Chances are you already have a good quality coffee machine and a reasonable understanding of the single origins and flavors you most enjoy. The next step is to purchase a home roaster.
ICT can offer a range of coffee roasting options by connecting you with our partners in the coffee industry. Whether you are a coffee enthusiast and want to roast at home or own a café looking to integrate coffee roasting onsite and design your own blends.
Contact us to understand what will suit your roasting requirements.
Understanding cupping notes
Each of our coffees is accompanied by a set of cupping notes, a way of comparing the characteristics of varying coffees. Cupping notes are an important part of identifying which raw coffee or coffees will produce the profile you desire.
Typically you will find a description of each of the following characteristics:
- Aroma – the smell of the coffee when infused with hot water.
- Flavour – between the first impression of the coffee’s aroma and the lingering aftertaste, one experiences the coffee’s principal character: the ‘mid-range’ notes or ‘flavour’. The evaluation of flavor involves the combined impression of taste and aroma.
- Body & mouth feel – the body is the tactile feeling of the coffee in the mouth, particularly perceived between the tongue and the roof of the mouth. The body and mouth feel is assessed by the textural sensation from the coffee oils left on the palate.
- Acidity – often described as ‘brightness’ when favourable or ‘sour’ when dominating or unfavourable. Acidity contributes to a coffee’s liveliness, sweetness and fruitiness. Acidity is usually experienced and evaluated immediately after the coffee enters the mouth, and can be felt along the sides of the tongue.
- Finish/After taste – defined by the length of positive flavours originating from the back of the palate, the aftertaste lingers after the coffee has left the mouth
Our cupping notes appear in the details for each product in the Shop Our Green Beans section.
The actual roasting process will depend on the profile and flavour you are trying to create.
As a guideline, the taste of roasted coffee is affected by the strength of the roast. Darkly roasted coffee usually contains less caffeine and is more bitter, while lightly roasted coffee is higher in caffeine and more acidic. Often light roasts better preserve the ‘origin’ flavours of the coffee.
Start out with single origins and gain a sense of how roasting alters the bean’s characteristics. When you are a little more confident, try experimenting with some blends. You can then start substituting beans with similar profiles and compare the results. Soon enough you will be crafting your own private blend that only you or your guests can indulge in.
Ready to get started? Explore green beans and roasting products right now on our website!
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Unit 4. 7 O’Connell Terrace
Bowen Hills QLD 4006 Australia
Warehouses in VIC, WA and QLD