Latest / Coffee People Podcast / Coffee Smarter: Developing Flavors During Roasting...Again.

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Coffee Smarter: Developing Flavors During Roasting...Again. · Coffee People Podcast

0:00
Hello and good morning everyone. Welcome to season 4 episode, 9
0:19
of the roast West Coast coffee podcast.
0:22
I'm Ryan Walt and on every other episode of this show, we try to
0:25
get a little bit coffee smarter. I'm really excited to share this
0:29
episode with your You because it is the first time this season
0:32
that Siri simran Khalsa, the executive director of coffee at
0:35
lofty coffee is rejoining the show just seeing her on the
0:39
other side of our virtual recording.
0:41
Lifted my spirits. Today we catch up and then talk
0:43
about how Siri goes about. Developing flavor in the coffee
0:46
roasting process. You might remember that.
0:49
We covered the same question earlier this season, with Chris
0:52
O'Brien of coffee cycle, roasting Syrian Chris use
0:55
different equipment, roast on a different scale and our advisory
0:58
different points in their Hosting Journey which led me to
1:01
hypothesize that. They might have different
1:03
answers so double check to make sure that you have enough coffee
1:06
brewed because it is time for us to get coffee.
1:09
Smarter on the roast West Coast coffee podcast.
1:20
The show actually like us recording virtually, I just
1:23
assumed we'd be doing this in person by now and then when
1:28
Omicron hit and I was starting the season, I thought, you know
1:31
what, why not? Just do another one in the
1:33
closet. And now I kind of feel like it's
1:36
really convenient to be able to just stay home, like, connected
1:39
people, like you, who are busy? Yeah.
1:42
And And I can still go out and like I went to Camp coffee.
1:47
I'm going to zoom bar next week, set up the microphone and talk
1:50
to people, but there's no stress of, like, trying to like meet in
1:52
person and make sure everything works.
1:54
And just this, you click a button.
1:57
We chat we record. And, and I should say, Siri
2:01
simran call. So welcome back to the roast
2:03
West Coast coffee podcast. Thank you for having me.
2:07
It's honestly with this is season for correct.
2:10
Yeah, we're about to hit 80 episodes.
2:13
Wow. How you've been putting in the
2:14
work? Yeah, it's been.
2:17
I did like the numbers one day and it was so depressing about
2:20
how many minutes of my life. I've spent doing the show and I
2:24
don't mean to pressing in the sense that I haven't loved at
2:26
all. But it depressing the sense
2:28
that, like, when I did the math on how much money I made in
2:30
return. Yeah, I'm definitely it around
2:32
like 57 cents an hour, self employment wages.
2:37
I mean, that's passion for you. And I gotta say, actually, when
2:42
you emailed me Me the list of potential topics for today.
2:47
I was like, impressed in how you've been doing this for so
2:52
long yet. You still have all this
2:54
curiosity and also have a lot of things to talk about because I
3:00
can understand, you know, how it can kind of it could be
3:05
repetitive, or you're like, what's the next thing that we
3:08
can discuss, but you're still keeping it fresh and interesting
3:12
them. I'm excited.
3:13
Be be a part of it. Yeah.
3:15
There is some concern about about that because like the easy
3:20
topics were in that first season of like does water impact your
3:23
coffee? Do you know, why do we do this,
3:25
or what does this mean? And those were all like, I think
3:29
beginner coffee things that people want to know if they
3:31
discover this show. So trying to maintain a coffee
3:35
smarter episode where we're not losing.
3:39
The people who've been growing with the show, but we're also
3:41
not over the head of the new people.
3:43
Yeah, listening because there seems to be more and more new
3:46
people. Every week is also it's
3:50
definitely tough. I've thought about it when I
3:51
brainstorm some of these things as well but a lot of the time
3:55
like they just kind of come up organically, I see an article in
3:59
the newspaper or somebody says something to me and I don't know
4:02
what it means and or I'm just like at the other day, I was at
4:06
the coffee shop and I thought, I don't really know how an arrow
4:10
press works. Like I'm not smart enough to
4:11
look at it and figure it out. So like Ask about that.
4:14
You know it's I have like stress about it because I want people
4:17
to be engaged but also like I still do have a lot of fun
4:22
learning it and even when I ask you something that maybe I
4:24
already know a little bit about or Chris.
4:26
Something this stuff doesn't naturally make sense to me so it
4:30
just helps reinforce it over and over again.
4:32
Yeah. And I think what's cool about
4:35
some of the stuff is like there's definitely some some
4:40
science and fact behind some things.
4:42
But some other things, You know, are a little bit more effort
4:45
interpretation. And so having these
4:47
conversations, I'm sure you've experienced like different
4:52
perspectives on that. That's true.
4:55
And I have been indoctrinated a little bit into how I feel about
4:58
coffee personally and I've done some interviews over the past
5:03
couple seasons and I'm not going to like pick any of them out but
5:06
like where they say something about coffee and I'm like no I
5:08
don't, I don't think that but then I'm like well that doesn't
5:11
that's not the point. The point is is this Their story
5:14
and their journey and whether I agree or disagree, doesn't
5:17
matter because I'm not necessarily right either.
5:19
Like it's just, you know, the knowledge that I have at hand in
5:22
front of me and and you said on the show, of course, I was going
5:27
to say, I feel like that is very much a thing too.
5:29
Is that we a lot of people will get into what they believe or
5:35
think about something especially when it comes to coffee or
5:38
really any passion and goals kind of And like, you know,
5:45
really believe in it because it's like, it's their experience
5:49
and so it's always it's interesting to also hear that
5:52
and like also here, why people are so Sly cleaning 21 thought
5:59
of coffee or at the other? Well yeah and it's it is about
6:03
being I think the show is about like encouraging people to
6:07
embrace coffee. It's no different than when I
6:10
started teaching people about craft beer and that business,
6:13
but But if somebody comes in and says, I only drink this because
6:17
it's easy and light, I don't think about it and they I don't
6:20
like craft beer because it's, you know, it's two alcoholic or
6:24
it's got too much this or that or the other coffee is no
6:26
different. You say well, you know what, if
6:29
that's what you like, I bet you we can find something that kind
6:31
of fits that world and and show you that there's a not
6:34
necessarily a better way to do things, but just different like
6:37
and I think for, for me as many people as we can get to stop.
6:42
Making their everyday cup of coffee, like that pre-ground
6:46
freeze-dried coffee, that that has a place in the world.
6:51
No arguing against it, to some extent.
6:53
But I also know, doesn't necessarily support human beings
6:57
in the same way that, you know, craft coffee does.
7:00
Yeah. That's, that's success for me
7:02
before I ask you a question because I have one, I'm really
7:05
excited to ask you since this is your first time on the show this
7:08
year, I saw you pour yourself a cup of coffee earlier.
7:11
I'm just wondering what your Drinking if it's something from
7:13
lofty or what, you know what are you getting excited about coffee
7:16
wise? Yeah so I had mentioned before
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we started recording, I just took a trip.
7:22
It was a camping climbing trip up north to Bishop and there's
7:26
this really sweet Coffee Company up there called Black Sheep and
7:32
this is an El Salvadorian coffee.
7:34
It's an orange borbon, and it's really good there.
7:40
They do a really good job Irene. Stop by and just like got a cup
7:44
of coffee. I had an espresso and decided to
7:46
buy a bag on the way out and like it's a bit of an unassuming
7:52
shop but the coffee's really good definitely on the lighter
7:58
side. But what I really enjoy about it
8:00
is that it's not overly acidic so you still get that like nice
8:03
light body and you get these like more nuanced flavors but
8:07
it's not like acid bomb. It's just like really balanced
8:11
and smooth. With and I honestly, this cups
8:14
really cool. I'd say, like, tasting notes.
8:16
I'm getting like a bit of like Tangerine, maybe some spices
8:21
like it's like Star Anis or cinnamon and like dark chocolate
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and I know it's really delicious.
8:26
I bet it's got that like lighter, smooth body, but I've
8:30
been wanting to get. I mean, I, I brew coffee at home
8:35
but not nearly as much as I'm sure a lot of other, like,
8:38
passionate coffee people. Some people are like, if they
8:41
come visit me there, like Let's your coffee set up and it's like
8:44
very underwhelming. It's very basic because I'm
8:50
working so much and we have, you know, the state of the art
8:53
commercial equipment where I'm like, I'll just grab a coffee
8:56
there or I like going out and getting a cup but I'm definitely
9:00
wanting to get more into Brewing at home and buying actually
9:05
buying coffee beans and, you know, going through a bag.
9:08
So that's what I'm drinking. And it's delicious.
9:10
I'm happy. I made it with a V60.
9:12
This morning, I love that when I asked you about what you're
9:16
drinking, you could have easily just use that moment to be like,
9:18
oh well lofty makes this great thing and plugged a lofty
9:21
coffee, which is an instead you like no, this is a shop that I
9:24
went to and I want to celebrate their coffee and that it, that
9:27
is, that is a great example of what I love about craft coffee
9:31
in general. And I will say I will, I will
9:35
sell your coffee beans and say that they're great at lofty.
9:38
But actually a lot of our guests that come on this show,
9:40
especially new roast Is which we've had two or three this
9:44
season have two or three more to go, they bring up lofty, a lot
9:47
as an example of what they aspire to be.
9:49
And so, not just because of the quality of the product but
9:53
because of the business sense behind it and, you know, being
9:56
able to do new things and grow and you just mentioned,
10:00
state-of-the-art equipment. So, my question today actually,
10:03
is, I know that recently and I think you mentioned it last
10:07
season you guys upgraded to some new roasting equipment.
10:11
And so I kind of I want you to take a kind of a look back over,
10:15
you've got a bunch of years of roasting behind you and now
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you've got this great new equipment, the lowering machine,
10:21
which we have talked about on the show too.
10:23
But I'm wondering what you've learned about coffee from
10:27
roasting. And then kind of extending into
10:29
that. How you identify and develop a
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flavor, like you just mentioned flavor notes for that coffee.
10:35
How do you do that during the roasting process?
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And I will tell you that. I also ask this exact same
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question to Brian Chris, a coffee Cycles in his first year
10:45
of roasting their program. They're coming up at the end of
10:48
their first year and they are doing it all on a relatively
10:51
small machine. And so I'm really curious to see
10:53
how your experience and growth contrasts with.
10:56
There's yeah, I think that's a great question.
11:00
It wasn't too much. I feel like it was a question.
11:03
It was a big question but I think I understand what you're
11:06
what you're asking and I'll I will definitely get in on it so
11:10
first. Yes.
11:10
And November. We we got a new coffee roaster.
11:15
It's the Loring S35 Castro. So it's we were before roasting
11:23
and we're still roasting on the S15 Falcon.
11:28
And so, as for mechanics, the, the roasters are very similar,
11:35
the the Kestrel just has a larger capacity, so we can roast
11:40
more beans up time, and Has a lot more power in it.
11:44
We actually had to like install like a phase converter and like
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the whole installation of it was quite an ordeal.
11:54
Getting the facility to be in the right state to be able to
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handle that type of Machinery. If you're ever at the Roasterie
12:02
at the lofty Roastery. If you go to the south side of
12:06
the building, it's actually this beautiful piece of engineering.
12:12
And, but the stack, because we have both Roasters in the same
12:15
room and the way that the exact, like, the exhaust Stacks, go up,
12:19
along the building is like, kinda is pretty iconic.
12:22
It looks really awesome. But that was, you know, all in
12:26
that. But to kind of get to the main
12:28
question is, how do I go about bringing out flavors within a
12:34
coffee and creating a flavor profile?
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My Approach is that there's going to be Inherent qualities
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and inherent flavors of the coffee has and through the
12:47
roasting. I'm not going to be able to add
12:49
any flavors, but I'm going to be able to uncover the flavors.
12:53
That's kind of my thought. So, you know, I can't put the
12:57
flavor of blueberry and a coffee that has more citrus chocolate
13:02
notes. So, I think the first step in
13:04
really creating a flavor profile, is identifying the
13:07
coffee, that has that flavor profile or identify in the
13:11
flavor profile Within In the coffee.
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So once I've done that and usually I do that through the
13:16
sample roasting process, I'll do a few sample roast and kind of
13:21
just evaluate what qualities that coffee has.
13:25
And once I've learned that these are coffees, this is a flavor
13:30
profile that I want. Maybe that's when I'll purchase
13:33
the coffee, but when it gets into roasting, what I've learned
13:37
and I think a part of this definitely comes from some of
13:40
the people I've learned from Some of their philosophies.
13:43
And then also, we'll doing online research.
13:48
I recently was joined the roast Summit which was a online
13:53
conference that had amazing people.
13:58
Talking about really cool topics and roasting that kind of blew
14:01
my mind and some of them we can definitely talk about that in a
14:04
moment but I don't want to get too sidetracked but throughout a
14:07
roast if we're thinking about like a roast curve which a lot
14:11
of people. We'll think of like a roast
14:13
profile, which is really just like data collected from
14:17
temperature probe. So then the roaster there's
14:21
different phases throughout the roast that can kind of help
14:26
uncover different qualities of the coffee.
14:28
Again, talking about my particular approach.
14:30
What I'll do is, let's say I have a wash Guatemalan coffee
14:35
that I'm trying to profile out. I will actually go back and, and
14:39
this is comes with some time as you Like having time with it,
14:43
I'll actually go back into previous profiles of a similar
14:47
coffee. And be like this coffee is a
14:51
from a similar region. Has a similar density and
14:54
potentially even a similar flavor profile and I'll kind of
14:57
use that as a baseline, I'll roast the coffee kind of against
15:01
that. And then from there I'll cup it.
15:06
And from the cupping, I can start to see what qualities the
15:11
coffee's having and Is there anything else I can uncover?
15:14
So for example, potentially on that the different phases of the
15:19
roast. So we can talk about the drying
15:21
phase, the caramelization phase, and the development phase.
15:26
I find that, you know, if I'm copying a coffee it's maybe has
15:30
a bit more acidity and is lacking body.
15:33
I might give it more time in the my large phase which is that
15:37
caramelization phase to give it a bit more body, maybe to like
15:41
bring out more of those. Caramelized sweet sugars.
15:44
And then similarly, in the development phase it's
15:48
interesting of the each of these phases.
15:50
There's kind of a sweet spot to find where if you do to like
15:54
more time and development can give you more body but too much
15:57
time will take away from the body and vice versa too little
15:59
time might not give enough body. So I might if I'm being all over
16:04
the place let me know. No this is this is great and
16:07
I've been I've been kind of like taking a little notes because I
16:09
have some follow-up questions which I can jump, I can jump
16:11
into one Right now, which is the first part is easier.
16:14
You can you submit density. And that's literally talking
16:17
about, like, if you took a coffee bean and you examined it
16:21
how like dense and compact it is versus, I want to use the word
16:26
aerated, which isn't, right? But like mozzarella cheese like,
16:29
where it's not as it's thick. And if anyone grinds at home,
16:32
you might notice sometimes when you grind the beans go through,
16:35
really fast and sometimes they're slower.
16:37
And it feels like they're just harder like a harder game.
16:40
Yeah, that's kind of what you're referring to.
16:42
I want to confirm that but then the follow-up was essentially,
16:45
what I'm hearing is you spend a lot of effort and making sure
16:49
your sourcing coffees that you think will present the way you
16:52
like and that's you. Doing your research and your
16:55
homework. Once you go through that process
16:57
you sourced, you've started roasting based on whatever
17:00
reason you've built up this history of other roasts you can
17:03
refer to to say maybe this will work for this one and you have a
17:06
few samples 1ru cupping multiple variations.
17:12
Of that roast like changes in temperature changes in time at
17:15
the same time afterwards to see how they reflect and then to how
17:20
easy is it to replicate a roast time over time?
17:25
Once you find the one you like yeah that's great question.
17:29
So I think that this is also actually what I'm profiling, a
17:32
coffee. I totally did not mention this
17:35
earlier, but what I end up doing on that first roast is
17:38
throughout the development phase.
17:40
I'll actually pull samples. Straight From The Roaster and
17:44
then I'll cup all those and that kind of gives me a gauge of
17:48
like, what temperature I should end the roast at, as well as
17:52
like how long I should leave the coffee or how long I should have
17:57
the coffee developed for in that development phase.
17:59
So, for example, like if I take a coffee 25 degrees past first
18:06
crack, maybe every two degrees. I'll pull a sample.
18:10
And then I can see Oh, at a minute and a half at this
18:14
degree, is where I'm getting the most sweetness, or maybe a, I
18:17
like the acidity of the one at this degree, but the overall
18:21
development of the coffee at this degree.
18:23
So, or at this time. So maybe I'll like meet
18:25
somewhere in the middle, where I'll develop it for this much
18:28
time, but, I'll ended up this temperature.
18:30
And so that's usually done in that first roast where I'm
18:33
pulling. Lots of samples as it's roasting
18:35
and I cut those. Something that I do and I'm, I'm
18:42
Only copy my coffee and I'm definitely a little bit
18:44
obsessive of like this can taste better.
18:48
So often times throughout the course of a coffee that I have
18:52
on our menu. What I'll do is when I cup it,
18:56
sometimes I'll be like, you know what, maybe I this can have a
18:58
little bit more sweetness there. It could be a little bit more
19:02
clarity in the body, maybe that's something I know in our
19:06
in our copying and what I'll do in the next roast.
19:08
I'll do I will, maybe make adjustments.
19:12
That Veer from our original profile, you know, maybe I add
19:16
10 seconds in the caramelization or maybe I drop in a few degrees
19:21
lower. That's just an example, but and
19:24
then I'll also do another roast of the same profile so I can cut
19:28
them side-by-side. You like, was my approach to
19:32
trying to bring out more sweetness or Claire, like bring
19:36
better body to the coffee. Did those adjustments work?
19:39
And I'm comparing that to the previous profile.
19:42
And then so a lot of it is tasting.
19:45
It's a lot of like going off of what I've learned in the past
19:50
from from cupping and then applying that and then tasting
19:55
it to see if your Theory's make sense you talking about pulling
20:00
beans out like every few minutes while it's still roasting and
20:04
sampling those. But I'm assuming that doesn't
20:06
mean you're pulling them out. Grinding them and Brewing them
20:09
and doing like a whole thing. How do you transfer In your
20:12
brain. The flavor that you're getting
20:16
from those beans, however, you're doing it and I guess I
20:19
should ask what is it that you do?
20:20
When you pull them out where you're doing it kind of like
20:22
every couple of minutes. What are you doing?
20:24
A process and then how do you take the flavors that you're
20:27
pulling there and go? Okay, I can in my head based on
20:30
experience. Look into the future and know.
20:33
This is going to end up where I think I want it to go.
20:36
Yeah. So just to clarify usually if
20:39
I'm pulling samples, it's really towards end of the roast and
20:42
it's within a few So like, for example, I pull it like by
20:48
degrees. So I'll probably start pulling
20:52
about like 10 to 15 degrees before I end the roast and pull
20:57
it every two or three degrees, so it's all pretty quick.
21:01
Yeah, that's really interesting. Just that idea in my head I was
21:04
thinking was based on time but it's not it's based on
21:06
temperature. That is my approach to it
21:09
because that helps me identify what the end temperature of the
21:14
The roast I want of how like that final temperature, which
21:18
really also influences kind of that roast degree and so that
21:23
helps me identify that. But it also has to do with time
21:27
where I can look back into the profile or the reference and I
21:32
can see 0 at 410, it was at 1 minute at this degree.
21:36
It was at a minute and five seconds or you know, so I can
21:40
see the time correlate to the temperature and and make that
21:43
final Profile accordingly but you were asking how to?
21:48
So yeah what I do is I'll use the try or which is that that
21:51
little mechanism that allows you to pull beans out of the Rose
21:56
drum. And I have this like perforated
22:00
tray and I'll also like it's a lot of planning before you do
22:04
the roast. But I set up some jars which is
22:06
what I my sample jars that I keep not only roasted samples
22:10
from end of Rose, but if I'm doing this while I profile out
22:13
of coffee, P, I'll send them all up with degrees that I'm want to
22:17
pull that. And then I have a vacuum on hand
22:20
and it definitely helps if you have a another person to help
22:23
you. But I I've had practice to be
22:25
able to do it all at once, but I'll just pull that temperature
22:30
that I'll pull a sample right into that perforated tray, and
22:34
I'll start vacuuming in it. And then that next temperature,
22:37
I'll just put in the jars and then I quickly transfer it into
22:41
this perforated, tray to cool it down.
22:43
Because you, Coming out of the Roaster at sometimes 420 degrees
22:48
and so if you let that sit, it's going to start to kind of baked
22:52
and potentially give flavors that you don't actually want.
22:56
So the cooldown process is important in Pulley and samples
23:00
like that. And so, fortunately, I have
23:03
tools to allow me to cool them down as quickly as possible.
23:08
Yeah, I know that feeling of when you're watching a roast and
23:11
the beans drop from the drum into, like the End of the tray
23:15
and it's like spinning and cooling.
23:16
It down. The instinct is, I want to reach
23:18
in and touch them and grab them. And that's a bad instinct to
23:21
half right away. That was like so much.
23:26
So, so much information to process.
23:29
I know. I feel like, I feel like I could
23:31
have been a little bit more like structured with it, but if any
23:35
more questions come out, I'm happy like re-clarify.
23:37
I think ultimately another approach that I've done if I'm
23:42
not using like a reference of Previous coffee is to kind of
23:46
just see how the coffee reacts to heat and learn from that
23:51
initial row stuff like okay like it's not taking the heat on very
23:55
well like it needs more energy going in or you know it starts
24:00
to take off at first crack and so you really need to manage
24:04
your burner going into first crack or you're just going to
24:07
like you know lose go go through first crack too quickly or the
24:11
vice versa where maybe at first crack at crash.
24:14
Ashes. And so just kind of taking note
24:17
of that first roast of how how it's reacting to the Heat and
24:23
then make a plans accordingly for your next roast.
24:26
But I again I think I think with time and experience and as
24:30
you've worked with more coffees you kind of can expect that.
24:33
I know a lot of like natural Ethiopians, for me, for example,
24:38
you need to really manage your time going into first, or your
24:41
energy going into first crack because I've found that they
24:44
Really like take off. And so sometimes, if you you'll
24:47
go too quickly through that from that period and like maybe
24:50
you're aiming for a minute and a half of development time, but
24:53
now I've actually gotten a minute and 10 seconds.
24:57
So that's an example of just knowing knowing your coffee in
25:01
knowing how it's going to react to the heat.
25:03
There's such a combination of like preciseness and repetition
25:08
and building a history which is I think a big part of what what
25:12
we're talking about today that it's Amazing, that anyone can
25:15
make a good cup of coffee to be honest with you, but I'm
25:19
grateful that you do and I'm grateful that you're back on the
25:22
show this season and hopefully you know, in perpetuity as we do
25:27
the show, I think that's a great spot to end this episode but I'm
25:30
really looking forward to chatting with you a little bit
25:33
further and marinate on some of the things you said today and
25:36
come up with more questions based on that.
25:39
Yeah, thanks for asking. I feel like this is this is a
25:42
topic that for Some people can feel very like hard to pinpoint
25:48
because everyone has their own approach and their own theories
25:51
of how to do this. And like I said, I joined that
25:55
roast magazine Summit. And there was a presentation
25:58
that blew my mind that I was just like, I've never approached
26:03
roasting coffee like that, and that's insane, but also
26:06
fantastic. And so there's I think the more
26:11
Roasters have these conversations, the more we can
26:14
can learn from each other and the more better roasted coffee
26:18
there will be out there, I hope. So it's actually getting hard
26:23
to. I think it's getting harder to
26:25
be like trying to think about the best way to say this.
26:29
I know I compare things to be a lot, it's because I have a lot
26:31
of experience there, but I think there was a, there was a time
26:35
where everyone just kind of drink.
26:36
This is the beer that I drank, and I drink this beer all the
26:39
time, whether it was Sierra Nevada, or was Coors Light and
26:42
matter. And with coffee, I kind of feel
26:44
like It was the same where you kind of just bought the same bag
26:46
of coffee from the store all the time.
26:48
Or you're if you had a local roaster, you went there.
26:51
And now we're in this like amazing growth phase where
26:54
there's new coffee roasters around every corner and I find
26:58
myself conflicted between going and getting the same cup of
27:02
lofty coffee that I love every day versus trying every new
27:06
place because I want to know what else is out there.
27:09
And so I have found, I have to have a balance.
27:11
And for me that means I buy a lot of bags of coffee for home
27:16
that are from the places that I love, and I know are great and
27:19
even I can make a good cup of coffee doing it.
27:22
And I experiment when I'm on the road or when I'm traveling, or
27:26
I'm not at my own, you know, world but it's definitely
27:29
getting harder and harder. And it's because because we have
27:33
great Roasters like, you guys. So thank you for being here and
27:36
I'll see you soon. See you soon.
27:37
See you soon? Thanks.
27:45
It's so good to have Siri back. We're going to cover a lot with
27:47
her this season, including how she tastes and samples coffee
27:51
and some in-depth talk about milk in an upcoming episode to
27:54
recap from today. There was a lot of overlap
27:57
between Chris and series flavor development theories to focus on
28:00
Syria. There is a lot of work that goes
28:02
into her sourcing and initial sampling of coffees.
28:05
Plus she has years of experience and has built a roast history
28:09
that she can refer to when making her very first sample
28:11
roasts of any new green coffee. Additionally, I was surprised at
28:16
how narrow the window of time can be to create a different
28:19
flavor variation during the sampling process.
28:22
I assumed the same coffee would be pulled from The Roaster at
28:25
different endpoints. Probably every 30, or 60
28:27
seconds, but Syria said it was more likely.
28:30
Every few seconds, those few seconds, would mean that each
28:33
sample had come out of The Roaster at a different
28:35
temperature. I'm just putting this idea out
28:38
into the world, but I think it would be fun to do a guided
28:41
sampling of the same coffee being pulled from the Roasterie.
28:44
Different times. It would keep the focus on how
28:46
one coffee is. Final flavor, can be altered
28:49
during that roasting process. Thanks to Siri for always
28:52
spending some of her time away from the Roasterie and the
28:55
boulders. She could be climbing on to
28:56
spend some time with us today and a huge.
28:59
Thank you to this shows industry Partners, including ignite,
29:03
Coffee Roasters, Cafe litter, mostra Coffee Company, coffee
29:06
cycle, roasting leap coffee, zoom bar, coffee and tea, Maria
29:11
coffee steady-state, coffee, roasting and Camp coffee cup.
29:14
Many were also supported by first light whiskey and Cape
29:17
Horn coffee importers if you want to find links to all of
29:20
those top-notch companies had to roast westcoast.com and
29:25
subscribe to the newsletter. As I mentioned after the roast
29:28
interview with Hollis Swan, founder of declination Roasting
29:31
Company. I will be donating all the
29:33
proceeds from any new subscribers of this week, to
29:35
humanitarian Aid in Ukraine. If you have questions about
29:39
coffee, send them to me on Instagram at roast West Coast
29:42
and they might just end up on a future, roast West Coast coffee
29:45
smarter episode as a reminder, I'll see you at the zoom bar
29:49
coffee and tea, and Cardiff next week, Friday, March 11th from 9
29:52
to 11. I'll have the microphone set up
29:55
and hopefully get a chance to chat with some of you about why
29:58
you love coffee or anything else.
30:00
Thank you for listening and subscribing.
30:02
Everyone. This episode of the roast West
30:04
Coast coffee. Podcast is was has been written.
30:08
Used and recorded by me, Ryan wolfed.
30:10
I hope this show is found you happy healthy and with, at least
30:14
enough sanity to make it through the day.
30:16
And please always tip your Baristas now more than ever and
30:21
be sure to drink a coffee. I like beer, it makes me a
30:55
jolly. Good fellow welcomed.
30:58
I like beer the podcast where we discuss great beers and the
31:01
stories that go with them. I'm your host Jeff and I am your
31:04
host. Jeff we are lucky enough to live
31:06
in North County, San Diego, a beer Mecca, within a beer Mecca,
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where it's 72 degrees all year long and there are over 160
31:14
breweries within minutes weather's.
31:16
Nice, the water's warm, the beer is cold and there are stories to
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laugh, telling a tale or two and four contemplating life and how
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31:28
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31:30
Barstool. Join us for a few laughs.
31:32
You can find us wherever you get your pods and also on Instagram
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looking forward to having you join us.
31:45
Cheers. As a matter of fact, Drink for
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friends for sharing a laugh, telling a tale or two and four
31:25
contemplating life and how to live it.
31:27
We're not your ordinary beer pod.
31:28
So grab a beer, pull up a Barstool.
31:31
Join us for a few laughs. You can find us wherever you get
31:34
your pods and also on Instagram and Facebook at I like beer the
31:37
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31:41
I like beer the podcast.com looking forward to having you
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31:46
As a matter of fact,