Roasting has the biggest impact transforming coffee on the chemical level. After the roast, the coffee seed (green coffee) is called bean. The important part comes from the seed itself. So if there are less chemical components to transform, there will be less outcome. It’s worth to mention that the roast profile itself creates different flavours as well. Which profile we’re choosing is always a bit of a trial-and-error situation. It’s hard to say what you can expect before the coffee is roasted, brewed, and →cupped.
Sample roasting is used to evaluate coffees on farm side and also on the roaster side. The profile follows a simple line where the basic overview of the coffees shows up or not. The only thing you want to see is if there is potential or not. Sometimes a sample roast is already close to a production roast, but can be very different as well.
Be aware that there are some roasts out there that make you sad and sick. So if you see beans oily as the gearbox of an old car, stay clear. This coffee will have a lot of roast flavours and taste like biting into a sack of burnt ass.
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