Brief Summary
This video is the first in a series designed to provide Specialty Coffee Association (SCA) barista skills training for free. It covers essential aspects of coffee from its origins to brewing, including species and varieties, processing, roasting, freshness, storage, and water quality. The goal is to break down the paywall in the coffee industry and make barista training accessible to everyone.
- Coffee species and varieties, origins, processing, roasting, freshness, and storage are covered.
- Water quality and its impact on coffee taste are discussed.
- The series aims to provide SCA training in bingeable chunks.
Introduction to Series
The video introduces a series designed to provide free SCA barista skills training, aiming to break down the paywall in the coffee industry. The series will cover topics such as coffee species and varieties, origins, processing, roasting, freshness, and storage, concluding with a discussion on water quality. The goal is to make barista training accessible to everyone through bingeable content.
Species and Varieties
The video explains the difference between coffee species and varieties, comparing it to fruits like apples and pears. The two main coffee species are Arabica and Kaphora (Robusta). Arabica is known for its mild, floral, and citrusy flavor profile, making it the poster child of specialty coffee, but it is more difficult to grow. Kaphora (Robusta) is more bold, high in caffeine, and resistant to climate changes, but it is typically reserved for darker roasts and instant coffee mixes. Varieties within Arabica, such as SL28, SL34, and Bourbon, add to the flavor complexity, similar to how different apple varieties taste different. The density of beans can vary based on variety and altitude, with higher altitudes leading to denser beans.
Processing and Terroir
The geography and terroir, including altitude, soil, and climate, significantly shape the raw coffee material. Higher altitudes slow down cherry maturation, allowing sugars and acids to develop more fully, impacting the coffee's flavor. Processing involves extracting the seeds from the coffee cherries, with three traditional methods discussed: natural, honey, and washed. Natural processing involves drying the entire cherry in the sun, imparting flavors through fermentation. Honey processing involves removing the skin and drying the seed with the sticky mucilage, resulting in a less intense fermentation. Washed processing involves immediately depulping the coffee and fermenting the seeds in water before washing and roasting.
Coffee in Transit
Historically, coffee beans were shipped in jute bags without lining, making them susceptible to water damage and mold. The introduction of GrainPro, a plastic lining inside jute bags, helps protect the beans during transit. Moisture content is a critical factor in the coffee's taste upon arrival, with green coffee ideally having 9-12% moisture. The transport process, from the farm to the roaster, can take several months, making proper storage and management essential to maintain quality.
Roast Level
The video discusses roast levels in relative terms due to varying perceptions. Lighter roasts are more difficult to extract, offer more acidity and fruity characteristics, and are better for filter brews but trickier for espresso. Darker roasts are easier to extract, less dense, more brittle, and have a bigger window for decent extractions but a smaller window for flavor profiles, often resulting in bitter chocolate and smoky flavors. Medium roasts fall in the middle of these extremes.
Freshness and Resting
When coffee is roasted, it creates CO2 inside the beans, which is expelled during first crack. This CO2 continues to release after roasting, affecting extraction. Freshly roasted coffee releases CO2, causing issues during extraction, such as gassy and uneven shots. Resting the coffee allows CO2 to release, improving extraction efficiency. Darker roasts need less resting time due to larger pores, while lighter roasts benefit from more resting time for maturation. The optimal use window varies from 5 days to 4 months, depending on the roast level and coffee itself.
Coffee Storage
Light and oxygen can ruin coffee. Opening the bag infrequently is crucial. Using one-way valve tubes for dosing can extend freshness. Vacuum canisters are considered inefficient due to imperfect seals. Consuming coffee within a short window or splitting it into sealed bags or freezing portions can help maintain quality.
Water!
Water is a significant component of coffee, with filtered coffee being over 98% water and espresso over 90%. Understanding water composition is essential, focusing on general hardness (magnesium and calcium) and carbonate hardness (alkalinity). Magnesium affects complexity and sweetness, while calcium aids body and creaminess. Carbonate hardness buffers acidity. Avoiding chlorine and off-flavors is crucial. TDS (total dissolved solids) is measured using an electroconductivity meter but can be misleading.
Conclusion
The video concludes the first jam-packed session of the barista training series. It encourages viewers to like, subscribe, and share the video to support the channel. The presenter also mentions additional resources such as Patreon, a second YouTube channel for rants, and a golf channel. The most important takeaway is to brew something tasty and enjoy the process.
