to use them to make the delicious coffees that I was tasting.

    Inspired,when I got home to Utrecht, I landed a job at a Douwe Egberts espresso bar…And, with a little help from YouTube, taught myself latte art!

    After that, I got a job at The Village Coffee & Music. It was there that I focused more on how to calibrate the grinder and work with the espresso to extract better flavour from the coffee, instead of just focusing on making pretty latte art. Coffee culture came a bit late to the Netherlands, and The Village was one of the first real espresso bars, one of the only places that you could get a proper filter coffee.

    I learned how to use the Clever, Aeropress, and Siphon. It was a blast! And I was lucky to be a part of the team that won The Village the title of ‘Best Coffee Bar in the Netherlands’.

    I fell in love with the barista life: the scales, the grinder, and searching for that perfect cup of coffee.

    During this time I was also doing a lot of competitions. My first was at the Dutch Latte Art Championship, where I came in second place. The following year I competed in both the Latte Art and Barista Championships, which was insane, considering that they were only two days apart. Why I thought this was a good idea, I do not know. Despite my poor decision making, I somehow managed to win the best newcomer prize at the Dutch Barista Championship!

    Oh,and as if I wasn’t busy enough with competing, and working at the Village, I also started my own company, called Robocup. My slogan was “Part man. Part machine. All nice.” I worked the festival scene, serving up coffee at Lowlands and Pinkpop. At each festival I managed a team of 24 baristas, manning 4 La Marzoccos and 10 Technivorms, and serving up over 20,000 cups of coffee.

    Then came last year’s Dutch Brewers Cup. I worked for three months perfecting my recipes, trying out different methods, and adjusting grinds and water temperatures. I left no variable untested. All the hard work paid off and I took first place.

    Then it was on to the World Brewers Cup where I took fifth. The WBRC was a great experience. I met so many fun people who were also passionate about coffee.Plus, people who love coffee, also love a good party and a nice beer at the end of the day. We had a really good time.

    On a more serious note, it was really beautiful to hear people’s stories about their work and their own adventures with coffee. I learned so much from them, and I truly value the knowledge that I took away from that experience.

    I want to help other coffee lovers by sharing the knowledge that I’ve accumulated over the years. I’m hoping that together we can help take coffee to the next level.
    by Published on 26-02-16 03:55  Number of Views: 414 

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    On 31 July I will be riding 100 miles in support of Aspire

    Why?, because every eight hours, someone in the UK is paralysed by a spinal cord injury. It can happen to anyone at any time. Without warning, someone's life changes completely. Aspire exists to provide essential support, equipment and advice to people with spinal cord injuries in the UK and Ireland.
    RideLondon-Surrey 100 is a closed roads cycle ride starting from Olympic Park and heading through London to the Surrey Hills before returning to The Mall.

    Aspire is a charity helping to provide the practical support that can be needed by those who sustain spinal cord injuries.
    Without the kind of basic access features and adaptations included as standard in an Aspire property – such as level access throughout, adequately wide doorways, enough space to turn a wheelchair in all rooms, accessible bathroom, kitchen and bedrooms – unadapted homes simply prevent spinal injured people from living.

    Your donations will help improve quality of life for those who sustain a life changing spinal cord injury - that can happen at any time.

    I have already started training for this event and would like to beat last years time too.

    Every person who donates via my JustGiving Link will also go into a draw for some Coffee Forums UK merchandise.

    Simply leave a comment below and add your forum username when donating.

    Thank you in advance to all who support me. I will update you with training progress frequently.
    Published on 21-02-16 06:06  Number of Views: 544 

    Jolly Bean Roastery has recently changed it's name - from Jolly Brew Coffee Company

    Jolly Bean Roastery hand roasts small batches of ethically sourced speciality coffee beans (the tasty ones!) and aims to showcase the individual qualities of each bean, roasting to order and delivering fresh to your door.

    They love all things coffee, especially roasting, brewing and drinking it, and hopefully they can share it with you.

    Click the banner to visit their site and use the ode shown for a Coffee Forums UK member discount!


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    by Published on 11-12-15 10:46

    For those who haven't noticed Yuletide is nearly upon us. Wishing all of the good forum folk a very merry Christmas.

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    L-R. Gary Dyke1, The Systemic Kid, Mr Boots2U, Glenn, Jesus =(A Young Matt Perger), Coffee Chap, Urban Bumpkin, Xpenno, Jeebsy.

    I'm sure there's a way to tag faces but I haven't worked out how to do it.
    by Published on 22-11-15 06:18  Number of Views: 837 

    On Sunday 15th May 2016 I will be cycling the Medio Fondo route in the Chiltern 100 Sportive in support of Prostate Cancer UK.

    Along with my Bombay Bicycle Club team mates I will be tackling 76 miles (122km) of hills – with 1,897m of climbing (thats a lot!) - starting and finishing at Bovingdon Airfield, Hertfordshire.

    I like to set myself a tough goal each year. Last year was the Prudential RideLondon-Surrey 100 (with less climbing over a longer route) and I finished in just over 6 hours.

    This ride however will be a real test, but what will spur me on is that Prostate Cancer UK is researching ways to help more men survive prostate cancer and enjoy a better quality of life. Over 10000 men die of prostate cancer each year. That's more than 1 per hour!

    Money spent on research has already contributed to the following achievements:

    • Developed a new treatment for early prostate cancer
    • Set up a prostate cancer research centre to nurture talented researchers
    • Revealed that African Caribbean men are more likely to develop prostate cancer


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    All Coffee Forums UK Members who donate through my JustGiving link will go in the draw to win a Coffee Forums UK KeepCup or a Coffee Forums UK T-Shirt.

    Simply leave a comment below and add your forum username when donating.

    Thank you in advance to all who support me. I will update you with training progress frequently.

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