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Showing results for tags 'coffee roasting quality'.
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So... I've bought a lot of coffee since getting the EK and I'm running at about 75 espressos a week (not drinking them all), some observations and an open invitation for people to tell me why this is the way it is, how I'm wrong or otherwise. It's quite clear that darker coffee is more soluble than light coffee, at least it seems to mean I have to consistently coarsen up on the EK by almost a whole number on the classic dial which I have been told is down to solubility (if this is not the case then everything else in this post is wrong too). Most of the time this has meant that there are roasty notes as soon as I start to achieve any ordinarily "decent" level of extraction and that's blegh. I've noticed that there is coffee from some roasters that is "light", but still ridiculously soluble with no roasty elements - I wouldn't describe it as dark - just darker, I assume I'd describe it as "well developed" - I think I have a preference towards this as it's easier to work with and tends to make it easy to get the flavours from the coffee. (think: Square Mile and similar - I'm going to assume that Dogwood and Heart are similar but I've not made anything from there yet, only drank it in shops and it seems there is a lot more to notice at the other side of the espresso machine) I've also noticed there is coffee from some roasteries that is light and generally needs a far finer grind on the EK - this is harder to work with, harder to get a good extraction and generally means hyper fruity or acidic. I'm not generally sold on this style for spro I don't think (mostly because of it being harder to work with rather than just from flavour - perhaps as Aeropress rather than spro). (Think Has Bean and similar). Generally because it's more fruity I want to tighten up a little to balance this out but because it's less soluble I have less room to do this? === Ultimately this leaves me with a couple of roasters I can buy from regularly because most of them fall in the "far too roasty" spectrum or "too hard to work with and I can't be bothered". (Square Mile and Has Bean seem to be the different ends of the acceptable spectrum) I'm now looking at going outside the UK to see if I can find some more Square Miles (if you're gonna pay that much for coffee then it becomes feasible to import too...) A few queries then - Square mile vs Has Bean - what is the reason for this difference? Is there a decision made somewhere for a reason which makes them so significantly different? Is it purely personal preference and in which case what is that preference? - Solubility: Is this a metric for quality? To be as soluble as possible without introducing "defects" like ashiness, roastiness, etc to the bean? If so - what stops Has Bean and similar from going there? Obviously different beans have different solubility as well as different densities but there is consistency a noticeable difference between various roasters. - Is there something else I can read to learn more about this and the decisions that have been made? No I'm not wanting another link to Matt Perger's writings. I genuinely want to learn more about this because understanding it will result in me being able to make more informed decisions about purchases and judgements on quality when reviewing beans,
Hi Guys, I am a product design student looking to design a domestic coffee roaster. I’ve gained a lot of insight from my initial research however it is still new territory to me. I am a coffee enthusiast myself, however have only ever tried roasting beans in a skillet at home. I am aiming at designing and prototyping a home roaster which would look to roast enough beans for around 20 – 40 cups of coffee. The techniques of roasting (ie fluid bed or drum) and cooling will depend upon my research and any feedback that I receive. The key issue I would like your help in understanding is why there seems to be no market leading commercially manufactured roaster at present? Why might the current ones not be sufficient? And why do so many seem to prefer building their own? With this in mind I would very much appreciate any experience or advice from avid home roasters such as yourselves. Thank you Joe