Roasting Coffee With Black Cup

Roasting Coffee With Black Cup


Hola mi amigos! So today I am at Black Cup Headquarters with
the Black Cup Roastmaster, Doug, and were gonna cup and roast some coffee and see his
process for roasting coffee! So let’s do it! Let’s go inside. We buy coffees from all over the world – Central
America, South America, Africa, and Indonesia, so what I like to do for our coffee cuppings
is put ’em in kind of a nice order where we kind of go up to a more complex, heavier coffee. So we start in Central America – kind of work
our way around get into Africa as we start getting really bright and fruity and then
end with Indonesia which is really earthy, and heavy, and syrupy bodied coffees. Ya’ll ready for this? So each one of these bowls they have about
10 grams of coffee in them, and then what we’re gonna do is they’ve been steeping for
4 minutes – we’re gonna break the crust – release all the volatile aromatics of the coffee,
and you’ll kind of see how this works. Let me kind of demonstrate here. Just smell the coffee on the top. So yea…just get down slow – break just that
surface layer. Ok. Mmmmm! Ooooh! So this is the weird side of coffee we’re
gonna get into slurping it. Kind of like they do in the wine world. Basically you want to get a little bit on
your spoon – just about like that. Nice hard slurp. The idea of slurping it is gonna open up the
coffee – just spread it across your whole toungue – kind of cool down the coffee a little
bit and just opens it up. Kind of the idea of the slurp. Get in on this Ethiopian Cheri – it’s super
fruity. We’ve been buying this coffee for multiple
years now. What do you think? That was good…did I do the right though? Yea! Louder the better. That one! So what are you tasting in that? Coffee? What am I looking for? So this coffee you’re gonna get a lot of berriness
– a lot of berry sweetness – it’s also got some lemon peel kind of thing going on and
some black tea in it as well. Oh my goodness! You ready for this? Yea this is our warehouse where we store all
the green coffee that comes in. We have some sumatra here. Some Ethiopia, Guatelmala, Mexico – all sorts
of fun stuff. So this is our Probat G90, built in 1953 in
Emmerich, Germany. We do about 150 lbs. of coffee at a time. Holy moly! It’s a drum style roaster so it simply just
a sitting drum over natural gas that burns down below, that you can control the handles
on the opposite side there – how you’re gonna apply your heat through the roasting process. Every one of the coffee’s has its own custom
roast profile – kind of accentuate our favorite characteristics of that coffee. A fun part for me is to try to hone in on
each coffee and try to make it taste as good as it possibly can. You weight out the green coffee over here,
goes down into this little pit and has the conveyor belt – takes all the green coffee
up into the hopper. Then you pre-heat your roast chamber – then
drop your greens from the hopper right into the roast chamber. So the probe over here – this is something
that we put in – this is our temperature gauge. It’s all hooked up to a laptop over there
and that’s where we actually chart each profile so everything’s down to the second, down to
the degree. It’s important to be consistent with your
coffee and make sure it’s roasted the same way every time. Then they come out here onto this cooling
tray. Kind of just spins them all around. Cools down the coffee in about 4 minutes. Take it out over here, bucket it up, send
it over to our other warehouse and gets all packaged over there. Ok so that does it for today’s vlog – thank
you to Doug for showing us the ropes of coffee tasting it and roasting it and the process
he goes to make Black Cup – really an amazing place for a cup of coffee, and if you guys
want to check out more coffee related things – check out Alaska Barista Cup. This Saturday – February 10th – 6-10PM – at
49th State Brewery. There’s gonna be a lot of cool things like
baristas there making cool latte art, and it’s just gonna be a fun place for a lot of
coffee enthusiasts. So check that out this Saturday. And guys – thank you for watching this video
– and as always…I’ll see you next week!

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