Our single-origin coffees are usually roasted lightly. No matter where the coffee is from, our approach to delivering the flavour of that particular coffee is to express the flavour profile without any flavours caused by roasting.
How is coffee made?
As you may know, coffee is from a coffee tree. It is made as a coffee cherry, and people pick them up and do a few processing steps to get a green coffee bean (seed). And what we drink is made from the roasted coffee bean, entirely different from its original form. This means roasting affects a lot to let us experience the flavour of the coffee.
What's important at this stage is that, not only roasting turns the green bean into a drinkable form (which is the roasted bean), but also it creates different flavour profiles.
How does roasting impact the flavour of the coffee?
During roasting, coffee goes through 3 major stages, heap absorption, Maillard reaction period, and development. No matter light or dark roast, every coffee has come all day through these stages. And what determines the degree of the coffee roasting is the development stage.
The two major factors of roasting are time and temperature. These are the bread and butter for a roaster to bring out the flavour of the coffee, and every roaster does it differently depending on their knowledge and experience.
What's commonly known is that the higher the roasting temperature, the more roasty flavours emerge. This is because, during the development stage, the flavour molecules begin to be developed and be evaporated out from the enzymatic category, which reminds floral and fruity notes, then through to the sugar browning category, which gives chocolaty, caramelly and vanilla-like flavours, then lastly to dry distillation part which makes bitter and heavy tastes. While the enzymatic category represents what's already in coffee, the other two parts show a mixed profile between the authentic flavour and the roasty notes.
Why is delivering the authentic flavour of the coffee critical?
It's not a topic about which one is right or wrong. It's just about what kind of flavour we would like to deliver. However, we have roamed our single-origin coffees as lightly as possible. This is because we wanted to minimise our intervention in the flavour of the coffee when it is single-origin coffee. We do light, medium and even dark profiles for blends, as they are our signature products that showcase what flavour we want to deliver. But for singles, we only do a light profile because our customers usually enjoy our single-origin coffees to experience the flavour of each origin. We can't say that our roasting is the best, but we can proudly say that our profile delivers the authentic flavour of each coffee with no hesitation or intervention.
How do we develop the flavour of the coffee?
Not just roasting lighter is essential but also properly roasting them to ensure the quality is significant. From a tremendous amount of light roasting experiments, we have learnt applying heat in the right way to develop inside the bean will ensure the quality. Thus, our single origins give a lovely silky texture and taste balance, although they are lightly roasted.
Now, time to enjoy!
On top of that, we do have various single origins available on the list. This is because everyone has different tastes and preferences. Thus, we have prepared different kinds of coffee for everyone to experience. Don't worry; all are lightly roasted, and you can enjoy the coffee's authentic flavour no matter which origin you choose.
Please enjoy our damn good coffee!
Why is our light roasting profile special?
Posted by Chanho Hong on
