Philip P. Ide

Author, programmer, science enthusiast, half-wit.
Life is sweet. Have you tasted it lately?

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blog:coffee_blog:2022-05-15 [2022/05/21 12:09] – [Drum Roaster] Phil Ideblog:coffee_blog:2022-05-15 [2022/07/24 10:05] (current) – Phil Ide
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-====== 2022-05-15 ======+====== Coffee Blog: 2022-05-15 ======
  
 [{{ :blog:coffee_blog:yuchengtech_roaster.jpg?direct&400|flat roaster}}] In 2021 I decided to take my love for coffee a stage further. For quite a few years I'd been making my own blends from pre-roasted beans, and that had met with varying amounts of success (as you can probably imagine). That is until I started getting serious with it and making charts with the various flavours and notes I perceived and what the strengths were of these and whether they were desirable or not. For example, I might taste a berry flavour, and depending upon how strong that flavour was I'd give it a numerical value. If it was undesirable, it was a negative value. [{{ :blog:coffee_blog:yuchengtech_roaster.jpg?direct&400|flat roaster}}] In 2021 I decided to take my love for coffee a stage further. For quite a few years I'd been making my own blends from pre-roasted beans, and that had met with varying amounts of success (as you can probably imagine). That is until I started getting serious with it and making charts with the various flavours and notes I perceived and what the strengths were of these and whether they were desirable or not. For example, I might taste a berry flavour, and depending upon how strong that flavour was I'd give it a numerical value. If it was undesirable, it was a negative value.
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 The third phase is known as the development phase, where all those lovely flavours created by Maillard reactions in the browning phase are further developed. Some people stop early in this phase, for a fruity, yet tea-like coffee, other people go to the end of the phase, second crack. Second crack occurs when CO2 is released and the bean expands, causing yet more damage to the attachment the chaff has to the bean. These cracks are quite audible, and sound not too dissimilar to popcorn. The third phase is known as the development phase, where all those lovely flavours created by Maillard reactions in the browning phase are further developed. Some people stop early in this phase, for a fruity, yet tea-like coffee, other people go to the end of the phase, second crack. Second crack occurs when CO2 is released and the bean expands, causing yet more damage to the attachment the chaff has to the bean. These cracks are quite audible, and sound not too dissimilar to popcorn.
  
-It is possible to keep roasting, but after second crack the acids that provide many of the interesting flavours are destroyed and a cleaner, roasted coffee flavours ensues - great if that' what you want, even better if you're aiming for a bitter espresso (FYI Italian generally roast their espresso light than this).+It is possible to keep roasting, but after second crack the acids that provide many of the interesting flavours are destroyed and a cleaner, roasted coffee flavours ensues - great if that' what you want, even better if you're aiming for a bitter espresso (FYI Italians generally roast their espresso light than this).
  
 There are more phases, these are just the broadest and most significant. There are more phases, these are just the broadest and most significant.
blog/coffee_blog/2022-05-15.1653134949.txt.gz · Last modified: 2022/05/21 12:09 by Phil Ide
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