The Roast - Deconstructing Coffee | How to Make Everything: Coffee

I know basically nothing about coffee when I go into a coffee shop most times I have no idea what I'm ordering let me change that so in these three episodes I'm breaking down learning the three most important aspects of making that perfect cup of coffee the bean the roast in the brew next up let's learn about the ropes for help learning this art I turn to the master roaster at dumb brothers Bob it really takes that roasting process to develop the really unique flavors of coffee the aromatics flavor and also part of it is getting rid of some of the flavors in there not everything is desirable and something that humans like to ring so there's a lot of things going on maybe Mother Nature gave us a hundred fifty 200 chemicals in that bean we're going to end up with close to a thousand different chemicals in the roasted product so they're all stated adds chemicals yeah it's all but it's all based on what is in that being how it was grown how it was nurtured how it was processed all this stuff is really important on the flavor of the final product when we roast it you can't make a flavor that's not there so it all seems pretty important very important so I'm gonna coach you here and not let you get too far out of us so go ahead and just throw in your coffee into the feed hopper dump it all in so all we're going to do is pin time against temperature it's just like a clothes dryer in there tumbling the beans will enter through our feed hopper they'll tumble inside of a barrel and the barrel has several ways of presenting heat to the coffee first of all there's burners right next to the drum itself so some of that hot air coming off the burners is also redirected into the drum probably the best way to look at it is maybe that first 1/3 of the roast we're just trying to get rid of the moisture I'm going to use profile that we publish as a guide to help us maneuver through this roast part of like when I evaluate coffees after they come out of the roaster system what part of this that I screw up on you know and then then you start redeveloping that profile says okay obviously I dried this being out way too quickly and you could I could see it happening oh look right here and you can see how we're starting to pick up some yellow it's losing that green greyish color and this is going to this can go pretty quick this is kind of where we want to stretch our drying phase out to the first five and a half minutes oils and now look this should have a pretty much even light yellow color to it once we notice that coffee shifting from green to way just until it gets in that kind of a yellow stage we've lost most of that free moisture and now we're going into another set of very complex reactions now we can start developing aromatics and now look we've gone into our orange to brown color now we're going to start the last stage that finish where we're just kind of putting the shine on this and that starts right about the time we hear the bean crack for the first time now you can smell the deep roasting notes and you hear it yeah there it is so we're going to get a nice loud quick first crack and you can see this coffee's developed a real nice chocolate caramel look okay but it's a little leathery it's a little gangly looking I'd like to see a little bit more structural development and again that's just a visual cue that we've kind of left that aromatic development phase of the roast and now we're to a point where we want to start deciding how we're going to finish this present those floral notes maybe not maybe we'll push it a little bit more and start bringing out the fruit maybe a little more bringing up the chocolate and caramel or we might take it all the way to a full French roast and get those nice smoky smoky notes in it and there it is that could have been fifteen seconds the bean is already swelled considerably larger and was on that last pole and there's that coffee smell I think maybe a few more degrees we'll start seeing a few little wisps of smoke and that's going to be kind of a good cue that it's time to get these guys out of here let's do it this lever goes up switch them up turn your gas off over there down yeah bring that air flow all the way back towards you perfect now we need to cool this coffee a guy could ruin a roast real quickly by not cooling it properly some of it'll continue to cook but in other unique thing will happen is you'll lose sweetness in the cup a properly roast a cup of coffees it has a lovely sweetness all of its own and if someone needs to put sugar in coffee now they might be drinking the wrong coffee so any tips for me for when I roast my beans that first moment that we put the beans in it's critical make sure you know where you're at you know you're composed okay I got my beans ready I got my stopwatch ready I got everything I need once they're in the roaster you can't change any of that and then at that point it's experimentation it's time and temperature even if you're doing it on a frying pan on the top of your stove trying to delay that first color change for about four or five minutes of the roast okay try to slowly develop that color from yellow to orange to brown by that time you're around nine nine and a half ten 1/2 minutes you should start to hear that first crack so you use a color as a cue and then again cool it as quick as possible taste it now I know the fine art of rules but I still don't really know the differences the types of roasts make to the tapes so return to Kathy imports will they have a sample roaster which will let me roll small batches of similar beans compare a sample of four different roles ranging from light medium medium dark to dark roast a little bit of grassiness still it's you know it has some sweetness to it it tastes I kind of grassiness here talking milk it's not too bad but let's let's keep going and see what else we can taste to me this has a lot more sugar caramelize a ssin going on in the roast so what we've done here is roast the coffee in a way that's developed some sugars it's still balanced with acidity I like this roast it's pretty nice try this one they're definitely getting the more roasted flavor little burn yeah so you're tasting the effects of roasting the coffee you know a lot of people do look for in their coffee a lot of people like a coffee that has that roasty flavor I think that's where a lot of the sentiment around coffee comes from a lot of people remember sitting at home with their over roasted coffee very dark it's really dark yeah so does it lose a lot of the sweetness the darker you get not necessarily um I think that there's there's sort of a happy medium where you've developed a lot of sugars where you've developed a siddha tea and where you're bringing out really the best characteristics in the coffee okay if you roast a coffee really darkly you're gonna burn all the sugars away and it's just gonna taste like carbon but if you don't roast the coffee enough it'll taste grassy and not sweet okay I think that makes sense I think with this with the second roast here you hit a point where you developed a lot of the sugars you develop some acidity and you didn't apply too much roast to the coffee to overshadow that sweetness that you're looking for once again thanks to Cafe imports and now it all firsthand what affects the roast has on the case of coffee and I was surprised to learn that I actually enjoyed the medium roast best of all and thanks to Bob at dumb brothers and now I have a clue what a fine art rushing Coffee truly is eventually I'll need to apply this knowledge on my own and I attempt to make a cup of coffee and tally from scratch will see how well that goes but first there's still one more aspect of coffee I need to explore next time to brew the heaven yet be sure to subscribe so you don't miss these or any of our other videos thanks for watching

Channel: How To Make Everything

Views: 384,799

Keywords: HTME, DIY, Fun, Smart, Learn, Teach, Maker, History, Science, Innovator, Education, Educational, School, Invention, Agriculture, Industry, Technology, Minecraft, coffee, beans, roast, expert, taste, roasting, dunn, french roast, roaster, cafe imports, cafe, diy coffee, roasting coffee, pour over, brow tidy ox, hand ground coffee, most expensive coffee, how to make everything, how to roast coffee, homemade coffee roaster, how is coffee made, expert coffee taster, dark roast, light roast, medium roast

Id: Hd5Rr-XT7AA

Length: 8min 8sec (488 seconds)

Published: Thu Aug 18 2016