Agtron, Reno, Navada, Intelligentsia and as usual playing catch up16/03/2008
I am not sure why I seem to do this to myself but I always seem to be playing catch up with my blog. I have wanted to post this ages ago but had some issues with my camera and the small but extremely annoying fact that I still don’t own a computer… So I am going to post what i had written quite some time ago, so come with me for a trip down memory lane.
Well the last two days saw KC O’Keefe, Kyle Glanville, Steven Lee and myself in Reno to attend the kinetic function roasting course by Carl Staub. I really had no idea what we were installed for other then KC continually saying to be ready for a brain storm. It was just amazing and I have learnt so much, Carl had some very interesting theory’s on how to roast and set the green bean up during roast, with the right foundations so we can get the most, in-particular, sweetness out of the cup.
The guy who was teaching the course was a true Renaissance man who had his fingers in everything. He was a large American that used to carry a pistol but now just drives around in either his Ferrari or “town” twin turbo Porche.
He took us out to dinner and bought us some amazing wines as he has been studying wine for twenty years also. The hotel that we stayed in was hilarious and very Vegas in style with a casino that was opened for 24hours a day. Mirrors and fluorescent lights were everywhere and with no view of outside it was a touch full on. Reno itself is in the desert and is surrounded by snow capped mountains so I am itching to get some skiing in soon.
the course was so detail and I do want to write more about it but for now I will write the first paragraph out of the manual.
The key Chemistry Basics of Roasting.
Many thermal/ chemical reactions occur during the roasting process, decarboxylation of quinic acid moiety, fractionization, isomerization, polymerization and complex sugar reactions. The principal thermally reactive componements are monosaccharides and sucrose, chlorogenic acids, free amino acids, and trigonelline. Both aravinose and calactose of polysaccharides are split off and the basic sulfur containing and hydroxyamino acids decompose. Carbohydrates both polymerize and degrade, liberating thermally unstable monosccharides decomposing 15-35% of the polysaccharides, depending on the degree of roast.
If I can I might try and go through at least the one meaning of each term used in the above paragraph as it would be a great study tool for my self… We’ll see.
After a full day of lectures the second day was a lot more hands on and we actually got to roast using his Agtron SRS-II system. Actually putting his theories his roasters were pimped out with Altimeters flight computers, ribbon burners that sounded like a small jet aircraft taking off when they wined into life.
Kyle Glanville, me, Geoff Watts, Steven Lee and KC O’Keefe
Other news is we are we passed our final inspections out at the roast works we have health inspections to pass then we will be waiting for the gas to be turned on. Once that’s done we’ll get Marty out here to fire up the roaster, then she’s full steam ahead!
I will also be heading up to Berkley for the barista comps where I will sit the Judges accreditation course and hopfully judge.
I should not forget to mention that Julia has finally landed in LA, I’ve bought an old BMW, have a bike and am growing a beard so I can feel more like Stephen Morrissey who is out here visiting as I type.
We had Paul from Mecca, Sydney, Mark from St Ali, Melbourne and Mike out here visiting just two weeks ago. It was bloody great to have some fellow Aussie’s out here and have the Americans out numbered in the cupping room for once! haha!
I think that is it for the moment I know that is so much that i have done since the 20th of December but this post would just get to long in tooth!
Till next time!