A measured quantity of Java Jampit was soaked in room temp water for 2 hours, then rinsed in warm tap water. There was a large amount of chaff being dislodged, so the rinse was continued with intermittent shaking and rinsing to remove the chaff. The bean volume was increased by about 60%, so a significant amount of water was absorbed. Color became a mottled blue-grey. Excess water was removed with a paper towel and the beans were allowed to dry at room temp for 2 hours. They were roasted in a popper to just a few snaps into second crack, at 8.5 minutes, first crack at 5.0 to 6.5 minutes. There was nothing abnormal about the roast, no early smoke from the excess water, no bad smells. In fact, the smell was pleasant through the entire roast. I did not weigh the beans, not having a suitable scale. The roast expansion was 70% based on the original green, this is normal for my roasts. The first brew made 4 hours later was very good and smooth. The second brew after about 15 hours aging was very good with increased body and complexity. So my conclusion is that green coffee can be washed. Short term exposure to clean water does no harm provided the coffee is roasted within a few hours. I did not do a comparison roast, this was just a feasibility test. But the cup quality strikes me as more "smooth" than any roast I have made in my two years as a homeroaster. This suggests the possibility of improving or modifying coffees by washing. -- homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Very interesting. I'll have to try this. Perhaps certain compounds leached out as the water was absorbed. Two hours is plenty long enough for that to occur. There is no doubt in my mind that coffee exposed to moisture for a long period of time would be adversely affected because of mold and other microbial pests. That is clearly not an issue here, however. I've never heard of anyone deliberately roasting water-saturated coffee before. You may be on to something. Don At 09:31 AM 3/7/02 -0500, you wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Great, now I have to decide if I am going to wash my coffee before I roast it :-) Actually, it sounds like the real rule should be never get the green coffee wet and let it sit around, but if it gets detritus in it you can wash it and get a slightly different, but not unpleasant flavor.... I found the Jampit to be pretty smooth (without washing) as long as it rests a bit (24-36hours). I guess now I will roast some, and then the next day, wash another batch, roast it, and then brew them one right after the other to compare. My wife tends to be adverse to some of the sharper edges on the flavor of bright beans. Maybe this technique will fix that for her on some varieties. Did it roast faster, slower or the same with all that extra water?
It is possible that most of the "extra" water evaporated in the 2 hours drying. I did not have my thermocouple in this popper, so no temp records. The first crack sounded normal, actually there may have been fewer pops. The roast time matched one of a different (unwashed) coffee a few days ago. I will be doing some more washes on different coffees, keeping better records and comparison cupping with unwashed. -- ---------- <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hey Ken, great work! Thanks - interesting. True spirit of an explorer and questionner. -- garyZ Ken Mary wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Interesting. I've always wondered about the nasties beans pick up in the local washwater and in the open weave burlap bags thrown into containers and dropped into the hold of a ship. Since coffee beans are really just seeds, I didn't see how an agitated wash and a well ventilated, controlled drying would hurt the beans. I am thinking that what you are calling chaff may be the silverskin that is supposed to be removed in the processing, and I can only assume that removing more of this would result in a better cup. Wow, this is exciting! Regards, Ed Needham ed
When I was a Peace Corps Volunteer in Ethiopia, part for our daily coffee ritual included washing the green beans prior to roasting. The beans were immersed in room tempature water. The beans were then agitated and rubbed between the palms of the hands. The were then rinsed and roasted. It never hurt!
Call it what you want, this is the same stuff that comes off in roasting. Prior to this roast, I could see that most of the silverskin was removed, leaving some bits stuck to maybe 5 to 10 beans. After the initial shake following the soak, I noticed the skins floating around, so I made the extra effort to wash off as much as possible. During the roast there were only a few flakes of chaff blown out. No chaff was visible on any roasted bean except that which occurs in the center. I do not believe it was the silverskin removal that affected the flavor, though some people may be sensitive to its taste. I am wondering how much, if any, caffeine was removed in the soak. The sweetness is still there, and the complexity after aging. The overall impression is that of smoothness, so much so that it seems like nothing, not even the water, touches the tongue, only flavors. It is an odd feeling to me. Also the flavors are "delayed", blending into the aftertaste, which is pleasant and longlasting. -- ---------- <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
GREEN COFFEE IS A DRIED SEED . IT WILL SOAK UP WATER LIKE A SPONGE AND THAT WILL IMMEDIATELY AFFECT THE PHYSICAL NATURE OF THE SEED, AND WILL CHANGE THE CHEMICAL PROPERTIES OF THE ROAST... DON'T WASH IT! -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hi, Tom- I just did this: 20.1 grams of Colombian San Augustin -Santa Isabella 100% Typica immersed and agitated for 60 seconds in filtered tap water. Removed from water and patted dry. 'Wet' weight was 20.4 grams, or and increase of .3 gram or 1.5%. If you left the coffee in for any time I suspect you would ruin it, but a quick wash followed by roasting (otherwise mildew could set in) shouldn't be TOO much of a problem, particularly if the alternative is tossing a roast's worth of coffee. What have you got to lose with those choices? BTW this was using a very accurate jeweler's scale. Ted *********** REPLY SEPARATOR *********** On 3/8/2002 at 10:28 AM Tom & Maria wrote: <Snip> _ <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I will post future studies in alt.coffee. There is no need to wash or pretreat any of SM's coffees including the Java Jampit. I am sorry if I gave that impression. -- ---------- <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Heck Tom, we might have to experiment with pounds and pounds of green beans to test this little theory. $$$$$$$ Regards, Ed Needham ed