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Roasting and Tasting

Fundamentals CRTF1
Roasting, Tasting and

crafting quality at
Quality Expertise CRTF2 origin
Theaspectsof advanced coffeeroasting
and tasting protocols, importing,
and other coffee quality evaluation
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Variety of short lectures and lessons

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The essential and elementary aspects

of coffee roasting, coffee quality
evaluation through cupping and tasting
protocols.
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COURSE BOOKLET
Articles by: Willem Boot
Texts by: Willem Boot, Jodi Dowel, Valerian Hrala,
Marlee Benefield
Design and Layout: Valerian Hrala
www.coffeeis.me
Photos: Willem Boot, Valerian Hrala, Marlee
Benefield
Boot Coffee Inc
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permission of the authors.
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COFFEE ROASTING
COFFEE BEAN IN THE ROASTER
ROASTING
HEAT TRANSFER
The heat that is produced by the
combustion of natural gas, propane gas
or whatever energy source is used, can be
transmitted in various ways to the coffee
beans being roasted.
The carrier of this heat is a fuel gas
mixture, that is developed in the flame of
the burner.
This mixture, depending on the energy
source, will consist mainly of hydrogen

and hydrocarbons that are combusted
with the supplied air.
The result of the combustion, the exhaust
gas, will contain water vapor, carbon
dioxide, carbon monoxide, sulfur and
nitrogen. The flame temperature of
the different burner configurations lies
between 1200 and 1900 C (2192 and 3272
F). This depends on the type of fuel being
used.
Propane gas flames burn at appr. 1900
C, whereas natural gas burns at lower
temperatures.
Most small and medium sized coffee
roasters combine the principles of
conduction, and to a smaller extent,
convection heating. Most larger roasting
machines utilize the use of convection
heat.
PHOTO TITTLE
DEVELOPMENT OF
THE COFFEE BEAN
DURING ROASTING
During the first stage of roasting, the
chemical reactions inside the coffee bean
are endothermic in character, they are
mainly caused by the heat that is supplied
from the outside.
The green coffee is fed into the roasting
chamber at a temperature of about 20 C
(68 F). At 100C (212 F) water inside the
beans starts evaporating, at 130C (266 F)
the color of the bean starts turning yellow
and the volume of the bean expands. At
appr. 140 C (284 F) carbon dioxide, carbon
monoxide and other gases are liberated
(mainly as a result of the decomposition
of carbohydrates, proteins and fats).
At appr. 182 C (360 F), the first crack
occurs.
The development of aroma and flavor will
start in the exothermic phase of roasting.
The beans start turning from dark yellow
to light brown to a darker brown color.
The pressure inside the coffee bean is
increasing, due to the forces of the carbon
dioxide gases. This can result in a bluish
exhaust smoke.
Beyond 200 C (392 F) the exothermic and
the aromatic and flavor developments

occur very fast and must be controlled by
reducing the heat supply.
Beyond 220 C (428 F) uncontrolled
carbonization starts to take place and will
finally spoil the taste of the coffee beans.
By now, the beans have begun to sweat,
fats are being released and spread all over
the bean surface.
LEARN MORE
Learn more in our video modules
ROASTING 101, ROASTING 201 (CRTF2) and PRODUCTION ROASTING (CRTF1 and CRTF-2).
ROASTING
Willem Boot
Download full article:
(Members only)
RULING THE ROAST

To develop the proper skills of controlling your roaster consistently, it is important to understand how parameters like moisture content and bean density influence the roasting process
In the roasting process, coffee beans are

first loaded with energy until the heatabsorption capacity of the beans is nearly
exhausted. Right before spontaneous
combustion becomes inevitable, the
roaster operator reduces heat input and
allows for a gradual increase in bean
temperature. Finally, at the end of the
roasting process, the bean temperature
needs to drop about 350 degrees as quickly
as possible during the cooling process.

Outsiders might think that roasting is
like the ultimate balancing act: risky and
hazardous.
However, with the proper amount of
control, coffee roasting can be as safe as
toasting bread or barbecuing a burger.
Despite all these modern controls, many
roasters are still confused about how to
use their roaster with different bean types
and how to design time temperature

profiles to get the best possible outcome
in the cup. To develop the proper skills of
controlling your roaster consistently, it is
important to understand how parameters
like moisture content and bean density
influence the roasting process.
Many roasters are still confused about how to use their roaster with different
bean types and how to design time temperature profiles to get the best possible
outcome in the cup.
MOISTURE CONTENT
In roasting, the moisture content of the
green bean plays an important role. Under
normal conditions, green coffee beans
have a moisture content of 1012 percent.
The moisture content will fluctuate freely
with the relative humidity content of the
ambient air. In cities like Amsterdam and
San Francisco, relative humidity levels
throughout the year are nearly perfect for
storing green beans over a length of time,
and for slowing down the aging process
of green coffee. This also reduces the
likelihood that the roaster operator has
to change roast profiles to compensate
for possible variances in green coffee
moisture.
The moisture inside the green beans is
partially free or is present as bound
moisture and contained in the
carbohydrate
molecules.
We
can
summarize the roasting process as a
three-stage cycle:
The drying phase is when the moisture
content of the coffee is reduced to about
two percent. During this phase, the free
moisturethe residue of the process
from cherry to green beanevaporates.
Free moisture also plays a role in the heat
transfer during roasting. As soon as the
beans are energized with heat, the beans

moisture conducts this heat throughout
the bean. When the internal bean
temperature approaches 212 degrees F.,
the free moisture starts evaporating.
In the second phase, from the first crack
to the second crack, coffee beans develop
their specific aromas and flavors, which,
as coffee tasters know, can produce a
very complex taste profile. At the end of
the second phase, all free moisture has
evaporated. The length of the second
phase depends on the roasting degree,
which can vary from region to region and
from product to product.
With very dark roasts, there is also a third
phase which starts when the second crack
is almost completed. During this phase,
carbonization takes place and the bound
moisture is destroyed. Beans with a
moisture content of less than 10 percent
have a sharply reduced free moisture
level and will tend to roast much faster,
especially in the first phase. In this case,
the roaster operator needs to change the
roasting profile by initiating the roasting
process at a lower heat level and by
maintaining a lower amount of energy
supply (less BTUs) during the first roasting
phase.
Beans with a high moisture content (fresh
crop coffees can have a moisture content

in excess of 14 percent) often require that
the roaster operator includes a pre-drying
phase before starting the first phase of
the process. During pre-drying, it is
recommended that the roaster maintains
a drum temperature of 300 degrees F. with
the objective to slowly remove the excess
free moisture. The actual phase one of the
roasting process can begin as soon as the
beans start losing their deep green color.
CELL STRUCTURE DENSITY

Lower grown beans generally have a less
solid bean structure than higher grown
beans. The density of the bean structure is
revealed by the shape and the position of
the center cut. Picture A shows a bean from
Kenya, which was grown at an altitude of
at least 5,500 feet. The center cut is tightly
closed and almost seems to be floating
in the upper layer of the bean. In sharp
contrast, Picture B displays arobusta bean,
grown at almost sea level. In this case, the
center cut is widely opened and draws like
a deep crevasse through the coffee bean.
See also page 35.
What is the relationship between bean
density and roasting? High-density beans
have a denser cell structure and more cells
per cubic millimeter than low-density
6
CELL STRUCTURE
Cell structure of a coffee

bean. Magnification 419X
beans. As a result, high-density beans

are more resistance to heat, which will
be especially noticeable during the first
phase of roasting.
After the evaporation of free moisture, the
color of the coffee beans starts changing
from (light) green to yellow to light brown.
During this color change, the bean starts
expanding. With lower-density beans,
the center cut will open more quickly,
allowing for a faster transfer of heat, which
will accelerate the process even further.
GREEN BEAN TYPES

To develop an effective roast protocol,
I recommend dividing green coffee
SUMATRA
KENYA
Robusta from Sumatra as an exaple of a

soft bean.
beans into the following four categories:

I). Hard bean types: Roast these coffees
with high initial heat and moderate heat
in the final stage of the roast process.
Examples: Kenya AA, Guatemala SHB and
almost any coffee grown higher than 5,000
feet.
II). Medium hard bean types: Roast these
coffees with moderate initial heat and
moderate heat in the final stage. Examples:
Brazil, Sumatra, Java and most Latin
American coffees grown lower then 5,000
feet.
III). Soft bean types: These coffees should
be roasted with low to moderate heat
during the entire process. Example:
Arabica coffee from

Kenya as an example
of a hard bean
Hawaiian coffees, Caribbean types and

beans grown lower than 3,500 feet.
IV). Fresh-crop coffees: These coffees
normally have a bean structure that is
not settled or hardened yet, especially
if the coffee did not have its required
resting or curing time. During the first 35
minutes, the operator should maintain
a moderate roasting temperature, after
which the roasting cycle can be continued
according to the category indication that
was described before.
Download the full article at
http://www.bootcampcoffee.com
LEARN MORE
PRODUCTION ROASTING (CRTF-1 and
CRTF-2).
MOISTURE ANALYSER
Shore 930 is an example of a

moisture analyzer. This model
can also read the density of the
bean.
LEARN MORE
ROASTING 101, ROASTING 201,
CRTF-2).
GREEN COFFEE PROPERTIES AND THE ROAST

PROFILES
The TIME TEMPERATURE PROFILE of a coffee is a time/temperature relationship of the
bean temperature measured in the drum and the exhaust temperature measured close
to the loading funnel of a traditional coffee roaster. The HEAT SUPPLY PROFILE is a time/
heat relation represented in percentages of the potential heat output of the burners on
the roaster.
HARD BEAN ROAST PROFILE
SOFT BEAN ROAST PROFILE
High initial heat, lower heat at the completion of baking
Medium level initial heat, lower the heat before the first crack
Example of a roast profile for harder bean

types:
bread stage and slightly increase slightly again to bring the

roasting to a controlled finish.
Example of a roast profile for softer types

of beans:
to 35% and then after 1st crack lower again to 20%.
AROMATIC
MILESTONES
AROMATIC MILESTONES CAN HELP YOU UNDERSTAND WHAT IS

HAPPENING IN THE ROASTER BEFORE THE FIRST CRACK.
1. WET GRASS
200-240 F (93-116 C) Water is changing from its liquid state to gas. It is the
first indication that the applied heat is affecting the coffee bean. Water wapor is
leaving the beans.
2. HAY
290-320 F (143-160 C) Maillard reaction starts while the color changes from
green to the first shade of brown. This
indicates that the sugars start caramellizing.
4. A-POINT
330-355 F (165-180 C) At the onset of the
A-point aromatic properties of the coffee can
be smelled for the first time.The A-point occurs
right before the first crack and it indicates that
more complex chemical reactions are about to
start.
3. BAKING BREAD
330-355 F (165-180 C) Maillard reaction continues as the color changes to
darker shades of brown and almost all free moisture is evaporated.
ROAST COLOR
THE ROAST COLOR OF THE COFFEE CAN BE

MEASURED USING THE INVERSED AGTRON SCALE
WHICH RANGES FROM 95-25 WHERE 95 IS THE
LIGHTEST AND 25 IS THE DARKEST COLOR.
95
65
LEARN MORE
CRTF-2).
85
75
55
45
CUPPING COLOR
PLEASE NOTE
We did our best to match the

colors but ...
The Agtron color disks on this page are
only an approximation of the real disks.
They are not intended to replace the real
35
25
disks, but will help you to visualize the

Agtron scale and the color changes that
occur during roasting.
10
CUPPING
CUPPING COFFEE
THE PROFESSIONAL TECHNIQUE FOR EVALUATING THE COFFEES
FRAGRANCE, AROMA, FLAVOR, AFTERTASTE, ACIDITY AND MOUTHFEEL IS
CALLED CUPPING.
ROASTING THE SAMPLE
The sample should be roasted within 24
hours of cupping and allowed to rest for
Determine the volume of water in the

selected cupping glass and adjust weight
of coffee to this ratio within+/- .25 grams.
at least 8 hours.
Roast profile should be a light to lightmedium roast, measured via the M- Basic
(Gourmet) Agtron scale of approximately
58 on whole bean and 63 on ground, +/1 point (55-60 on the standard scale or
Agtron/SCAA Roast tile #55).
The roast should be completed in no
less than 8 minutes and no more than 12
minutes. Scorching or tipping should not
be apparent.
Sample should be immediately air-cooled
(no water quenching).
When they reach room temperature (app.
75 F or 20 C), completed samples should
then be stored in airtight containers or
non-permeable bags until cupping to
minimize exposure to air and prevent
contamination.
Samples should be stored in a cool dark
place, but not refrigerated or frozen.
MEASUREMENTS
The optimum ratio is 10 grams per 150
to 160 cc of water, as this conforms to the
mid-point of the optimum balance recipes
for the Golden Cup.
PREPARATION
Sample should be ground immediately
prior to cupping, no more than 15 minutes
before infusion with water. If this is not
possible, samples should be covered and
infused not more than 30 minutes after
grinding.
Samples should be weighed out AS
WHOLE BEANS to the predetermined ratio
(see above for ratio) for the appropriate
cup fluid volume.
Grind particle size should be slightly
coarser than typically used for paper
filter drip brewing, with 70% to 75% of the
particles passing through a U.S. Standard
size 20 mesh sieve. At least 5 cups from each
sample should be prepared to evaluate
sample uniformity.
Each cup of sample should be ground
by running a cleansing quantity of the
sample through the grinder, and then
grinding each cups batch individually
into the cupping glasses, ensuring that the
whole and consistent quantity of sample
gets deposited into each cup. A lid should
be placed on each cup immediately after
grinding.
11
WATER
Water used for cupping should be clean
and odor free, but not distilled or softened.
Ideal Total Dissolve Solids are 125-175
ppm, but should not be less than 100 ppm
or more than 250 ppm.
The water should be freshly drawn and
brought to approximately 200 F (93C)
at the time it is poured onto the ground
coffee.
The hot water should be poured directly
onto the measured grounds in the cup to
the rim of the cup, making sure to wet all
of the grounds.
Allow the grinds to steep undisturbed
for 3-5 minutes before evaluation.
SCORING
The purpose of this cupping protocol is the
determination of the cuppers preference.
The quality of specific flavor attributes
is analyzed, and then drawing on the
cuppers previous experience, samples
are rated on a numeric scale. The scores
end of the scale (0 to 6) is applicable to
between samples can then be compared.
lower grade commercial coffees and for
Coffees that receive higher scores should
that reason we only focus on the 6 to 10
be noticeably better than coffees that
range of the scale.
receive lower scores.
The middle of the 6 to 10 range is the
The Cupping Form provides a means of
score of 8 points. A coffee that consistently
recording 11 important flavor attributes
scores at this level for the various quality
for coffee:
categories will generally end up with a
Aftertaste,
Fragrance/Aroma, Flavor,
Acidity,
Body,
Balance,
Uniformity, Clean Cup, Sweetness, Defects,
85+ total score, which earns the coffee the

classification of true specialty.
and Overall. The specific flavor attributes

are positive scores of quality reflecting a
WHY TO CUP?
judgment rating of the cupper; the defects
To determine the actual sensory
are negative scores denoting unpleasant
differences
flavor sensations; the Overall Score is
To describe the flavor of samples .
based on the flavor experience of the
To determine preference of products .
between
samples.
individual cupper as a personal appraisal.

These are rated on a 16-point scale
representing levels of quality in quarter
point increments
Theoretically the quality scale should
range between a minimum value of 0 to
a maximum value of 10 points. The lower
LEARN MORE
CUPPING (CRTF-1 and CRTF-2).
12
CUSTOM
CUPPING FORM
SCAA
CUPPING FORM
BOOT COFFEE
CUPPING FORM
CUSTOM DESIGN
SCAA/SCAE
BOOT COFFEE
This is an example of a simple but effective
The SCAA cupping form is more technical
The Boot Coffee cupping form is based on
cupping form designed a long time ago
and is focused on numerical expression
the SCAA Tasting and Cupping protocol
by Willems dad in their micro roasting
of the coffee quality. It focuses on scoring
but it is amended by aroma and taste
company in Holland: The Golden Coffee
the coffee rather then describing the
descriptors. The form has set values which
Box. It is an example of a custom in-house
aromatic and taste impressions. It is a
represent the most widely used categories
cupping form design, which helped the
part of the SCAA cupping protocol and is
in coffee cupping. This way the cuppers
business to record the quality finding in
the most widely used form and protocol
have a better understanding of what they
the coffee samples received and the coffee
in the coffee industry.
are talking about when discribing aromas
in the warehouse. The design is very basic,
Download it at http://www.scaa.org
and tastes of the coffee. Similarly as on the
Example of in-house custom

designed cupping form
Technical, score based

cupping form
SCAA protocol based cupping

form
but it is a good example that evaluating
SCAA form, you assign scores to evaluate
and knowing the quality of your products
the quality.
was, is and will be essential for any serious

coffee business.
Download it at http://www.bootcoffee.com
LEARN MORE
Learn more in our video module
CUPPING (CRTF-2).
13
Coffee Tasters Wheel
The Coffee Flavor Wheel has been used

more than 15 years. It is a tool that serves
as a framework for professional tasters to
identify aromas and tastes of a coffee. It
helps to unify language around a coffees
LEARN MORE
unique taste and aromatics. It is divided
Learn more in our video module

CUPPING (CRTF-2).
there it helps the taster to reveal and
into 2 parts Tastes and Aromas and from

specify his/her findings in the coffee.
14
THE STRUGGLE
SAMPLE ROASTING
MANY PROFESSIONALS IN THE COFFEE

INDUSTRY STRUGGLE WITH THEIR SAMPLE
ROASTING TECHNIQUES
I have been informally surveying the
noticed that throughout the industry,
sample roasting practices of coffee
coffee professionals do a poor job in
professionals around the world. During
roast consistency; rarely do I see sample
my travels to coffee laboratories in Africa,
roaster operators utilize a master sample
Latin America, Europe, and especially
to assure that roast colors of samples
the United States, I have witnessed the
are consistent. Few professionals use
various protocols used by different
adequate lighting, like incandescent full
sample roaster operators. From this, I
spectrum bulbs, which can assure an
must conclude that many professionals
objective inspection of roast colors. I have
in the coffee industry struggle with their
also seen unacceptable conditions at the
sample roasting techniques. At the offices
offices of coffee producers and exporters
of coffee importers in North America,
who dont make the effort to synchronize
coffee roasting degrees are often too
their roasting and cupping protocols with
dark, which makes it virtually impossible
those utilized by their clients.
to detect coffee taints or defects and
Sample roasts are more important in the
at least as importantdark roasting
quality inspection protocol than many
colors will generally mask the natural
roasters realize. Often, the sample itself
flavors of the coffee, which prohibits the
can represent a large quantity of coffee,
coffee taster to evaluate the true flavors
sometimes as much as an entire container,
of the coffee beans. Additionally, I have
which is about 37,500 pounds of green
Willem Boot
(Members only)
15
SAMPLE ROASTING
COFFEE IMPORTERS IN NORTH AMERICA USE COFFEE ROASTING

DEGREES THAT ARE OFTEN TOO DARK, WHICH MAKES IT VIRTUALLY
IMPOSSIBLE TO DETECT COFFEE TAINTS OR DEFECTS AND WILL
GENERALLY MASK THE NATURAL FLAVORS OF THE COFFEE,
coffee beans. Thats a lot of coffee to make a
the flame levels too high. This causes the
suited to do sample roasting for product
decision about, especially if youre basing
beans to build up a high volume of heat,
development. The only criticism I would
that decision on a poorly roasted sample.
which becomes exothermic when the first
have is the fact that the sample trier is
Roasting samples is at least as challenging
crack occurs, resulting in a roast process
too small which creates some challenges
as operating larger industrial roasting
that accelerates too fast, leaving hardly
while inspecting the roast.
machines. Generally, sample roasting
any time for the beans to develop the true
Last but not least, there are various
machines are not equipped with automatic
coffee flavors.
sample roasters that have emerged on
time-temperature profilers. This puts
Other companies use the more modern
the (Northern American) market during
a higher emphasis on the skills of the
Probat sample roasters, which have a solid
the last years like the machines made by
operator, who has to assure that roast
drum and utilize a high volume of airflow.
Qantik (Colombia), Sta Impianti (Italy),
colors are consistent and that roasting
Most operators of Probat sample roasters
Penagos (Costa Rica) and for sure- I
times are within a consistent range.
use the air damper to increase or decrease
am forgetting to mention a number of
So, lets review some of the important
the air and heat volume in the drum, which
roasters that recently came out or will be
factors that can influence the outcome of
allows the operator to gradually control
introduced soon.
the sample roasting process.
the drum temperature. While the solid
In my coffee laboratory, I utilize three
drum of the Probat generally guarantees a
different sample roasters: a electrically
more even coffee bean development, these
heated Golden Coffee Box, manufactured
Most sample roasters generally resemble
machines can be difficult to use as few
by my dad in the 1980s, a San Franciscan
the larger industrial roasting machines.
operators understand the real function of
one-pounder and a refurbished Gothot
Capacities range between four ounces
the air damper and therefore I have seen
three-barrel roaster from the 1950s.
to one pound per batch. The heating is
that operators often roast simply too fast,
normally done with gas fired atmospheric
resulting in roast times of sometimes-
nozzles or with electric heating elements.
less than six minutes!
EQUIPMENT
ROASTING DEGREE
During a visit to the laboratory of a wellknown importer of specialty coffee, I
Many companies in the USA still use

the good old Burns sample roasters,
In addition there is the San Francican
observed their roasting degree, which
which are the dinosaurs of roasters and
sample roaster, which has probably the
was around Agtron 50, right at the start
preferred by many for their simplicity and
most complete design of all sample roasters.
of the second crack. Despite the fact that
durability. The Burns machines have a
Besides the standard analog thermometer,
many roasting companies use degrees of
perforated drum and operate with ample
this machine can be equipped with a digital
roast well beyond this point, I feel that
airflow, but normally lack the option to
bean probe and a gas pressure meter,
samples roasting should be done at a
incrementally adjust the flame or airflow
which will be described more in detail
much lighter degree. At a lighter degree of
level, which can make these machines
later in this article. The San Franciscan
roast, the coffee will reveal its true flavors
somewhat difficult to use. As a result,
resembles most the design of an industrial
and the beans have developed a minimum
many inexperienced operators tend to set
roasting machine and is therefore best
of caramelized flavors which generally

16
WILLIAM OF ORANGE
Custom made sample roaster

with very precise heat supply
and airlfow controll. Produced
by Primo Roasters,
occur as a result of the roasting process.
A second observation I made while
factors that facilitate a consistent sample
Pictures A. and B. illustrate a desired roast
surveying sample roasting practices
roasting protocol?
color for High Grown Central American
around the world is the lack of roasting
First, turn on the light! Install one or more
coffees. Instead of roasting the beans
consistency. At the highest podium of
100150 watt full spectrum incandescent
to a dark brown color with a smooth
specialty coffee, during the recent SCAA
lights above the sample roaster with
and even surface, these lighter roasted
show in Atlanta, I was surprised by the
a clearance of about 2 feet above the
beans are not fully expanded and stills
roast-inconsistency of samples that were
sample roaster. Full spectrum lights give
has wrinkles. At this point in the roasting
presented at the cupping pavilion. The
the operator nearly perfect conditions for
process, the transformation of sugars
lightest sample had a color of Agtron #62
inspecting the color of the coffee beans
the caramelizationhas just begun and
and the darkest sample was at least 20
during and after the roasting process.
the coffee will still taste as it was meant
points darker! The cupping session that
Second, make sure that your sample
by Mother Nature, without the sweet
followed proved how big the impact of
roaster is equipped with the right
aftertaste which is generally a trait of
roasting can be on the flavor of coffee.
hardware. The sample roaster should
darker roasted beans.
The lightest samples had distinct citric
have a reliable probe that measures drum
Besides the aspect of roasting light
flavor notes, while the darkest samples
temperatures.
enough to taste true coffee flavor, there
tasted sweet with a berry-like aftertaste.
Furthermore, it is extremely helpful to
is the issue of tasting defects. Roasting
Unfortunately, the cupping session had an
utilize a gas pressure meter that displays
samples to a degree of Agtron 58 (beans)
inconclusive outcome, since the cuppers
every adjustment in gas flow to the
or even lighter makes the detection of
could not sense at all if the differences
burners, so that the operator at any time
defects much easier. How comfortable
in flavor were the result of the coffee
can monitor the indicatory BTU-output
do you feel with an importer who roasts
or of the sample roasting protocol.
of the burners. This device provides the
all samples too dark, which inevitably
This exactly illustrates the importance
operator with an accurate indication
masks taints like fruity, moldy and dirty?
of roasting consistently in color and in
what the heat supply level is to the roaster.
time-temperature profiles.
Additionally, the sample roaster should
So, what are some of the important
be able to cool the samples quickly.
CONSISTENCY
17
Unfortunately, most older sample roasters

do not cool the beans fast enough, which
can reduce the acidity of the coffee in the
cup.
TIME
A third important factor in sample
roasting is time. I have observed many
LEARN MORE
roast masters roasting their samples too

fast, which can change the flavor profile

ROASTING 101 and ROASTING 201
(CRTF1 and CRTF2).
of the coffee dramatically. Try roasting

a SHB Central American sample, first for
five minutes and then for 10 minutes to
the same degree. The samples will taste
very different.
Overall, I recommend roasting samples for
cupping in consistent time-temperature
profiles. Ideally, roasting times should
never be faster than eight minutes.
During the Cup of Excellence competition
in Honduras, a team of two roast masters
was responsible for sample roasting. Each
sample was compared against a master
GIESEN W1
sample during roasting and checked again
Modern, high airflow, 1kg sample

roaster with cast iron drum made
in Holland.
on a specially designed inspection table.

If roast colors were too light or too dark,
then the sample would be roasted again.
THE GOLDEN COFFEE BOX
Home made electric sample roaster.
J. BURNS ROASTER
.Antique but still very popular

sample roaster.
SAN FRANCISCAN
San Franciscan single drum 1lb

sample roaster
18
QUALITY
QUALITY
EXPLORING
CONSECUTIVE STEPS IN THE SENSORY EVALUATION OF COFFEE, ALSO

CALLED THE PROCESS OF CUPPNG COFFEE.
FRAGRANCE/AROMA
The aromatic aspects include Fragrance
(smell of the ground coffee when still dry)
and Aroma (the smell of the coffee when
infused with hot water). One can evaluate
this at three distinct steps in the cupping
process: (1) sniffing the grounds placed
into the cup before pouring water onto
the coffee; (2) sniffing the aromas released
while breaking the crust; and (3) sniffing
the aromas released as the coffee steeps.
Specific aromas can be noted under qualities and the intensity of the dry, break, and
wet aroma aspects noted on the 5-point
vertical scales. The score finally given
FLAVOR
AFTERTASTE
Flavor represents the coffee's principal
Aftertaste is defined as the length
character, the "mid-range" notes, in be-
of positive flavor (taste and aroma)
tween the first impressions given by the
qualities emanating from the back of
coffee's first aroma and acidity to its final
the palate and remaining after the cof-
aftertaste. It is a combined impression of
fee is expectorated or swallowed.
all the gustatory (taste bud) sensations
the aftertaste were short or unpleas-
and retro nasal aromas that go from the
ant, a lower score would be given.
mouth to nose. The score given for Flavor

should account for the intensity, quality
and complexity of its combined taste and
aroma, experienced when the coffee is
slurped into the mouth vigorously so as to
involve the entire palate in the evaluation.
should reflect the preference of all three

aspects of a samples Fragrance/Aroma.
19
If
ACIDITY
BODY
BALANCE
Acidity is often described as brightness
The quality of Body is based upon the
How all the various aspects of Flavor, Af-
when
when
tactile feeling of the liquid in the mouth,
tertaste, Acidity and Body of the sample
unfavorable. Acidity contributes to a
especially as perceived between the
work together and complement or con-
coffees liveliness, sweetness, and fresh-
tongue and roof of the mouth. Most sam-
trast to each other is Balance. If the sample
fruit character and is almost immediately
ples with heavy Body may also receive a
is lacking in certain aroma or taste attrib-
experienced and evaluated when the
high score in terms of quality due to the
utes or if some attributes are overpower-
coffee is first slurped into the mouth. The
presence of brew colloids. Some sam-
ing, the Balance score would be reduced.
final score marked on the horizontal tick-
ples with lighter Body may also have a
mark scale should reflect the panelists
pleasant feeling in the mouth, however.
favorable
or
sour
preference for the Acidity relative to the

expected flavor profile based on origin
characteristics.
SWEETNESS
CLEAN CUP
UNIFORMITY
Sweetness refers to a pleasing fullness of
Clean Cup refers to a lack of interfering
Uniformity refers to consistency of flavor
flavor as well as any obvious sweetness and
negative impressions from first inges-
of the different cups of the sample tast-
its perception is the result of the presence
tion to final aftertaste, a transparency
ed. If the cups taste different, the rat-
of certain carbohydrates. The opposite of
of cup. In evaluating this attribute, notice
ing of this aspect would not be as high.
sweetness in this context is sour, astrin-
the total flavor experience from the time
2 points are awarded for each cup dis-
gency or green flavors. This quality may
of the initial ingestion to final swallow-
playing this attribute, with a maximum
not be directly perceived as in sucrose-lad-
ing or expectoration. Any non-coffee like
of 10 points if all 5 cups are the same.
en products such as soft drinks, but will
tastes or aromas will disqualify an indi-
affect other flavor attributes. 2 points are
vidual cup. 2 points are awarded for each
awarded for each cup displaying this at-
cup displaying the attribute of Clean Cup.
tribute for a maximum score of 10 points.
OVERAL
The overall scoring aspect is meant to
would receive a lower rating. A coffee that
reflect the holistically integrated rating of
met expectations as to its character and
the sample as perceived by the individual
reflected particular origin flavor qualities
panelist. A sample with many highly pleas-
would receive a high score. An exemplary
ant aspects, but not quite measuring up
example of preferred characteristics not
fully reflected in the individual score of the

individual attributes might receive an even
higher score. This is the step where the
panelists make their personal appraisal.
20
EQUIPMENT
LAB EQUIPMENT
BELOW IS A LIST OF EQUIPMENT THAT WILL HELP YOU IMPROVE THE
QUALITY OF YOUR COFFEE
ROAST SAMPLES
ANALYSE THE COLOR
KNOW YOUR BEAN
SAMPLE ROASTER
COLOR METER
MOISTURE ANALYZER
A reliable, finely controlled sample roaster
There are many ways to measure the
Moisture analyzer helps you determine
will not only help you roast coffee samples
roasting color of a sample, from an
the moisture content of green coffee
for quality inspection, but also experiment
expensive professional color reader to
beans, which is needed when adjusting
with roast profiles. Choose one with gas
Agtron disks; no matter what you choose
your roasting strategy. Some models also
heating, because they are more responsive
you definitely need a tool to analyze your
measure the density of green coffee beans.
to temperature adjustments, thereby
roast colors.
allowing more precise roast profiling.
21
GRINDER
TRAYS
LIGHT
A precise professional grinder with sharp
Used to hold the roasted whole bean
Full spectrum daylight lamps (25 to 150W).
blades is absolutely required; preferably
coffee for each sample, as well as green,
There are many brands for example Verilux
one with a lower RPM motor.
unroasted coffee beans.
and GE, which makes one that is almost

full spectrum lamp.
CUPPING TABLE
CUPPING CUPS
CUPPING SPOONS
Ideally it is round, 4 ft. (120 cm) tall,
Typically 5-6 oz glass cups or professional
Preferably silver-plated or stainless steel
with enough space around and, most
ceramic or porcelain bowls are used;
with a deep, round bowl. An additional set
importantly, a dedicated area for quality
however, if you want to save money,
of round shallow-bowl spoons are ideal to
control as shown in the picture.
use 7 oz bouillon bowls available from
clean the crust.
professional chef supply stores.
22
11
10
12
SPITTOONS
WATER FILTRATION
ELECTRIC KETTLES
Your imagination is the limit, since
Clean, odorless water is critical for coffee
Use a large capacity water kettle or, even
anything that holds liquid will do, but after
cupping and for coffee preparation.
better, use several. It is very annoying, as
a long day of cupping you may appreciate
According to the SCAA the ideal water for
well as unprofessional, to run out of water
something that is very light weight; in the
cupping coffee should be 125-175 ppm, so
before the last samples are poured and
picture, Graciano Cruz is using a simple
perform your filtration accordingly.
always use a thermometer to measure the
plastic cup.
13
water temperature.
14
15
CUPPING FORMS
TIMERS
SIZE SCREENERS
Cupping forms are the best tools to keep
You need several, since they are a
Sizing screens for green coffee beans
records about your findings. There are
requirement when roasting, cupping,
ranging from screen 15 to screen 20.
many different cupping forms and you
brewing, etc. they dont have to be the
will find more information about them on
most expensive, but they do need to be
page 13.
accurate, so you may find that digital work

best.
23
BLENDING
BLENDING
Whether your business is a small mom and pop retail store, a local coffee
roasting caf or a regional roasting operation, your coffee blends create that
unique edge for your business and they can ultimately be an excellent tool to
maintain customer loyalty.
My personal experiences with coffee

started many years ago in The Netherlands.
In my home country, like in most other
Northern European countries, consumers
were traditionally accustomed to
standardized (read booring) blends that
would have a major component from Brazil,
some Central American beans, usually
some Indonesian coffee, complemented
by Robusta beans from West-Africa. My

dad became our towns messiah of single
origin coffee and preached the purity
of the essential flavours of single origin
coffees from countries around the world
Without a proper strategy it will be very
challenging to develop coffee blends and
you might end up applying a hit and miss
approach which only in rare cases results
in the creation of successful blends. I

recommend to follow a comprehensive
three step product development protocol
that will enable you to plan and execute
a program of product development that
usuallly results in the creation of at least
three succesful blends for your business.
24
PLANNING THE PROCESS
CREATING A
BLEND
In this stage it is wise to ask some fundamental questions like: For which type of client is the blend? For home consumers, restaurants or
should the blend have a versatile application? The essential task in this phase is to describe the required flavor profile of the blend with
the preferred degree of roast. The roastmaster or the responsible coffee person should know which flavor attributes to look for. Will the
blend be refreshing with a medium acidity or chocolate-like and nutty with a dry aftertaste? Obviously these are fundamental questions
that need to be asked beforehand.
SELECTING THE COMPONENTS

Second comes the important task of selecting the coffee components. In my opinion, the coffees should be chosen for their individual
quality attributes; each component must be able to stand on its own as a single-origin product. Some companies create blends for
the wrong reasons by trying to mask mediocre coffee components in the blend. I believe this is a foolish strategy and the short-term
benefitshigher profit marginsdo not weigh up against the long-term consequences of losing dissatisfied clients.
DETERMINE THE ROAST LEVEL

Third, determine the roast level for each of the coffee components that will be utilized for the design of the blend. This
step is very crucial and must be explored extensively for each of the components of your blend. I have noticed too many
roasting companies skip this step and, as a result, companies settle too quickly for the specific roasting style for each coffee
component. Remember, optimum roast levels are different for each coffee and most coffee types have more than one
optimum roast degree. As a result, the roasting process and the seemingly infinite number of roasting degrees can make
your job as blender an endless nightmare. In general, I recommend exploring the medium light (Agtron 60-64), medium
(Agtron 55-59) and well-done (Agtron 50-54) roast styles.
25
BLENDING
WHY BLEND
THERE ARE MANY REASONS FOR CREATING COFFEE BLENDS. HERE ARE A
FEW CONCEPTS.
BLENDS FOR THE WALLET

CREATING ACCEPTABLE CUP
FOR LOW PRICE
BLENDS FOR EVERYDAY TASTE

CREATING BLENDS FOR AQUIRED
TASTES
UNIQUE FLAVOR PROFILES

CREATING NEW INTERESTING
FLAVORS
PRICE
CONSISTENCY
FLAVOR CHARACTER
The practice of blending and the resulting
All coffees are seasonal and certainly
Another reason for blending coffee
cost consequences can stir up quite a
perishable, thus, creating a blend where
is to create a combination of taste
conversation with roasting companies
the ingredients and proportions change
characteristics that cannot be found in a
and retailers. The goal is to achieve certain
during the year to keep the blend vibrant
single coffee. This
flavor characteristics by picking cheaper
and fresh without veering away from its
is blending as an art form rather than as a
green coffees on the market. Blending for
essential character can be a good way to
pragmatic tool. It is fascinating to me
cost management is more typical for mass
achieve year-long consistency
how different sets of flavors and cup traits
market budget coffees.
can interact in unexpected ways. More

often than not, 1+1 does not equal 2, or 11
26
BLENDING FOR
ESPRESSO
ESPRESSO
THE KING OF BLENDS
While you blend for Flavor

Character, blending for espresso is
slightly different given the nature of
the beveradge. Espresso is a highly
concentrated coffee beverage
with emulsified oils. This means that
most of the flavor characteristics
are expressed much more loudly.
When creating blends for espresso
one must think about these
parameters all the time.
3C BLEND
Willem Boot writes
about this blend in
his article Yikes Those Prices. This is an
example of a very high end blend.
REGULAR BLEND
*40% Sumatra Lake Tawar

*35% Kenya Giakanja
*25% Guatemala Finca Santa Ana
The Kenya Giakanja (winey acidity) and
Sumatra Lake Tawar (clean, earthy body)
act as balancing counter parts and the
Guatemala Finca Santa Ana acts as a
bridge unifying the high bright notes of
the Kenya with the low peat moss flavor
notes of the Sumatra by connecting these
flavors a rich, chocolate flavor . The 3C
blend, was preferred by the cuppers for
the bright, winey sweetness, mediumintense chocolate tones with a subtle
floral aftertaste and a slightly drying
endnote. Our panel rated the blend at a
SCAA cupping score of 87 to 88 points.
3C BLEND - Budget version

It is an exaple of a
blend redesign in order to save costs.
BUDGET BLEND
*35% Ethiopia Washed Sidama G2

*25% Guatemala Finca Santa Ana
*20% Sumatra Lake Tawar
*20% Brasil Yellow Bourbon Pulped
Natural
Features a substitute for the high note
Kenya component (replaced by the
Ethiopian Sidama) and a substitute for
the low note Sumatra, which has been
partially replaced by the Brazil pulped
natural. This blend displayed good
structure in the base flavor notes with
a lingering acidity, which appeared to

resonate in different layers. was praised
the superior sweetness and very good
mouthfeel.
2013 ESPRESSO BLEND

Espresso blend
developed by the Green Plantation
Coffee, Slovakia.
ESPRESSO BLEND
coffee. Brazilian water processed decaf

has a milder taste and lacks body, as do
most decafs, but it provides a good basis
for creating interesting 50/50 blends.
In this case the washed Yirgacheffe adds
chocolate tones and possibly hints of
jasmine if you are lucky. You can replace
Yirgacheffe with an Ethiopia Sidama
sundried natural to achieve a fruity tone.
* 25% Ethiopia Limmu Washed

* 75% Brazilia Veloso Natural
Espresso blend was developed by Green
Plantation Coffee, Slovakia and it is an
example of a two component espresso
blend. It was created as a blend that reflects
the espresso flavor expectations of the
average Slovak customer, i.e., performs
well as espresso, can be roasted lighter
colors, is affordable and is made exclusively
from specialty grade coffees. The Veloso
natural has incredible body, very nice Learn more in our video modules
natural sweetness and a mildly rustic taste
PROCESSING (soon available for Coffee
familiar to most Slovak customers from
mass blends, but without the bitterness PRO).
and off flavors; it also makes a good crema.
The Ethiopian Limmu was chosen to cut
the candy-like sweetness of the Brazilian
Veloso, while adding a clean, but gentle
brightness, dark chocolate overtones and
a very mild, flowery aroma.
PROCESSING
50/50 BLEND
Blend with lower
caffeine content but with the taste of a
real coffee.
* 50% Decaf Brazil Santos (Water
Processed)
Learn more in our video modules ART
* 50% Ethiopia Yirgacheffe
An example of blending for lower caffeine OF BLENDING. (soon avalable for Coffee
content, but with the true taste of real PRO)
DECAF BLEND
ART OF BLENDING
27
PROCESSING
Willem Boot
(Members only)
e
h
T
-
PROCESS
THE WORLD OF COFFEE HAS BEEN DOMINATED FOR MANY YEARS BY
PARADIGMS WHICH STEM FROM THE EARLY PART OF THE 20TH CENTURY
Traditionally,
traders
and
production
environment
and
a clean and unique flavor profile with
experiencing
an adequate level of sweetness, ideally
importers have dictated the rules of the
as
trade and the specific requirements of
quality. With the proliferation of modern
awareness of the essence of coffee quality.
result
coffee
we
are
renaissance
with
new
communication technologies, specialty
complemented
by
desirable
flavor
attributes. As in all processes, the outcome

depends on the success of each individual
roasters and producers have started to
PROCESSING FOR QUALITY
step in the chain. If for any reason the
embrace concepts like transparency
The post harvest process of coffee beans
outcome of an intermediate step is not
and traceability; current conventions in
involves a critical cycle that starts with
successful, it will have a critical impact
the global coffee industry are changing.
the carefully produced coffee cherry.
on the outcome of the entire process. For
Direct trade linkages between industry
Once the selection and harvesting of the
example,
stakeholders have begun to dictate the
cherries has been completed, a series of
cherries will jeopardize the crucial goal of
rules
events starts that is aimed at creating
sweetness in the cup. Without an adequate
for
new
coffee
28
harvesting
partially
unripe
SPACE HERE FOR

OTHER DETAILS
level of sugars in the cherries, even
honey processing style, often resulting
the
sophisticated
in an array of tastes which had never
compensate.
before been associated with coffee. The
most
process
will
not
debates about the pros and cons of

PICKING
washing
versus
alternative
processing
Producing quality coffee is impossible
styles are often fascinating. The resulting
without a proper strategy for selective
discussions frequently revolve around the
harvesting of coffee cherries. Despite
true meaning of terroir and how the
widespread awareness of the need for
flavor of coffee can best be extracted
good quality ripe cherries to produce
from the cherries when it is processed.
specialty coffee, producers around the
Purists generally point out that the
world continue
washing process produces a cleaner flavor
key
to struggle with this
task.
Debate
is
ongoing
profile with taste attributes that are
the
benefits
of
selective
clearly displayed in the cup. Cuppers often
ripe
cherries
identify this as the manifestation of a
versus the advantages of strip-picking.
higher level of transparency, providing
Some specialty coffee gurus claim that
more opportunities for the genetics of
all coffee destined for the specialty market
the tree and the characteristics of the soil
should be harvested selectively and
to
about
harvesting
of
only
filter
into
the
SUN DRIED NATURAL
Sun dried mummyfied cherries, ready to be milled.
cup..
that only ripe cherries should be picked.

On the other hand, many vendors of
processing
and
machinery
proclaim
benefits
of
the
NATURAL SUN DRIED
harvesting
(also called Dry Process or Unwashed
economic
Process)
strip
picking.
HONEY PROCESS
Honey coffee drying on African

beds in Panama
In the natural sundried method, the

cherries are rinsed and the floaters removed
PROCESSING
before drying either on a patio or on a
Style and method of coffee processing
raised drying bed. The first three days
are usually determined by tradition and
are critical for the final quality of the
general preferences of coffee buyers. Until
coffee. Intense sunlight is required to skin
recently, the sundried natural method
dry the cherries in order to start the
was only used in a few countries, including
final drying process that should take less
Yemen, Ethiopia and Brazil. During
than fifteen days. During the first three
the past years, coffee processors in several
days the moisture content of the cherries
Latin American countries have been
must reach 35% or less. Frequent rotation
experimenting with natural sundried
and
methods and hybrid methods like the
drying. The drying cherries must be
honey
most
protected against rain and condensation in
the
order to prevent flavor taints, with special
Many
attention to prevention of molds and
coffee buyers prefer the washed method
fungi. The flavor profiles of natural sun
for all or most of their purchased beans.
dried coffee are intense, with potential
They prefer the pure, clean and transparent
attributes
of
dried
flavor profiles of the washed method.
blueberry,
fig
and
of
the
bean
process,
mucilage
after
in
is
which
left
washing.
on
Other buyers take a distinct interest in

the flavor profiles of the sundried and
movement
facilitates
uniform
fruit,
leather,
other
notes.....
WASHED COFFEE
Washed coffee drying in

parchent on the pateo.
29
WASHED METHOD
versus machine washed (below), (Panama)).
than 300 years, named the dry process
Some
remove
O.I.B. (Oost Indische Bereiding), which
The cherries are rinsed and floaters
a small part of the mucilage using a so
can be translated as the East Indian
are removed prior to depulping. The
called de-mucilager which washes and
Process. The dry process is well suited
depulped cherries are then fermented
rubs off the mucilage. The drying process
to areas with extended dry periods after
for up to 72 hours when the remaining
is key to the success of this method.
the harvest. These favorable conditions
mucilage is washed off. The washed beans
The possible flavor notes include honey,
prevail in the coffee growing areas of
are density-sorted in washing canals
sugar cane, molasses, chocolate and an
countries where large amounts of coffee
before
array
were first produced: Brazil, parts of
(Fully Washed Method)
drying
patios,
on
in
static
either
mechanical
drying
beds
on
producers
of
additional
driers,
or
by
prefer
to
taste
subtleties.
MACHINE WASHED
Congo, some parts of Indonesia, and Angola.
(Demucilaged Technique)
When coffee was introduced to the West
depulping,
parchment
Indies and the Caribbean region, the
mechanically
beverage enjoyed a growing popularity
demucilager.
among consumers in the western world.
using a combination of these methods.
After
The cleanliness of the system is critical:
beans
contamination from previous batches
washed
may lead to the formation of acetic acids
Due
to
and ultimately result in putrefied stinker
this
process,
beans. This is one of the most potent
have sufficient capacity to immediately
efficient and faster processing methods,
processing defects: the smell and taste
continue with the drying process of the
including the washed or wet process.
are truly undesirable. The flavor profiles
parchment
With the newly developed protocols,
the
are
with
the
the
continuous
the
nature
producer
of
must
beans.
The increasing demand for coffee spurred

coffee
producers
to
develop
more
of traditional washed beans can feature
DRY VS WET METHOD
producers could now process the coffee and
the aromatic notes of flowers (e.g. rose),
From an historical perspective, the first
dry the parchment beans in significantly
an array of stone fruit (e.g. apricot, peach)
commercial coffee harvests in countries
less time. In the wet or washed process,
and the taste is often bright, clean,
like Yemen and Indonesia were dry
the bean is mechanically separated from
transparent and with possible notes of
processed. In the dry process, the coffee
the rest of the cherry before drying.
green apple, citrus and other intricate
cherries are first dried, normally by natural
Wet processing of coffee uses more
traces of the terroir of the coffee.
sun drying, and then the dried product
technical inputs than dry processing and
DEPULPED NATURAL
is hulled in a single step process to produce
requires the use of resources like water
The depulped natural process begins in
green beans. The dried cherry may be
and electricity. Machinery for depulping,
a manner similar to the traditional fully
stored before hulling. The freshly picked
cleaning and drying forms an integral part
washed method. Upon depulping, however,
coffee cherry is highly perishable and
of every beneficio or washing station.
the parchment beans (still covered
under most conditions requires processing
The use of machinery makes the process
with mucilage) are directly diverted to
within 24 hours to prevent spoilage
faster and to a certain degree more
the patios or drying tables. The essential
and rotting. Dry processing requires
controllable. There are limits to the extent
features of depulped natural processing
extended periods of sunshine and a dry
of control, however, especially if the
and a comparison with the machine
climate. For this reason it is no surprise
washing station is running at full capacity
washed process are provided in detail
that coffee was first cultivated and
(which typically occurs at the peak of
in Table 2. Depulped natural beans are
processed in countries with very dry
the harvest) and the quality of the
covered with the slimy, sticky mucilage
climates like Ethiopia and Yemen. The
green beans can be in serious peril.
(Figure 4, Depulped natural (above)
Dutch, who colonized Indonesia for more
LEARN MORE
SUN DRIED NATURAL
Example of sun dried natural

coffee. Color is a bit yellowish.
WASHED
Example of a washed coffee.

Dark green color.
Learn more in our package CRAFTING

QUALITY AT ORIGIN (Coffee PRO)
30
READ
THE BEAN
TTHE DENSITY OF THE BEAN STRUCTURE IS REVEALED BY THE SHAPE AND

POSITION OF THE CENTER CUT.
Closed Center Cut

Open Center Cut
Picture shows a bean from Panama, which was

grown at an altitude of at least 5500 feet (1700m).
The center cut is tightly closed and almost seems to
be floating in the upper layer of the bean. High-density beans are more resistance to heat, which will be
especially noticeable during the first phase
of roasting.
In sharp contrast, this picture displays a soft bean

type from Mexico, grown at almost sea level. In this
case, the center cut is widely opened and draws
like a deep crevasse through the coffee bean. With
lower- density beans, the center cut will open more
quickly, allowing for a faster transfer of heat, which
will accelerate the process.
31
WASHED
The wet method requires the use of

specific equipment and substantial
quantities of water. The coffee cherries
are sorted by immersion in water. Bad
or unripe fruit will float. The skin of the
cherry and some of the pulp is removed
by pressing the fruit by machine in water through a screen. The pulp clinging to
the seed needs to be removed either by
the classic ferment-and-wash method
or mechanical demucilaging.
THE APPROACH TO
QUALITY RECOGNIZES
THAT EACH STEP IN
THE PRODUCTION
SYSTEM WILL AFFECT
THE OUTPUT OF
THE PRODUCTION
PROCESS AND EACH
INDIVIDUAL STEP
WILL INFLUENCE ALL
NEXT STEPS IN THE
PRODUCTION CYCLE.
PULP NATURAL
SEMI WASHED
The cherry is pulped with a slightly different pulper as in the wet process.
Instead of removing the mucilage after pulping, it is dried together with the
parchment. During the final step, the dry
parchment is hulled and graded.
Also known as Giling Basah, wet

hulled or semi dried, it is typical of
most Indonesian coffees. In this unique
process farmers remove the outer skin
from the cherries mechanically using
locally built pulping machines, then store
the beans, still coated with mucilage, for
up to 24 hours. Following the waiting period, the mucilage is washed off and the
parchment coffee is partially dried for
sale (30% to 35% moisture content).
HONEY
Pulping process can be done with almost any standard pulping machine.
Some honey producers prefer not to
use any water at all, leaving all mucilage
on the exterior surface of the parchment bean. Other honey producers
prefer to remove part of the mucilage,
which generally enables more controllable drying practices and more consistent cup profiles.
SUNDRIED NATURAL
The sun-dried process is generally

used in areas with little or no access
to water and countries like Brazil
and Ethiopia rely heavily on this
processing style. In this processing style
the entire cherry is dried, sometimes on
elevated African beds in the sun
and often on the open soil. Once
sufficiently dried, the entire hull is
removed mechanically to reveal the
green beans.
32
BOURBON
JAVA
MOKKA
WASHED BOURBON,El Optimismo, EL SALVADOR
WASHED JAVA, Frres du Noun, CAMEROUN
WASHED MOKKA
CATURRA
NATURAL CATURRA, Elida Estate, PANAMA
THE COFFEE VARIETY,

WITH ITS PROFOUND
IMPACT ON THE FLAVOR
PROFILE, CAN BE A
CRUCIAL PARAMETER
FOR QUALITY
DIFFERENTIATION
AND FOR THE MARKET
SUCCESS OF A SINGLE
PRODUCER OR AN
ENTIRE COFFEE ORIGIN.
GEISHA
WASHED GEISHA, Finca Hartmann, PANAMA
TIPICA AND MOKKA
TIPICA
WASHED TIPICA AND WASHED MOKKA
WASHED TIPICA FROM KONA, HAWAII
33
BREWING FOR
QUALITY CONTROL
COMPARING POPULAR BREWING METHODS

WILL HELP YOU BETTER UNDERESTAND YOUR
COFFEE
IIn this module Daniel guides you through
the variables that can alter the results.
the importance of analysing your coffee
Daniel will focus on the most common
with different brewing methods. While
brewing styles, which are
cupping coffee is essential to deciding

which coffee to purchase for your
* full immersion brewing,
warehouse, comparing popular brewing
* pour over brewing,
methods provides you with more detailed
* automatic drip coffee brewing, and
information about the coffee lots and
* espresso.
helps you arrive at the final decision.

There are many reasons why is it important
For this exercise Daniel chose very
to analyse coffee through various brewing
different coffees and two different roast
methods. One of the most important is to
levels. His goal is to explore whether
understand which preparation suits each
each coffee delivers the same quality he
coffee best and also how the coffee will
experienced during cupping.
perform in consumer homes. Although
guide you through the brewing process
most consumers do not use precision
step-by-step and show you what to focus
brewing, it is very important for you to
on during this exploration.
He will
be aware of the different results of each.

In order to provide the best guidance to
your customers, you need to eliminate all
34
FULL-IMMERSION
POUR-OVER
ESPRESSO
Full immersion brewing means the water is in constant contact with the coffee
grounds during the entire extraction.
Pour-over brewing means hot water is

allowed to flow freely through the coffee
grounds.
Espresso is the extraction of coffee

achieved by 9 bar pressure. Emulsification of oils is an added benefit of this kind
of extraction.
1. Weigh coffee (for example 14:1
1. Weigh coffee (for example, 15:1 ratio of
17g or your in-house standard double shot
water:coffee ratio)
water:coffee)
of finely ground coffee extracted under
2. Set the grinder to a coarser setting
2. Set the grinder to medium setting for
9 bars of pressure within a 20-30 second
than the medium you used for filter
filtered coffee.
time frame results in 50-70 ml of a syrupy,
coffee but not fully coarse.
3. Flush (clean) the grinder with a small
and balanced flavor beverage.
3. Flush (clean) the grinder with a small
amount of the same coffee you intend to
amount of the coffee you intend to use.
use.
4. Prepare the brewing equipment by
4. Prepare the brewing equipment by
preheating the French press with 200F
running 200F (94C) hot water through
(94C) hot water.
the filter to get rid of the paper taste and
5. Add ground coffee to the tank; add
to preheat the brewing system.
1/3 of the water and start the timer.
5. Add the ground coffee to the filter
6. After 30 seconds stir the coffee and
and pre-steep (bloom) the coffee with
add the rest of the water, cover with
approximately 30g of water for 30
the top (do NOT plunge) and steep for 4
seconds.
minutes total (an additional 3.5 minutes).
6. Finish brewing with the remaining
FRENCH PRESS, CLEVER
CHEMEX, HARIO
water.
Pressurized brewing
LEARN MORE
BREWING FOR QUALITY (CRTF-2)
35

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COURSE

Roasting and Tasting

Roasting, Tasting and

Variety of short lectures and lessons

The essential and elementary aspects

BOOT CAMP COFFEE

coffee pro the best option

source, will consist mainly of hydrogen

the aromatic and flavor developments

RULING THE ROAST

In the roasting process, coffee beans are

as possible during the cooling process.

and how to design time temperature

beans are energized with heat, the beans

crop coffees can have a moisture content

CELL STRUCTURE DENSITY

Cell structure of a coffee

beans. As a result, high-density beans

GREEN BEAN TYPES

Robusta from Sumatra as an exaple of a

beans into the following four categories:

Arabica coffee from

Hawaiian coffees, Caribbean types and

Shore 930 is an example of a

GREEN COFFEE PROPERTIES AND THE ROAST

HARD BEAN ROAST PROFILE

SOFT BEAN ROAST PROFILE

High initial heat, lower heat at the completion of baking

Example of a roast profile for harder bean

bread stage and slightly increase slightly again to bring the

Example of a roast profile for softer types

AROMATIC MILESTONES CAN HELP YOU UNDERSTAND WHAT IS

THE ROAST COLOR OF THE COFFEE CAN BE

We did our best to match the

disks, but will help you to visualize the

Determine the volume of water in the

are rated on a numeric scale. The scores

end of the scale (0 to 6) is applicable to

between samples can then be compared.

lower grade commercial coffees and for

Coffees that receive higher scores should

that reason we only focus on the 6 to 10

be noticeably better than coffees that

range of the scale.

receive lower scores.

The middle of the 6 to 10 range is the

The Cupping Form provides a means of

score of 8 points. A coffee that consistently

recording 11 important flavor attributes

scores at this level for the various quality

categories will generally end up with a

Uniformity, Clean Cup, Sweetness, Defects,

85+ total score, which earns the coffee the

and Overall. The specific flavor attributes

judgment rating of the cupper; the defects

To determine the actual sensory

are negative scores denoting unpleasant

flavor sensations; the Overall Score is

To describe the flavor of samples .

based on the flavor experience of the

To determine preference of products .

individual cupper as a personal appraisal.