NXT Roasters

The plantation owner is bringing small quantities of his 900m altitude production directly to NXT Roasters. Though we have featured some of these Farmer Direct Beans previously, this crop year is special because Santa Marta has elected to enhance their crop with the Gold Process.

Some of the mucilage or pulp remains on the fruit during fermentation. Yields a nice balance of acidity, sweetness, and fruity-caramel flavours. Over several weeks, the sugars
and flavours from the fruit pulp are absorbed deep into the bean.

The Honey Process is perhaps better known on the internet. The difference is found in the amount of mucilage that remains on the seeds when fermenting and drying. The mucilage left on the bean caramelizes during drying, giving the parchment a yellow or "gold" colour. The greater amount of mucilage requires more drying which involves mixing the beans daily so that they dry evenly. This is a labour intensive drying process in which the flavour is featured in the cup.

NXT's job is to honour the grower's hard work. We want to unlock the story already sealed inside the bean.

Thank you for your support.
It is 3:00 and we are disappointing the late comers. There was over 40 kgs but half of it was gone by noon.
It does give us a chance to wish you a Merry Christmas.
We are closing for a week then will roast on December 30 especially for the designated drivers.

DailyCoffeeNews.com

A recent study from a team at the University of Pennsylvania proposes a small tweak to pourover brewing that maintains optimal extraction yield and flavor while requiring less coffee.

In short, the researchers suggest a higher pour with a gooseneck kettle.

Published in April in the journal Physics of Fluids, the study centers on a phenomenon called “avalanche dynamics,” through which a stream penetrates the surface of the coffee bed, then pushes and displaces grounds in a recirculating pattern. This movement allows the water to more thoroughly interact with the grounds, increasing extraction. ...

This article may be valuable to people who wish to develop their pourover ceremony. Personally I find that a coarse grind that gives sufficient permeability to allow the flow of water through the grind wastes coffee solubles, More coffee is thrown away than is put in the cup.

I am a proponent of the fine Turkish grind with its large amount of surface area that assures maximum extraction of coffee solubles. The water cannot easily pass though such a fine grind therefore it requires a modified Brewing Ceremony.

To maximize the extraction we submerge the grind in the hot water. Essentially the contents are mixed, for a minute with the thin spatula, to keep the grind in suspension and surrounded by water. Then leave for a couple minutes even though it takes less than a minute for the grind to decant. The Plunger should then be free to be pushed to the bottom without resistance (because the grind is already on the bottom) . If the Plunger water-locks there is a problem with the capacity of the grinder to produce a fine grind. Failure probably presents an experimental opportunity or the excuse to buy a new burr grinder.

Assuming that the Plunger easily descends to the bottom let it rest or settle for 2-4 minutes while you prepare breakfast. This is quite important because the following step is to filter the coffee without creating a filter cake that will plug the filter. In a previous post the benefit of filtering the coffee to remove Cafestol was reviewed.

The extra steps may lead to extra cooling therefore we fill the drain plugged porcelain cone, cups, and French Presses with hot water prior to usage. Forgetting to empty the body will yield very diluted coffee.