Roasting Basics
As coffee roasts, it changes colour, aroma, and moisture content. It progresses through flavour conversions and acidity changes. The speed at which the changes take place and the final maximum temperature reached will change the taste profile, how porous the beans will be, and how many solids will dissolve into the brew. Being a successful roaster means having some understanding of what is taking place and trying to direct the roast towards the final product you desire.
Light roasts preserve a wider range of bean flavours but lack the caramel-like tones of darker roasts. Light roasts are more acidic. Dark roasts are lower in acid, have more body, and bring out butter and caramel tones, but lose the sweet, fruity profile of lighter roasts.
When drinking coffee, and identifying the one’s you enjoy most, it’s important to evaluate them based on specific criteria. Below are standard criteria used to evaluate coffee. Life is too short to drink bad coffee, that’s why Parkview Blends has created “Coffee 101”. Think of it as a matchmaker for you and the coffee you are buying!
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One of the most prized and one of the most misunderstood, acidity adds brightness and dimension to coffee. Acidity refers to the aroma and first perception of a coffee on the front palate area of the mouth (eg. sharpness of the coffee). It’s the tangy quality or tartness of a coffee. You can feel acidity on the sides and tip of your tongue, and sometimes the back of your jawbone, the way you do when you taste citrus fruits or drinks. Coffees with high acidity are described as bright, tangy and crisp with a clean finish. Low-acidity coffees feel smooth in your mouth and linger.
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The way the coffee smells - it could be earthy, spicy, floral, nutty or others. Aroma is not just perceived by the nose; it is sensed by the front part of the roof of the mouth. The qualities that most people respond to are sweet/sourness of the aroma and the baked or caramel tones.
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Refers to the weight on your tongue. Does it feel light or full in your mouth? Like comparing whole milk to skimmed milk. Light-bodied coffees don’t linger, full-bodied ones do. High body is generally perceived more favourably than low body.
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The complexity of a coffee is generally affected by the amount of sugars and amino acids contained within the beans as well as minerals from the soil. Contrary to its bitter reputation, the better the coffee, the sweeter it typically tastes. Complex coffees are apt to have more depth and better balance. No single attribute dominates, and the overall sensation is pleasant.
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Aftertaste, also known as Finish, is often described in terms of duration and texture. Is it fleeting or does the taste linger? Is it rough or smooth? Aftertaste refers to the persistence of the taste profile and memory after you have drank the coffee.