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Roasting Origins: Brazil Edition

We teamed with Ally Coffee for this awesome virtual event. We sent the same green coffee to a number of expert roasters around the world to find out how they approach the roasting process with this coffee specifically. We analyzed their roast curves, checked out their cupping notes, and learned what flavors in the coffee they tried to highlight. Check out the webinar below!

We understand that you may not have time to follow the entire session so we've added some handy quick links to key topics here. You can watch the video on our site, or click the links to be taken to that particular topic (this will take you to YouTube).

00:03:00 Learn more about the selected coffee producer, Fazenda Minamihara.

00:07:35 Meet the roasters: Pat Connoly, Mohammad Almarhoon, Hugo Rocco, Shelby Williamson, and Garreth Druce

During the webinar, we asked each roaster to share what they do when they approach a new coffee, what they did with this coffee, the way they would have served this coffee in the business they work, and how this Brazilian coffee compares to other Brazilian coffees they’ve worked with before. Check out what each roaster had to say:

00:12:32 Pat Connolly head roaster at Genovese Coffee, Australia talks about how they handle new coffees and the behaviors they first notice to learn how to better approach the coffee while roasting.

00:19:20 Mohammad Almarhoon from Artist Hub, Saudi Arabia talks about why he needed a shorter milliard reaction when roasting this Brazillian coffee sample.

00:25:00 Hugo Rocco from Moka Clube, Brazil points out that he would consider this coffee sample to be high density, as opposed to the previous roasters who said the coffee was low in density.

00:32:09 Shelby Williamson head roaster at Huckleberry Roasters, USA explains why she decided not to roast the sample coffee as an espresso and instead roast it as a single origin.

00:36:05 Garreth Druce from The Barn, Germany shared a tweak that no previous roasters had done while roasting the coffee, find out why he decided to adjust his drum RPM with this coffee.

00:42:18 Questions for the roasters!

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Release

레시피 범위 정의<

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Roastery   -   Commerce / Selling   -   Cafe   -  

도매 거래처에서 품질 확보하기

도매 커피 로스팅 사업을 운영하는 것은 생각보다 더 복잡합니다. 소싱, 로스팅, 품질 관리에 대한 복잡성을 차치하더라도 고객에게 단순히 상품을 제공하는 것보다 도매를 하려면 더 많은 것이 필요합니다. 계정에 적합한 서비스와 지원을 제공해 계정이 효과적으로 여러분의 브랜드(또한 자사 브랜드!)를 표현할 수 있도록 하는 것은 여러분의 사업과 브랜드의 성공에…

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Origin   -   Roastery   -   Quality Control / Cupping   -  

로트 평가, 샘플 유형 및 샘플 그룹

로스터, 커피 연구소, 수입업체, 수출업체, 생산업체 모두 샘플 커피 로트의 여러 샘플을 평가할 때가 있습니다. Cropster Sample Groups은 샘플을 계속 추적하기 쉽게 합니다.

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