Day 3 



Who says that all beans are created equal? It’s time to get technical today as an introduction to roasting concepts paved the way to a whole day of roasting green, medium and dark roast varieties. The Probay roaster we used was a massive one and all beans are packed and sealed into paper bags to ensure freshness.  


From there we moved on to profiling the different roasted variants and smelling different batches and how the differing smell textures affect the end result as to how the coffees tasted. It was interesting to learn differentiating the olfactory components of grass, hay, bread, toast, caramel and eventually coffee and the varying sensation that each gave as their elements are broken up to allow their flavours to surface. A good nose is definitely required while adding hot water to grounded beans.

cupping coffee