roast development

Fundmentals: Roasting Dry Processed Coffees

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Roasting Dry Processed coffees has a lot to do with managing the First Crack. You can roast to really bring out the berry, or try to promote the dark cocoa notes, or you could roast for both!
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by Christopher Schooley, photos by Thompson Owen and Christopher Schooley

Coffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama regionCoffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama region

Roasting Dry Processed Coffees

Cuptoberfest on video! Now you can live it too!

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We made a video of our Cuptoberfest cupping and conversation around the effects of different roast styles

This past October we hosted a cupping at the Sweet Maria's compound in West Oakland that was attended by roasters from all over the Bay area. Participants brought some of their own coffees to cup and discuss, but we started the festivities with a cupping and discussion of some roasts that we had produced for the event demonstrating stretching out the roast and some different examples of roast development.

The coffee we used was the Guatemala Alotenango http://www.coffeeshrub.com/shrub/coffee/guatemala-alotenango-guacatepequ...

An Approach to Roasting Brazils

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The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.

By Christopher Schooley

Popular Brazilian sample roaster Rod-BelPopular Brazilian sample roaster Rod-Bel

The classic natural and pulped-natural Brazil profile is Full City to Roasted Coffee Pictorial Guide. ">Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel. Because of these characteristics Brazils are frequently components in espresso blends, but also make for excellent drip and press pot coffee brews for folks looking for something with a little more presence and fairly low acidity.

Talking the roaster talk, walking the roaster walk - Justin Carabello, Carabello Coffee

Justin Carabello from Carabello Coffee in the Cincinnati area answered the call to talk about roasting, sending me a number of different shrub coffees roasted on his Primo 5K, including the Corazon Del Robot blend and a blend of his own using some shrub coffees which I was stoked to see. I love single origin coffees, but as you may have read in my Make Friends with Blends post - http://coffeeshrub.com/shrub/blog/make-friends-blends - I feel like the art of blending is something that has really been overlooked lately.

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Rustic Sweetness

This week I wanted to take a look at some of our coffees that would fall into the "rustic" sweetness category. How could I best describe rustic sweetness? Generally it's a quality in coffee that can be quite polarizing because many of these coffees wouldn't be considered to have fully clean cups and have some muddled qualities in general. Rustic sweetness has some nutty qualities to it like almond and walnut, but can also be herbaceous or rooty with a somewhat cola or root beer-like sweetness.

Totally Stretched Out

I wanted to share the Stretchin' Out the Roast series with the Shrub crowd here and see if we could get some discussion going on these topics. One question that I have left after all these experiments and tastings is whether there is a difference to be found in the cup between stretching out the drying stage and stretching out the time before 1st Crack after the Malliard Reaction has started. I'm looking at doing a part 4, but if the findings are inconclusive I'll probably just note that in the comments of Part 3.

Narrows pt 2

Here's a little story I like to tell about the second ever Roasters Guild Retreat in 2002. During one of the first sessions at the retreat there was a cupping. When the group that was participating was asked who had ever cupped before, more than 80% of the crowd indicated that they had not. Nowadays, just 10 extremely short seeming years later there is cupping from top to bottom across the whole specialty coffee industry, or at least people regularly look at coffees though the lens of a cupping-like activity.

The Narrows

There's a phrase that I've been guilty of saying once or twice in the past, but which now really bugs me. The gist of it is:

"I'm just trying to roast the coffee so that all of its best qualities are realized without showing my influence over it."