BOOT Camp Coffee Booklet v1.1 PDF
BOOT Camp Coffee Booklet v1.1 PDF
BOOT Camp Coffee Booklet v1.1 PDF
BOOKLET
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LEVEL 1
WHAT IS THIS?
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CAMP
COFFEE
ONLINE TRAINING FOR COFFEE PROFESSIONALS
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COFFEE ROASTING
COFFEE BEAN IN THE ROASTER
ROASTING
HEAT TRANSFER
The heat that is produced by the
combustion of natural gas, propane gas
or whatever energy source is used, can be
transmitted in various ways to the coffee
beans being roasted.
The carrier of this heat is a fuel gas
mixture, that is developed in the flame of
the burner.
This mixture, depending on the energy
used.
Propane gas flames burn at appr. 1900
C, whereas natural gas burns at lower
temperatures.
Most small and medium sized coffee
roasters combine the principles of
conduction, and to a smaller extent,
convection heating. Most larger roasting
machines utilize the use of convection
heat.
PHOTO TITTLE
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DEVELOPMENT OF
THE COFFEE BEAN
DURING ROASTING
During the first stage of roasting, the
chemical reactions inside the coffee bean
are endothermic in character, they are
mainly caused by the heat that is supplied
from the outside.
The green coffee is fed into the roasting
chamber at a temperature of about 20 C
(68 F). At 100C (212 F) water inside the
beans starts evaporating, at 130C (266 F)
the color of the bean starts turning yellow
and the volume of the bean expands. At
appr. 140 C (284 F) carbon dioxide, carbon
monoxide and other gases are liberated
(mainly as a result of the decomposition
of carbohydrates, proteins and fats).
At appr. 182 C (360 F), the first crack
occurs.
The development of aroma and flavor will
start in the exothermic phase of roasting.
The beans start turning from dark yellow
to light brown to a darker brown color.
The pressure inside the coffee bean is
increasing, due to the forces of the carbon
dioxide gases. This can result in a bluish
exhaust smoke.
Beyond 200 C (392 F) the exothermic and
LEARN MORE
Learn more in our video modules
ROASTING 101, ROASTING 201 (CRTF2) and PRODUCTION ROASTING (CRTF1 and CRTF-2).
ROASTING
Willem Boot
Download full article:
www.bootcampcoffee.com
(Members only)
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Many roasters are still confused about how to use their roaster with different
bean types and how to design time temperature profiles to get the best possible
outcome in the cup.
MOISTURE CONTENT
In roasting, the moisture content of the
green bean plays an important role. Under
normal conditions, green coffee beans
have a moisture content of 1012 percent.
The moisture content will fluctuate freely
with the relative humidity content of the
ambient air. In cities like Amsterdam and
San Francisco, relative humidity levels
throughout the year are nearly perfect for
storing green beans over a length of time,
and for slowing down the aging process
of green coffee. This also reduces the
likelihood that the roaster operator has
to change roast profiles to compensate
for possible variances in green coffee
moisture.
The moisture inside the green beans is
partially free or is present as bound
moisture and contained in the
carbohydrate
molecules.
We
can
summarize the roasting process as a
three-stage cycle:
The drying phase is when the moisture
content of the coffee is reduced to about
two percent. During this phase, the free
moisturethe residue of the process
from cherry to green beanevaporates.
Free moisture also plays a role in the heat
transfer during roasting. As soon as the
CELL STRUCTURE
SUMATRA
KENYA
LEARN MORE
Learn more in our video modules
PRODUCTION ROASTING (CRTF-1 and
CRTF-2).
MOISTURE ANALYSER
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LEARN MORE
Learn more in our video modules
ROASTING 101, ROASTING 201,
PRODUCTION ROASTING (CRTF-1 and
CRTF-2).
Medium level initial heat, lower the heat before the first crack
AROMATIC
MILESTONES
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1. WET GRASS
200-240 F (93-116 C) Water is changing from its liquid state to gas. It is the
first indication that the applied heat is affecting the coffee bean. Water wapor is
leaving the beans.
2. HAY
290-320 F (143-160 C) Maillard reaction starts while the color changes from
green to the first shade of brown. This
indicates that the sugars start caramellizing.
4. A-POINT
330-355 F (165-180 C) At the onset of the
A-point aromatic properties of the coffee can
be smelled for the first time.The A-point occurs
right before the first crack and it indicates that
more complex chemical reactions are about to
start.
3. BAKING BREAD
330-355 F (165-180 C) Maillard reaction continues as the color changes to
darker shades of brown and almost all free moisture is evaporated.
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ROAST COLOR
95
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LEARN MORE
Learn more in our video modules
PRODUCTION ROASTING (CRTF-1 and
CRTF-2).
85
75
55
45
CUPPING COLOR
PLEASE NOTE
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CUPPING
CUPPING COFFEE
THE PROFESSIONAL TECHNIQUE FOR EVALUATING THE COFFEES
FRAGRANCE, AROMA, FLAVOR, AFTERTASTE, ACIDITY AND MOUTHFEEL IS
CALLED CUPPING.
ROASTING THE SAMPLE
The sample should be roasted within 24
hours of cupping and allowed to rest for
at least 8 hours.
Roast profile should be a light to lightmedium roast, measured via the M- Basic
(Gourmet) Agtron scale of approximately
58 on whole bean and 63 on ground, +/1 point (55-60 on the standard scale or
Agtron/SCAA Roast tile #55).
The roast should be completed in no
less than 8 minutes and no more than 12
minutes. Scorching or tipping should not
be apparent.
Sample should be immediately air-cooled
(no water quenching).
When they reach room temperature (app.
75 F or 20 C), completed samples should
then be stored in airtight containers or
non-permeable bags until cupping to
minimize exposure to air and prevent
contamination.
Samples should be stored in a cool dark
place, but not refrigerated or frozen.
MEASUREMENTS
The optimum ratio is 10 grams per 150
to 160 cc of water, as this conforms to the
mid-point of the optimum balance recipes
for the Golden Cup.
PREPARATION
Sample should be ground immediately
prior to cupping, no more than 15 minutes
before infusion with water. If this is not
possible, samples should be covered and
infused not more than 30 minutes after
grinding.
Samples should be weighed out AS
WHOLE BEANS to the predetermined ratio
(see above for ratio) for the appropriate
cup fluid volume.
Grind particle size should be slightly
coarser than typically used for paper
filter drip brewing, with 70% to 75% of the
particles passing through a U.S. Standard
size 20 mesh sieve. At least 5 cups from each
sample should be prepared to evaluate
sample uniformity.
Each cup of sample should be ground
by running a cleansing quantity of the
sample through the grinder, and then
grinding each cups batch individually
into the cupping glasses, ensuring that the
whole and consistent quantity of sample
gets deposited into each cup. A lid should
be placed on each cup immediately after
grinding.
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WATER
Water used for cupping should be clean
and odor free, but not distilled or softened.
Ideal Total Dissolve Solids are 125-175
ppm, but should not be less than 100 ppm
or more than 250 ppm.
The water should be freshly drawn and
brought to approximately 200 F (93C)
at the time it is poured onto the ground
coffee.
The hot water should be poured directly
onto the measured grounds in the cup to
the rim of the cup, making sure to wet all
of the grounds.
Allow the grinds to steep undisturbed
for 3-5 minutes before evaluation.
SCORING
The purpose of this cupping protocol is the
determination of the cuppers preference.
The quality of specific flavor attributes
is analyzed, and then drawing on the
cuppers previous experience, samples
for coffee:
Aftertaste,
Fragrance/Aroma, Flavor,
Acidity,
Body,
Balance,
WHY TO CUP?
differences
between
samples.
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LEARN MORE
Learn more in our video modules
CUPPING (CRTF-1 and CRTF-2).
12
CUSTOM
CUPPING FORM
SCAA
CUPPING FORM
BOOT COFFEE
CUPPING FORM
CUSTOM DESIGN
SCAA/SCAE
BOOT COFFEE
Download it at http://www.scaa.org
the quality.
Download it at http://www.bootcoffee.com
LEARN MORE
Learn more in our video module
CUPPING (CRTF-2).
13
LEARN MORE
14
THE STRUGGLE
SAMPLE ROASTING
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Willem Boot
Download full article:
www.bootcampcoffee.com
(Members only)
15
SAMPLE ROASTING
coffee flavors.
introduced soon.
EQUIPMENT
ROASTING DEGREE
During a visit to the laboratory of a wellknown importer of specialty coffee, I
WILLIAM OF ORANGE
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roasting protocol?
temperatures.
time-temperature profiles.
CONSISTENCY
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TIME
A third important factor in sample
roasting is time. I have observed many
LEARN MORE
GIESEN W1
J. BURNS ROASTER
SAN FRANCISCAN
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QUALITY
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QUALITY
EXPLORING
FRAGRANCE/AROMA
The aromatic aspects include Fragrance
(smell of the ground coffee when still dry)
and Aroma (the smell of the coffee when
infused with hot water). One can evaluate
this at three distinct steps in the cupping
process: (1) sniffing the grounds placed
into the cup before pouring water onto
the coffee; (2) sniffing the aromas released
while breaking the crust; and (3) sniffing
the aromas released as the coffee steeps.
Specific aromas can be noted under qualities and the intensity of the dry, break, and
wet aroma aspects noted on the 5-point
vertical scales. The score finally given
FLAVOR
AFTERTASTE
If
ACIDITY
BODY
BALANCE
when
when
favorable
or
sour
SWEETNESS
CLEAN CUP
UNIFORMITY
OVERAL
The overall scoring aspect is meant to
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EQUIPMENT
LAB EQUIPMENT
BELOW IS A LIST OF EQUIPMENT THAT WILL HELP YOU IMPROVE THE
QUALITY OF YOUR COFFEE
ROAST SAMPLES
SAMPLE ROASTER
COLOR METER
MOISTURE ANALYZER
roast colors.
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GRINDER
TRAYS
LIGHT
CUPPING TABLE
CUPPING CUPS
CUPPING SPOONS
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11
10
12
SPITTOONS
WATER FILTRATION
ELECTRIC KETTLES
plastic cup.
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water temperature.
14
15
CUPPING FORMS
TIMERS
SIZE SCREENERS
page 13.
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BLENDING
BLENDING
Whether your business is a small mom and pop retail store, a local coffee
roasting caf or a regional roasting operation, your coffee blends create that
unique edge for your business and they can ultimately be an excellent tool to
maintain customer loyalty.
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CREATING A
BLEND
In this stage it is wise to ask some fundamental questions like: For which type of client is the blend? For home consumers, restaurants or
should the blend have a versatile application? The essential task in this phase is to describe the required flavor profile of the blend with
the preferred degree of roast. The roastmaster or the responsible coffee person should know which flavor attributes to look for. Will the
blend be refreshing with a medium acidity or chocolate-like and nutty with a dry aftertaste? Obviously these are fundamental questions
that need to be asked beforehand.
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BLENDING
WHY BLEND
THERE ARE MANY REASONS FOR CREATING COFFEE BLENDS. HERE ARE A
FEW CONCEPTS.
PRICE
CONSISTENCY
FLAVOR CHARACTER
BLENDING FOR
ESPRESSO
ESPRESSO
THE KING OF BLENDS
3C BLEND
Willem Boot writes
about this blend in
his article Yikes Those Prices. This is an
example of a very high end blend.
REGULAR BLEND
PROCESSING
50/50 BLEND
Blend with lower
caffeine content but with the taste of a
real coffee.
* 50% Decaf Brazil Santos (Water
Processed)
Learn more in our video modules ART
* 50% Ethiopia Yirgacheffe
An example of blending for lower caffeine OF BLENDING. (soon avalable for Coffee
content, but with the true taste of real PRO)
DECAF BLEND
ART OF BLENDING
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PROCESSING
Willem Boot
Download full article:
www.bootcampcoffee.com
(Members only)
e
h
T
-
PROCESS
THE WORLD OF COFFEE HAS BEEN DOMINATED FOR MANY YEARS BY
PARADIGMS WHICH STEM FROM THE EARLY PART OF THE 20TH CENTURY
Traditionally,
traders
and
production
environment
and
experiencing
as
result
coffee
we
are
renaissance
with
new
complemented
by
desirable
flavor
example,
rules
for
new
coffee
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harvesting
partially
unripe
the
sophisticated
compensate.
most
process
will
not
washing
versus
alternative
processing
world continue
key
task.
Debate
is
ongoing
the
benefits
of
selective
ripe
cherries
to
about
harvesting
of
only
filter
into
the
cup..
and
machinery
proclaim
benefits
of
the
harvesting
economic
Process)
strip
picking.
HONEY PROCESS
PROCESSING
and
honey
most
the
Many
attributes
of
dried
blueberry,
fig
and
of
the
bean
process,
mucilage
after
in
is
which
left
washing.
on
movement
facilitates
uniform
fruit,
leather,
other
notes.....
WASHED COFFEE
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WASHED METHOD
Some
remove
before
array
drying
patios,
on
in
static
either
mechanical
drying
beds
on
producers
of
additional
driers,
or
by
prefer
to
taste
subtleties.
MACHINE WASHED
(Demucilaged Technique)
depulping,
parchment
mechanically
demucilager.
After
beans
washed
Due
to
this
process,
parchment
the
are
with
the
the
continuous
the
nature
producer
of
must
beans.
producers
to
develop
more
DEPULPED NATURAL
LEARN MORE
SUN DRIED NATURAL
WASHED
READ
THE BEAN
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WASHED
THE APPROACH TO
QUALITY RECOGNIZES
THAT EACH STEP IN
THE PRODUCTION
SYSTEM WILL AFFECT
THE OUTPUT OF
THE PRODUCTION
PROCESS AND EACH
INDIVIDUAL STEP
WILL INFLUENCE ALL
NEXT STEPS IN THE
PRODUCTION CYCLE.
PULP NATURAL
SEMI WASHED
The cherry is pulped with a slightly different pulper as in the wet process.
Instead of removing the mucilage after pulping, it is dried together with the
parchment. During the final step, the dry
parchment is hulled and graded.
HONEY
Pulping process can be done with almost any standard pulping machine.
Some honey producers prefer not to
use any water at all, leaving all mucilage
on the exterior surface of the parchment bean. Other honey producers
prefer to remove part of the mucilage,
which generally enables more controllable drying practices and more consistent cup profiles.
SUNDRIED NATURAL
32
BOURBON
JAVA
MOKKA
WASHED MOKKA
CATURRA
GEISHA
TIPICA
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BREWING FOR
QUALITY CONTROL
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* espresso.
He will
FULL-IMMERSION
POUR-OVER
ESPRESSO
Full immersion brewing means the water is in constant contact with the coffee
grounds during the entire extraction.
water:coffee ratio)
water:coffee)
filtered coffee.
use.
seconds.
CHEMEX, HARIO
water.
Pressurized brewing
LEARN MORE
Learn more in our video modules
BREWING FOR QUALITY (CRTF-2)
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