Recently I roast non Indonesia coffee. Ethiopia Mocha Harrar and Brazil Santos. Both full washed. Wait, a full washed ethiopia mocha harrar? I should ask the seller.
My suggestion: eat local food.
Yes, I bought and roasted both coffee resulting a more "dull" taste than the indonesia coffee I used to roast. That does not mean that all indonesian green bean sold indonesia are fresh. Some are aging too. Indonesia is a large country. If you buy Gayo green in Jakarta in retail, you might get an aging green. That happened to me. I prefer buy direct from Aceh province (where Gayo region resides) or buy in Jakarta from a large distributor who has coffee farm in Gayo. But it is kind of not served full if you buy retail from large distributor. They will serve first their own list of orders usually from their customer contract.
For home roaster there. If you roast in Indonesia, buy indonesian green bean. It should be more fresh.
It is challenging to roast an aging coffee. Roasting an aging green is interesting. The roast beans would be looks good in color and uniform, and looks developed well. But when cupped it tastes dull, and has a less origin character. If you expect a chocolatey notes, they will have only chocolatey hints.
Roasting an aging green is not forgiven. When you learned while roasting, a fresh green will not give a bad taste if you make a little mistake (as I did in Brazilian green below). It always results at least a drinkable cup of coffee. With an aging green, the cup will show you and emphasize the mistake (in roasting).
Up to now, I don't know how to roast an aging green. Tried fast roast, long roast, light roast, dark roast (with Gayo semiwashed green bean). I have overstocked the Gayo semi, and had the opportunity trying to learn roasting an aging green. Not a conclusive learning.
Avoid buying aging green bean. Forecast and purchase your greenbean stock better. That is my solution.
#Brazil coffee
#roaster
#RoastProfile
My suggestion: eat local food.
Yes, I bought and roasted both coffee resulting a more "dull" taste than the indonesia coffee I used to roast. That does not mean that all indonesian green bean sold indonesia are fresh. Some are aging too. Indonesia is a large country. If you buy Gayo green in Jakarta in retail, you might get an aging green. That happened to me. I prefer buy direct from Aceh province (where Gayo region resides) or buy in Jakarta from a large distributor who has coffee farm in Gayo. But it is kind of not served full if you buy retail from large distributor. They will serve first their own list of orders usually from their customer contract.
For home roaster there. If you roast in Indonesia, buy indonesian green bean. It should be more fresh.
It is challenging to roast an aging coffee. Roasting an aging green is interesting. The roast beans would be looks good in color and uniform, and looks developed well. But when cupped it tastes dull, and has a less origin character. If you expect a chocolatey notes, they will have only chocolatey hints.
Roasting an aging green is not forgiven. When you learned while roasting, a fresh green will not give a bad taste if you make a little mistake (as I did in Brazilian green below). It always results at least a drinkable cup of coffee. With an aging green, the cup will show you and emphasize the mistake (in roasting).
Up to now, I don't know how to roast an aging green. Tried fast roast, long roast, light roast, dark roast (with Gayo semiwashed green bean). I have overstocked the Gayo semi, and had the opportunity trying to learn roasting an aging green. Not a conclusive learning.
Avoid buying aging green bean. Forecast and purchase your greenbean stock better. That is my solution.
#Brazil coffee
#roaster
#RoastProfile
Comments
Post a Comment