Maybe I should not laugh at this, but by Jaysus I did!Vodpod videos no longer available.
Archive for April, 2009
I have some spare time over the coming weeks so I will go into more detail of what we think is happening when we roast and how we perceive some of these reactions in the cup. Let’s start with some information I learned from Carl Staub, on basic chemical reactions in roasting.
Staub says, “Many thermal/ chemical reactions occur during the roasting process, decarboxylation, dehydration of quinic acid moiety, fractionization, isomerization, polymerization, and complex sugar reactions. The principal thermally reactive components are monosaccharides and sucrose, chlorogenic acids, free amino acids and trigonelline. Both arabinose and Gollactose of polysaccharides are split off and the basic sulphur containing and hydroxyamino acids decompose. Carbohydrates both polymerize and degrade, liberating thermally unstable mono saccharides, decomposing 15 to 35% of the polysaccharides, depending on the degree of roast.”
Some meanings that I could not find links too
Hydroxyamino-acid (a protein constituent in coffee)
What does that mean to us? Well, like some of the Irish roasters that I used to work with would say, “when it’s brown, feck it out!”.
Soon I will post about sweetness and what it means to me when evaluating coffee.
In other news I am contemplating a trip up to Seattle and Portland this week, contemplating…
I don’t normally post photo’s of myself but this came across my way today courtesy of Paul Stack of UberBoiler fame.
We were representing Ireland in the UK v’s Ireland team barista challenge in Dublin, going head to head with non other then James Hoffman and team.
Oh and in case you are wondering, yes, James did win…
It’s been a busy week here leading up to the SCAA and WBC as we have had a heap of Australian visitors dropping in on their way through LA.
Plus there will be a few others dropping by on their way back home.
Last night we had a BBQ sponsored by Intelligentsia to give the staff at our cafes the chance to meet one another.
A big special thanks to Tim Varney for sending some us some of Tim Wendelboe‘s coffee; we can’t wait to get our lips around that deliciousness. With their fancypants packaging they, Tim and Tim, have once again proven that they are indeed the Tim-est of them all!
Sorry Tim Styles.
Oh yeah, I will be watching the live stream of the World Barista Championships, all weekend.
So a few of us are pitching in to give new life to our old blog INLELLI(dot)LA, it was my turn to introduce myself, but to date Jared and Mike Hudson have had something to say as well.
Check it out
Oh yeah, the ball is no longer in my court, I will let you know the outcome of my visa as soon as I know, thanks for all the support!