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  1. #1
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    Why Colombian roasters, roast the coffee different that roasters in the US?

    Hello,

    I recently imported 1,000 lbs of supremo coffee from Colombia, (500lbs roasted and 500lbs of green). I had a local roaster sample roast few lbs here in Dallas and the way they roasted is completely different than those roasted in Colombia. Dallas roast taste more sour when brewed and lighter in color.
    I'm just curious to know what causes this?



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  2. #2
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    Did the coffee look similar in color? I find that a lot of the "new school" roasters are roasting way too fast and this tends to make the coffee taste grassy sometimes sour. What kind of roaster was used in the US and what was the roast time? Are you located in Dallas?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  3. #3
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    I asked the Lovely & Talented Roast Mistress what her thoughts were and she echoed Topher's comments (and he's the senior roaster by far). She goes through a lot of Bucaramanga and Huila, roasting it at all different ranges - light, medium, darker. And her roasts are l-o-n-g roasts. So it would be good to see how your Texas boys are roasting the coffee. If they've got that hipster vibe going then it could easily be just as Topher said.
    Wrinkles only go where the smiles have been -- Jimmy Buffett (via Mark Twain)

  4. #4
    Senior Member
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    You may not get a civil answer if you get an answer at all, but if I were you, I'd ask your Colombian supplier for a roast profile in addition to information about the roaster used.

  5. #5
    Senior Member
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    Funny, I am in Colombia now trying to get a roaster to show me his profile(s). Colombias are supposed to be best roasted light but I am drinking some light roasted coffee that has a little bit of sourness to it.

    The best cup I ever had was in Peirera where I thought I was drinking orange marmalade

  6. #6
    Junior Member
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    Quote Originally Posted by expat View Post
    I asked the Lovely & Talented Roast Mistress what her thoughts were and she echoed Topher's comments (and he's the senior roaster by far). She goes through a lot of Bucaramanga and Huila, roasting it at all different ranges - light, medium, darker. And her roasts are l-o-n-g roasts. So it would be good to see how your Texas boys are roasting the coffee. If they've got that hipster vibe going then it could easily be just as Topher said.
    Thanks for your comment. The roaster I used, as you and Topher mentioned are the new school "hipster" roasters and they do roast fast and the color is a bit lighter. I spoke to some coffee shops "hipster coffee shops" and they all prefer that type of roast since they are marketing it as "craft coffee".



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  7. #7
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    It's sad that people consider under roasted and under developed "craft coffee" I met a guy at the last SCAA show. We had corresponded for a couple of weeks before the show. When we met you said "sweet now you can now finally taste my coffee." I said I would as long as he wasn't one of those 9 minute new school roaster. He looked down at his feet and said , " I know I was trained to roast longer...but I find that if I roast quicker I can get more done and finish work quicker." So he is sacrificing quality for quantity. I would rather put in the hours and put out a superior product. It's sad too. It reminds me of when I was making drinks at the casino I roasted for. I had a guest ask for a cappachiny. I made him his drink and he took one sip and said ewww...this don't taste nothing like the cappachiny I get at circle K. I took the drink back and added 6 pumps of vanilla. He said it was great but was $3 more expensive than circle K. The point is even though we all know that a circle k "cappachiny" is no where close to the quality of a freshly prepared drink...but in their minds the one from circle k was the best because that was what they started with.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  8. #8
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    If anyone is interested. The coffee federation teaches everyone to roast a certain way. No where did I see a 9 minute roast. The fast roast they teach is 11 minutes

  9. #9
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    Just my opinion...11 minutes is still too fast.
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  10. #10
    Senior Member
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    Yeah, the fastest I think I've ever done is about 13 1/2 minutes.

    The Colombian federation also taught a 15 minute curve. Incredible that they are turning out roasters all over the country roasting the same way

 

 
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