What is this new coffee washing process?
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- čas přidán 5. 07. 2024
- I've never worked with this weird double anaerobic thermal shock coffee bean. In fact I've not had many chances to brew with a double anaerobic and it's my first time with a thermal shock. Let's see what this is all about!
Do you guys like experimental washed processes?
★ T I M E S T A M P ★
0:00 - Trying out new Washed processes
0:58 - Overview
1:20 - Brewing it up
4:35 - Analysis
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Yes please!! I’ll definitely buy a bag.
When it comes back in season I'll definitely have to grab some!
More videos talking about the different types of raw beans and washing/roasting processes!
I will do my best and get more fun coffees in!
Oooo. I visited them last time I was in Toronto. That was one of the bags I picked up.
How did you like it?
@@TALESCOFFEE I think I liked it. I had to check the video I made on it to confirm (it was last year so I couldn't fully remember. Probably a different harvest from yours too though).
Awesome! Coffee by Diego Samuel Bermudez is always absolutely delicious. He´s the king of thermal shock processing. I had coffee processed by him, roasted by a european roaster (can not remember who it was) recently. Stunning coffee!
Edit: I brewed on Orea V4, Apex bottom (Kalita 185 paper): 14:240g w/ 98°C water temp. - Grindsize was 300 micron.
We’re going super fine and ultra high water temp! Well it’s the orea and a smaller brew size but that’s interesting!
Is he really? It’s a lot of testing to get to where it is. Quite an interesting coffee for sure!
Thermal shock without anything else isn't something I have seen.
It's more of a preparation step for following up with very controlled (and usually very intense) fermentation steps.
While the thermal shock itself will do *something* to the taste of the coffee on its own, it's mainly there to reduce the impact of more natural (and therefore random) fermentation by "pasteurising" the bean by reducing the population of the naturally present bacteria.
You cool it afterwards (the "shock") in order to keep the damaging impact of the heated step to a minimum.
And finally you can pick your fancy lab-grown bacteria, add them (and their food) to the tank and produce these wild an unusual flavors.
Also, "anaerobic fermentation" doesn't mean much nowadays and isn't associated with any particular flavor. The only helpful information is a detailed process description imo.
This is excellent information! Thank you for sharing, I’ve seen many people talk about the processing and everything so it was interesting to try out.
Compared to what I’m used to from the region it feels more bright? 🤔 I think it’s thinner so it’s less juicy for sure imo.
Thermal shock is interesting then thanks for letting me know about the process!
@@TALESCOFFEE Diego makes all sort of taste profiles. With so much processing you can easily lose all resemblance to the region the coffee is coming from - and Columbia is probably the most diverse region in terms of taste profiles already 😅
I think I had everything from his El Paraiso farm that Manhattan (Rotterdam) released so far and some more, which should be ~10 different Diego coffees in total - all Castillo & Geishas, all heavily processed.
The most well known is the one that Manhattan sells as "Diego Bermudez" - should be the same as you show in this video I think.
To be quite frank, it's not something that I could drink everyday. But I like "Salma" and "Letty Bermudez". Those are still signature artifical peach but still clean tasting, Salma being a bit more natural. Worth a try if you ever get to order from Manhattan.
I've actually had th Manhattan one. I think you're right ahaha, similar coffee. I do think it's quite difficult to drink on the daily I'd probably do smaller bags of them. It's great for sure but I'm not sure how I feel about it daily ..@@RegrinderAlert
is it strange that I am familiar with most processes as in I have seen this process before?
Haha not really! I’ve heard of them and tried some before but to have it all put in one .. is something I’ve never seen!
I've had a handful of Diego's coffee from 3 or 4 different roasters. All were highly acclaimed. I haven't really liked any of them. Out of the 2 bags of Letty Bermudez (Black & White) i purchased, i made 2 cups that were enjoyable. I used a lower temp and higher agitation. But the recipe didn't replicate well. After so much hype about his processing, i was really psyched for some great brews, so i kept buying bags. But, after so many attempts to dial in a recipe, i think his style simply doesn't taste good to me. I can taste the processing more than the coffee.
To somewhat I agree, I think it's a good learning curve for me. Well .. an eye opener ahaha. It's interesting, much fruitier then I expected ... but I wouldn't say juicy. I even tried it at extremely tight ratios. As tight as 1:11 and it still wasn't where I wanted it to be. It could be the roaster but Hatch has had good coffees, I still hold them to a high standard.
I had one from Manhattan and it was .. interesting but Manhattans' normal roasts definitely were better. I hadn't heard of this producer till now so it was new for me!
Like anaerobic, most people love it or hate it. I don't particularly like it and it gives a batista friend an immediate stomach ache. To each his own.