coffee roasting

Fundamentals: Roasting Guatemalas and Washed Central American Coffees

Preview text: 
Washed coffees from Guatemala and other Central American producing countries are in some ways the control batches, the roasts that give you the base knowledge and experience for how a coffee can or should roast.
Preview image: 

Roasting Washed Central American Coffees by Chris Schooley, Photos by Thompson Owen

Penagos Depulpers at ProvidenciaPenagos Depulpers at Providencia

Controlling Quality: Sample Roasting

Preview image: 

by Dan Wood

1950s Probat B3 - Capable of consistency, this one sees daily use1950s Probat B3 - Capable of consistency, this one sees daily use

Side by Side

Preview text: 
Danny recently roasted a washed and a dry processed coffee from the same washing station in Ethiopia and wrote a a post for the Sweet Maria's blog.
Preview image: 

Danny recently roasted a washed and a dry processed coffee from the same washing station in Ethiopia and wrote a a post for the Sweet Maria's blog. After reading it, I was like, well shoot, I imagine that'd be pretty interesting to some shrub folks as well so here goes:

Dry Processed Coffee from KochoreDry Processed Coffee from Kochore

Images: 

Sweet Talking

Preview text: 
Four Barrel Coffee Roasters hosted us and a whole mess of other Bay Area roasters on Friday July 18th to taste some coffees and talk about sweetness and how to roast for it.
Preview image: 

Sipping on that SweetnessSipping on that Sweetness

Indonesian Fundamentals: Approaches to Roasting Indonesian Coffees and a Look at Rustic Sweetness

Preview text: 
I've been thinking about roasting. I've been thinking about coffees that take a little more work in the roaster - coffees that many of the coffee folk these days who are more interested in brighter and more acidic coffees frequently dismiss

By Christopher Schooley

Hulled and dried, ready for density sortingHulled and dried, ready for density sorting

Talking the roaster talk, walking the roaster walk - Justin Carabello, Carabello Coffee

Justin Carabello from Carabello Coffee in the Cincinnati area answered the call to talk about roasting, sending me a number of different shrub coffees roasted on his Primo 5K, including the Corazon Del Robot blend and a blend of his own using some shrub coffees which I was stoked to see. I love single origin coffees, but as you may have read in my Make Friends with Blends post - http://coffeeshrub.com/shrub/blog/make-friends-blends - I feel like the art of blending is something that has really been overlooked lately.

Images: 

3 Roasts: Costa Rica Hernan Solis Villa Sarchi

This will be a regular feature in which I'll take one of our offerings, roast it 3 ways, cup it and taste it, and maybe share it with a couple other folks to see what they think of it.

The Coffee: Costa Rica Hernan Solis Villa Sarchi: http://coffeeshrub.com/shrub/coffee/costa-rica-hernan-solis-villa-sarchi
The Roasts City, City+, Full City

Rustic Sweetness

This week I wanted to take a look at some of our coffees that would fall into the "rustic" sweetness category. How could I best describe rustic sweetness? Generally it's a quality in coffee that can be quite polarizing because many of these coffees wouldn't be considered to have fully clean cups and have some muddled qualities in general. Rustic sweetness has some nutty qualities to it like almond and walnut, but can also be herbaceous or rooty with a somewhat cola or root beer-like sweetness.