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10March

My Coffee Tastes Like Rubber - WHAT?!

Have you heard coffee being described as chocolate or hazelnut?  Did you know that there is a coffee flavour wheel to help discern the flavour notes of a particular coffee? Many of you probably think that this is crazy – then again you are probably drinking instant!
 
The SCAA’s (Speciality Coffee Association of America) flavour wheel has been used for 21 years and recently after 3 years of research a new flavour wheel has been released.
 
The old wheel :
 
 
 
The new wheel:
 
 
The flavour wheel consists of coffee terms based on sensory science and it is the standard that cuppers use to describe the coffee that they buy or sell.
 
Coffee cupping, orcoffee tasting, is the practice of observing the tastes and aromas of brewedcoffee.It is a professional practice but can be done informally by anyone or by professionals known as "Master Tasters". A standard coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically thebody(the texture or mouthfeel, such asoiliness),sweetness, acidity(a sharp and tangy feeling, like when biting into anorange),flavour(the characters in the cup), and aftertaste. Sincecoffee beansembody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin. Wikipedia
 
Instead of attending a wine tasting evening why don’t you do something different this year and attend a coffee cupping, I am definitely going to do it!
 
I’m sure there must be quite a few places that offer coffee cupping but these are the three that I have discovered (thank you Google).
 
 
Durban
Colombo Coffee & Tea
369 Magwaza Maphalala (Gale Street)
031-2053283
This email address is being protected from spambots. You need JavaScript enabled to view it.
 
JHB
Bean There Coffee Roastery
44 Stanley Avenue, Milpark
0873103100
 
Cape Town
Bean There Coffee Roastery
58 Wale Street
0879432228
 
#lovecoffee

Posted in Blog

17February

Beaver Creek Coffee Estate

Welcome to 2016 and what a better way to start the year than writing about coffee - after all I do Run On Coffee!
 
On Monday 28 December we set off for a very pleasant drive down the South Coast to Port Edward and the Beaver Creek Coffee Estate. It was a typical hot and humid Kwazulu-Natal day and the car air conditioner was on full. We kept the speedo cruise set at 120km and were very glad we did as the metro police were out in full force and we saw many cars pulled over for speeding. It took us about 2 hours to reach the estate which was very well sign posted when we reached Port Edward.
 
 
 
Wow was the estate busy! Lots of people in the shop and a waiting list for tables in the restaurant. Neil and I were going to do the Crop to Cup tour at 12pm so we decided to get a table and order lunch. We ordered our toasted sandwiches and because they were so busy we ended up taking our sandwiches with us on the tour. Our two teenagers stayed in the restaurant to eat and wait for us to finish.
 
The tour was led by Ed Cummings who bought the estate and started growing coffee. The estate was originally a banana plantation but the growing of bananas had moved out of KZN to Mpumalanga. He wondered what they should grow and discovered that coffee would be very successful. They didn’t just decide to plant coffee but process, roast and package as well.
 
Ed Cummings
 
 
Coffee trees have staggered ripening so it is a very labour intensive business. The flowers smell like jasmine and the trees need to be checked regularly for rust and bugs. One of the coffee strains they currently grow is the F6 strain of Arabica, a prolific bearer developed in Zimbabwe. The estate produces 1 – 1 ½ tonnes per hectare of coffee. Just about every country in the tropics produces coffee except South Africa.
 
Green coffee cherries
 
 
Green coffee beans
 
 
South Africa imports a lot of coffee, in fact we can import it for cheaper that we can produce it. Beaver Creek also imports coffee and that is packaged under its RedBerry label. They also make coffee capsules but these are packaged in Cape Town as coffee capsules need specialised equipment. Capsules contain 5g of ground coffee with a very even ground size. When making coffee like cappuccinos etc the usual grams of coffee used is 8 – 10 grams.
 
Green coffee cherries stay on the trees for 6 months and stay red for about a week. The cherries can only be picked when they are red. If they go brown they are left on the tree. Only the red cherries can go through the pulper. The coffee cherries are pulped and then fermented for a day or two. They are then rinsed 6 times and placed on the sun dryer. They are also dried with a mechanised dryer for a night or two. The green beans are then placed in breathable sacks for 6 months to a year before roasting. Green beans can stand around for 10 years. Green bean is what coffee is called before roasting. The older the green beans are the more mellow the coffee becomes. Beaver Creek Coffee Estate’s 2014 crop ran out at the end of November and they are currently using the 2015 crop.
 
The pulper can pulp 3 tonnes of coffee cherries per day. 1 tonne of cherries makes 100kg of usable coffee. They have a 20kg roaster but prefer to roast 15kg at a time. A light roast tastes very different to a dark roast of the same bean. The coffee is tipped out at 200C (starts at 140C) and it takes 13 mins for a medium roast and 14 mins for a dark roast. A light roasted coffee has a higher acidity and if that were used to make an espresso it would be far too bitter.
 
Pulper and fermenter

 

Machinery for drying

 

Roaster
 
 
There are four grinds of coffee :
Coarse – Percolator
Medium – Filter/Plunger
Fine – Espresso
Ultra Fine – Turkish/Greek
 
After the very informative tour we tried their different coffees and then had to decide which beans we would buy to take home with us. We decided on F6 Estate Reserve, Black Rhino Malawi – Nantipwilli AA and RedBerry Indonesian Mahndeling.
 
Beaver Creek coffee to try
 
Entrance to the shop and the Espresso bar

 

Beaver Creek beans

 

2015 Cafe Society winner region : South
 
 
The Crop to Cup tour costs R45 and you get to try all the coffee (bottomless) so you might want to miss out on your morning cuppa. There are three tours a day – 10am, 12pm and 2pm. It is advisable to book in advance.
 
Beaver Creek Coffee Estate
Open daily from 8am to 4pm
Izingolweni Road
Port Edward
039-3112347
 
This email address is being protected from spambots. You need JavaScript enabled to view it.
 
 
Love coffee? Then you must make a trip out to this coffee estate. Don’t be sad if you cannot get there as you can purchase Beaver Creek coffee from their online store.

Posted in Blog

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