Transcript power point presentation

Welcome to
Roasting Experiences
by Michael de Renouard
•Convection heat
Flow of heat by air using ventilator on cyclone and maybe on exit on stack.
Heat conduction
Direct contact (drum, beans)
Vibration between atoms/molecules (heat exchange)
Radiation heat
Electro magnetic radiation, infrared radiation (IR). The more heat the more
the human eye can perceive it.
Some difficult words
Endothermic reaction
Heating from the outside of beans
Maillard reaction
is a browning reaction of Amino acids and reducing sugars, (lactose, glucose,
fructose etc.) Not to compare with caramelization. Starts at around 150-160
degrees celsius.
Exothermic reaction
Chemical process that releases heat from with-in! from around 180 degrees.
Once carmelization of beans begins, it is very important that the coffee mass does
not lose heat so the exotherm reaction stops, or the coffee will taste "baked" in the
cup.
Pyrolysis
is a thermochemical dekomposition of organic material at high temperatures in the
absence of oxygen.
Coffees roasted at temperatures below pyrolysis will taste baked. After roasting, if
the coffee beans are not cooled quickly, heat from pyrolysis will bake, or even start
self-igniting the coffee.
Welcome to this lecture, Roasting Experiences.
In this lecture, I’m going to tell you a little about
how we roast the coffee at Solberg & Hansen and
our experiences with a old Probat 120kg roaster
and the fairly new Smart Loring 35 kg roaster.
This lecture is based on observations
visually, by taste, trial and error and a desire to
succeed. It is not a Scientific lecture, we’re not
scientists, we’re craftsmen who try to get the full
potential out of the beans.
As roasters we work with the coffees as they
change in freshness and humidity during the
seasons and the only thing that really matters is
the taste in the cup. Our profiles are always up for
evaluation.
We’re the second last link in the quality chain of
coffee and we have a huge responsibility towards
those who trust us making a great product, buying
our coffee.
I used to work in the wine trade
importing wine on pallets, handing bottles out of a
box to those willing to buy. In the coffee trade, I’m
part of the process, bringing my coffee skills to
good use. I’m a craftsman, I’m creating something
wonderful.
I’m a demigod, I’m a creator, let there be good
coffee.
Craftsmen need tools to perform and
we decided to try out a Loring Smart Roaster that
could eventually replace our old Probat UG 22. We
got it delivered in connection with the NBC last
year, held in Oslo. Estimed companys like Da
Matteo and Terroir coffee spoke in high regard
about their new money maker.
As mentioned in New York Times
Style Magazine by columnist Oliver Strand,
Oslo is the place for light roast coffees, juicy,
naked and elegant in the expression. To reach
these characteristics, we need good coffee, good
machinery and good routines and a strict policy to
discard or demote even the most exclusive coffees
if they are not not up to our standard, within a
narrow tolerance.
As we don’t really know anything else other than
what our taste buds tells us, we can only find the
better roast and try to replicate that and do it
consistently.
With the Probat as the reference, the Smart Roast
blew our minds about a cleaner cup and we fell in
love with it right away.
The lighter roasts we like are very well executed on
our Smart roast. Both for filter and espresso.
The roasts are crisper, more forgiving and with a
wider sweet spot. Go a little dark or light, the coffee
is still drinkable.
The transparency is very convincing, on the
roasted coffee from Smart.
Maybe the combustion from the flame from the
gas-, oil-fired roaster is adding something slightly
unpleasant, that will slowly diminish over time, but
never disappear all the way.
The coffees from the Smart roast appears more
naked, fresher, and with a fuller sweetness. This
taste is not necessarily for everybody, as some
people might prefer something else as our taste
palette make you comprehend and taste according
to experience, sensitivity, physical state etc.
Because S&H roasts relatively fast with higher
temps, promoting the brightness in the coffee and
the lively fruit acids and we can perform a very
effective cool down of beans on all our roasters,
we get rid of a lot unpleasant bitterness and
lingering burnt/ashy taste, something some people
confuse with strength, body and quality, the
quintessence of a good cup of coffee.