I can't live without coffee
OK after spending two hours on this post, it's getting a little bit longer than I expected, and hopefully, all this information will be something useful to generate a different view of coffee for you.
It's just an amazing drink, and there are probably other quite good posts about how to prepare a good coffee and even others who explain your body's reaction to coffee.
But do follow me on the day I spent on Berg Kaffee - https://berg-kaffee.de/ - with all the detailed pictures about roasting coffee at a very professional level.
Hey Hive Family
and let us travel the world again
today we visit Berg Kaffee
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A trip to a coffee roast place
The other day we did this great company trip to Wizard local coffee roasting. We chose Berg Coffee (Berg Kaffee) as this guy is close by and very friendly.
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After the first minutes of talking, you directly recognize that he loves his job, he loves coffee, and he loves to explain the whole process to other people. This is exactly what happened that day and we enjoyed the roasting process and even more all the talks, communication, and learning around beans and coffee.
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A cool old machine running on liquid gas but comes with a temperature monitoring system on an iMac to optimize the roasting process
The beans
Coffee beans can be divided into several categories based on their origin, flavor profiles, and unique characteristics. Here are some of the most common types of coffee beans:
Most people think there are only two main ones, but there are many others.
1 Arabica (Coffea arabica):
- Origin: Arabica beans are often considered the highest quality coffee beans and are native to Ethiopia. They are grown in many coffee-producing regions worldwide.
- Flavor Profile: Arabica beans typically have a smoother, milder, and more complex flavor compared to other varieties. They can have a wide range of flavor notes, including fruity, floral, nutty, and acidic.
- Caffeine Content: Arabica beans generally have lower caffeine content than other coffee bean types.
2 Robusta (Coffea canephora):
- Origin: Robusta beans are primarily grown in Africa, Southeast Asia, and parts of South America.
- Flavor Profile: Robusta beans tend to have a stronger, more bitter taste with a pronounced earthy or woody flavor. They are less acidic and often have a slightly astringent aftertaste.
- Caffeine Content: Robusta beans contain higher caffeine levels than Arabica beans, making them more robust and bitter in flavor.
3 Liberica (Coffea liberica):
- Origin: Liberica beans are mainly grown in West and Central Africa. They are less common globally.
- Flavor Profile: Liberica beans have a distinctive flavor characterized by woody, smoky, and somewhat spicy notes. They are known for their unique and bold taste.
- Caffeine Content: Liberica beans generally have caffeine levels that fall between Arabica and Robusta.
4 Excelsa (Coffea excelsa or Coffea liberica var. dewevrei):
- Origin: Excelsa beans are primarily grown in Southeast Asia, especially in countries like Vietnam.
- Flavor Profile: Excelsa beans are known for their tart, fruity, and spicy flavors. They are often used to add complexity to coffee blends.
- Caffeine Content: Excelsa beans, like Liberica, have caffeine levels that fall between Arabica and Robusta.
5 Geisha (Coffea arabica var. geisha):
- Origin: The Geisha variety of Arabica beans has gained popularity in recent years and is originally from Ethiopia but has been cultivated in various regions.
- Flavor Profile: Geisha coffee is celebrated for its unique and exquisite flavor profile. It often features floral, tea-like, and fruity notes, making it highly prized by coffee enthusiasts.
- Caffeine Content: Geisha beans are Arabica beans, so they have lower caffeine content compared to Robusta.
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6 Bourbon (Coffea arabica var. bourbon):
- Origin: Bourbon is a subspecies of Arabica coffee and has its origins in the Bourbon Island (now Réunion Island) in the Indian Ocean.
- Flavor Profile: Bourbon coffee beans are known for their sweetness and well-balanced acidity. They often exhibit a range of flavors, including chocolate, caramel, and fruity notes.
- Caffeine Content: Bourbon beans are Arabica beans and have lower caffeine content.
It's important to note that the flavor of coffee is not solely determined by the type of bean but also by factors such as the growing region, altitude, processing method, and roast level. Coffee enthusiasts often explore different bean varieties and origins to discover the wide array of flavors and aromas that the world of coffee has to offer.
See the different beans our Berg Coffee is using. These are only the ones we where allowed to picture as there might be a few secret ones for the special taste
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How to roast like a pro
Let's dive deeper into the coffee roasting process and how it affects the quality and taste of coffee at each step:
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1 Drying (175-205°C / 350-401°F):
This is the initial phase of roasting. The green coffee beans are slowly heated to remove any residual moisture. The beans turn from green to yellow as they lose water content. This stage is crucial because it sets the foundation for the subsequent phases.
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2 First Crack (196-224°C / 385-435°F):
Around this temperature, you'll hear a distinct cracking sound, which is called the "first crack." The beans expand and break apart as steam pressure builds up inside them. This marks the beginning of the roasting process. At this point, the beans are considered a "light roast." They have a bright acidity and retain more of their origin flavors, often with fruity and floral notes.
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3 Early Roast (224-230°C / 435-446°F):
After the first crack, the beans continue to darken. The sugars inside the beans caramelize, leading to flavors like caramel and toasted grains. This is a crucial phase for medium-light and medium roasts, which have a balanced acidity and a broader range of flavor notes.
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Always check the beans by taking out a few of them.
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4 Development Time (230-240°C / 446-464°F):
During this phase, the roaster has a significant impact on the coffee's flavor profile. They can choose to extend or shorten the time spent in this temperature range. Longer development times lead to a medium-dark or dark roast. Shorter development times, on the other hand, result in a medium roast. The more extended roasting period allows for more complex flavors to develop, often including chocolate and nutty notes.
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5 Second Crack (224-240°C / 435-464°F):
Some beans, especially those with lower moisture content, undergo a second crack. This stage indicates a dark roast. The beans become shinier as their oils rise to the surface. Dark roasts are known for their bold, smoky, and sometimes bitter flavors. The acidity from the earlier stages is significantly reduced.
6 Cooling (240°C+ / 464°F+):
To stop the roasting process, the beans are quickly cooled to room temperature. This prevents over-roasting, which can result in a burnt taste. Proper cooling is essential to lock in the flavors and prevent the beans from continuing to cook even after they've left the roaster.
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Each of these stages contributes to the flavor, aroma, and overall quality of the coffee. Roasters carefully monitor temperature and time to achieve the desired roast level and flavor profile, creating the diversity of coffee experiences that we enjoy worldwide. Remember, the exact temperatures and times can vary depending on the coffee beans, the roasting equipment, and the roaster's preferences, so there's room for creativity and variation in the art of coffee roasting.
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How long after roast, you should use the coffee
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The freshness of coffee is essential for a great-tasting cup. We had a long chat about this during the roasting session.
After coffee beans are roasted, they go through a process called degassing, where they release carbon dioxide (CO2) for a period of time. The timing for using coffee after roasting depends on several factors, including the type of coffee bean, roast level, and personal preference. Here are some general guidelines:
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1 Freshness Peaks:
Coffee is typically at its peak flavor within the first few days to a week after roasting. During this time, the coffee can exhibit vibrant flavors and aromas that might diminish with time.
2 Espresso:
For espresso, it's often recommended to use the coffee within 7-14 days of the roast date. Espresso is sensitive to freshness, and the flavors can change noticeably as the coffee ages.
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3 Drip Coffee:
Drip or pour-over coffee can still be enjoyable up to a few weeks after roasting, depending on the roast level. Lighter roasts tend to stay fresh longer than darker roasts.
4 Whole Bean vs. Ground:
Whole coffee beans stay fresh longer than pre-ground coffee. Once coffee is ground, it exposes more surface area to air, which accelerates flavor degradation. It's best to grind your coffee just before brewing for the freshest taste.
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5 Storage:
Proper storage is crucial for maintaining freshness. Store coffee beans in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as they can absorb odors.
Coffee is best consumed
within a few days to a week after roasting
In summary, coffee is generally best consumed within a few days to a week after roasting, but the exact timing can vary based on your preferences and the specific coffee you're using. Pay attention to the roast date on the coffee packaging and aim to use it within the recommended timeframe for the best flavor experience.
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The coffee-tasting mobile towed by a historical Suzuki jeep is another story and shows you even more about the skills of the great Mr. Berg.
How to find Berg Kaffee
Between Brussels and Cologne in the middle close to Aachen.
This is a hidden gem and here you see where this place is and where you might book a tour like we had. But make sure you call the roasting team upfront to have an appointment. See the link to the place as a comment from pineapple
Have a great day everybody
and let us travel the world again
Enjoy the #BeerSaturday
have 3 pics and a story
around beer - and go!
@Detlev loves HIVE
