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Coffee Smarter: Green Coffee · Coffee People Podcast

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Like, hey everyone, if you like the roast West Coast coffee
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To, I like beer, the podcast.com Hey, good morning everyone.
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Welcome to season 4 episode. 19 of the roast West Coast coffee
0:51
podcast. I'm Ryan Wilt, and this is the
0:54
show where I bring you the stories of coffee professionals
0:56
entrepreneurship and coffee education.
1:00
This is a special episode because it is the first with
1:02
Jared Hills, stepping in. As a coffee smarter expert.
1:06
He was a guest on this show, talking about the green coffee
1:09
cup. The he co-founded with several
1:11
members of his family, in Anaheim, California called,
1:14
Hosea coffee Source, Jared, also teaches coffee education classes
1:19
and I thought his perspective as a buyer and a broker of green
1:22
coffee would make him someone. We could all learn from and for
1:26
some interesting coffee conversation, I wasn't wrong for
1:30
this first show. We're talking about green
1:32
coffee, for beginners throughout the conversation.
1:35
We waffle a bit on whether we're discussing green coffee.
1:39
Or at home or commercial Roasters, but most of the
1:42
information works for both. I assume that anyone looking
1:45
into buying green coffee already has more than a casual interest
1:49
in the process of coffee roasting.
1:51
Otherwise, why would you be buying Jared points out that
1:54
foremost Roasters, especially beginning or home Roasters?
1:58
Part of the appeal is the process, the effort, the
2:01
learning everything needed to achieve the perfect roast.
2:05
That is a challenge that seems to live on the horizon of
2:08
attainability. If you haven't done it already
2:11
now would be a good time to make sure that your coffee mug is
2:13
full. And if it already is, please
2:16
take a moment to head to roast westcoast.com to sign up for
2:19
this shows newsletter. If you do you'll get this
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podcast show, Recaps Coffee News, coffee education and
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updates from our roast Partners, sent to you in an email every
2:29
single week here at roast West Coast headquarters.
2:33
I just hit the little tab handle on my hot water kettle, and I'm
2:36
going to let myself watch the water boil while I'm hand.
2:39
Ending some coffee beans from zoom bar, coffee and tea.
2:42
It sounds almost as Zen as I'm sure it will feel while I'm
2:46
doing that. Please enjoy this coffee smarter
2:49
conversation with Jared. Hales of Hosea, coffee Source,
2:53
on the roast West Coast coffee podcast.
3:06
Make sure everything's good. Yeah, I'm doing good.
3:09
I have been out of coffee for a few days, trying to hold off on,
3:15
like, going and buying stuff because I have stuff on order
3:19
today. I caved and I opened up one of
3:21
these single use camping, like, coffees than I had, like a bag
3:27
or yeah, kind of like a tea. It's like the one where you pour
3:30
over but it's same concept. Chair.
3:33
And I don't know if it's just because I've been away from it
3:36
for a couple days or not, but it's not the worst coffee, you
3:39
know? I'm enjoying it.
3:42
How about you? What are you drinking today,
3:43
anything? Today, I'm drinking.
3:47
It's a pak'ma'ra natural from El Salvador, roasted by Lockwood
3:53
roasting down. In, he's in San Diego.
3:56
I think. What is pak'ma'ra mean?
3:59
Pak'ma'ra is a variety of Arabica.
4:03
So, you know, just like Keturah borbon.
4:07
These are all varieties of the of the Arabica plant soap a
4:10
Kimura. Is a pretty unique one, the
4:12
beans are huge. They're like sometimes three
4:15
times larger than some of the other Arabica varieties and they
4:20
roast weird and they look weird. I kind of just weird to does
4:25
that mean they have like three times more flavor or is it like
4:28
a? I'm just showing you the big
4:30
size of my being sort of situation.
4:32
It's kind of just a big size thing.
4:34
It's weird. Like, I mean, it obviously
4:36
affects, you know, in like a pound of coffee, have totally
4:40
different Bean. Count and and then when you're
4:44
roasting, it's just so strange. It affects like the density
4:48
measurements, you know? I was just totally distracted
4:51
when you said that. So you roughly know how many
4:54
beans are in a bag of coffee. No, I do not but I should do
5:01
that. Like the Jelly Bean thing.
5:02
You know, we're guess how many jelly beans are in a jar?
5:06
I'd be curious to know although I'm sure that makes sense.
5:08
It would changed if it's a larger size being, I mean, if we
5:11
really wanted to we could we could do that math.
5:15
You're smarter than me because you'd be like, well, let's just
5:17
figure it out on paper and I'd be like, well, let's start
5:19
counting 120. Shoot, won't.
5:23
Where was I one, right? Not over yet.
5:26
Well, Jared. I appreciate you coming back to
5:28
the roast West Coast coffee podcast.
5:31
Thank you. Happy to be here as a coffee
5:34
expert this time, which I really appreciate to get a different
5:38
perspective. Your role as a buyer and a
5:41
broker in your experience is different from any of the other
5:44
experts we've had on the show. You've only been on the kind of
5:47
roasting shop buying side. The reason that I asked you to
5:51
come back is because of that different experience.
5:53
And I really wanted to start kind of at the beginning and ask
5:57
you about buying green coffee, for someone who is a beginner,
6:01
not necessarily a beginning buyer but say beginning roaster,
6:05
you know, like either, all right, getting interested in
6:08
roasting coffee for myself and I'll kind of let you, you know,
6:11
make the distinction between like an at-home consumer roaster
6:14
versus say Is someone who's thinking about opening a cafe,
6:17
right? But in my head I have not been
6:21
to your Warehouse in Anaheim but or your shop in Anaheim, but I
6:25
imagine it kind of like a Costco style grocery store where I can
6:28
walk around picking out beans but I'll let you kind of
6:31
describe that and kind of let us know where we start in that
6:35
process and what we're kind of looking for in a green coffee
6:39
bean as a beginner, right? That's a, that's a good big
6:44
question, right? Right?
6:46
And at it's very core. It's a lot like picking a
6:49
roasted Coffee Bean. You know, there are so many
6:53
different options. Not not only just roast profile
6:57
that like what variety you buy, you know, do you buy that Pak?
7:01
Mara or do you buy the kept Torah, or do you buy the washed
7:04
process, or the natural process coffee?
7:08
And so, it really starts with kind of preference honestly.
7:11
And Not to not to make it as complicated as it can possibly
7:17
be. But it is, you know, there's
7:19
every combination. So when we, when we get to talk
7:23
to, you know, fresh Roasters green Roasters, it's kind of
7:29
like if we have the opportunity kind of discussion, you know,
7:34
our warehouse is definitely not like you just start picking
7:37
stuff off the shelf. Definitely not everything.
7:40
Everything we like bag it up and you know, Took basically to
7:44
order. So so in that comes if we have
7:47
the opportunity to talk to someone in person, he comes from
7:51
a lot of questions. You know, do you like these
7:53
flavors? Do you like these flavors?
7:56
So it's a lot of preference makes with kind of matching that
8:00
to what we have available. Now, when you're on our website,
8:04
that's a little bit harder to do, right?
8:06
Because there's that conversation, isn't there?
8:08
So that's kind of a challenge that we've had to figure out.
8:13
As we grow that the website business is how to effectively
8:17
communicate what this coffee tastes like so that somebody can
8:22
match that to their preference. You know what I mean?
8:25
So for example, we do all the tasting notes on the coffee and
8:30
we try to keep these fairly I don't fairly direct, you know,
8:35
nothing too crazy as far as like descriptors, we try to stay
8:41
within the SC. You a flavor wheel so that, you
8:45
know, these are words that people are more familiar with,
8:47
and so they can identify like, oh, I've tasted that before I
8:51
like that, or I don't like that. And then on top of that, we've
8:56
discussed adding like cupping videos, essentially, just us.
9:01
Taking a quick snapshot of the coffee.
9:05
We use the sca cupping form on all of our coffees, so we go
9:10
through fragrance and roma. Flavor, aftertaste, acidity Body
9:15
Balance, you know, all these things kind of create a snapshot
9:19
of what the coffee might look like.
9:21
And so kind of directly what you're asking about.
9:26
How do we communicate to somebody that the going to like
9:29
or not like this coffee? I think a video is the next best
9:33
thing. If you can't have a conversation
9:35
with that person, right? Sure.
9:38
But definitely the most die-hard Coffee Roasters or home
9:44
Roasters. They will shoot us an email or
9:48
give us a call before they check out.
9:50
You know. They are like, they know what to
9:52
ask, and they know what they like.
9:54
Those are, those are almost easier though, right?
9:56
Because then, you can just pair them up with the right coffee,
10:00
right? I'm thinking about the buyer
10:02
like the, let's just say, it's a home roaster and you were
10:05
talking about keeping things on the flavor wheel.
10:07
So they have that frame of reference, right?
10:11
But there's, I guess as Bows and assumption that if somebody is
10:14
at the point where they're buying green coffee, they're
10:16
kind of into coffee, they understand what that is.
10:19
There not just someone who woke up one day and was like you know
10:21
what I'm gonna do today. Roast coffee.
10:24
I although I would imagine there are people that do do that and
10:27
who really come to you? Just totally green to use it,
10:30
you know, pun on Words there, little it.
10:33
Let's say that I am interested or I am looking online.
10:35
Do you suggest or recommend people to start with small
10:40
amounts of coffee as samples? Or do you see that process
10:43
playing out? Especially with the home row,
10:45
sir, who's trying to figure out what they can and can't do
10:47
because right? I'm thinking about it, just as,
10:49
like a, like, when I go and buy a bag of coffee from Um,
10:53
somebody local like I just this just happened to me.
10:56
I bought a bag of coffee from lofty that I had had their that
11:00
I really liked and I just could not replicate that at home with
11:03
the setup that I have with. So when you mean right with
11:07
Brewing, so I would imagine it's similar with green coffee where
11:11
everybody's roasting education and skills and technique is
11:14
going to be different. So you're kind of trying to give
11:17
them this thing and give them like hey here's like best-case
11:21
scenario, right? But it's On you to get there.
11:25
That's true. That is true.
11:27
But that's especially in the home roasting world.
11:29
I think part of the attraction, you know, is like the process
11:33
and the learning, right? I mean, even, even me, I'm
11:38
always kind of surprised by certain things that I encounter
11:43
in roasting, you know, where, I don't know.
11:46
Maybe the maybe your roast graph, if you're using a Data
11:49
Logger, doesn't look how you wanted it to or expected.
11:53
It to and then you taste the coffee and it's really good, you
11:56
know, or vice versa, maybe maybe you like yeah, I nailed it and
11:59
taste it and it's whacking, you know, I think that's just kind
12:03
of a constant evolution of the of the coffee roaster in the
12:07
coffee experience. So everybody has different
12:11
Machinery at home, right? And they're roasting, some
12:14
people are roasting on modified barbecue.
12:18
Some people are roasting on really nice, you know,
12:21
well-built table. Machines, some people are
12:25
roasting in are Roasters like fluid bed.
12:28
Basically, really nice Popcorn. Poppers that are made for coffee
12:33
roasting, you know, so it's hard to say like a blanket statement
12:38
on like roast the coffee this way, you know, and you'll see if
12:42
you did look on some of the coffee's that we, that we list,
12:46
we have some suggestions. But again, they're more like
12:49
like big picture, you know, roast this medium 2 Two medium
12:53
light, you know, so that you can pull out these flavors.
12:56
What that actually looks like on somebody's machine.
12:59
I have no idea really without actually using it but then still
13:04
there's so much room for preference in there, you know,
13:06
maybe somebody likes those coffees darker or whatnot.
13:10
And again, that's just more more to the point of like, the more
13:14
information that you have, as a home roaster, the better.
13:17
You can kind of make those decisions on what coffees to
13:20
pick up for your for your preferences.
13:23
You made a point of like should someone be sampling a lot?
13:26
Absolutely right. But at the same time I see a lot
13:29
of people they buy it by like one pound of 20 different
13:33
coffees and any roaster would know that it takes you more than
13:38
a couple of tries to really dial in a roast especially like even
13:43
when you really know your machine it takes some time and a
13:46
couple of tweaks and taste and tweet can taste.
13:50
And so I think that At Roasters sometimes home Roasters.
13:55
Sometimes, make the mistake of buying to few pounds of coffee
14:01
and they kind of never get it dialed in before they move on to
14:05
the next one. So there's a balance of like
14:07
getting to know that specific bean and and then maybe using
14:12
the information that we is provided about like elevation
14:17
variety density, moisture and trying to create these trends.
14:23
In your memory of like I like coffees that are like this,
14:27
right? Which I don't know if you do
14:29
this but even with tasting could just a taster, right?
14:33
Do you keep a log of of coffees that you try and how you like
14:37
them? Or don't like them.
14:38
You just a memory? Yes, I'm a very good memory.
14:43
I know, I have no memory, I am someone who tries to keep a log
14:47
of things. I'm not great.
14:49
I usually Peter out after, you know, I forget.
14:53
Like, I'll end up writing notes about every third and just me
14:56
being me, like, I'm more interested in.
15:01
I'm more willing to take the coffee at face value wherever I
15:03
go and I'm more interested in. I end up my notes are generally
15:06
about the place itself because I'm more like, coming from that
15:09
side. I used to be the person creating
15:12
the atmosphere. That's the part that I get
15:14
really jazzed about. Like I know that I'm not
15:16
roasting coffee, I'm just more about enjoying and appreciating
15:19
it, but I do see that I see that especially When I stopped into
15:24
like a roast day somewhere say a coffee cycle or wherever and
15:29
every time like they have a rose come out there's like this
15:32
moment where everyone sits down and they're like writing notes
15:34
and their little notepad and if you look at it it looks like
15:37
something you picked up in the bunker on lost.
15:40
I don't really understand what any of that means.
15:42
But you know they seem to know what it means and I think that's
15:44
right. That's the important part.
15:47
When somebody is holding or let's say you take a scoop of
15:50
green beans in your hand, we're talking about you're providing
15:54
them with a bunch of information.
15:54
They might be looking at it online or seeing a video of a
15:57
tasting or doing a cupping. But when you're looking at that
16:01
those physical beings, can you see defects of the sort in
16:05
there? Do you as a as that middle
16:07
person? Do you have to sort stuff out?
16:09
Right. I know a lot of Roasters who
16:12
have de Stoners and so there still things that are going to
16:15
come through or a stone might get thrown in with a bunch.
16:17
A bag of beans which gets really mess up your grinder.
16:21
So you don't want that. But if you were to take a scoop
16:23
of green beans, can you look at them and be like, oh, you know
16:25
what that means, not great, or is it more of a A batch system
16:30
system and then in a very broad sense.
16:34
Somewhat. But I've I've been fortunate,
16:38
I've been scooping beans for home Roasters for like eight
16:42
years, you know. So I have, I don't even know,
16:46
but maybe have scooped. Thousand different coffees,
16:52
right? And and have seen so have like
16:54
handled that green product on all these coffees.
16:59
That I'm also tasting on the regular.
17:02
And so there's definitely some like indicators of good and less
17:08
than good coffee. You know, defects are the most
17:11
obvious one, you can see physical defects, like insect
17:15
damage. There are beings that we call a
17:18
full sour or full. Black where basically they got
17:22
over fermented. Have you ever eaten a handful of
17:26
peanuts? And there was like a black
17:27
peanut in there that somehow miss the quality check.
17:31
Yeah it's kind of like that where it's just they are pretty
17:35
gnarly to accidently consume. So you can see these obvious
17:39
ones, you know? But beyond that like to use
17:44
specialty coffee terms and eighty-eight point coffee
17:48
doesn't look that much different than an Five-point coffee,
17:51
meaning like a really good coffee.
17:53
Doesn't look that much different than the best coffee in the
17:55
world as like physically. So you can't really take it all
17:59
at face value. But at the same time we do we do
18:03
have a physical grading and on every coffee that we bring in,
18:08
you know, and mostly it's just to check the coffee against the
18:12
contract terms. There's a lot of, a lot of
18:15
grading systems internationally for exporting and importing the
18:19
coffee. There's no real, I guess system
18:24
of arbitration for like specialty coffee, right?
18:28
Like specialty coffee as much as we love it.
18:30
It doesn't really mean that much.
18:33
It's kind of like, is this coffee that people prefer to
18:37
drink, but it's hard to quantify that in like a contract, you
18:42
know. So a lot of contracts will be,
18:45
you know, we have obviously taste the coffee several times
18:47
and approved. All the samples and everything.
18:50
But the contract comes down to, okay?
18:52
This coffee cannot have more or less of these defects and so
18:57
when we get the coffee, we check all the physical aspects to make
19:01
sure that we're all inspect and it always is really, but that
19:05
happens in the milling and the preparation sorting rather than
19:11
anything that we do, it would be really difficult to do that
19:13
here. As you're talking, I'm thinking
19:15
about the process of the green coffee being transported, and
19:19
then you, Ali, checking it for defects, which obviously you're
19:22
not going to check every Bean in a cargo, you know, box right for
19:28
Perfection, or against the contract.
19:30
You're essentially pulling samples.
19:32
I think I understand this, right.
19:34
So correct me if I'm wrong when that cargo box that 42,000
19:40
roughly pounds. I think is the number of coffee
19:43
leaves a port. Somewhere leaves a farm gets on
19:46
a ship and is on the water floating if something To that
19:50
green coffee between there and you say moisture water damage,
19:57
insect something who is responsible in that that window.
20:03
Unfortunately. Yes, yeah.
20:05
So you're on the hook no matter what.
20:07
Yeah, most of the contracts are under terms.
20:10
What we call F OB, which is free on board.
20:14
So the the exporter is responsible for it all the way
20:18
up until it's on. On the boat and then once it's
20:22
on the boat, the Importer is responsible for it.
20:25
So you know, obviously you have insurance.
20:28
I've never seen personally. Anything really bad happened in
20:34
transit. Thankfully, I have had coffee
20:38
show up different from what I approved, but it didn't happen
20:42
in transit happen somewhere in the middle Lane and the Sorting
20:47
But yeah, I mean, we use, we use grain Pro liners, which are like
20:50
food grade plastic liner inside of the burlap sack to protect
20:56
against moisture and it really does a lot.
21:00
Honestly, there are even other Solutions, like you can line the
21:04
entire container with this plastic barrier, you know, for
21:08
further protection, I haven't tried those because the bags are
21:11
already in the OR each sack is already in a liner.
21:16
But there are definitely Solutions out there to try to
21:18
minimize that risk. You already answered my question
21:22
which is kind of a weird bummer, but I was going to ask if you're
21:26
any of your ships had ever been attacked by Pirates.
21:30
But instead, I'll kind of close this.
21:32
This coffee smarter session out with.
21:35
If I am the buyer, if I'm that that person coming to you, what
21:39
sort of questions should I be asking you as the person selling
21:42
the screen coffee to me to ensure that one?
21:46
We are starting our relationship out, right?
21:48
But to that, like let's say, someone's not going to you,
21:51
they're going to go to another broker they're based out of
21:53
Portland OR Wisconsin or wherever, what should they be
21:57
asking? Their local green coffee seller,
22:00
to kind of make sure that they're on board, or that
22:02
they're getting a good product. For me, it's really about the
22:06
flavor profile. You know if it's in a commercial
22:09
setting you have the price aspect but I'm not sure if
22:12
that's what you're asking here. But as far as looking for the
22:16
right being for your menu, it comes down to two flavor, right?
22:21
Making sure that whatever your intention is with that coffee,
22:25
whether it's just enjoy it or to sell it, it's what you're
22:29
actually looking for. Because most Roasters they have
22:32
a range of coffees on their menu, right?
22:34
I really it's to hit different preferences.
22:37
You know, you have different roast levels.
22:39
You have different types of coffee.
22:41
I can't think of any Roasters off the top of my head that
22:44
feature less than three coffees at a time, you know?
22:48
So being able to communicate that way and then ultimately at
22:53
any level you still have to taste the coffee and confirm
22:56
that it's the right fit for you, you know, especially if you're a
22:58
commercial roaster and looking to resell this coffee, you have
23:03
to taste A state, you have to get a sample.
23:06
I'm pretty fortunate where I get to a level with a lot of our
23:10
clients where I can make recommendations kind of blindly
23:14
for them. I'm saying that, like, they've
23:16
never tasted the coffee. They'll still order it.
23:18
Those are kind of the most fun but also the most scary because
23:21
you're, you're waiting for the coffee to show up and for them
23:24
to say, you know, I like it so am I calling them every week
23:28
that you try that yet? Did you try it yet?
23:30
But yeah, we get to that level of trust where I know, I know
23:34
that preference and they can On me to fulfill it but that takes
23:39
a lot of what I'm talking about. Takes a lot of like, hey, I'm
23:42
looking for this. Okay, I have these options.
23:45
Let me send them to you. You need to taste them.
23:47
You need to give me feedback and we create kind of that Rapport
23:52
or that that language back and forth.
23:55
I thought of one more question, while you were talking, which
23:57
is, and this is kind of more specifically for a consumer
24:01
level roaster. If I were to say by five pounds
24:03
of coffee from you, obviously I can't.
24:06
I'm not going to go through five pounds of coffee in a day or a
24:09
week, maybe even a short time, the way I would.
24:13
If I were roaster like a commercial roaster, testing and
24:16
selling and that sort of thing. One side when you sell that
24:19
green coffee, kind of what is the lifespan of a of that green
24:22
coffee? How long does it last before?
24:24
It's really kind of not in that window.
24:26
I don't like Dubai, roasted beans.
24:28
Obviously, there's a specific kind of flavor window, right?
24:30
That they hit for brewed or espresso and so on.
24:34
How was that different for green coffee?
24:37
It's a great question. Like could I throw it in a
24:39
cabinet for you know, a week or a month or a year?
24:42
Yeah. Great.
24:43
Great question. As you probably know and
24:46
probably a lot of your listeners know most most places that grow
24:50
coffee in the world. They only get one Harvest.
24:54
So you only have one chance to pick the coffee process, coffee
24:58
dri, the coffee ship it, right? So let's say you really love
25:02
that coffee from Mexico, you know, it's It Happened One Time.
25:07
It only happened. One time in a year and you got
25:10
to wait next year. So what we consider to be old
25:16
green coffee is any coffee. That's left over by the next
25:22
Harvest cycle. So usually we use this term past
25:26
crop so that coffee becomes past crop when the new crop is now
25:32
available, right? This doesn't actually mean That
25:37
the coffee spoils or goes bad or anything like that.
25:42
So, what I've noticed is a nicely process coffee.
25:47
You know, dried correctly and handled properly shipped in
25:53
these grain Pro liners stored. California is actually pretty
25:56
nice for coffee storage, right? It's pretty pretty mild
25:59
temperatures here in mild humidity.
26:02
So if it's store will has all these factors in its favor.
26:05
It can last East. Easily six months to a year.
26:09
No problem. I've seen coffees last three
26:12
years and taste great. I've seen coffees last three
26:15
months. So really, it really comes down
26:18
to how they're handled, but for the most part in general, I
26:22
would say, after six months, you start to notice the coffee kind
26:27
of falling off. Like, I say falling off.
26:31
I mean, lacking some of the pop that it may be had when it first
26:35
got there and really Only notice it because I've been tasting it
26:40
for months so you know. So for me, sometimes, when we're
26:45
offering coffees, when they're like, 10 months old, I'm
26:49
starting to notice that the coffee is losing all of its pop.
26:54
It starts to get, you know, we described it as aged and that
26:58
kind of taste almost papery or in the worst case like baggy
27:03
like burlap kind of flavor, you know, not a pleasant.
27:07
Tastes. So maybe I'm getting hints of
27:10
these flavors but when I'm with clients, they're like, all these
27:13
copies are great. Yeah, I'm realizing that I'm
27:16
only noticing this change because I've been tasting it
27:19
for, you know, once a week for the last 30 weeks or whatever.
27:24
So really comes down to the specific coffee and how it'll
27:28
age if it's stored. Well, it should last six months
27:31
to a year. No problem.
27:34
How do you must drink so much coffee?
27:36
If you're sampling coffee, Like on a regular basis.
27:38
Like, honestly, I would, I feel like you should start wearing
27:42
like a heart monitor or something.
27:43
Just how it's impacting. You, I honestly try not to drink
27:49
it coffee that much to like that might be a Sim here, but I have
27:53
to have definitely regulate. I spit it out and, you know, God
27:58
be careful. That's going to leave me down a
28:01
whole nother path. So I'm going to cut that off.
28:03
Not the spitting out, but just like it's like same with food
28:06
like and this Is something I think about like, if I let's
28:09
say, like, I take a peanut butter cup and I chew on it but
28:12
then I spit it out. Am I still eating a peanut
28:14
butter cup? Like my still responsible for
28:16
those calories? Could be the same coffee
28:19
caffeine right? Oh, I get it.
28:21
My responsible for that guy. Do I have to put that down in my
28:24
little food diary? Jared I really appreciate you
28:29
spending some time with us and I hope you'll spend some more time
28:32
with us as a coffee expert. I think there's just a really
28:35
unique perspective that you have And I'm looking forward to
28:38
talking to you again soon. Thanks for having me Ryan to
28:49
recap visually there's not much difference between good green
28:53
coffee and what will turn out to be great, green coffee, you
28:58
can't stare at a handful of green, beans and know that they
29:01
will turn out to be an 80 or 90 point coffee.
29:03
Merely through the act of looking.
29:06
Those changes will only be made known through the roasting
29:09
process and discovered during couplings at the tasting table,
29:12
and through roasting and Brewing, that same coffee time
29:16
and time. Again, to ensure that you found
29:18
the sweet spot, it is important to take that time to dial in the
29:22
roast of green coffee. And realistically, you'll need
29:25
more than one small sample Jared noted that the best results came
29:29
when Roasters would work out the Kinks on a single coffee instead
29:33
of trying to hit a home run on the very first, try on a bunch
29:36
of different. Coffee's tweak and taste tweakin
29:40
taste. It should also be noted that as
29:43
of this podcast. None of us a, his coffee
29:45
shipments have ever been attacked by Pirates while
29:48
crossing the waterways to America.
29:51
Jared. And I also covered the lifespan
29:53
of green coffee, which gave us a new coffee.
29:56
Vocab term past crop, a crop becomes old, or past crop.
30:02
When a new crop of coffee beans, which turnover once annually,
30:06
becomes available, that gives a green coffee.
30:09
Bean roughly a one year lifespan.
30:11
But storage is the key. A bag of green coffee beans.
30:15
In a sealed grain Pro bag in a climate-controlled room will
30:19
retain its pop its essence. Longer than beans stored in a
30:23
burlap sack left on the floor in the back of a warehouse where
30:26
the sun might shine directly onto it through a skylight, some
30:29
afternoons and Rain leaks in on the others.
30:32
Generally speaking, after about six months, green coffee.
30:36
May start to fade a little bit, but that doesn't mean the coffee
30:39
has gone bad. It just isn't at the peak of its
30:41
potential and realistically, it may only be noticeable if you've
30:46
been tasting, that particular batch periodically again, how it
30:50
is being stored. Letters.
30:52
And that is a great question for you to ask if you're buying
30:54
green coffee from a new to you. Green coffee broker like Isaiah
30:58
coffee source. So I don't know about you.
31:02
But I think that was a pretty successful coffee smarter
31:04
session. Thanks to Jarrod for coming back
31:07
on the show. I've already booked him for one
31:09
more episode where we are going to dig into the extraction of
31:13
coffee flavor. So get excited about that.
31:16
If you want to learn more about green coffee more about Jared or
31:20
what Hosea coffee soars Can do for an aspiring or established
31:23
coffee roaster had to Jose a coffee.com or follow their
31:27
Instagram at Hosea, coffee Jared regularly, offers coffee,
31:32
education classes, that are pretty comprehensive.
31:35
You can see the upcoming class schedule on their website and of
31:38
course I'll link to it in this shows notes and again on roast
31:41
westcoast.com because if I don't ask you at least twice per
31:45
podcast to go to the website, I mean, what am I even doing here?
31:50
Next week is the final week of season 4.
31:53
It came really fast. I was actually surprised when I
31:56
looked at the calendar, and I'm the one creating the show.
32:00
In addition to that coffee smarter extraction.
32:02
Episode, I'll bring you an interview with Kevin shin and
32:05
Jason Walker of North County Roastery, which can be found at
32:09
the fin hotel in Oceanside, California, as we close out
32:13
today. I want to thank you for
32:14
listening, and for supporting your local coffee roasters, your
32:18
favorite local coffee shops. And for tipping, your Baristas,
32:22
I made up some tip your Barista stickers which are for sale
32:25
online and for everyone that sells, I'll be tipping a
32:28
barista, thanks for helping me, put some money into the pockets
32:31
of workers who have always been essential.
32:34
Also big thanks. And a shout-out to this shows
32:36
industry Partners, including most your coffee company, most
32:40
Rose director of coffee. Ryan Sullivan is competing in
32:44
the United States cup. Tasters championships this week
32:47
where he'll be tested on his ability to taste smell.
32:49
Well, concentrate and recall variations in coffee, it's a big
32:54
deal and we're wishing him. The best of luck as we are to
32:57
most his head Coffee Roasters, Nick Berardi, who will be
33:00
competing in the United States, roaster Championship.
33:03
Where competitors grade coffee, make roast plans.
33:06
And then, literally roast coffee on site.
33:08
It's a very cool experience and I'm looking forward to hearing
33:11
how they do. Thank you to Cafe lechera.
33:14
Leap coffee, Maria coffee steady-state, coffee, roasting
33:18
coffee cycle, roasting Camp, Coffee Company, Cape Horn
33:22
coffee, importers first light whiskey, zoom bar, coffee and
33:26
tea, and ignite coffee company. That zoom bar coffee.
33:30
I was brewing at the top was a hummingbird blend, which is a
33:33
staple in this household and I brewed it in a French press.
33:37
It was quite comforting. Links to all of those, great
33:40
Roasters are right there on the front page of this shows,
33:43
newsletter, at roast westcoast.com.
33:46
That's three times. And if you have a question, you
33:49
want answered on a future episode of coffee smarter, hit
33:52
me up on Instagram at roast West Coast.
33:56
This episode of the roast West Coast coffee podcast is was has
34:00
been written produced and recorded by me Ryan Walt.
34:04
I hope this show is found you happy healthy and with at least
34:07
enough sanity. And coffee to make it through
34:10
the day. And please always tip your
34:13
Baristas and be sure to drink good coffee.
34:08
And coffee to make it through the day.
34:11
And please always tip your Baristas and be sure to drink
34:15
good coffee.