May 26, 2016 0 Comments
My name is Andrew I'm 53 years young and I live in the center of Switzerland in Lucerne. For 13 years, my profession and my passion is roasting coffee. Actually, I'm roastmaster in the coffee company of Hochstrasser.
My second passion is to spread my coffee knowledge and teach interested people in roasting, barista and brewing. One of the biggest teaching challenges for coffee is about its contents, its complexity and to make it understandable.
This presentation will try to teach contents even more and to tell you everything about my coffee, my brewing technique and roast in a way that makes it accessible for someone in coffee houses around or first time in a course.
Can you imagine that green coffee beans are like an envelope? With money inside? An envelope, a letter, hopefully written by a passionate coffee producer somewhere in the coffee world. Roasting the coffee, we open this envelope and can take out the letter.
I had the chance to read a lot of letters in the last month from different regions. But this one from Kenya touched me most. It is complex, clear...
800 farmers -- members of the cooperative cultivated her coffee more than 1,600m above sea level. Low temperature at night and a high U/V light creates a strictly hard bean full of aromatics followed by a medium to high acidity influenced by the prospect of the volcanic soil.
SL-28 and SL-34 are the cultivars created in the Scott Laboratories in the 1930's and has its origin in the French Mission Bourbon. I found that the clarity in this coffee even shows the history of cultivars.
The fruits are departed, dry-fermented for 18 hours and washed with a lot of clear water. After a soaking of 24 hours the coffee is kiln-dried on mesh mats for one day and finally dried for 12 to 20 days on African Kenyan beds. The drying process is frequently controlled which ensures the cleanliness of the coffee. The process creates a bright acidity complex flavors and a lot of aromatic compounds.
This coffee is roasted 12 days ago in a drum roaster for 10 minutes and 15 seconds, dropping by a temperature of 164 degrees. Gas was full open to keep a steady rise of temperature between 12 and 10 degrees per minute. Why? Degrees rate of rise. We wanted to showcase all the aromas and flavors this envelope brought us, control Kenyan acidity and underlying the sweetness. Drop out with 1 minute 40, after the first crack which is a roast development time at 16%.
Now if all is done well, what should you find in your cups? Please note.
Aroma -- black currant, almond, and dried apricot. Flavors -- black currant again, but this time mixed with pomegranate, when hot; when cold you find red currant and acacia honey. The aftertaste is long with notes of rose hips. You will find a bright acidity, malic, tartaric, which reminds me of ripe grapes.
Body is medium, juicy, but juicy like a grape juice. This one from migro and not from cup. The coffee is really balanced and what I like most is that the taste profile change every moment during the cupping.
After a lot of tests this brewing device, mountain by torch, surprised me with the best clarity, mouthful, acidity and complex flavors followed by a remarkable sweetness in a cup temperature around 50 degrees. Because the big hole in the center of the ceramic filter, the extraction is regulated only by the particle size of the ground coffee.
High table answers and the even flow of water through the powder brought me this specific results. Total brew time is 2 minutes 30 seconds. Water to powder ratio is 250ml and 15.5g of coffee. The brew temperature is 95 degrees when I start and 89 degrees when I stop each brew. The water quality is 7.5 total hardness and 3.5 alkalinity.
Just to underline again the complex acidity.
Magnesium and calcium hardness support flavor solvent and alkalinity as an acidity buffer now supported balance of the coffee.
Now, dear coffee lovers, I hope you'll find the same words like me in this letter and thank you for your interest.
It was a pleasure to be with you today. Please serve yourself.
We wish André all the best and hope to share some more exciting news at the World Brewers Cup championship.
February 20, 2018 0 Comments
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