Too Much Coffee

...is not something I do.

http://www.monocle.com/small-business/2/

I'm pointing out the "hand washing" of the green beans before roasting. I almost squealed at the sight of the green coffee in the buckets of water.

If I could keep our green coffee in one of those isolation tanks from Costa Rica to the roaster, I would. I effing hate the idea of this.

I hope there's a lot to this that the video doesn't show... please...

I effing hate the idea of this.

Me too, but I watched the video and thought, Mr Ito looks like a passionate and intelligent guy, I wonder if there is a benefit. Or perhaps a change which suits a tea palate, monsoon malabar-ish?
Would the beans actually suffer, if they are not soaking for any time, just washing?

Probably washing jute fibres off that 2007 crop.

Styles wrote:Probably washing jute fibres off that 2007 crop.

yeah that's what i thought. Except them jute comes off in the hot wash... extra dry heat..

"Would the beans actually suffer, if they are not soaking for any time, just washing?"

Perhaps he's pushing the fourth wave of "Swiss water-Caffeinated"....blerg...

Yeah.

Everyone knows to wash after roasting, not before.

blerg

Styles wrote:Yeah.

Everyone knows to wash after roasting, not before.

Yep. Half a cap of persil, 40 degree wash. Tumble dry on low heat.

Hi guys,

ok perhaps this is a daft question, but what's wrong with greens in water? I'm guessing too much water is not good? or do you end up with an arabica forest in the bucket after a night? Yes I know nothing about coffee...

Btw, Jason I'm still interested in that blended coffee I was asking about on Flickr, I'll email you with the details.

Regards,
dsc.

I have written to Mr. Motoya and asked why he washes the beans. I don't think it sounds like a bad idea at all, especially if the beans are very dusty, which many are. I wonder if Steve has ever heard of this. It does sound like a bit of a palaver, however, especially with larger quantities of beans. They certainly need to be dried before roasting.

I have thought of doing this in order to standardize the moisture in greens, but I've never tried it. I can't imagine it hurting the beans, especially if they were wet processed to begin with.

BTW, the beans on the Motaya Express website look very dark, almost *$s like. Has anyone tried espresso in Japan? Is that the preferred taste?

darrensandford wrote:

Styles wrote:Yeah.

Everyone knows to wash after roasting, not before.

Yep. Half a cap of persil, 40 degree wash. Tumble dry on low heat.

darrensandford wrote:

Styles wrote:Yeah.

Everyone knows to wash after roasting, not before.

Yep. Half a cap of persil, 40 degree wash. Tumble dry on low heat.

I bet you could convert a tumble dryer into a roaster.

Tristan wrote:I bet you could convert a tumble dryer into a roaster.

Ooo... I mean no! Don't say things like that! That's the kind of talk that gets me in trouble with my wife!

Check out the Mega Roast 4000. Dryer conversion in action
http://www.home-barista.com/home-roasti ... ter#p39743

Nice one Bruce, you are the man, lets have some facts.

bruceb wrote:I have thought of doing this in order to standardize the moisture in greens, but I've never tried it. I can't imagine it hurting the beans, especially if they were wet processed to begin with.

Yeah, except you've got to get it right.

If ALL the beans are exactly the same:

1. size
2. density
3. have the same initial moisture content

then each bean will absorb the same amount of water.

Then you have to dry them evenly too. How does the rate at which you dry the coffee affect the even-ness at which you do it?

And for all your trouble, you've.... "sanitised them".. Something which leaving them in a stream of very very hot air for 15 minutes won't do? Are you normally left with lots of dust in roasted coffee?

Re-washing green beans is the reason Swiss Water decaf tastes so much worse than chemical process decaf.

I just think it's a really bad idea.

. size
2. density
3. have the same initial moisture content
then each bean will absorb the same amount of water.

Chance may conspire and make the smaller or less dense beans absorb more water by %, thus increasing their roast time to fit in with larger beans.

Re-washing green beans is the reason Swiss Water decaf tastes so much worse than chemical process decaf.

Not really, swiss water is a hot water soak, not a wash.

I just think it's a really bad idea.

Me too, still going to try it though.