Do you mean to say they have nothing to do with coffee and needed turks to burn it for them and teach them? It's the other way around. The turks got coffee from the Arabs and then they messed it up, and then brought it to the europeans in it's messed up burnt state.
Sure, they drink turkish coffee in cafes in Cairo and Damascus and Beirut, but what do they have to do with Arabic culture?
Excuse me?!! Turks got the coffee from Arabs thats true, while they were still boiling green beans and drinking coffee soup!!! Turks were first ever to Roast the beans. And Turkish coffee is not roasted anywhere close to being burnt. Its never roasted more than French.
The Arabs who truly know coffee, such as Najdis and tribes who come from Najd who live in the deserts of Syria and Iraq, NEVER burn their beans and do not at all drink turkish coffee.
They drink..ARABIC COFFEE (duh), which is lightly roasted and brewed in an Arabic coffee pot, more than one actually.
That's why it is called Arabic Coffee, because it is the Arab way of making coffee, as made by...ARABS lol.
Well if he cleaned his cooling try he wouldn't have to ruin his fresh roasted coffee by quenching. Then again he is Scottish so maybe he is adding the water to add weight.
I would like to comment that nations not used to the real taste of coffee do noticeably burn coffee. This is highly culture-independent and trying to convince people in these societies to accept the true taste of lightly-roasted coffee won't simply work. Thus, I won't say that this was "charcoal roasting" to me :)
Moreover, as to spraying with water, water is generally an enemy, however, since you're spraying water lightly and beans are already very hot, droplets will evaporate upon contact.
Which are the nations that are not used to the taste of real coffee? There is a world of difference between dark roast and burnt. I sell 9 pure origin coffees and the dark roasts outsell the light roasts 2 to 1.
I should've said that I meant the Arabs and some other nations. The Americans for example are also of this sort... Charcoal tastes to them are an important part of the taste of coffee. The Italians on the other hand, with their sophisticated methods of extraction (espresso brewing), where able to extract more of the bean and hence were able to appreciate a lighter roast. Lighter roasts exaggerate the taste of the bean itself, rather than the taste of roasting (which's the same for all coffees).
In the Arabic countries we drink Turkish coffee, and to be honest, any roast that is not dark (partially burnt) will not be able to produce a drink that can be easily considered as Turkish coffee. Hence, it's apparent that the common coffee drink in a society also plays a role. For example, the Americans drink drip coffee, which dominates their degree-of-roast preference (a dark roast as well). What you're saying of that darker roasts are of higher demand in your place also tells the same thing.
Espresso brewing on the other hand, when performed correctly, can extract the aromatic compounds that are usually only smelled upon grinding fresh coffee beans, but are usually never attending in the cup (using other extraction methods). It's so good in extracting those aromatics that the slightest amount of charcoal tastes can spoil the whole experience. It also gives us insight into how over-roasting coffee turns a part of the bean into charcoal. Again, this is okay (and desirable) sometimes.
he is most likely spraying water on them to cool them down. in some larger roastaries, they bathe the coffee in tubs to cool it down faster. it helps stop the roasting process as the beans are still darkening in the cooling tray.
@cagdasist, calm down before you pop a blood vessel lol
dylanisg0d 6 months ago
I think he is spraying wine
mrwarbirds 2 years ago
water i guest
csmiu 2 years ago
I am sorry I meant light French.
cagdasist 2 years ago
Do you mean to say they have nothing to do with coffee and needed turks to burn it for them and teach them? It's the other way around. The turks got coffee from the Arabs and then they messed it up, and then brought it to the europeans in it's messed up burnt state.
Sure, they drink turkish coffee in cafes in Cairo and Damascus and Beirut, but what do they have to do with Arabic culture?
matero30 3 years ago
Excuse me?!! Turks got the coffee from Arabs thats true, while they were still boiling green beans and drinking coffee soup!!! Turks were first ever to Roast the beans. And Turkish coffee is not roasted anywhere close to being burnt. Its never roasted more than French.
cagdasist 2 years ago
The Arabs who truly know coffee, such as Najdis and tribes who come from Najd who live in the deserts of Syria and Iraq, NEVER burn their beans and do not at all drink turkish coffee.
They drink..ARABIC COFFEE (duh), which is lightly roasted and brewed in an Arabic coffee pot, more than one actually.
That's why it is called Arabic Coffee, because it is the Arab way of making coffee, as made by...ARABS lol.
matero30 3 years ago
In the Arabic countries we drink Turkish coffee? Does that even make sense?
NO, Arabs do not like charcoal burnt coffee and they do not have less sophisticated tasted than Italians.
matero30 3 years ago
The water can help in the aging process if you are going to use it right away, but can be detrimental if it is to be stored over a week.
beancrazyy 3 years ago
Judging by the amount of smoke coming out after the batch had dropped - the cooling tray/ motor is under powered.
rooracer78 4 years ago
Well if he cleaned his cooling try he wouldn't have to ruin his fresh roasted coffee by quenching. Then again he is Scottish so maybe he is adding the water to add weight.
Caseyb2050 4 years ago
Why do you think faster cooling ruins the coffee ? My customers seem happy enough!!
Simon
swf1956 4 years ago
I would like to comment that nations not used to the real taste of coffee do noticeably burn coffee. This is highly culture-independent and trying to convince people in these societies to accept the true taste of lightly-roasted coffee won't simply work. Thus, I won't say that this was "charcoal roasting" to me :)
Moreover, as to spraying with water, water is generally an enemy, however, since you're spraying water lightly and beans are already very hot, droplets will evaporate upon contact.
arabiccola 3 years ago
Which are the nations that are not used to the taste of real coffee? There is a world of difference between dark roast and burnt. I sell 9 pure origin coffees and the dark roasts outsell the light roasts 2 to 1.
swf1956 3 years ago
I should've said that I meant the Arabs and some other nations. The Americans for example are also of this sort... Charcoal tastes to them are an important part of the taste of coffee. The Italians on the other hand, with their sophisticated methods of extraction (espresso brewing), where able to extract more of the bean and hence were able to appreciate a lighter roast. Lighter roasts exaggerate the taste of the bean itself, rather than the taste of roasting (which's the same for all coffees).
arabiccola 3 years ago
In the Arabic countries we drink Turkish coffee, and to be honest, any roast that is not dark (partially burnt) will not be able to produce a drink that can be easily considered as Turkish coffee. Hence, it's apparent that the common coffee drink in a society also plays a role. For example, the Americans drink drip coffee, which dominates their degree-of-roast preference (a dark roast as well). What you're saying of that darker roasts are of higher demand in your place also tells the same thing.
arabiccola 3 years ago
Espresso brewing on the other hand, when performed correctly, can extract the aromatic compounds that are usually only smelled upon grinding fresh coffee beans, but are usually never attending in the cup (using other extraction methods). It's so good in extracting those aromatics that the slightest amount of charcoal tastes can spoil the whole experience. It also gives us insight into how over-roasting coffee turns a part of the bean into charcoal. Again, this is okay (and desirable) sometimes.
arabiccola 3 years ago
he is most likely spraying water on them to cool them down. in some larger roastaries, they bathe the coffee in tubs to cool it down faster. it helps stop the roasting process as the beans are still darkening in the cooling tray.
tonydicorpo 4 years ago
I'm certainly agree!
csmiu 2 years ago
spraying the beans? I've never read of this practice.. doesn't seem right to me
djn1kon 4 years ago
What is he spraying on the coffee?
pr0n3 4 years ago