Imagine a fluid bed roaster as a hot air popcorn maker. Beans are suspended in a cylinder above heating elements. Air is drawn over the elements and through the beans causing the beans to move in a fluid motion. The person roasting has infinite control over temperature and roast speed, resulting in distinct roast characteristics and uniformity.
In a drum roaster green beans are put in a rotating cylinder and heat is applied, either underneath or through a conduit in the centre.
Heat transfer is much faster in a fluid-bed roaster, a critical factor when driving moisture out of the bean (time to first crack). The less time the beans spend prior to this first crack the less acetic and quince acids forms, which can be quite irritating to the stomach.
I have many customers with IBS or stomach issues who are delighted to be able to drink coffee again.
]]>Central America: Expect a well balanced cup with a good mixture of smooth sweetness and some tart, fruity acidity. Some spice and cocoa notes may be present. Snark offerings: Guatemala, Nicaragua, Costa Rica.
South America: These coffees are similar to the Centrals; they are light and mild. There is a mellow acidity and strong caramel sweetness, with a hint of nutty undertones. Snark offerings: Peru
Asia: Tasting notes are deep and dark. There is a hint of meaty earthiness with an aromatic spiciness. Roasted to a medium+ there are smoky and toasted flavours with a long lasting finish that recalls very dark, unsweetened cocoa. Snark offerings: Sumatra
Africa: These coffees are quite complex, offering distinctive wine and fruit tones with a fragrant floral aroma. Snark offerings: Kenya, Ethiopia, Tanzania.
]]>Light: Also called City, Cinnamon or Blonde. Light brown in colour with no oil, the beans have just gone through the first crack. There is a toasted grain taste with pronounced acidity. They have a mild flavour that reflects the region they were grown.
Medium: Also called Full City or American, the beans have fully gone through the first crack and are approaching the second. The aroma and acidity is quite balanced in this cup with notes of fruit, spice, chocolate and caramel. Expect complex, nuanced flavours that ebb and flow as the cup temperature changes.
Dark: Also called Vienna, French, Italian, the beans have gone through first and second crack. Dark, oily brown in colour, expect smoky, earthy, chocolate notes with heavier spice. There are fewer nuances in the cup, but an intense, rich flavour.
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