Hi guys and welcome to Drinks Tube, my names Mike and as you know I absolutely love coffee,
today I have a very special treat for you. I'm gonna' take you on a journey, this is
coffee from bean to brew. So you might recognise coffee when it looks like this but I can tell
you it's been on a long journey before it gets to this point. Coffee grows in a very
specific area of the world known as the coffee belt. Roughly between the tropics of Capricorn
and Cancer. So coffee beans aren't actually beans, they're seeds coming as they do from
the coffee cherry. Each of those usually contains two beans. Now I think it's time to go visit
the roastery. So here we are inside the roastery and I'd like to introduce you to these little
fellas here which are the green coffee bean pre-roast. Quite an unusual looking chap,
I haven't seen them like this before, I am also in the most extraordinarily lucky position
of being able to roast these for myself and I am gonna' take you guys through that process
as I do it. This is the part of the process our beans are going into the hopper just before
they start to roast, this is all the front end stuff. Gently, there we go, in they go,
pour them all through, wooh. Very important bit, we've reached dropped temperature now
so we've got to release these beans now before it goes any higher, just gently back and here
she goes you can hear them, wonderful, in they go. And there we have the beans in the
roaster and the timing starts. You can start to see, start, it's not the maillard reaction
yet which is where they start to go brown but they're giving off a, you've got to be
carful here you get your, you burn your schnozer, done that before. And you start to get that
straw smell about it, it's early days still yet, we've got a little bit of time to go,
just pop these back in. So we're hitting about ten minutes in now, I'm gonna' do another
check and see how we're going on that browning, the Maillard effect. Coming up to the browning
period now you can see they're really starting to go, not long now. We're at the critical
phase of the entire roasting process what's called the first crack is imminent and we're
going to be pulling out the beans very soon after that, we're gonna' be listening out
for that first crack and the whole set of beans in there once the first few go this
reaction goes and you get this cracking sound coming from inside the roaster. Almost there,
almost there. Oh yeah yeah yeah yeah, here we go look, check these out, these are done,
these are coming out these are coming out hang on. This is the big thing out they come,
this is huge exciting here we go. Just gently, this is lovely, this is lovely, toasty and
warm but it's time for the roasting process to stop, so the arm is pulling the beans around
and distributing them evenly across here so the way the cold air coming back down through
here will cool these beans and effectively halt the roasting process as soon as possible
cause we're happy with the way we've got the roast right now. About an hour and a half
later now, beans are all cooled down, it's time to keep in that freshness, get them in
the bag soon as possible. So, gonna' grab myself a nice old scooper, measure myself
out a good kilo for this one. And then gonna' pop this right into here, let's have a look
see where we're coming up, one thousand grams in there, let's see where we are, bang on,
how about that. Absolutely nailed it first time, maybe. So, pop it in, straight in the
top, get your kilo in there, there we go, we're in the bag, we're all sealed up and
we're ready to go. But, just want to draw your attention to this little fella up here,
let's all the carbon dioxide out without letting any of the other gasses back in, the one way
valve, very important because without that all your bags go pop cause these beans are
still giving off carbon dioxide way after the roasting. I am now looking forward to
giving this a try. I'll have to wait four days for this individual bag but I think there
might be some over here I can give a little snifter too. Just about to go and get my cup
of coffee but very important part of the process, quality assurance and to do that we do what's
called cup testing, a.k.a. cupping. Now for that I'm going to be smelling it while it's
dry, I'm gonna' be smelling it while it's wet making sure that that hits the right profile
for smell and taste. So every part of this process is standardised and importantly so,
so that you know you get the right results every time. So this has been weighed to exactly
the same amount as it does every time and you smell it and it is delightful. Next up
is to get a good old smell of this now it's been sitting in the same temperatured water
for four minutes exactly, I push back the crust and get a good nose full of the aroma
to make sure that it fits the profile that we're after. Well that certainly smells good
to me, smells wonderful in fact. So now, the coffee has been scraped off the top and it's
time for the all important taste, right let's bring it here. Now, I warn you there is gonna'
be some contuitous slurping any second now so those of you of a nervous disposition,
look away or at least turn your volume down, here it goes. Yeah, that tastes very nice,
that's ready to go out the door. So there you go guys, that's our coffee from bean to
brew, I hope you enjoyed it and if you did and you want to learn more about coffee then
make sure to click on here which is my A-Z of coffee or in the description below and
of course here it comes, more importantly make sure you subscribe to Drinks Tube. It's
a decision you won't regret. Keep on brewing.