Hacea Coffee Impressions - Page 5

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
pcofftenyo
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#41: Post by pcofftenyo »

I don't know a green's seller that holds onto a sample roast a couple weeks before posting their cupping notes without expressly saying so.

The standard seems to be cup around 24-48 hours after roasting to a sample profile, not a production profile.

I guess the exception would be when going on tour the seller will roast up larger sample batches to use at each destination and not try to roast each one there.

Try to cup it instead of drink it and see what you get.

Squeezin' Beans

#42: Post by Squeezin' Beans »

The aromas of Miso/soy sauce are highly heat sensitive. When cooking with either the recommendation is always to add those ingredients towards the end/ off heat with a few notable exceptions. The idea is that if added to early/ too much heat applied the aromas will be removed.

Hopefully that allows more clarity as to what is going on.

Milligan (original poster)

#43: Post by Milligan (original poster) »

mpdeem wrote:I would be interested to hear Jared's response. In my very limited expierence with soy-miso savory anaerobics, allowing the coffee to rest may allow those flavows to settle and become less intense...but they usually remain in some shape or form. I had one really soy sauce type anaerobic natural develope more fruit and even a hint of rose petals after a week's rest...but the soy note remained -albeit a little more restrained and balanced by the other flavors. Even with the rest and additional flavor developement, the soy notes were a distinct presence - they did not by any means, dissappear.

Thanks for updating your expierence...would be curious to see what future roasts and brews are like.
He said for cupping purposes he does not treat anaerobic any differently than other coffees to keep a consistent quality standard. He did note that many anerobics and some naturals do open up more after a few additional days of rest. I'm thinking either a) I was overly sensitive to a specific note, b) I'm misrepresenting the perceived flavor I experienced, or c) my roast profile exacerbated an otherwise small fermented note that would typically dissipate quickly or be far overshadowed by other notes.

I have had weird perceptions of flavors in coffees in the past. One specifically I remember was at a guided cupping. I could have sworn up and down that a coffee had a pepper note but everyone else in the group caught a berry note. These differences in perceived flavors have intrigued me. The instructor said this is quite common and it is why Q-graders have to "recalibrate" every so often.

I've got quite a bit left to enjoy but I'll chime back in when I roast the next batch of Don Victor. I'm enjoying it now.