Old School Espresso - what to expect
My name is Coffia and I'm a specialty coffee.
You will find out:
- Why roast me at 3 degrees and what is the difference in taste.
- Which preparation is suitable for which roasting.
- Who is Old School Espresso Roasting for?
- Do we roast specialty coffee even darker? How does it taste?
I am roasted only from varieties of Arabica, because Arabica has the best and most sophisticated taste profile of all types of coffee. Why not Robusta? Because Robusta doesn't taste good. It has no interesting taste and smell properties. It is just hot and tastes earthy like rubber. Its advantage is that it is very cheap (10 to 100 times cheaper than Arabica), has a high yield and does not suffer from diseases.
They roast me on 3 levels because each roast brings a different taste experience. Not all stages of roasting are suitable for all types of preparation.
It's the lightest roasting of coffee. It preserves the most characteristics of the variety and terrarium. It is not suitable for making espresso, because espresso enhances acidity. Nevertheless, I have several fans who prepare espresso from roasting on the filter and the high acidity suits them.
I am very suitable for all alternative preparations such as Hario V60, Chemex, Mocca (koťogó), French Press, Kalita, MoccaMaster, Cold Brew, Cold Drip....
My floral scent and fruity, sweet, nutty or spicy flavors stand out wonderfully in these preparations.
Modern espresso is an acidic espresso, where we expect increased acidity in the cup. In this case, however, it is pleasant, such as the pleasant sour taste of the fruit (peach, plum, apple, citrus, etc.). If the espresso is prepared poorly, we may encounter unpleasant acidity of vinegar, sauerkraut and similar stuff. In a well-prepared modern espresso, there is a pleasant acidity, low bitterness and interesting tastes. Compared to roasting on a filter, this roasting is only slightly darker, which results in lower acidity of the coffee. This will also reduce its taste potential, but only very slightly.
Old School Espresso
This roast is the darkest of all my forms. But that doesn't mean they burned me, on the contrary. Compared to other roasts, it is more of a "medium roast".
This roasting is about balancing the opposite:
- Minimize acidity. We want the acidity to be as low as possible. The darker the roast, the lower the acidity.
- We still want to preserve the taste characteristics of the variety and the terrarium. The darker the roast, the less aroma and taste. Compared to filter roasting and modern espresso, the aromas and flavors of the variety are clearly the lowest in this roasting, as other characteristics of darker roasting are beginning to prevail. Especially the high bitterness and the very taste of roasting.
- Minimize pyrolysis that is present in darker roasts. Yes, it's about burning. In darker roasts, the coffee starts to burn and this brings discomfort such as the taste of ash and stomach problems.
- We don't want surface oils that occur in dark roasts. Surface oils can be in the form of small droplets as coffee matures after roasting. However, if the grains are complete with oil immediately after roasting, this is a very undesirable thing. These oils spoil very quickly in the air and not only do they taste awful, they are also extremely unhealthy.
Old school Espresso is therefore a compromise for people who are looking for a higher bitterness in coffee and at the same time do not like acidity. ATTENTION, if the espresso is prepared poorly, which means that it is ground too coarsely and flows too fast (eg in 10-15 seconds), even dark roasting will taste sour. Unpleasantly sour.
At the same time, in old school espresso we don't want ailments of dark roasting. Dark roasts were mainly used to cover coffee defects. However, I am created exclusively from selection grains and I do not need overlapping shortcomings. On the contrary, my roaster tries to minimize it.