Hitting first cracks hard and getting those firecrackers rolling open up the vibrant and complex flavours in my experience. very cool video thank you Patrik
@@erharddinges8855 can't say in particular, I rarely do Colombia, I roast mostly Asian and Kenyan coffees but I think Colombia can be similar to Laos, Thailand, Myanmar and some Indonesia. By opening up the beans fast and dropping sooner, you maximize solubility while avoiding development of heavier flavours which will mask the acidity
Hey buddy! We love your videos, quick tip for you! We've been exclusively importing Colombian coffee for nearly a decade now, we roast with a couple of Kestrel (each 35kg), but we never go beyond 28kg per batch. This approach is pretty popular among roasters here in the Bay area. I'd suggest not maxing out your 15kg roaster with a full load. This strategy gives us better control and allows for a more laid-back, less strenuous roasting session with your Colombian beans. Give it a whirl if you're up for it! This method has been nothing short of fantastic for us. You might love it too! Enjoy your coffee journey!
I'm a Venezuelan barista and I'm next to enter in the roasting world and I find SUPER interesting your videos. I used to pay special atention of he notes and the origins but now than I'm starting to roast I've seen a lot of information, tips and opinions that I've used to, my fault, omit. Thans for sharing and explain so good. Sorry for my english and keep on going! greetings!
Scientifically, 'aerobic fermentation' doesn't really exist. I believe the purpose of the producer is 'aerobic process', meaning the coffee cherries were processed with the presence of oxygen in the environment, unlike an anaerobic process. Fermentation occurs only with the absence of oxygen, therefore always anaerobic. Processing or environment could be with or without oxygen of course, so labelling should be 'aerobic process' rather than 'aerobic fermentation' (or the safer 'honey processed like you chose to label on the bag). Specialty coffee (both producers and green buyers) tend to mislead consumers with those labels. Would love to hear your thought about those transparency-related definitions.
Here in Madagascar we have bourbon pointu and Laurina Bourbon. And we have both filter and espresso. So how you do an espresso would be very good to know. Keeping in mind the farmer/roaster uses an old style fire spinning drum method.
As you can see roasting is humbling and a constant learning process. I've been roasting 15 years and a year from now I will probably be doing things different still than what I do today.
That's very different then I would roast on a Loring. You should try a much higher ROR at the beginning. The issue with the shelf life is basically a question of how fast your farmer drys the coffee. One of the best Colombian coffees I roasted was a super light filter which was about two years in the storage.
I’ve had many Colombian coffees from Amor Perfecto, Colo, and Pergamino, and they’ve always been fantastic. Specialty roasters in Colombia tend to roast hyper light.
When you're setting your profiles for your coffees, do you use a smaller roaster for a smaller batch size or do you run a regular 80% load through the Loring?
Can't wait to try this one! Going through your Volcan Azul right now, and it's SUCH an interesting coffee. More complex than almost any coffee I've had. Also, really keen on seeing how your custom filters turn out. Having the Fellow Stagg X dripper as my current go-to device, I use Kalita 185 filters every day. My hope would be an April filter, which attempts to minimize bypass - possibly by reducing or completely minimizing the ridges typically found on flat-bottom filters.
Can you hear popping at the time you mark the start of first crack? Please describe what you’re hearing when you mark the start of first. Also, what are you hearing in terms of crack sound when the coffee comes out of the roaster? I can strongly relate with the herbal, green pepper ‘sting’ that comes with Colombian coffee. I hate it. Seems like skilled roasters can eliminate it. I still struggle. Thanks for the great video and information!!!
It's always interesting to know how April as a great roaster approaches roasting. One thing that didn’t convince me was that you said “pink Bourbon is a slight mutation of Bourbon, not much more complicated than that.” In my opinion and observation, pink Bourbon is different from Bourbon in terms of pointy shape and fruity and a bit floral flavors. My customers get confused with the cup quality because it’s more similar to it of Geisha than of Bourbon. What do you think actually?
What about the moisture content of this Pink Bourbon, compared to other green coffees that you worked with in the past? Those nutty, earthy, green spice green pepper quality sounds similar to some Sumatran, are they comparable? Can't wait to see your approach for the espresso profile of this coffee!
This guy doesn't know what he's talking about or doesn't know how to roast high end coffee. In France and the UK ( not to mention Japan, Singapore and China) they buy Colombian Geisha, Rose Bourbon, and other specialty coffees but they have a huge premium.
Hitting first cracks hard and getting those firecrackers rolling open up the vibrant and complex flavours in my experience. very cool video thank you Patrik
Will it work for all Colombians?
@@erharddinges8855 can't say in particular, I rarely do Colombia, I roast mostly Asian and Kenyan coffees but I think Colombia can be similar to Laos, Thailand, Myanmar and some Indonesia. By opening up the beans fast and dropping sooner, you maximize solubility while avoiding development of heavier flavours which will mask the acidity
Hey buddy! We love your videos, quick tip for you! We've been exclusively importing Colombian coffee for nearly a decade now, we roast with a couple of Kestrel (each 35kg), but we never go beyond 28kg per batch. This approach is pretty popular among roasters here in the Bay area.
I'd suggest not maxing out your 15kg roaster with a full load. This strategy gives us better control and allows for a more laid-back, less strenuous roasting session with your Colombian beans.
Give it a whirl if you're up for it! This method has been nothing short of fantastic for us. You might love it too! Enjoy your coffee journey!
Colombia taste amazing for this year 🔥🔥
I'm a Venezuelan barista and I'm next to enter in the roasting world and I find SUPER interesting your videos. I used to pay special atention of he notes and the origins but now than I'm starting to roast I've seen a lot of information, tips and opinions that I've used to, my fault, omit. Thans for sharing and explain so good. Sorry for my english and keep on going! greetings!
Scientifically, 'aerobic fermentation' doesn't really exist. I believe the purpose of the producer is 'aerobic process', meaning the coffee cherries were processed with the presence of oxygen in the environment, unlike an anaerobic process. Fermentation occurs only with the absence of oxygen, therefore always anaerobic. Processing or environment could be with or without oxygen of course, so labelling should be 'aerobic process' rather than 'aerobic fermentation' (or the safer 'honey processed like you chose to label on the bag). Specialty coffee (both producers and green buyers) tend to mislead consumers with those labels. Would love to hear your thought about those transparency-related definitions.
Amazing content as always. Love the transparency
Thanks guys! Please do one a espresso Profile, it would be cool to see! 🙌🏽
Here in Madagascar we have bourbon pointu and Laurina Bourbon. And we have both filter and espresso. So how you do an espresso would be very good to know. Keeping in mind the farmer/roaster uses an old style fire spinning drum method.
As you can see roasting is humbling and a constant learning process. I've been roasting 15 years and a year from now I will probably be doing things different still than what I do today.
These videos are the best! Thanks so much 🙏🙏
Awesome !!! What would be the specified time duration please.
That's very different then I would roast on a Loring. You should try a much higher ROR at the beginning. The issue with the shelf life is basically a question of how fast your farmer drys the coffee. One of the best Colombian coffees I roasted was a super light filter which was about two years in the storage.
Thank you for sharing.
Awesome video and congrats on 10k subscribers!
I’ve had many Colombian coffees from Amor Perfecto, Colo, and Pergamino, and they’ve always been fantastic. Specialty roasters in Colombia tend to roast hyper light.
When you're setting your profiles for your coffees, do you use a smaller roaster for a smaller batch size or do you run a regular 80% load through the Loring?
Can't wait to try this one! Going through your Volcan Azul right now, and it's SUCH an interesting coffee. More complex than almost any coffee I've had.
Also, really keen on seeing how your custom filters turn out. Having the Fellow Stagg X dripper as my current go-to device, I use Kalita 185 filters every day. My hope would be an April filter, which attempts to minimize bypass - possibly by reducing or completely minimizing the ridges typically found on flat-bottom filters.
Oh, just noticed a typo on your packaging label - it says 'Harvest - October 2021'.
Can you hear popping at the time you mark the start of first crack? Please describe what you’re hearing when you mark the start of first.
Also, what are you hearing in terms of crack sound when the coffee comes out of the roaster?
I can strongly relate with the herbal, green pepper ‘sting’ that comes with Colombian coffee. I hate it. Seems like skilled roasters can eliminate it. I still struggle.
Thanks for the great video and information!!!
Did you succeed? Is it true for most Colombian bourbons?
It's always interesting to know how April as a great roaster approaches roasting.
One thing that didn’t convince me was that you said “pink Bourbon is a slight mutation of Bourbon, not much more complicated than that.”
In my opinion and observation, pink Bourbon is different from Bourbon in terms of pointy shape and fruity and a bit floral flavors.
My customers get confused with the cup quality because it’s more similar to it of Geisha than of Bourbon.
What do you think actually?
It is a mutation, however, it's different both in shape and taste.
I have a question, how important is marking colour change to you? Is it a significant data point in your roast profiles? Thanks!
You did not get answer. There is also no profile shown, D-BTat first crack- but it was super fast and really light!?
What is your action when the silverskin comes off?
What about the moisture content of this Pink Bourbon, compared to other green coffees that you worked with in the past?
Those nutty, earthy, green spice green pepper quality sounds similar to some Sumatran, are they comparable?
Can't wait to see your approach for the espresso profile of this coffee!
Same, not a noticeable difference. Almost all specialty graded coffee comes in at the same moisture content, 9.5-11.5%
Hello, gentlemen! Dont you think to start with zero percent burner? Maybe itl be better to pass green drying with lower airflow?
No
Can you please include your patreon link to the video description?
👍👍
This guy doesn't know what he's talking about or doesn't know how to roast high end coffee. In France and the UK ( not to mention Japan, Singapore and China) they buy Colombian Geisha, Rose Bourbon, and other specialty coffees but they have a huge premium.