Five Big Mistakes To Avoid In Sample Roasting
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- čas přidán 30. 08. 2022
- Professionals sample roast to contrast and compare green coffee for purchase. Sample roasts are intentionally underdeveloped to highlight processing defects. They must be highly accurate and highly repeatable. Lauren demonstrates how we sample roast and discusses how misunderstandings, poor equipment choice, and a lack of cupping skills lead to faulty conclusions and missed opportunities.
- Jak na to + styl
10:10 you address my concern, and I learn something new. Yipee!😃
07:30 Start of FC 09:09 implying you want to drop at 1: 30 after FC start to be consistent. But the actual drop was at 09:23, so was actually dropped close to 2 minutes after start of FC.
Question: So is dropping at 1:30 after FC what you do to make all roasts consistent? Probably doesn't matter too much, as I need to make a plan that's right for my roaster.
0:47 : Is that 360 grams fahrenheit? Sorry, I'm just being a bit of a troll. 😊
My (home hobby) sample technique has been to roast 1 lbs, and have a timer set to take samples every 15 seconds. I use divider in my cooling tray to separate 4 samples, and I made a separate cooling system also with divider, so I pull 8 samples at 15 second intervals. I estimate BT based on ROR of the first sample. Helps for roast development, but this video is more about deciding bean quality.
10-Q very much!
Bobbling "grams" instead of "degrees" was the 6th big mistake🙃.
Seriously though, that divider thing for multiple samples is an okay shortcut, but it doesn't separate the development time from the finish temp. YMMV, but when I'm developing a production roast profile, I search out a finish temp at consistent post first crack development times.
What is the bean/ground Agtron for your sample roasts?
Great video, thanks for sharing.
As a hobbyist that has a 500g MC Roaster, I was curious if you have content dedicated to cupping and/or guides on detecting vegetal/acidic qualities that would indicate the coffee has defects, etc.... That was a new concept for me and I'd love to learn more. Thanks!
Thanks for watching, Eric. I shared an in-depth explanation on how we cup in a video last year: czcams.com/video/yg3Nj08TOnQ/video.html&t
Tasting defects is a life-long journey and hopefully something that you don't encounter too often. If you're cupping sample roasts and pick up flavors that are very sour, very bitter, chemical-like (rubbery, chlorine, etc), or just weird (dank, moldy, stinky) those are likely defects. Past-crop coffees that are stale will taste papery, kind of like wet cardboard. There are also a few defects that have very specific flavor calls, like potato taint (think potato chips or old french fries).
Maybe we'll share an overview of common defects and their flavors in a future video. Happy roasting!
Vegetal is a roast artifact, not a defect. Defects in the cup related to acidity arise from under ripe or spoiled cherries. Processing defects include excess ferment, poor water quality, and poor drying practices. These can manifest as sour, medicinal, or "baggy" like rotting garbage. None of the are good and all of them are pretty easy to detect.
@@MillCityRoastersMN Got it, thanks!
Nice
Hello 🤗. How small of a batch can I roast in a MCR-1 for sample roast? I have never tried doing anything smaller than 1 kg in it. Thanks for the education! Very much appreciated.
The 1kg will data log down to about 200 grams. Smaller charges are possible roasting by sight and smell.
You mention that it is unlikely that specialty importers are inflating their cupping scores. With that in mind, say you were trying to make a sizable purchase from said importer, would you still advise to sample roast using the method from the video? I'm wondering if it is overkill to sample roast green that has already been evaluated by an importer for defects and assigned a good score (85+) or if it would be a better use of time and the green sample to jump to a basic profile (e.g. with tiered gas adjustments based on BT as Scott Rao recommends as a starting point) to get a better idea of the coffee's potential? Or are advanced cuppers able to pull enough information from this basic sample roast to make large purchasing decisions? Thank you!
Hi Corbin. Good questions. Cupping scores are slightly weighted more heavily to processing defect and seed damage than flavor. It's not unusual for a slightly lower scored, less clean processed coffee to present better in the cup than a higher scored "duller" coffee. There are no shortcuts to better coffee. You have to do the work.
People have been doing "tiered" gas adjustments for maybe 1000 years. Certainly, as long as folks have been somehow roasting and enjoying coffee. Lauren's method works for her on a roaster with enough thermal mass and energy to run a roast more or less on autopilot. It's pretty slick, but not necessarily even our own in-house standard for production coffee.
Re. cupping: purchasing coffee really doesn't require "advanced cupping' skills. It just requires a certain degree of professional competence. You can gain that competence by trial and error over time or you can take a class, learn a bit about professional sensory analysis and put it into daily practice. Have you figured out that we actually offer that class?
So yes, every single day people sample roast and cup a huge collective panoply of coffees and after a single session with a 350 gram sample (sometimes less) purchase sometimes thousands of pounds of a previously unfamiliar new green.
They do this because they are confident in their cupping and roasting skills, their importer, and their ability to sell that quantity and quality of coffee. Register for class and the chances are pretty good we can get you there too.
@@MillCityRoastersMN Thank you for the detailed response. Would love to take a class as soon as I can make it out to Minneapolis!
May I ask what is the brand of your machine? thank you
We're Mill City Roasters at millcityroasters.com