How to chose the best green coffee | an interview with Chris Kornman
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- Опубліковано 1 лип 2024
- Nothing influences the taste and quality of your coffee more than the green coffee beans you choose. But which factor in the green coffee has the greatest influence on the flavour profile? What do roasters need to pay the most attention to in order to find the right bean? How do processing, density, scree size and moisture content affect flavour, and is there a different approach to roasting beans appropriately? What equipment do green coffee buyers need and what is the best way to store beans?
Chris Kornman - one of the most experienced specialists in coffee sourcing and quality - answers these and many more questions in this interview, which I highly recommend to anyone who works with green coffee beans (in fact, anyone who works with coffee).
Moreover, his book is a must-read. It is at the same time very profound in its information content, but also easy to understand and beautifully designed: roastrebels.com/en/roasting-a...
Have a look at the Q&A video that we did with Chris as well: • 23 green coffee questi...
Chapter:
0:00 Introduction and who is Chris Kornman
3:40 About the book: Green Coffee
6:30 What has the most influence on coffee taste
8:12 Influence of processing types (washed, natural, honey,...)
10:22 Different types of washed processing
11:50 Anaerobic fermentation, carbonic maceration and trends
14:35 Influence of terroir on coffee flavour
19:30 Influence of varietal on coffee flavour
23:15 Influence of screen size on coffee quality
26:25 Screen size and roasting
27:50 Why maillard phase is important in roasting
29:35 How to define the maillard phase
33:00 Influence of density on coffee quality
35:40 What equipment do I need for measuring green coffee quality
40:20 Influence of water activity on coffee quality
43:20 How to establish direct trade relations
47:12 How to store green unroasted coffee
49:45 Chris approach on sample roasting
52:40 What is important when pre-blending green coffee beans
54:35 How can we get more experience in green coffee
57:15 Where to find more information about Chris
Chris Kornman on Instagram: / ckornman
Chris Kornman on Linkedin: / chris-kornman-477682b
Royal Coffee workshops: events.royalcoffee.com/events
Book "Green Coffee": roastrebels.com/en/roasting-a...
▬ Sample roaster: Kaffelogic Nano 7e ▬▬▬▬▬
The Kaffelogic Nano 7 is a small and automatic fluid bed roaster. In 10 minutes, you can roast up to 120g of coffee. The roaster is shipped including 12 preprogrammed and high-quality roasting profiles so that you can roast a great coffee by just chosing the right profile, chosing the right roast degree and the machine does the rest for you. If you want to change the roast profiles, you can do that with the powerful free software that comes with the roaster.
In addition to home roasting, the Kaffelogic Nano 7 is particularly popular for sample roasting - e.g. for professional roasters, producers and green coffee traders.
You can find more about the roaster here:
roastrebels.com/en/coffee-roa...
Or, if you come from Switzerland here:
roastrebels.ch/en/roaster/kaf...
▬ About this channel ▬▬▬▬▬▬▬▬▬▬▬▬
At Roast Rebels, we are dedicated to a single theme: Roasting coffee at home. On the one hand we offer the most proven home roasters and high quality green coffees, on the other hand we want to support people who roast their coffee themselves with tips, knowledge, roasting profiles and tutorials to achieve good roasting results quickly.
You'll find lots of information and roasting profiles on our website, as well as here on the UA-cam channel.
#homeroasting #coffeeroasting
▬ More Information ▬▬▬▬▬▬▬▬▬▬▬▬
You will find a lot more information as well on our website: roastrebels.com/en
▬ More Videos ▬▬▬▬▬▬▬▬▬▬▬▬
More home roasting knowledge: / @coffeeroasting
Mehr Heimrösterwissen auf Deutsch: / @roastrebels
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►Podcast (Roasting coffee - made easy): anchor.fm/roasting-coffee
►Onlineshop for home coffee roasters: roastrebels.com/en/
►Onlineshop for Swiss home roasters: roastrebels.ch/en/ - Навчання та стиль
Thanks!
Really enjoy these master level classes on UA-cam.
Will need to watch this again and take notes.
I have a Kaffelogic in Mexico, lots more to learn!
Thanks for your feedback. I also learned so much from talking to Chris.
Great video as always! I just can’t believe all the amazing and valuable information you keep putting out, this is so helpful for wannabe homeroasters like me. Thank you!
Thanks you for your nice feedback. In also really enjoyed talking to Chris. He knows so much about green coffee.
Thank you for all the great content Roast Rebels!
Thank you for your kind feedback, Nick. I am very happy to hear that it helps.
That was a real pleasure! I hobby roast twice a week and your conversation got my wheels turning. I am nearing the end of my green bag which was an April '22
crop. Chris & Ingo, if that harvest was appealing (it was!) would you still buy it (12 mos old) or would you wait for the '23? I assume that even with good storage technique,
there is some staleness in 12 month storage. thanks!
I watched your newer interview with Chris and I see that he answered this question nicely! thanks (12 mos seems to be the max)
depends also a bit the coffee. For competition level light roasts you will be a bit more strict on freshness, the more you go into a classic or even commercial grade coffee, the less strict you will be. Also it depends on how the coffee is stored - in burlap bags, in grainpro / ecotact bags or vacuum. And then of course on how long your bag will last. If the fresh harvest will come soon, I would recommend you to wait and if it's not in grainpro or vacuum, I would immediately repack it.
Thanks for the great interview, it was a pleasure to talk coffee with you!
Thanks a lot, Chris for sharing all your knowledge and experience. That's super helpful 🙏
28:25 Maillard starting temp. is based on PH-Level - for coffee it should be around 135°C and it fading out as Caramel starts (burning sugars and therefore taking them away for Maillard) staring around 160°C (for all sugars aside Fructose and Maltose)
so now you can choose: Believe in a thermoreading-number or chemical-pysical-based numbers.
Thank you for sharing 🙏
Yes thanks! True bean temperature will not represent accurately on our so-called "bean" thermocouples. When we talk in these terms in coffee roasting, usually the practice is "observed" start of Maillard, acknowledging that it precedes our ability to detect it visibly.
Thank you for sharing 🙏 your knowledge.
Thanks a lot for your kind Feedback!
At 36:58 he mentions the preferred moisture meter he uses. ....beam pro? Hard to catch how that first part was spelled?
Hi. He's talking about the Sinar Beanpro. Kind regards Ingo
Hey has anyone ever had issue roasting green coffee such as very little 1st or 2nd crack? And not much chaff?
I am really sorry, I don't fully understand your question. If you say, you have not much chaff, there can be several reasons - e.g. washed coffee has much less chaffs than naturals, decafs even no chaffs. Or if it has chaffs and they are not released, it could be that you are roasting too slow and are baking your coffee.
I sifted roasted beans and tasted them. Interesting that there are roasteries with a range of sizes in one bag of roasted coffee.
P.S. 65°F = 18°C
Thanks for your feedback. Having various sizes on beans in one bag could either come from having a blend in the bag or of less strictly sorted beans. There are always slight differences even in carefully sorted coffees but it should not be too big in difference.
Thx
Thank you!