Coffee Essentials
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Coffee Essentials Class Dec. 12, 2015 Pure Intentions + SkillPop
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Coffee Essentials
- 1. COFFEE ESSENTIALS Better Coffee Through Knowledge and Passion IG: @pureintentionscoffee Tw:@PureCoffeeCLT #PourPure #CLTCoffee #CoffeeEducation
- 3. INTRODUCTION • Why you’re here • Have better coffee in your ritual • Be a better Enthusiast • Impress your in-laws • What you’ll do today • Learn • Expand • Experiment • Change Create a personal connection with good coffee
- 4. TODAY’s AGENDA Discussion Roasting Demo Brew Training Brew Lab
- 6. GENEALOGY • What is Coffee? • PlantaeKingdom • TracheophytaPhylum • MagnoliopsidaClass • GentianalesOrder • RubiaceaeFamily • CoffeaGenus • Coffea arabica • Coffea canephora Species
- 7. GENEALOGY • Commercially grown cash cropWHAT • Coffee BeltWHERE • Components of fruitWHY • Quality perceptionHOW
- 8. Varieties • Coffee’s journey • Ethiopia->Middle East->Europe->Americas • What is a variety? • Natural vs. Man-made “cultivar” • Varietal differences • Density • Disease Resistance • Ease of Farming • Production • Taste
- 9. Varieties • Typica • Bourbon • Mundo Novo • Caturra • Catuai • Maragogype • SL-28 & SL-34 • Geisha/Gesha • Wild Varieties
- 11. FARMING & PROCESSING • Getting the fruit • Getting the seeds • Effect of this process on taste
- 12. FARMING & PROCESSING Separation/Flotation Pulping (optional) Fermentation Tank Washing Station Drying (Sun/Mechanical) Separation/F lotation Sun Drying/Raki ng Wet/Washed Dry “Natural” Condition Mill/Hull Grade Package Hybrid/Honey
- 13. FARMING & PROCESSING • Natural Process
- 14. FARMING & PROCESSING • Washed/Wet Process
- 15. FARMING & PROCESSING • Hybrid/Honey Process
- 16. ROASTING • What is the goal? • Emphasize or mute • What are the factors? • Variety, Terroir, Processing Method • How do we manipulate the factors? • Heat and Air • Water Content Manipulation • Drying vs Reacting • Sugar Manipulation - Caramelization • Sucrose Caramelizes into Fructose & Glucose • Acid Degradation – Maillard Reaction • Quinic, Malic, Citric, Phosphoric
- 17. ROASTING • Creating a roast profile Complexity Sweetness Acidity Mouthfeel AIRFLOW TEMPERATURE TIME
- 18. ROASTING • Analyzing the roast through Cupping • Dry Fragrance • Wet Aroma • Break • Acidity • Sweetness • Body/Mouthfeel • Aftertaste
- 19. ROASTING • Light Roast vs. Dark Roast • YesComplexity • YesDelicacy • Sort ofCaffeine • NoStrength • NoBitter
- 20. ROASTING • Phases • 0-1:30Raw • 1:30-2:00Equilibrium • 2:00-4:00Drying • 3:30-4:00Yellowing • 4:00-FinishMaillard • 7:00-8:00First Crack • 8:00-FinishCaramelization • 8:00-FinishDevelopment • 15:00+ MinsSecond Crack
- 21. ROASTING DEMO Ethiopia Sidamo Aroresa
- 23. COFFEE THE DRINK • Extraction • How much of the solid are you pulling into the solution • 20% ideal • Strength • What is the content of the final solution • 1.5-2% coffee solubles to 98-98.5% water ideal So you’re not a scientist; how do you achieve these results?
- 24. BREW VARIABLES • 1.65-1.95 g per g h2oProportions • 195 – 205 FTemperature • Surface AreaGrind • 4:00-5:00 minsTime
- 25. BREW PROCEDURES • Preheat your equipment and your container • Use fresh, cold water • Grind your coffee immediately before brewing • Respect the Bloom • Pour slowly and evenly, don’t just “fill it up” • Measure!
- 26. BREW LAB Let’s get caffeinated!
- 27. Conclusion Thank you! Follow Us: IG: @Pureintentionscoffee TW: @PureCoffeeCLT FB: PureIntentionsCoffee Matt Yarmey, Founder Pure Intentions Coffee matt@pureintentionscoffee.com
Editor's Notes
- 3 MINS SLIDE 1: Welcome to Coffee Essentials Who is this session for? Home & Shop Coffee Drinkers Specialty Coffee Enthusiasts Those wanting to impress in-laws during Holidays What are you going to do today? Learn How Coffee Gets to Us Expand your Palate Start to Experiment Make Your Habits Better *Create Personal Definition of "Good Coffee"*
- 2 MINS SLIDE 2: Today’s Agenda 1st Half: Discussion ~ 1 hr Genealogy Farming/Processing Roasting Basics + Lab Brewing Concepts 2nd Half: Lab ~ 1 hr Manual brew technique practice: Chemex Hario V60 Kalita Wave AeroPress French Press
- 2 MINS Coffee Beans are Seeds of a Shrub Coffea arabica (Arabica) & Coffea canephora (Robusta) K Plantae P Tracheophyta C Magnoliopsida O Gentianales F Rubiaceae G Coffea (125 species) S Coffea arabica Commercial Species S Coffea canephora Commercial Species
- 3 MINS Grown in countries within “The Coffee Belt” Cross Section of Coffee Fruit Skin, Pulp, Pectin, Parchment, Silver Skin, Bean Perceived Quality Species Altitude and Density Grading Harvesting
- 5 MINS Coffee originated in Ethiopia - "Typica" variety Naturally occuring mutations created other varieties Man made varieties called "Cultivars" Considerations: Density Yield Resistance Plant Distance
- 5 MINS Popular Varieties Typica – Considered the “original” Ethiopian variety Bourbon – Natural mutation of Typica Mundo Novo – High yield and disease resistance, mainly in Brazil Caturra – High yield, lower cup quality. “Dwarf Bourbon”. Catuai – A hybrid of Mundo Novo and Caturra. High cup quality. Maragogype – Typica mutation, low yield but huge bean size. “Elephant Bean” SL-28 & SL-34 – Created in Kenya by Scott Laboratories. Prized varieties. Geisha – Highly prized variety, mainly farmed in Panama and Costa Rica. Believed Ethiopian in origin. Exceptionally aromatic and floral cup. Wild Varieties – occurring in the wild in Ethiopia from natural cross-breeding to create heirloom varieties.
- 5 MINS Coffee originated in Ethiopia - "Typica" variety Naturally occuring mutations created other varieties Man made varieties called "Cultivars" Considerations: Density Yield Resistance Plant Distance Popular Varieties Typica – Considered the “original” Ethiopian variety Bourbon – Natural mutation of Typica Mundo Novo – High yield and disease resistance, mainly in Brazil Caturra – High yield, lower cup quality. “Dwarf Bourbon”. Catuai – A hybrid of Mundo Novo and Caturra. High cup quality. Maragogype – Typica mutation, low yield but huge bean size. “Elephant Bean” SL-28 & SL-34 – Created in Kenya by Scott Laboratories. Prized varieties. Geisha – Highly prized variety, mainly farmed in Panama and Costa Rica. Believed Ethiopian in origin. Exceptionally aromatic and floral cup. Wild Varieties – occurring in the wild in Ethiopia from natural cross-breeding to create heirloom varieties.
- 10 MINS One plant usually yields one pound of coffee, mostly once , sometimes twice per year Attention to ripeness during harvest determines quality and consistency Grading is performed after drying Processing Method: The manner in which the coffee seeds are extracted from the outer layers of fruit and skin, and prepared for shipping and roasting. Steps of Processing Include: Separation of unripe fruit Removal of Outer Skin Layer (optional) Fermentation of Fruit Removal of Fermented layer of Pectin/skin Cleaning of seeds (optional) Drying/Polishing of seeds Grading of beans Packaging of beans
- 10 MINS One plant usually yields one pound of coffee, mostly once , sometimes twice per year Attention to ripeness during harvest determines quality and consistency Grading is performed after drying Processing Method: The manner in which the coffee seeds are extracted from the outer layers of fruit and skin, and prepared for shipping and roasting. Steps of Processing Include: Separation of unripe fruit Removal of Outer Skin Layer (optional) Fermentation of Fruit Removal of Fermented layer of Pectin/skin Cleaning of seeds (optional) Drying/Polishing of seeds Grading of beans Packaging of beans
- Natural Process Sun dried directly in fruit on patios or raised beds Skin/Fruit mechanically removed after drying Minimal water cost Creates complex flavors - dry fermentation enzymes Difficult to achieve consistency Oldest processing method
- Washed Process Seed mechanically removed from fruit Placed in large concrete water tanks to ferment Water based fermentation for 20-70 hours Washed after fermentation to remove pectin Machine or Sun dried after washing Creates crisp clean flavors Very consistent results Most common processing method
- Pulped Natural/Honey Process Hybrid of Washed and Natural Aimed at saving water cost but achieving consistent results Seed mechanically removed from fruit and sun dried
- Roasting is the final phase of creating flavor profile Emphasize or mute characteristics inherent from variety, terroir, and processing Specific levels of sugars and acids Quinic Malic Citric Phosphoric Maillard Reaction nonenzymatic browning; reacting with amino acids Carmelization nonenzymatic browning; sucrose browning Creating a Roast Profile Airflow Temperature Time
- Phases of the Roast Raw Equilibrium Drying Maillard Starts Yellowing First Crack Carmelization Starts Development Second Crack Burned Sugars
- Phases of the Roast Raw Equilibrium Drying Maillard Starts Yellowing First Crack Carmelization Starts Development Second Crack Burned Sugars
- Phases of the Roast Raw Equilibrium Drying Maillard Starts Yellowing First Crack Carmelization Starts Development Second Crack Burned Sugars
- Phases of the Roast Raw Equilibrium Drying Maillard Starts Yellowing First Crack Carmelization Starts Development Second Crack Burned Sugars
- Extraction 20% of solubles ideal for extraction Under-extracted vs. Over-extracted Different compounds extract at different points in the process How do we control this? Looking forward to Brew Techniques Strength Percentage relationship between solubles and water in the final solution Ideal is 1.5% soluble compounds to 98.5% water How do we control this? Looking forward to Brew Techniques
- Proportion Water to Coffee Measure by Weight - more accurate 1.65-1.95 grams coffee per liquid ounce water Temperature 195-205 deg F ideal Grind Dependent on brew method Filter particle size Gravity vs Steep vs Vacuum Time Combination of coffee amount, grind size, brew method Ideally 4:00 - 5:00
- Proportion Water to Coffee Measure by Weight - more accurate 1.65-1.95 grams coffee per liquid ounce water Temperature 195-205 deg F ideal Grind Dependent on brew method Filter particle size Gravity vs Steep vs Vacuum Time Combination of coffee amount, grind size, brew method Ideally 4:00 - 5:00