How roasting affects extraction with Olympia Coffee
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- Опубликовано: 31 май 2024
- Sam sat down with with some of the top minds at Olympia Coffee Roasting Company to dig deep into advanced espresso. Join us as we chat with Oliver Stormshak, CEO, co-owner and green coffee buyer, and award-winning barista trainer Reyna Callejo about sourcing, roasting, extraction, and more.
For more knowledge on all things espresso, check out our blog: clivecoffee.com/blogs/learn
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As a home roaster, I found the insights revealed in this video to be quite illuminating. Bravo Clive Coffee and Olympia Coffee!
Best explanation I have heard of first and second crack; water boiling and oil boiling.
Glad to hear it!
Excellent video with lots of interesting information. Thank you, much appreciated.
Excellent content and presentation! Thank you for sharing. I'm a home roaster and really appreciate the perspective of the pros. Also pleased to hear Reyna validate that freezing coffee is useful to prolonging the working life of coffee. I always cringe when I hear people in the business saying "you should never freeze coffee". Since I always roast and drink very fresh coffee, I only typically freeze small amounts (< 4 ounces) for "emergency backup" when I haven't had a chance to fire up the roaster.
Awesome, thank you!
This was enlightening
Being a cook and chemist that understands these reactions and incorporates them into my daily dishes, this video is the best for me that I have seen online for coffee beans. I also can get freshly roasted Olympia beans locally and am now excited to try them. When I was a teenager I used to live by a roaster that did very dark roasts and I only liked their coffee perculated (and very much so) the day of roasting. I now understand why - it is much why I only like freshly charred BBQ and it tastes bad by the next day - too much oxidation has set in and it is even more bad for your health, which my tastes buds scream at me.
So glad to hear this was helpful!
Amazing you’re so good
All you’re content
Thank you!
Thanks
Well presented.
Thanks!
Nice, connecting brewing to roast. Well done
Thanks!
Awesome info and insight!
Glad you enjoyed it!
What I don't understand is how one determines a bean to be better for espresso or pour over. I am not referring to how it is ground. I am talking about the whole bean.
If you know the Fellows drop. Fellows offers a different bean choice every Tuesday. They are primarily for pour over. I have tried them on my espresso machine. No matter how fine the water just gushes through in seconds.
Some say single origin are for pour overs but that is crazy. Single or blended, light to dark all work with espresso. But the Fellow drop beans seem to not work with espresso machines.
My question. Does the roast temp and time determine whether a bean is better suited for pour over or espresso? It could be more porous but we know dark beans are porous and still can be extracted in the 27 to 30 minutes.
Hey, going to jump in here if thats ok. The short answer is espresso is roasted darker than filter coffee. The complex answer is as coffee develops in the roaster the coffee goes from volatile to more stable compounds and its my understanding that only stable compounds extract in espresso brewing. On a separate note, the video above is excellent, but for me I much prefer coffee that has degassed at weeks 2-4 off roast. Much better flavour.
@@pscoffeeroasters I get darker roasts work well with espresso but light roasts also work. James Hoffmann in fact prefers a light roast for espresso. It just seems even light some work better with espresso and others just work better with pour over. In this case I am not referring to taste. I am referring to how the water just flies through the puck.
@@penultimatename6677 You can use any coffee to make espresso but the lighter you go the harder it is to extract. Grinding finer helps but you can only grind so fine before you choke the machine and water cannot pass (or passes too slowly) through the puck. This means to extract enough of the coffee for it to taste good you need generally higher temperature and/or to use more liquid to extract the coffee. But, eventually you might need to use so much that it is no longer espresso-like and had lighter body (but can still be delicious). Other techniques to extract more coffee without using more water needs pressure profiling (e.g. the 'blooming' shot). So, in essence, espresso is just a style of making coffee and not a type of bean. More soluble (i.e. darker roasted) coffee is easier to properly extract as an espresso and so many roasters roast coffee intended for espresso a little darker than coffee intended for other methods like pour over.
@@penultimatename6677 in terms of water 'flying through the puck' I'm not quite sure what you are referring to. That has more to do with grind size and puck prep. I think if anything lighter roasts are more prone to channeling so would be less forgiving if anything.
@@chrisdturner that's my point. I have an excellent grinder and can grind very fine. The beans from Fellows drop identified as for pour over never flow slowly no matter how fine the grind. Which is why I believe there is something to do with how it is roasted. Not whether it is light or dark roasted. But possibly the temp and time a bean is roasted. There was one company that suggested this is a factor but have not had it confirmed.