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15 - Module30Overview

This module provides an overview of the coffee roasting process. It discusses how roasters carefully select and roast beans to bring out their best flavors, requiring skill. Small roasters like Umbria Coffee Roasters can be more selective with beans and precise with roasting than large companies. Large companies may buy inconsistent batches and dark roast to hide variations, sacrificing quality for consistency. Understanding roasting helps baristas appreciate the effort of artisan roasters and educate customers.

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Ioan Stoica
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14 views

15 - Module30Overview

This module provides an overview of the coffee roasting process. It discusses how roasters carefully select and roast beans to bring out their best flavors, requiring skill. Small roasters like Umbria Coffee Roasters can be more selective with beans and precise with roasting than large companies. Large companies may buy inconsistent batches and dark roast to hide variations, sacrificing quality for consistency. Understanding roasting helps baristas appreciate the effort of artisan roasters and educate customers.

Uploaded by

Ioan Stoica
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Module 3 Overview

In this module, we are going to touch on the important and meticulous work of coffee roasters.
This is an incredibly important step in creating premium coffee. It is the roaster who chooses the
beans they will work with and decide how to get the most out of the coffee beans they roast.

Many qualified roasters started as baristas and later became professional coffee roasters. But
even if you have no intention of roasting coffee as a career, as a barista, it is important that you
understand the processes and the skill it takes to roast coffee well.

As an example, Umbria Coffee Roasters is considered to be a boutique coffee supplier, also


known as an artisan coffee roaster/wholesaler. As such, smaller coffee companies like Umbria
Coffee Roasters have a couple of advantages over the larger coffee companies in that we can
be more selective in the beans we choose as well as more precise in how those beans are
roasted not to mention more control on how they blend coffee to bring out the best
flavour. This requires more skill, time and attention to small details than would be reasonable,
from a business standpoint, for a larger company to do.

Many of the larger coffee companies buy such massive batches of beans, at one time, that they
will have a very wide range of quality in a single batch from a specific country. To explain, say a
large company buys a large quantity of coffee beans from various plantations on
Sumatra. Sumatra is an island in Indonesia. A very large island with coffee growing on its
mountains at various altitudes in different grades of soil and exposed to different levels of
rainfall and sun. So, because different parts of the mountainous island will have their own
microclimates, the taste profiles of the coffee grown in different parts of the island may range
greatly.

To remedy this, large companies will over roast the beans, making them much darker, often
giving the coffee a slightly burnt flavour, in an effort to hide the inconsistency of the individual
batches of beans which make up the overall batch at the roastery. In essence, they purposefully
and strategically sacrifice quality for consistency. And when you are a global brand with
global distribution, it makes sense on a business level.

Baristas who understand industry concepts like this, will develop a deeper appreciation for the
effort and care that it takes to create high-quality artisan coffee. This can be a great asset to a
coffee business that sells artisan coffee. This understanding, ,by a barista, can go a long way
towards efforts to educate your coffee customer.

So, in this module, you will learn:

• The types of coffee used in the commercial coffee industry


• The definition and significance of Single-Origin Coffee vs Blends
• Some basics of the roasting process
• Characteristics of light, medium and dark roasts from different regions.
• The definition of ‘Third Wave Coffee’.

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