I know basically nothing about coffee
when I go to a coffee shop most times I
have no idea what I'm ordered so I'm
gonna change that and then next to the
episodes I'm breaking down aligning the
three most important aspects and making
the perfect cup of coffee the bean the
roast in the brew will serve with a bean
for help I turned a minneapolis-based
coffee importer cafe in points for some
information on the differences between
different types of coffee beans and to
learn what kinds I might prefer best
that's a lot of coffee first and that
would know up so here at our warehouse
in Minneapolis we have roughly four
million pounds of coffee at any given
time we source coffee from about 26
different countries after roasting it's
about 90 million cups of brewed coffee
Wow it'll last a while pretty extensive
so why does coffee general need to be
growing in the mountains so it gets very
cold at night at high elevation and what
happens at night is that the coffee
cherry actually enters the state of
stasis and then when the Sun comes back
out then suddenly it releases all these
nutrients and starts to grow and it's
that cycle of stasis to extreme growth
that really help them bean to be a more
flavorful more vibrant cup all of the
coffee that we have here is Arabica in
the global production there's about 22
billion pounds of coffee that's sold a
high percentage of that is robusta which
is a lower grown lower quality variety
so robusta is probably what most people
are familiar with you know the old cans
of coffee that they would see in their
parents house it was a pretty big taste
difference between those two species and
one is very leathery flat cardboard II
that's a word and these typically are
more interesting or can be at least next
I checked out the tasting room with Dan
to try out a sample of different beans
in a process called cupping cupping is
the way that we evaluate coffee here in
the coffee industry what you're looking
for are the inherent qualities in the
coffee bean you're looking for acidity
flavor sweetness body and
your overall appreciation of the coffee
we've got Mexican coffee here we've got
a Kenyan coffee Colombian coffee
Brazilian coffee and a Costa Rican
coffee so not only do we have coffees
from different origins but we have
coffees that are processed in different
ways
let's go ahead and evaluate the dry
fragrance of each coffee go ahead and
grab a cup and you can tap the grinds a
little bit give it a little smell you
smell anything in there smells like
coffee like coffee good so to me this
coffee smells a little nutty a little
chocolaty and there's probably a little
bit of caramel in there and I'd say
that's pretty typical for a Mexican
coffee maybe smell that so let's go to
the next one this is Kenya hopefully
this one's a little bit more of a stand
out to you good actually doesn't smell
that much like coffee a lot of people
say that about Kenyan coffee so some of
the common notes that people will use
are tomato or bright red berries pretty
accurate for this coffee and this is the
last one we've got this is a Costa Rica
so naturally processed coffee what that
means is that they pick the cherry off
of the tree and they put it on a drying
bed and it dries like that oh yeah
definitely fruity there's no coffee it's
fall that way
so now we'll move on to luring the water
into the into the cups to brew the
coffee that'll take about four to five
minutes we'll let it steep and then what
we'll do is break the crust with spoons
will evaluate the aroma that comes up
once you break that crust and you'll
push through to break the crust and
you'll do it three times I'm go ahead
and rinse your spoon off and we'll go to
the next cup for a lot of people this is
the most intense aromatic experience
that they have with coffee breaking that
crust can really releases a lot of oils
and a lot of active components in a
coffee that contain a lot of the things
that make it taste really good you know
put them together like this in the back
of the cup yeah and then just pull them
together like that uh-huh and scoop that
stuff up okay that's the stuff that we
don't the most important part of cupping
which is what we call evaluating coffee
is aspirating the coffee so that it
covers all of the taste buds on your
tongue and this is what like in wine
tasting when you see people slurping
wine mm-hmm it's exactly what they're
doing they're trying to spray the coffee
liqueur all over their tongue and then
spit it out oh you can swallow it if you
want but you'll get super caffeinated
drink it what are the kind of notes that
you're tasting in this in this Kenyan
coffee that we're prepping yeah it seems
not not super bitter a little bit
sweeter let's move on to the Columbia
all right that's it's a little bit more
bitter okay less acidic I think how does
it feel in your mouth does it feel
creamy or really light or it feels
fairly light maybe not
I think the Kenyan is a little bit
lighter maybe yeah I would agree so I
would say it's a pretty classic
Columbian profile it's got dark
chocolate a little bit of medium acidity
not a super-heavy body probably medium
it's a nice sweet balanced coffee let's
move on to Brazil
yeah chocolate flavor I smelled is
definitely still there I'm getting some
nuttiness which is pretty common for
Brazil let's go to Costa Rica yeah it's
definitely very fruity yeah it's cool
huh yeah it's very different like I
don't know that's like what I'd want for
a cup of coffee in the morning or not
that's a really good point I think a lot
of people find natural coffees to be
intense and sort of hard to handle they
drink a lot of it
alright now on to Mexico it seems pretty
good just kind of everyone's kind of
extreme flavours but this one kind of
seems like a balance just kind of a good
normal coffee yeah I really like this
coffee
it's got like a milk chocolate flavor to
me as opposed to the Columbia which had
more of a dark chocolate mm-hmm it's got
some medium acidity it's very balanced
its creamy I would say this might be
what I would like want in the morning
for like a normal cup of coffee the
other ones have a nice interesting flare
to them but I like this one best well
you know since you like the Mexican
coffee so much it might be really cool
to go to Mexico and visit some producers
there you could probably set you up with
some nice coffee sounds great
fix the cafe imports I now have an idea
of what vast differences different beans
can offer to the taste of coffee and an
idea of what type of bean I prefer best
and where I might want ahead when I make
my coffee entirely from scratch up next
I'll tackle the next important aspect of
making the perfect cup of coffee the
roast be having yet be sure to subscribe
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you