Roast Approach Experience Live Event - January 9th

Online event details

This online event will be hosted on Friday, January 9th at 11am PST. We will be sending out a calendar invite so you can conveniently add this to your preferred calendar.

Please use this link to join the event <meet.google.com/mty-fhiy-atu>

You can access this event link and other relevant details for this event at <https://haceacoffee.com/roast-approach-experience-event>

We will be emailing you a calendar invitation as well.

We will record the event for those who cannot make it. Please reach out to us at connect@haceacoffee.com if you would like to receive this recording.

Tasting your roasted samples

We encourage you to taste through each of the nine samples before the event. We recommend tasting these coffees using the cupping method. Whichever method you choose to use for evaluating the coffee, it is important that you use the same method for all coffees to ensure consistency. Tasting 9 samples can be daunting and you may want to break the tastings apart into multiple sessions. Feel free to tag us in a photo of your tasting set up on Instagram and Facebook at @haceacoffeesource 

Your booklet accompanying the roasted samples will guide you through tasting each coffee with space to write simplified tasting notes on pages 26 through 38. 

You can print additional tasting cards to accompany your own roasts of the green coffees through this link <https://haceacoffee.com/roast-approach-experience-tasting-card>

Interpreting the results

As you finish your tasting, consider the following questions that will guide you through each of the roast profiles and how the roast affects different attributes in each coffee:

Understanding Acidity

• Compare roasts 1 through 3 of each set of coffee, which has the most intense acidity? Which acidity would you describe as having the least intense (most muted) acidity?

• Compare the time spent in Maillard phase on the most intense acidity coffees with the time spent in Maillard on the least acidic coffees. If the short Maillard phase is a result of more intense heat application, how can heat application impact acidity?

Understanding Caramelization

• Look at the coffee from roast profile 2 and roast profile 3. How does the sweetness, balance and body of these roasts compare to roast profile 1, which had the shortest time spent in caramelization?

• Comparing roast profile 1 to 2, how does extending time spent in caramelization (with the same end temp) impact sweetness?

• Comparing roast profile 2 to 3, how does extending post-crack development impact sweetness and body?

• Which roast profile would be best suited for espresso? Which would be best suited for drip?

Finding Florals

• Compare roasts 1-3 of each set of coffee, which coffee roast had the most pronounced floral notes? Which roast had the least intense floral notes?

• Compare roasts 1-3 of each set of coffee, which coffee roast had the heaviest/biggest body?

• Delicate floral notes are some of the first flavors that break down during the roasting process. If florals are broken down during caramelization and melanoidins are formed during caramelization phase, what is the relationship between floral notes and body?