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I know basically nothing about coffee
when I go into a coffee shop most times
I have no idea what I'm ordering so I'm
going to change that so in these three
episodes I'm breaking down and learning
the three most important aspects of
making that perfect cup of coffee the
bean the roast and the Brew next up
let's learn about the roast for help
learning this art I turned to the master
Roaster at Dum Brothers Bob it really
takes that roasting process to develop
the really unique flaves of coffee the
aromatics flavor um and also part of it
is getting rid of some of the flavors in
there not everything is desirable and
something that humans like to drink so
uh there's a lot of things going on
maybe Mother Nature gave us uh 15200
chemicals in that bean we're going to
end up with close to a thousand
different chemicals in the roasted
product so so roasting it adds chemicals
yeah it's all but it's all based on what
is in that bean how it was grown how it
was nurtured how it was processed all
this stuff is really important on the
flavor of the final product when we
roast it you can't make a flavor that's
not there so roasting is pretty
important then very important so I'm
going to coat you here and not let you
get too far out of uh so go ahead and
just throw your coffee into the uh feed
Hopper dump it all in so all we're going
to do is pin time against temperature
it's just like a cloth dryer in there
tumbling the beans will enter through
our feed Hopper they'll tumble inside of
a barrel and the barrel has several ways
of presenting heat to the coffee first
of all there's burners right next to the
drum itself so some of that hot air
coming off the burners is also
redirected into the drum probably the
best way to look at it is maybe that
first oneir of the roast we're just
trying to get rid of the moisture I'm
going to use profile that we published
as a guide to help us maneuver through
this roast part of like when I evaluate
coffees after they come out of the
roaster says what part of this did I
screw up on you know and then then you
start redeveloping that profile says
okay obviously I dried this Bean out way
too quickly and you could I could see it
happening oh look right here and you can
see how we're starting to pick up some
yellow now it's losing that green
grayish color mhm and this is going to
this is going to go pretty quick this is
kind of where we want to stretch our
drying phase out to the first 5 and 1/2
minutes of those and now look this
should have a pretty much even uh light
yellow color to
it once we notice that coffee shifting
from green to White just until it gets
in that kind of a yellowish stage we've
lost most of that fr moisture and now
we're going into another set of very
complex reactions now we can start
developing aromatics and now look we've
gone into a orange to brown color now
we're going to start the last phase that
finish where we're just kind of putting
the shine on this thing yeah and that
starts right about the time we hear the
bean crack for the first time now you
can tell smell the Deep roasty notes and
you hear it yeah there it is so we're
going to get a nice loud quick first
crack and you can see this coffee he's
developed a real nice uh uh chocolate
caramel look okay but it's a little
leathery it's a little gangly looking
I'd like to see a little bit more
structural development and again that's
just a visual cue that we've kind of
left that aromatic development phase of
the roast and now we're to the point
where we want to start deciding how we
going to finish this present those
floral notes M uh Maybe not maybe we'll
push it a little bit more and start
bringing out the fruit maybe a little
more bringing up the chocolate caramel
or we might take it all the way to a
full French roast and get those nice
smoky smoky notes in
there and there it is that couldn't have
been 15 seconds the bean is already
swelled considerably larger than it was
on that last
pole and there's that coffee smell I
think maybe a few more degrees we'll
start seeing a few little wisps of smoke
and that's going to be kind of a good
cue that it's time to get these guys out
of
here let's do it
this lever goes up push them up turn
your gas off over there down yep bring
that air flow all the way back towards
you perfect now we need to cool this
coffee a guy can ruin a roast real
quickly by not cooling it properly some
of it will contain to cook but an other
unique thing will happen is you lose
Sweetness in the cup a properly roasted
cup of coffee has a lovely sweetness all
of its own and if someone needs to put
sugar in coffee they might be drinking
the wrong coffee so any tips for me for
when I roast my beans that first moment
that we put the beans in it's critical
make sure you know where you're at you
know you're composed okay I got my beans
ready I got my stopwatch ready I got
everything I need once they're in the
rooster you can't change any of that and
then at that point it's experimentation
it's time and temperature even if you're
doing it on a frying pan on the top of
your stove try to delay that first color
change for about four 5 minutes of the
roast okay try to slowly develop that
color from yellow to Orange to Brown by
that time you're around 9 9 and 1 half
10 and 1/2 minutes you should start to
hear that first crack so use a color as
a CU okay and then again cool it as
quick as possible taste
it now I know the Fine Art of roasting
but I still don't really know the
differences the types of roasts make to
the taste so return to Cafe Imports
where they have a sampa rooster which
will let me roast small batch of similar
beans compare a sample of four different
rows raging from light medium medium
dark to dark
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roast a little bit of grassiness still
it's you know it has some sweetness to
it it taste like kind of grassiness
you're talking about it's not too bad
but let's let's keep going and see what
else we can taste
to me this has a lot more sugar
caramelization going on in the roast so
what we've done here is roast the coffee
in a way that's developed some sugars
it's still balanced with acidity I like
this roast it's pretty nice try the next
one you're definitely getting the more
roasted flavor kind of little burnt yeah
so you're tasting the effects of
roasting the coffee you know a lot of
people do look for in their coffee a lot
of people like a um coffee that has that
roasty flavor I think that's where a lot
of the uh Sen around coffee comes from a
lot of people remember sitting at home
with their over roasted
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coffee very dark it's really dark yeah
so does it lose a lot of the sweetness
the darker you get not necessarily um I
think that there's there's sort of a
happy medium where you've developed a
lot of sugars where you've developed
acidity um and where you're bringing out
really the best characteristics in the
coffee okay if you roast a coffee really
Darkly you're going to burn all of the
sugars away and it's just going to taste
like carbon but if you don't roast the
coffee enough it'll taste grassy and uh
not sweet okay I think that makes sense
I think with this with the second roast
here you hit a point where you developed
a lot of the sugars you developed some
acidity and you didn't apply too much
roast to the coffee to overshadow that
sweetness that you're looking for once
again thanks to Cafe Imports I now know
firsthand what effects the roast has on
the taste of coffee and I was surprised
surprised to learn that I actually
enjoyed the medium roast best of all and
thanks to Bob at dumb brothers I now
have a clue what a fine art roasting
coffee truly is eventually I'll need to
apply this knowledge on my own and I
attempt to make a cup of coffee entirely
from
scratch we'll see how well that goes but
first there's still one more aspect of
coffee I need to explore next time the
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Brew do you have't yet be sure to
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of our other videos thanks for watching
n
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