The coffees we source here at Two Chimps Coffee are speciality coffees. When we are 100% happy with a roast, it becomes the master profile, and the other roasts of the same coffee follow suit. If the roast runs a little quicker than we expected, we can reduce the gas pressure accordingly and record this information for next time.Īfter roasting, we sample the coffee and make tweaks to the next roast as needed. Throughout the roast, we can adjust the gas pressure and airflow to control the roast to match our predictions. Because we only roast the highest quality of Arabica, we simply don’t need to mask the flavours with these ‘roasty’ attributes. We never over roast coffee, so they never become burnt and bitter. During this phase, we monitor the coffee very carefully, keeping an eye on the finish temperature.
ARTISAN COFFEE CRACK
This is so we can be sure the beans spend a specific amount of time in each part of the roast.Īfter first crack comes the development phase. When these milestones happen, we can check the timings are in line with our roast predictions.Īs the roast begins, we monitor the ‘rate of rise’. The beans begin to smell similar to Grass, Hay and Bread at different stages. This is drying the moisture out, and the beans begin to emit an aroma, but not the type you would expect. For the first part of the roast, the beans are taking in the heat. These are particular smells or reactions that the beans go through, which help us to keep them on track. We keep an eye on every part of the roast and adjust accordingly if required.Īs mentioned, we roast by hand using our sensory skills while following sensory milestones. When roasting, we don’t just turn the beans brown and move onto the next one. Doing so will start to mute any acidity and let the sugars of the beans caramelise for a little longer. If the brew method is for an espresso, we usually aim to delay first crack. If roasting for a filter, we often choose to keep some acidity in the coffee and plan for an earlier first crack.
While planning the roast, we discuss the brewing method the coffee is destined for. This is how hot the drum will be as the beans go in. This information helps us to determine the starting temperature of the roast. This is caused by the greater, or smaller fluctuation in temperatures between day and night. Whereas if it was grown at a lower altitude, it could have a lower density. If the coffee is grown at a higher altitude, it can have a higher density. The altitude the beans are grown at usually depicts the density. A bean with a lower density will not need as much heat to break through to the centre, whereas a denser bean will need more. Why do we need to know? Well, more heat is required to penetrate through the bean as the bean gets denser.
These readings help us to determine how much heat the beans can take to begin with. To start, we test the green beans to discover the density and moisture level. When the green beans arrive with us, we begin the planning process to ensure we roast to bring the best out of the beans. We know how special they are, which is why we carefully plan each roast to ensure we get the most out of every bean. We don’t see our coffees as just something to sell to our customers. We roast using our sensory skills to monitor the roast and make changes if needed, and our coffees are speciality grade (we will get onto this soon) which are the best of the best. Here at Two Chimps Coffee, we are proud to match up to the definition. “Made in a traditional or non-mechanised way, using high-quality ingredients.” The official definition of “artisan” in food and drink is below: But what does it mean to be an artisan coffee roaster? Let’s take a look. It’s smoother, and the flavours are very apparent. Artisan Coffee Roaster Artisan coffee really does taste better.
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