(Technical) What makes some lots or varieties more creamy than others?

(Technical) What makes some lots or varieties more creamy than others?

Joven and Atucún Join Forces to Empower Young Farmers

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Study Shines New Light on the Complex Arabica Coffee Genome

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Why it’s easier for wealthier producers to grow specialty coffee

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(Technical) What makes some lots or varieties more creamy than others?

In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

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The Barista League Releases New Competition Calendar

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Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

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How to Make the Best Coffee at Home By James Hoffmann: Book Review 

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(Technical) What makes some lots or varieties more creamy than others?

Breaking New Ground: A Sicilian Coffee Plantation, Part One

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Get Ready for The Barista League’s 2024 Season

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Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

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(Technical) What makes some lots or varieties more creamy than others?

(Technical) What makes some lots or varieties more creamy than others?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

(Technical) What makes some lots or varieties more creamy than others?

I've recently made the decision to get my SCA certification(s), which will hopefully lead to becoming a Q grader in a few years. In doing so, every question I've had about how coffee presents has led me down rabbit hole after rabbit hole. Most of it's easy.

What is most likely to give coffee funky/fermented notes? Orange/Red/Black Honey Processes.

What gives the same coffee, roasted lighter opposed to darker it's acidity? Chlorogenic acid.

etc.

Most of it's trivial (literally), but some of it's very practical from a biochemistry standpoint. Understanding how or why, not just "sometimes x does y".

Why do some coffees, even after being filtered (not french press, espresso, darker more oily coffees), have a very apparent silky texture, as if you've added milk or cream, but obviously haven't.

Is it due to processing method? I know Natural, Pulped Natural, and Honey processing often lend to more velvety cups; but why? I've had some washed coffees with notes of Milk Tea. Is it the residual cherry juice that infused with the bean during the drying phase? Is it more traceable to specific varieties in certain regions? Why?

I don't expect to get a very nuanced answer. Most people don't stay up at night thinking about these things. And you likely need a background in botany and/or chemistry to break it down in a meaningful way. And even if you do, you likely haven't studied this particular phenomenon as there is next to nothing to gain from it monetarily(to fund the research). I just can't find a string of words in google that removes "cappuccinos are the most creamy!" from search results.

Thanks /r/Coffee

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(Technical) What makes some lots or varieties more creamy than others?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

(Technical) What makes some lots or varieties more creamy than others?

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