Hi Everyone!!
When you open a fresh roasted bag of coffee, the smell of beauty tinkles in to your nose and your mouth starts watering. Eager to try it out.
The coffee I got was a Brazilian and Ethiopian , medium to dark roast coffee . I recently got this coffee to use for the coffee shop . I wanted to use more of a darker roast as most people enjoy the stronger taste in their cappuccino. Medium roast has a beautiful flavour and smooth note to it ,though most of my cliental in the area love abit of a darker taste .
I previously used to use a Brazilian Santos , which was a single origin medium roast coffee . A lot of people did love it for its fruity , chocolate taste . Through customer feed back I could tell they enjoyed it but my suppliers would not supply me directly whole sale as I was a smaller coffee shop and sold me retail which was still at a good price for what the beans where. Though earlier in the month they had lifted up their price like crazy and I just could not handle that price increase specially it being retail. This gave me a better chance to find a good bean and I did , infact even better quality less defects in it aswell so it was a win for me either case .. To be introducing a medium to dark is soft of a trail aswell to see the response, this is the reason I am introducing the medium to dark roast blend.
I Started of with doing a trail shot too see what flavor will come out. This was very easy and straight forward. I set my grinder to abit of a crosier grind to what it was normally at . The flavor I got at first had abit of a salty taste to it in the espresso shot . I felt it could be abit better . So I made a slight adjustment and went with the extractions of 18 grams of coffee grounds . The coffee is abit of a darker roast so I did not have to use so much coffee as for the medium roast. The flavors I taste was much more of a darker chocolate and nutty with low acidity.
It tasted pretty wholesome and was ready to be used and tried as a cappuccino. I got ready and poured another shot and frothed up the milk . The coffee looked golden and I was ready for my first sip .
An explosion of a darker chocolate taste ! I did not get the nutty taste so much . The best achievement to be accomplished for the morning , wash trying out a new bean and creating a recipe to something that’s really good .
The feedback seems to be pretty good, The one thing I will say is important is listen to your customers taste preferences, my majority of customers a use to medium to dark roast. That slight stronger coffee taste is what they really enjoy. With the medium that I use to use was a smooth fruity and chocolaty taste. It was taken on with a good perception of flavourful coffee in my customers eyes and something new aswell to most of them which would imagine coffee only being bitter and strong. That is why a workshop would be healthy and good for the business and community.
For the workshop I had spoken to a couple of regulars which where pretty excited about it..Free coffee tasting, who would say no to that. I just want to do my research and not over educate but give a good basic ideas of different roasts ..and coffee beans.
With th coffee taste knowledge, I have started practicing and researching deeper in to cupping and the taste charts. What I have been doing is storing some old coffee aswell as store bought coffee.Then with the fresh coffee, once a week with my employee we are going to start cupping. We started last week Already and it was very interesting. We where abit caffeinated but we where not complaining on the learning experience..
As for coffee selection I will have to go out my chocolate tasting coffee and start buying other country beans which have flavours I would not look for or think of..?I must move away from chocolaty flavoured coffee .. and expand my knowledge more.
That’s all for today Guys!! Stay Caffeinated
Thank you for reading!!