Roasting small samples of coffee can be tricky. When a green coffee producer or trader only provides 50g how can you ensure you get a good first sample roast for cupping and analysis? Have you ever tried a Kenyan Natural processed coffee before? Learn more from Francis Kungu at Jamii Coffee in coordination with Crowd Farm Africa roasted by Adam Carpenter of ROCC Coffee Co. on his S100 ROEST sample roaster.
Certification for Baristas - Online SCA Courses
EXTRACTION & BREWING
Espresso is a method of preparation that takes finely ground coffee, compacts it into a portafilter and forces hot water through it under pressure to make a concentrated coffee beverage
Sensory attributes are used to describe coffee
There may be regional variations to espresso and cappuccino parameters used in the SCA exams:
Dose: within 7g β 10g (14g β 20g double shot)
Brew ratio: 1 / 1.5 β 1 / 2.5 Shot time: 20 β 30 seconds
Recognizes the key defining parameters of an espresso used within SCA examinations
Tastes and describes attributes, such as aroma, body and flavor, of an espresso Chooses appropriate terms to describe flavor from the SCA Coffee Tasterβs Flavor Wheel
Demonstrates awareness of regional variations in parameters
There are five interdependent elements to brewing espresso: The bean / The barista / The machine / The grinder / The water
Lists the five inter-dependent elements to brewing espresso
Certification for Coffee Brewers - Online SCA Courses
BREW TIME
The amount of time the water is in contact with the coffee will allow different quantities of solids to be dissolved. This results in different brew times for different brew methods and volumes
Describes the amount of time for the following:
Filter Coffee (1ltr/32oz +) 4-6 minutes;
Single cup filter 1-3 minutes,
Espresso 20-30 seconds
WATER TEMPERATURE
The correct water temperature is required to dissolve the desired flavors from the ground coffee. This range is 92 - 96C/195 - 250F
Defines the correct temperature range for water used to brew coffee
Certification for Sensory Analysis Coffee Cuppers - Online SCA Courses
AROMAS IN COFFEE
Key positive aromas from coffee (reference aromas from previous exercises)
Specialty Coffee Association 'Coffee Taster's Flavor Wheel'
Identify simple category differences in aroma groups in a practical blind test, tasting brewed coffees.
Recall Flavor Wheel Categories categories in a written test
Recognize out of 4 categories of flavor on the flavor wheel, 3 of them are flavors that are associated with positive attributes, 1 with negative attribute.
To recognize the difference between an objective descriptive sensory evaluation of sensations and a qualitative categorization of those same sensations
To state the 9 main categories of flavor found on 'Coffee Taster's the SCA inner Flavor Wheel' Flavor Wheel
To distinguish positive aromas from negative (non desirable) aromas in coffee
To categorize positive and negative (non Green/Vegetative, Sour/Fermented categorize flavors often associated with processing, storage, roasting, and brewing defect. TBD in more depth in professional level.
Certification for Coffee Roasters - Online SCA Courses
THE ROASTING PROCESS
Describe the order and coffee roasting process with the physical progression of the changes to the coffee that occur in roasting. Identify that such changes determine the roast level.
Water evaporation
Change in color
First crack
Change in size
Second crack
Record time, temperature and other relevant data on roast logs along with observations during and after a roast record:
Temperature at time (roast profile)
Colour of roasted coffee
Weight loss
Volume gain
Cupping observations
Produce a roast profile and description of the properties of a roasted coffee
Identify the use of a roast profile as a tool to support quality control processes and to determine if a roast is acceptable
Calculate development time and temperature midway point
How to record and calculate specific events during the development of a complete roast cycle.
Temperature midway point
Development time
Identify critical events during a roast cycle to enable calculation of development time Calculate and record different transformational phases of roast development
The relationship between flame and roast speed and their measurement on the roast log
The heat source heats up the air and the roast chamber which in turn heats up the beans so the speed of the temperature increment depends on the heat source settings during the roast. So the following causal succession applies
Heat source
Air/roast chamber
Beans
Discuss the basic effects of time and heat on roast development Predict what changes in heat application are needed to effect a change in the flavor of a roasted coffee
Certification for Green Coffee Buyers - Online SCA Courses
COFFEE FARMING & LAND TENURE
Farms of different sizes grow coffee
Distinguish between the terms βsmallholderβ and βfarmβ and show awareness of the different production goals in the supply chain
Recognize the variation in volumes of coffee produced by each country and identify that:
Brazil is the worldβs largest producer of coffee
Brazil is the worldβs largest Arabica producer
Vietnam is the worldβs largest Robusta producer
Brazil is the largest producer of natural processed Arabica
Colombia is the largest producer of washed Arabica