We're starting a weekly video series where we give out tips and tricks on roasting. For our first topic, we'll be touching on the most important part of cupping coffee. Every coffee roaster must know this! Remember to subscribe to us for updates and notifications every time we release a new video.
Do you know what to look out for when you're sourcing for green coffee? There is one absolute denominator that every coffee roaster needs to look out for on the cupping table.
THE KEY TO THE POTENTIAL OF THE COFFEE
Have you figured it out yet? The most important aspect to look out for is the Dry Fragrance.
The dry fragrance holds the key to the potential of the coffee. If the aromatics are of low intensity and one-dimensional, that is a strong clue as to the ceiling of the coffee. Likewise, if it is intense, distinct and has a high complexity of flavours, it could point to a much higher potential within the coffee. Subsequently if the coffee doesn't taste as good as the aromatics, that could point to a problem with the roast profile. It could probably be improved through a better roast.
Things like the roast or the cupping parameters can influence the coffee's acidity, body, balance, flavours, sweetness etc. The one thing that remains mostly unchanged is the dry fragrance.
Whether you roast light or medium, the quality of the dry fragrance doesn't change. Some characteristics such as the flavour descriptors might change a bit but the general quality remains the same. Since there is no interaction with water at this stage of the cupping, the water chemistry doesn't have any impact on the dry fragrance as well.
Of course, if you are roasting to a dark roast, that is a different story. (Hopefully you are not roasting too dark).
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