Blog posts

Webinar with Tetecoloh Cafe

Recently, our team co-hosted a webinar with Roberto Guerra from Tetecoloh Café on roastery workflows in 2021. We talked about how Tetecoloh operated its roastery during the pandemic and how the situation continues. We also look at how Cropster can improve your workflows to create a safe work environment while roasting high-quality coffee.

null

Roberto has been part of the coffee chain and roasting for 7 years. Roasting with Cropster has been special to Roberto because of the ability to trace his coffees from seed to cup and be more efficient with workflows at the Tetecoloh roastery. Also, Roberto has the responsibility to be in direct contact with the coffee growers to ensure high-quality coffee and maintain a strong relationship. Cropster products can be used for green coffee physical analysis, tasting, and other areas for quality control. Roberto records all of his green coffee data at Cropster Roast, from moisture levels to cupping scores.

null

Roberto's 3 coffees used are a natural, a honey, and a washed. Throughout these 3 roasts, he used a charge temperature close to 190 ° C and a drying phase of just over a minute. The 3 curve outcomes were similar when they started but had slightly different curvatures in the development areas and ROR consistency.

null

The modulation graphs Roberto discussed showed how each coffee reacted. The 3 coffees spent approximately 57% of the time in drying, 27.5% in maillard and 14% in development. With the modulation graph, Roberto can understand how the coffees reacted with the initial charge temperature. But it isn’t until the cupping that he can understand how the roast truly affected the profile of the cup.

null

When Roberto finishes roasting, he creates a cupping session in Cropster to do his quality control. With his roast information and physical analysis, the coffee is ready to take to the cupping table. At the time of cupping, they use the Cropster Cup app to evaluate and record each score and descriptor. Get fast results, which are linked to roasts. Most of the cups that came from these coffees achieved scores that averaged around 82-83 points. With the Cropster Cup app and Cropster's ability to produce quality comparison reports, Roberto can collect data from every sensory aspect of each coffee so that he can use this knowledge the next time he roasts and make adjustments where necessary.

null

To find out more about what Roberto discussed and the workflows he incorporates with Cropster, visit our YouTube!

Больше новостей

New releases

Представляем новую функцию на основе ИИ - First crack prediction

В последнем обновлении приложения Roasting Intelligence 4 появилась функция First crack prediction на основе искусственного интеллекта (ИИ), которая прогнозирует момент первого треска, позволяя вам…

Узнать больше
Roastery   -   Blog posts

Какая настройка RoR подходит именно вам?

Нас часто спрашивают о таком понятии, как прирост температуры или темп нагрева зерен (Rate of Rise, RoR). Как технологи, любящие кофе, мы знаем о нем довольно много. Но мы также понимаем, что кроме…

Узнать больше
New releases

Загляните в будущее с помощью функции Bean Curve Prediction

Мы рады представить вам новейшую версию Roasting Intelligence, дополненную функцией прогнозирования температуры зерен и RoR, основанной на искусственном интеллекте (ИИ). Теперь вы можете заранее…

Узнать больше

Подпишитесь на рассылку

и узнайте подробнее о решениях для

Here should be a form, apparently your browser blocks our forms.

Do you use an adblocker? If so, please try turning it off and reload this page.