>The fact that WBC finalists are using coffee that the roaster haven't sorted based in size tells a lot. Perhaps the farmer does it to some degree.
I'm not sure if you've looked at espresso chemical papers (mostly the Illy ones), but they're pretty cool and they might explain this.
The oil extraction curves are non-linear. Lighter roasts that aren't at risk of burning smaller beans can be paired with variable bean size to produce a spectrum of related flavour notes, providing a bit of depth to a varietal that has a very strong and pronounced (but limited) set of notes.
I haven't, but it sounds like something I'd enjoy. Thanks for the pointers.
Re:Handbrewing Coffee
by JoeAltmaier on Thursday March 07, 2019 @09:41AM
(#19328338)
Try it before judging! Its definitely a burned taste, and once its gone you would not believe the difference.
I simply cannot explain why they wouldn't do it if it made a difference. A machine that sorts the beans by size is cheaper than the machine that package the coffee, so if it would make a better product, I'm sure the big roasters would do it. It's not like they cannot make great coffee. They can make coffee that's world class, but the market will not pay that much.
But regardless, I have tried coffee that isn't burned. I primarily use lighter roasted beans, and there is zero burned taste.
The fact that WBC finalists are using coffee that the roaster haven't sorted based in size tells a lot. Perhaps the farmer does it to some degree.