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Reworked the handout for my upcoming class. Previously this was a simple form for evaluating basic sensory attributes of a brewed coffee and it would have used 5 pages to provide one form per cup that students are tasting. Now it's customized per tasting flight to provide more specific guidance and it's down to 3 pages.

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I've decided to run 4 flights this time around. The first one is a simplified roast progression. 2 roasts that end between cracks, 1 that ends right at the start of 2nd crack, and 2 that go beyond the start of 2nd crack. I do something like this with every new coffee I bring in, except I'm usually tasting more like 12 roast levels.

The 2nd flight deals with overall roasting time in a light roast with a baseline roast, one with all the difference front loaded to before significant roasting chemistry is happening and another where the difference is distributed proportionally through the roast.

The third flight is a medium roast where the difference is in time after the coffee changes color from green to yellow, but before the coffee changes from yellow to brown. This usually has a big impact on sweetness.

The fourth and final flight deals with dark roasts and different approaches to dealing with the range from around the end of first crack through to the end of the roast.

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