This started as a simple conversation between Chris, Erik and myself, but turned into a 26 min video.
They had roasted the same dry process Ethiopian coffee, one on the Aillio Bullet, the other on the FreshRoast 800. They looked so different! One was very even in color, the other had lighter and darker beans.
We wanted to turn the conversation into a short video ... but as you pull apart the assumptions and issues with roasted coffee color appearance, it's quite a tangle! I ended up with a 26 min. video out of this, breaking out the influence of roast level (dark roasts always look more even), a focus on the variability of dry process aka natural coffees, the presence of chaff, and pretty much everything else. I end up looking at a fancy 90.4 scoring Gesha natural that was probably the most troublesome roast of the whole video (I scored it 87, but the defect cup from the light beans scored 82 for me!).
The process wasn't neat here. But it made me look at my assumptions. Is a roast with bean-to bean color variation a "bad roast?" Does uneven color mean uneven roasting? What does uneven roasting mean anyway? And shouldn't we evaluate coffee by taste in the end, not "eye-cupping" it (which sounds impossibly painful anyway. ) The chapter is not closed on all this....
#homeroasting #greencoffee #roastingcoffee #roastedcoffeecolor #quakercoffee #unripecoffeefruit #coffeedefects #coffeecupping
www.sweetmarias.com
Instagram: https://www.instagram.com/sweetmarias/
Facebook: https://www.facebook.com/SweetMariasCoffee/
Twitter: https://twitter.com/sweetmarias
Sweet Maria's Coffee Library: https://library.sweetmarias.com/