Freshly roasted beans – dry and hard vs oily and soft?

Freshly roasted beans – dry and hard vs oily and soft?

Design Details: Brewing Reinvented at ULA Café in Melbourne

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Freshly roasted beans – dry and hard vs oily and soft?

Bypass coffee brewing: How can it improve extraction?

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Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]


Three Questions with IWCA Executive Director Blanca Castro

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Freshly roasted beans – dry and hard vs oily and soft?

Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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Is the World Barista Championship too exclusive & expensive for competitors?

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Medium-sized farms play an important role in specialty coffee

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PRF El Salvador announces speakers and panellists

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Freshly roasted beans – dry and hard vs oily and soft?

Freshly roasted beans – dry and hard vs oily and soft?

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...

Freshly roasted beans – dry and hard vs oily and soft?

Setup: 500g water to 30g dark roast beans, Comandante grinder, Aeropress

My daily driver is a locally roasted bean that is “oily and soft” by my definition. I like 3 of their varieties that are all “oily and soft”.

I’ve been given and tried quite a few beans from other roasters that I would qualify as “dry and hard”. Harder to grind, dry and staticy grounds.

Does it make sense that moisture content of the beans drives what I like or not, as long as it’s a dark roast?

What is different in the bean or roasting process between the two that could result in oily and soft, but typically darker grounds, and dry and hard?

My hypotheses is that the dry ones may be roasted longer at a lower temperature.

Thanks!

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Freshly roasted beans – dry and hard vs oily and soft?

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.

Freshly roasted beans – dry and hard vs oily and soft?

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