![]() This "retro-nasal" aroma is responsible for much of a coffees aftertaste. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. AromaĬoffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. ![]() A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. The physical mouth feel and texture of a coffee. ![]() The lower the number, the darker the roast.Īcidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees. – Tom Owen, Sweet Maria's resident guru commenting on SumatraĪgtron numbers are precise, industry standard representations of the degree of roast. "When you have 10 coffees on a table and one of them is weird - that one is either going to be whipped and lashed, or people are going to be like, 'this is the greatest thing ever!' It's just hard to compare Sumatra alongside anything else." Sumatra drinkers enjoy what they feel are smoother, fuller-bodied results. Method Natural FOB 4.20 LB / 9.26 Kilo Our Cost 5.31 LB / 11.70 Kilo Bags Bought 10 x 70 kg Within The Cup Red Grapes, Winey Fruit Acidity, Dark Chocolate, Floral And Berry Flavors. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color. Pantan Musara Country Sumatra Location Pantan Musara Farm Various smallholder Altitude 1550 masl Variety Gayo 1 Proc. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content for comparison, most other processes hull coffee at around 10-12% moisture. I have been enjoying this coffee as a pour over, but this natural offering translates beautifully with any brew method.The unique process used in its production results in a full body with a concentrated flavor garnished with herbal nuances and a spicy finish. Notes of blackberry, vanilla, dark chocolate, and strawberry with a delicate body and a creamy texture were present in the cup. I was pleased with the outcome of the Diedrich roast which mirrored the initial sample roast in many ways. I dropped the batch into the cooling tray at 11:16 with a development time ratio of 16.3%. I was happy with the declining rate of rise and momentum that would carry the roast out until finish. No other heat adjustments were necessary once hitting first crack. Aromas of dark chocolate and blackberry were present while in the development phase. First crack was audible but not overly aggressive or loud. My last heat adjustment was at 8:25 into duration and lowered to 25%.Īt 9:26 and 390 degrees Fahrenheit I reached the development phase of the roast. Preparing for a later first crack I began to reduce heat down to 35%. The Organic and fairtrade coffee from Cooperative Arinagata Gayo, Aceh Tengah is a lovely full-bodied exotic coffee from Sumata. I had good momentum and reduced heat to 50% at 6:24. This Sumatra offering was not as dense but took heat well. The coffee’s reaction in maillard was smooth and even. Moving out of the drying phase, color change was marked at 5:26 into duration. Just under three minutes I increased heat application to 75% to gain momentum and at 4:59 into duration I increased drum airflow to 50% to accentuate the sweetness and brightness. I came in with 50% heat applied and reached turning point 1:28 into duration. I charged our Diedrich IR-5 to 384 degrees Fahrenheit and released the 9-pound batch into the drum. Being able to achieve a slightly longer maillard phase while keeping the development phase slightly under two minutes would still give me the ability to stretch the roast out and maximize flavor development. This is the most cohesive and nuanced Sumatra natural I have ever tasted. After tasting a sample roast of a natural processed Sumatra Gayo Lues with integrated flavors of blackberry and vanilla I began thinking about an approach that would highlight the complex flavors, crisp acidity and delicate body that was present in the cup.
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