HAPPY NEW YEAR! Happy new year.

On the roasting of decaffinated coffees:

-tis a good thing to begin with for production-size roasts because of the wider range of acceptable outcomes (as could be said for darker roasts as well).  This isn’t to say that we don’t care about decafs, just that a certain amount of the coffee’s innate quality has already been sacrificed, so therefore capturing its full potential and hitting all the right specs just isn’t as important.  I’m sorry if this fact is heart-wrenching and/or surprising for anyone.

-it’s hard.  Many decafs turn shiny after first crack and become extremely difficult to monitor in the final stages of roasting.  This is probably even more true if roasters are using direct led light on the bean trier to monitor bean development at the end of a roast.  We may be forced to rely less on our eyes and more on ‘known’ specs such as finish temps and roast lengths….

On variable roast sizes (as we roast in LA on our 40k):

-inconsistencies in finish temps because of how air inside the drum might differ in temp from the roasting coffee.  I find this to especially be the case for small roasts..  We’ve been playing with airflow to reduce this gap.

-harder to recall and project how a given roast will profile.  Basically, a 20-pound batch of a coffee will behave much differently than a 50-pound batch on the same roaster..

Thoughts?

morning mac for Deaton, poured by jroasts:

c.o. deaton.wordpress.com

Ah… and also, Deaton and I are going the distance in my Week 8 after working an event the weekend of Jan 11 at an airport hanger in Santa Monica called PhotoLA.  We saw some pretty cool stuff and served many a drink.  Some people were really happy to see us and Intelligentsia and even more seemed excited about what we’re doing in coffee and the new cafe opening in Venice and still others were just happy to complain about paying $4 for a brewed-to-order cup of coffee at an event where photography is retailing for hundreds++ dollars.  That can probably safely be called a run-on sentence.  Huh.

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