Adado Sample

This poll has ended (since 3 years).

Which was your favorite?

71%
SAMPLE 1
29%
SAMPLE 2

Sample 1

In sample 1, we found a fuller-bodied, creamy cup. This, combined with more syrupy, juicy fruit flavors, caused the coffee to have a wonderful balance between its flavor and acidity. This roast profile has a deeper and richer feel that was achieved by a longer roast time and lower ending temperature in comparison to sample 2. In developing the roast profile for sample 1, we prioritized the feel of the coffee.

Sample 2

In sample 2, we detected a more tea-like feeling and a wonderfully acidic (or bright) body to the coffee. We also found that the tropical and citrus fruits have a bolder appearance in the beginning of each sip. We achieved this more acidic and sweeter roast with a higher ending temperature and shorter overall roast time compared to sample 1. A shorter roast time creates the acidity that you tasted and allowed for the sugars to be at the forefront of its flavor. In developing the roast profile for sample 2, we prioritized the flavor & acidity of the coffee.



What does this mean? How does the roast recipe affect taste?

When roasting, there are three overarching characteristics that need to be controlled: acidity, sweetness, and bitterness. Each of these has a different temperature range in which they peak in intensity and then fall. This happens in the order they are written above.

Acidity is heavily affected by overall roasting time. Acidity, also perceived as brightness, does not peak, it only degrades from the time heat is added. So, the longer the roast, the less acidity (or brightness) there is in the final product.

Sweetness is less affected by overall roast time and more by the final temperature and development phase. As the roast undergoes chemical reactions caused by heat, more complex molecules are created. When this happens, coffee evolves from light and sugary sweetness to richer sweets, and eventually adds bitterness.

Development is a data point we use in roasting that we derived from the time the coffee beans begin to crack (also known as first crack) to when the coffee is finished roasting. Development is a good indicator of how much the sugars have developed after we extract an initial set of data from a new coffee.

As you can see, roasting is a highly complex process that requires patience, attention to detail, and a commitment to continued learning. These are just a few of the reasons we love teaching students the art of roasting coffee! It’s always a joy when students develop a passion for coffee, but we also believe these skills are transferable to any work environment and teach life skills that will carry our students far.

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