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There are many different ways of roasting the beans. Most coffee roasters roast in large batch roasters of 250kg+ using computer profiling to control the temperature and degree of roast. A few comedians have stuck videos of themselves burning coffee on You Tube.
When you see smoke billowing out out the coffee sampler as if revellers out of a burning nightclub the roaster is not going for the acentuating subtle flavours of the bean. Rather they are roasting poor quality beans to a level that any bean would taste burnt. Or they are burning quality beans and should be shoved in after the beans. Even with a photospectometer what one measures is the outside colour and nothing to do with the taste. We're not interested in the skin tone of the bean.  Matt getting a good nose on the coffee as it roasts (note the roasting cap, an essential part of the roasting process). Once the beans hit the right scent they come out to be air-cooled in the cooling tray. Our beans are never cooled by water quenching as this dulls the flavour of the beans and sneakily adds weight to the batch.
All our roasters are trained to roast by scent. Master whisky blenders ‘nose’ whisky to create blends. If they tasted the whisky, the alcohol would deaden their taste buds. However, most of taste is smell and our noses are far better at distinguishing flavours and aromas. The part of the brain that perceives smell is right next to that that codes for memory and it is a different olfactory trigger that we smell for when roasting each different bean and each roast level. Computer geeks and old men with their roast colour charts need not apply. Artisan Roast - where coffee is drunk. |
