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Unformatted text preview: ns are then roasted in a small
laboratory roaster, immediately ground and infused in
boiling water, the temperature of which is carefully
controlled. The cupper "noses" the brew to experience its
aroma, an integral step in the evaluation of the coffee's
quality. After letting the coffee rest for several minutes, the
cupper "breaks the crust" by pushing aside the grounds at
the top of the cup. Again the coffee is nosed before the
tasting begins. To taste the coffee, the cupper "slurps" a To taste the coffee, the cupper "slurps" a spoonful with a quick inhalation. The objective is to spray the coffee evenly over the cupper's taste buds, and then "weigh" it before spitting it out. Samples of batches and different beans are tasted daily. Coffees are not only analyzed this way for their inherent characteristics and flaws, but also for the purpose of blending different beans or determining the proper roast. An expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences 8 - Roasting the Coffee
Roasting transforms green coffee into the aromatic
brown beans that we purchase, either whole or
already ground, in our favorite stores. Most
roasting machines maintain a temperature of about
550 degrees Fahrenheit. The beans are kept
moving throughout the entire process to keep them
from burning and when they reach an internal
temperature of about 400 degrees, they begin to
turn brown and the caffeol, or oil, locked inside the
beans begins to emerge. This process, called pyrolysis is at the This process, called heart of roasting. It is what produces the flavor and aroma of the coffee we drink. When the beans are removed from the roaster, they are immediately cooled either by air or water. Roasting is generally performed in the importing countries because freshly roasted beans must reach the consumer as quickly as possible. Grades of coffee roasting.
Starting from the left-most:
unroasted, light, cinnamon,
medium, high, city, full city,
French, and Italian.
French, Fresh Unprocessed Coffee
Fresh Unroasted Coffee
Unroasted Roasted coffee beans
Roasted Roasted beans in Costa Rica 9 – Grinding Coffee
Grinding The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. Generally, the finer the grind the more quickly the coffee should be prepared. That is why coffee ground for use in an espresso machine is much finer than coffee which will be brewed in a drip system. 10 – Brewing Coffee
10 Before you brew your coffee, take a moment to think of the many processes that these beans have gone through since the day they were hand
picked and sorted in their country of origin. Many people have been instrumental in bringing it to your cup. The Fact: The most expensive The Fact
coffee in the world comes from civet poop. Kopi Luwak are coffee beans that come from Civet (a cat sized mammal) poo. The animals gorge on only the finest ripe berries, and excre...
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This document was uploaded on 03/10/2014 for the course AGRO 1001 at LSU.
- Fall '11