Re: SUMATRAN coffee

On Mar 16, 9:18 am, jasonschel...@xxxxxxx wrote:
On Mar 15, 10:14 am, Alun <a...@xxxxxxxxxxxxxxxxx> wrote:



I have to say that maybe its a roast issue, rather than an origin one.
Generally a darker roast will reduce the caffeine kick in an arabica.

Actually as a percentage by weight, the darker the roast, the higher
the caffeine content is. A minor portion of the caffeine will be
carried off as vapor during roasting but this loss is compensated by a
15-20% total weight loss of the bean.

A recent experiment in Roast Magazine asserts that caffeine's boiling
point is over 500 degrees farhenheit so it is impossible for caffeine
to be burned off or vaporized by any roast profile since beans at 480+
tend to burst into flames. The differences in caffeine content are
usually due to a weight vs. volume problem that is pandemic to coffee
brewing. Each bean has x grams of caffeine. Beans roasted darker
have greater loss, therefore a higher caffeine content by weight. On
top of that, a bean roasted to 20% loss will also experience a good
deal of expansion and therefore take up greater volume. If your beans
are not weighed but measured out in scoops as whole beans or, you are
using a timed grind cycle, your weight will vary post grind in
proportion to the degree of roast.

Bob the Harmonicist left a very valuable clue in his message when he
called Sumatra "bold in flavor, mouth-feel". Using the expression
"mouth-feel" would lead one to believe Bob is an experienced cupper
but 2 things tell us otherwise. "Bold" is not a flavor or a mouth-
feel. The term "bold" is usually used to describe the roast or
overall cup quality/characteristics and is not generally used to
describe a particular flavor component. Further, "bold" is not
necessarily a characteristic of Sumatran coffee at all. In fact, a
lightly roasted Sumatra will generally be mild with a silky mouth
feel.

In conclusion, Bob the Harmonicist is drinking a very dark roasted
Sumatra and he is measuring out the beans by volume, hence brewing a
slightly weak but boldly roasted cup of coffee with a 10-20% reduction
in caffeine compared to a lighter roast that is also measured out by
volume. So Bob, if you want to get the same "buzz" on, count out the
beans for your next brew cycle. If you do this every time you brew up
your morning cup you will always get the same caffeine infusion into
your axons and dendrons.

I hope this helps.
Sincerely, Kurt
.

Relevant Pages

  • Re: SUMATRAN coffee
    ... Generally a darker roast will reduce the caffeine kick in an arabica. ... to be burned off or vaporized by any roast profile since beans at 480+ ... necessarily a characteristic of Sumatran coffee at all. ...
    (alt.coffee)
  • Re: SUMATRAN coffee
    ... Generally a darker roast will reduce the caffeine kick in an arabica.. ... to be burned off or vaporized by any roast profile since beans at 480+ ... necessarily a characteristic of Sumatran coffee at all. ...
    (alt.coffee)
  • Re: SUMATRAN coffee
    ... Generally a darker roast will reduce the caffeine kick in an arabica. ... Actually as a percentage by weight, the darker the roast, the higher ... Beans roasted darker ...
    (alt.coffee)
  • Re: Roating in home for resale
    ... > Eventually I will look into a bigger roaster. ... > will do 3lbs per hour, depending on the roast level of course. ... and even roasts without having beans fly out the tryer whole. ... remember that there is a loss on the order of 15-20% by weight due to loss ...
    (alt.coffee)
  • Re: figuring caffeine levels
    ... Jack Hanna in Sydneyis testing this scientific like, ... the caffeine content IS affected by the colour of the roast ... Pound for pound darker roasts have more caffeine availbale for exraction ...
    (alt.coffee)