Catallus Senior Member Joined: 12 Jan 2012 Posts: 20 Location: USA Expertise: I love coffee
Posted Sun Jan 13, 2013, 11:41am Subject: Does the varietal of the tree or roasting give coffee its flavor/notes?
What makes certain coffee the way it does? As far as I'm concerned it's from the actual coffee tree (specie, varietal, etc) and it's environment. And then when you roast the coffee, you can sort of control, with temperature, what 'stands out'?
DavecUK Senior Member Joined: 21 Sep 2005 Posts: 1,460 Location: UK Expertise: I love coffee
Posted Sun Jan 13, 2013, 4:26pm Subject: Re: Does the varietal of the tree or roasting give coffee its flavor/notes?
Your right, except for the roasting bit, there's under-roasting, correct roasting, over roasting, destroying. The range of correct roasting is small for most coffees and as you reach the end of that range the roast takes over and varietal specific flavours are subsumed into the roast taste. Under-roasting simply doesn't begin to bring out the flavours.
emradguy Senior Member Joined: 31 Mar 2011 Posts: 3,218 Location: Houston Expertise: I live coffee
Espresso: Duetto II; Twist v2 Grinder: M Major, Macap M4, Pharos,... Drip: Espro presses; Aeropress Roaster: H-B "List of Favorites"
Posted Tue Jan 15, 2013, 9:18am Subject: Re: Does the varietal of the tree or roasting give coffee its flavor/notes?
roasting until all you taste is charcoal and ash can also provide some real consistency for commerical chain establishments, so they all produce the same swill time after time...even if you try to cover it all up with milk and syrup
. Always remember the most important thing is what ends up in your cup!
tmay Senior Member Joined: 18 Jan 2013 Posts: 1 Location: New Mexico Expertise: I love coffee
Posted Fri Jan 18, 2013, 9:21am Subject: Re: Does the varietal of the tree or roasting give coffee its flavor/notes?
You are correct in that the roast can have a lot of effect on the taste. However, the environment...ie climate, soil, amount of shade (or no shade), elevation, and temperature all can have an effect on the notes and flavor. In fact there are some Micro-Lot farms in Costa Rica and Panama that produce only Arabica coffee, but depending on the plants location on the farm, the coffee presents different flavor notes. Some are considered exceptional and score very high when cupping and others from the same lot don't score as well. A lot of the smaller Organic operations have the ability track and evaluate the quality of different lots based on the location of their farms....very interesting!
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