Roasting Kenyan Coffee - Profiling Kamwangi AA - Part 2 | Coffee with April

This week, we're presenting the second part of our latest series, sharing our process in profiling our first Kenyan coffee release of the season.
In the first video, we showed you our roast approach for this coffee, featuring two very different philosophies. Our initial roast included a 'soak' during the drying phase of the roast, increasing the overall duration of the roast. Our second profile featured a consistent burner position from charge to the first crack, leading to a total roast time almost 1 minute shorter than our initial profile. Once we had reached the first crack, we kept the length and end temperature the same (within 0.1°C).
In this weeks video, we take these batches and measure the changes following the roasting process. This includes measuring the moisture content and density of the green coffee and evaluating the colour of the roasted coffee. Most importantly, a full sensory evaluation should be undertaken as we find that this is the most important tool you can utilise when deciding how to profile coffee.
For those interested in the data, you can find information for both roasts below:
#1 - With Soak:
- 11:01 Total
- 1:08 Dev Time
- 205.8°C End Temp
- 90.5 Inner Colour
- 67 Outer Colour
- Balanced, Juicy, Flavour Complex
#2 - Without Soak:
- 10:03 Total
- 1:03 Dev Time
- 205.7°C End Temp
- 90.7 Inner Colour
- 68.6 Outer Colour
- Flavour Intense, Higher Vibrancy, Sour Acidity
We're always interested in hearing what topics you're most curious to hear us discuss, and social media is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this weeks video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us using any of the channels below:
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Podcast: / coffee-with-april
Email: [e-mail] / [e-mail]
Music by Andrew Blumhagen
[e-mail]
/ andrew-blumhagen
andrewblumhagen.bandcamp.com/...
Graphics by Chloé Shephard
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/ chloephotoandbooks
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Produced by April Media - 2020

[@olwethusilo7155]

Super educational! 🙌🏽

[@AbdielJ]

4:54 is the best moment, where "Color is a great indication of... color!" 🤣 great content, this is very insightful, Patrik!

[@JackSmith-lt4vz]

This helps confirm my current understanding and perimeters that I’m playing with in terms of the initial period to “dry end” even though it has no chemical reactions per say it may be one of the most important aspects of developing complexity in the cup and the best section to determine acidic values in the cup due to internal bean development over a total roast, similar to cooking onions, effectively softening the bean on a slow time allowing better sugar reactions later on due to more even moisture in the bean, moisture will help with even cooking and development of compounds also blending of compounds which may lead to perceived complexity in the cup, well this is my current theory and what I’m playing with although I’m probably completely wrong it is fun :)

[@Love_cinnamo_roll]

Thank you for information🤤

[@osamaharbi137]

Very nice 👍

[@ElecBrane]

Why do you use the EK43 and not your Ditting 804 for measurements?

[@marvinduncan5832]

This really well explained and comes at a great time too!
I've recently started to experiment with soaking as well. I do have a few questions as far as comparing the two batches.
When you soak do you intend to match the same timing of the individual stages (drying Mal Dev) or do you let the drying stage take longer?
And then a follow up to that if you do draw out the drying stage, have you noticed a sensory difference in taste between a delayed max burner setting (soak) vs just a slightly lower than max setting from the beginning of roast with these two roast matching dry time?
Sorry the if question is sort of confusing, and I'd be happy to clearify if need. Keep up the great content thanks!

[@coffeewithapril]

Thank you for watching Marvin. We will see if we can explain this further in a future video.

[@user-vd6uo8cg2m]

Useful！！！！！

[@kylegosiaco5318]

Thank you for the videos! How many test batches do you usually do before it goes into production?

[@coffeewithapril]

Depends on the coffee. Since we have the same machines and same farmers over the years we only need test batches on new varietals and processing approaches.

[@dowhatIdo]

What usually happen if the coffee underdeveloped ? I heard that can make limitation to grind finer, since it will make the astringent taste or vegetal taste comes up. Is it true?

[@coffeewithapril]

Thank you for watching. We will investigate doing a video about this. An undeveloped coffee would most likely show evidence of the referenced taste regardless of grind size.

[@pscoffeeroasters]

Excellent info. What tool are you using for moisture and density reads? Thank you

[@coffeewithapril]

Lightells

[@jareddennison9054]

Out of curiosity, what was the development time on those coffees?

[@coffeewithapril]

Thank you for watching. All the information about the roasting of these coffees you can find in "Part 1" (on our CZcams channel).

[@jareddennison9054]

@@coffeewithapril awesome, thank you!!

[@formulacoffeeroaster9762]

受益良多：）

[@jhkjul]

lot of insight, but please move less