Barista Magazine

AUG-SEP 2019

Serving People Serving Coffee Since 2005

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E x p e r t s w e i g h i n 95 www.baristamagazine.com identify the odd brew out. That's a big number—more than half of them. Even if some of the participants were guessing, the probability that 25 of them could guess correctly over and over again is incredibly low. However, noticing a difference is not the same as identifying what is different. To take the test further, Dr. Frost and Prof. Guinard brought back the tasters that performed best and gave them another series of tests. Tasters learned the SCA Sensory Lexicon, then were asked to identify 26 fl avors in eight brews based on combinations of the two brewer shapes, two grind sizes, and two roasts. The panel ran through all eight brews three separate times, identifying fl avor differences and yielding a huge amount of data for Dr. Frost to "pour" over. (Sorry, I had to.) The data were very clear. There was a large and easily identifi able fl avor difference between light-roast coffee and dark-roast coffee. This was expected since they're in fact different coffees. More to the point, when the same coffee was ground at the same grind size, brewing in a different basket still yielded measurable differences in fl avor. Basically, a light-roast ground at a "medium" size tasted different when brewed on the fl at-bottom than when brewed with the cone-shaped basket. Experts weigh in Perhaps this comes as no surprise to professional baristas. I reached out to a few of our best brewers in the world, as judged in the World Brewers Cup for the past three years, to ask them about the brewer they chose for competition: cone or fl at, and why? Patrik Rolf is the owner of April Coffee Roasters in Copenhagen, Denmark, and he represented Sweden at the World Brewers Cup in Bos- ton in 2019. Patrik designed his own fl at-bed dripper for the competition because he wanted to focus on creating "a brewer that generated a sweet cup profi le that held up very well in cold temperature." Competition coffee has to taste best when cooling, to cater to the judging process. With that in mind, Patrik settled on making a fl at-bed brewer, called the April Brewer, by using countless taste tests. He felt that as the coffee cooled, a fl at bed "generates a sweeter and more balanced cup," while "most conical-shaped brewers become 'unbalanced.'" Patrik's perfor-

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