Coffee

ROAST LOG (#2)

Batch 1.
 Bottoms out at 213
 FC@ 380, 13:44
 Pull at 402, 17:30
 Rd is 3 min 50 sec
 Too long a roast! Next time open cyclone, close airflow. Appearance: average SF
 roast. Tastes like it too, although slightly bitter, not as exciting.
Batch 2.
 Bottoms at 213, 1:55
 Open cyclone was bad choice! Beans lost.
 FC@ 381, 11:49, opened air a bit more to prolong RD.
 Pull at 402, 14:53
 Unbelievable. Lost half batch?
 Better timing. Stick with orig plan. First roast always long?
 Look good. Taste more exciting. Only slight, slight bitter trace.
Batch 3.
 Bottoms at 207, 2:03
 Cyclone half, air duct open so you can hear.
 Bread strong at 346, 9:40
 FC@ 380, 13:00
 Air already flowing a bit. Left as is.
 Pull at 403, 16:29
 Look good, taste pretty good; sugars, oils, acids could be better.
Batch 4.
 Leaving bean gate closed cyclone at half. Hoping for shorter roast time with no
 negative effects.
 Bottoms at 203, 2:14 (forgot to raise heat after dumping last batch.)
 FC@ 383, 12:17
 Pull at 402, 15:08
 Slightly light for profile, but look good. Taste great. Lasting, sweet, have good 
 crack of flavor to them.
Batch 5.
 Keeping bean gate closed, cyclone at half.
 Bottoms at 211, 1:25
 FC@ 382, 12:05
 Pull at 403, 15:16
 Got it.

ROAST LOG (#1): Fragments

Some days ago, I wrote that the first roast log would be arriving soon. It took longer than expected. There were a few false starts. I’d get something down, and a morning later it wouldn’t sit well with me. Finally, pen swiped paper in the right way, and I liked it. I had written something I liked.

On biblical interpretation.

Oh well. It was on my mind, so fair enough- it was going on here. I folded it up, stuck it in an envelope, gave it to a young woman named Hadley for safekeeping, and took off for Switzerland. Details are fuzzy, and involve a train station and a briefcase, but I never saw it again.

Or something like that. The important thing is that it’s gone, so in the interest of getting something, anything, down, here are some cut-up thoughts. For you.
…..

I’m fascinated by collectives, and the arts, and culture, and spirituality. I’m fascinated by their intersection. I don’t have much interest in coffee in a sterile, industrial context, but when I consider roasting in terms of the aforementioned, I get excited. I get excited to learn, to study and craft and excited in knowing that I can, and will, do that this very day. I imagine my heart rate goes up, and I smile much more easily.
…..

I used to give myself pause in writing certain things for thought of not having enough to offer. I thought you had to have a complete picture and understanding, and your work would carefully expound that understanding, and feed it to whoever was reading. That style though… That belongs to technical manuals- the least imaginable works around. They may be practical, but they’re better known for putting men to sleep than waking readers up.

Now, I work through things as I write, aware but not threatened by my lack of grasp or understanding. And I tell you, regardless of whether or not it wakes any readers up- it’s good for my soul.
…..

A few mornings ago I had my best roasting experience to date. The mountain valleys dark green, and ranges beyond grayer as distance increased. Selective mists coupled with the morning light made the scene surreal. Every “walk to daylight” while checking roast progression was beautiful.

And what I heard… Normally, here at Sandra Farms, roasting is accompanied by the sounds of beans tumbling in the drum and the faint whirring of mechanization. This is what many roasters prefer. When asked what music they listen to while roasting, about three quarters of the competitors profiled in 2013’s World Roasting Championship revealed that they never listened to music while roasting. Auditory cues can be very important, such as in detecting first crack, and music can be awfully distracting.

And worth it. If you’ve driven in a car with me, you probably know how stubborn I can be in my insistence upon listening to music. This morning was no different.

1.) Phosphorescent- Song for Zula
2.) Red Tail Ring- Katy Came Breezing
3.) Isaac Joel- Take Care Of
4.) Propaganda- Forgive Me For Asking

Six batches were roasted that morning, many milestones were reached on target, the smell of slight caramelization unparalleled. All of this to say- it was quite nice.


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9/14

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COFFEE AS RITUAL

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Take a few moments to take in the words in the article linked below.

Craig Damrauer’s short piece points to an aspect of what meaningful coffee looks like.

As I apprentice as a roaster, and find myself increasingly in coffee circles, I ask how we can best view coffee as a catalyst, rather than an end in itself. Splitting hairs and elitism are not what coffee is about. As Kevin Sinnott writes in The Art and Craft of Coffee, “I’d prefer the worst cup of coffee with my wife to the best cup with her mother.”

Joking aside, there’s much more to enjoying coffee than simply drinking it. To land too far on either end of the spectrum- whether it be contentment with the supply-chain abuses and cardboard cuppings of commodity coffee, or the belittling of others for not being able to detect and define razor’s-edge subtleties, is unfortunate. Are we willing to sacrifice a bit more to provide security and dignity to third-world farmers, enter into their story and find out what good coffee truly is? Can we forego endless innovation for the sake of innovation, and pursue a more attainable contentment with what we have?

As with all things, there’s a balance to be sought. Enjoy Craig’s reflective words, preferably with cup in hand.

https://medium.com/re-form/how-the-coffee-is-made-25addefe7d5c