First Fruits Coffee Roasters

First Fruits Coffee Roasters We supply the best green coffee at an amazing price. We offer smaller sizes to make it more affordable for you to roast coffee at home.

12/10/2023

How's this set-up?!? San Remo Opera + 3 x Mahlkonig grinders!
We love smashing out epic brews from our flag ship store!!
First Fruits Specialty Coffee

Wanna use our coffee at home or in your café? Comment to find out how!

Thanks Tasing some delicious coffee
07/10/2023

Thanks
Tasing some delicious coffee

06/10/2023

What kind of coffee comes in a vacuum sealed brick?

28/09/2023

When can you taste your coffee after you roast it?

20/09/2023

Why do we roast coffee? There's a bunch of reasons.

📸
Roasting is a complex series of chemical reactions that transform the raw compounds in green coffee beans into the compounds responsible for the various flavors and aromas in brewed coffee. Different compounds develop at different stages of the roasting process, contributing to the overall complexity of the final cup.
Caramelisation needs to occur so that you're able to taste the incredible sweetnes that can be found in coffee.

18/09/2023

Let's roast coffee. It's far more difficult than it seems but you can do it!

Roasting coffee is a crucial step in the coffee bean processing chain that transforms the raw, green coffee beans into the aromatic and flavorful beans that we use to brew coffee. The roasting process involves applying heat to the coffee beans, causing a series of complex chemical reactions that lead to the development of the desired flavor, aroma, color, and texture characteristics of the coffee.

Here are some key reasons why we roast coffee:

Development of Flavor and Aroma: Roasting is essential for bringing out the rich and diverse flavors and aromas present in coffee beans. During roasting, various chemical reactions occur, including Maillard reaction and caramelization, which create the wide range of flavor compounds that give coffee its distinct taste and smell.

Removal of Moisture and Chaff: Green coffee beans contain a significant amount of moisture and a papery outer layer called chaff. Roasting removes this moisture and causes the chaff to be expelled, resulting in the reduction of the bean's weight and volume. This process concentrates the flavors and changes the physical structure of the beans.

Bean Expansion and Density Changes: Roasting causes the coffee beans to expand in size and change in density. The beans increase in volume as they absorb heat and moisture, which contributes to the characteristic "cracking" sounds that occur during roasting. These changes in size and density impact the extraction process when brewing coffee, affecting the flavors that end up in the final cup.

Chemical Transformations: Roasting is a complex series of chemical reactions that transform the raw compounds in green coffee beans into the compounds responsible for the various flavors and aromas in brewed coffee. Different compounds develop at different stages of the roasting process, contributing to the overall complexity of the final cup.

Acidity, Bitterness, and Body: Roasting profiles can be adjusted to emphasize specific characteristics in coffee, such as acidity, bitterness, and body. The level of roast can influence these attributes, allowing roasters to create a wide variety of coffee styles to cater to different preferences.

Shelf Stability: The roasting process significantly enhances the shelf stability of coffee beans. Green coffee beans are more perishable and can degrade more quickly over time. Roasting helps to extend the shelf life of coffee by reducing moisture content and inhibiting the growth of microorganisms.

Uniformity and Quality Control: Roasting allows for consistent quality control. Roasters can monitor and adjust roast profiles to ensure that batches of coffee beans are roasted consistently, leading to a predictable and high-quality end product.

Overall, roasting is a critical step in the coffee production process that plays a fundamental role in shaping the final taste, aroma, and overall enjoyment of the coffee that we brew and consume. Different roast levels, from light to dark, create a spectrum of flavors and experiences that cater to a wide range of preferences.

08/09/2023

The Coffee Cherry has a bunch of layers.

These layers surround the coffee bean, which is the seed inside the cherry. The main layers of a coffee cherry, from the outside in, are as follows:

Exocarp or Epicarp: This is the outermost layer of the coffee cherry, also known as the skin. It is thin and typically red when ripe, but can also be yellow or other colors depending on the coffee variety.

Mesocarp: Beneath the exocarp is the mesocarp, which is a thicker layer often referred to as the pulp. It contains high levels of sugars and mucilage.

Parenchyma: The parenchyma is a layer of mucilage located just under the mesocarp. It's a sticky substance that helps protect the coffee bean and aids in fermentation during processing.

Pectin Layer: Below the mucilage is a layer of pectin. Pectin is a complex carbohydrate that contributes to the sweetness and flavor of the coffee bean.

Endocarp: The endocarp is a parchment-like layer that surrounds the coffee bean. It's often called the parchment layer and provides protection to the inner bean.

Silver Skin: This layer is also known as the spermoderm or testa. It's a thin, papery layer that covers the coffee bean and separates it from the endocarp.

Coffee Bean: The innermost part of the coffee cherry is the coffee bean itself. It is the seed that is harvested, processed, and roasted to produce coffee.

When coffee is processed, these layers are removed to extract the coffee beans. The specific method of processing (such as washed, natural, or honey process) determines how these layers are treated and removed, which can impact the flavor profile of the resulting coffee.

06/09/2023

Why do we roast coffee? There's a bunch of reasons.

Roasting is a complex series of chemical reactions that transform the raw compounds in green coffee beans into the compounds responsible for the various flavors and aromas in brewed coffee. Different compounds develop at different stages of the roasting process, contributing to the overall complexity of the final cup.

Caramelisation needs to occur so that you're able to taste the incredible sweetnes that can be found in coffee.

03/09/2023

Development percentage in coffee roasting refers to the ratio of the time that coffee beans spend in the post-first crack phase of the roast to the total roasting time. This concept is often discussed in the specialty coffee industry as part of the roasting process.

Here's a breakdown of the key terms:

First Crack: In coffee roasting, beans go through distinct phases as they heat up. The first crack is a crucial point in the roast where the beans make a cracking sound as moisture inside them expands and escapes. It marks the transition from the end of the "drying phase" to the beginning of the "development phase" of roasting.

Development Phase: This phase comes after the first crack and involves the careful management of heat to develop the desired flavor profile in the coffee beans. It is during this phase that the beans undergo chemical changes that significantly impact their taste, aroma, and other sensory attributes.

Total Roasting Time: This refers to the entire duration from the start of the roast until the beans are considered fully roasted and ready to be cooled.

Development Percentage: It is calculated by dividing the time spent in the development phase by the total roasting time and then multiplying by 100 to get a percentage.

The development percentage is a way for roasters to fine-tune the roast profile to achieve specific flavor profiles. Different coffee beans may require different development percentages to bring out their best characteristics. A higher development percentage generally results in a roast with more developed flavors, while a lower percentage might result in brighter, more acidic flavors.

It's important to note that the ideal development percentage can vary depending on factors such as bean origin, variety, altitude, and desired flavor profile. Roasters often experiment with different development percentages to find the balance that suits the coffee they are working with.

As with any aspect of coffee roasting, achieving the desired development percentage requires experience, skill, and a deep understanding of the coffee being roasted.

Hi, I'm Dan. Let me share with you how I'm doing pour overs at the moment. In the store at our flagship cafe We've been...
02/09/2023

Hi, I'm Dan. Let me share with you how I'm doing pour overs at the moment.

In the store at our flagship cafe We've been using the following recipe.

Water - SCA water ( See our post last week for this recipie)
Temp - 100 deg
Dose 16g
Yield 256
Time 1:50 - 2 min

Dry filter paper (v60 has been pre warmed)
Make a small hole in the grounds
Bloom - 50 g 30 seconds
Pour 1 - 180g 1:10
Pour 2 - 256

If you have a different recipe let me know :D

01/09/2023

Pressure profiling refers to the ability of an espresso machine to vary the pressure applied during the brewing process.

Traditional espresso machines maintain a relatively constant pressure during extraction, usually around 9 bars. However, some modern machines offer the option to adjust the pressure dynamically throughout the extraction.

Pressure profiling can have an impact on various aspects of the espresso extraction, including the rate at which flavors are extracted from the coffee grounds and the overall flavor profile of the resulting espresso shot. By adjusting the pressure, baristas can potentially highlight specific flavor characteristics of the coffee.

A typical pressure profile might involve a pre-infusion phase where the pressure is lower initially, followed by a ramp-up to a higher pressure during the main extraction, and possibly a tapering off of pressure towards the end. This can lead to different flavors and textures in the espresso, as compared to a constant pressure extraction.

What do you think about pressure profiling your espreso?

Have you thought about making water for coffee?Water Science can be super complicated. It doesn't have to be, there's mu...
31/08/2023

Have you thought about making water for coffee?

Water Science can be super complicated. It doesn't have to be, there's much smarted people who figure out the difficult stuff.

Get a 10 litre pure water. It doesn't have to be this brand but it has to have nothing in it.

- On a side note, don't drink pure water straight. We'll be putting minerals in it to make coffee but if you drink it without putting minerals in it, it will take minerals from the first environment it enters. This could be your mouth. It's not the end of the world if you do but don't make it a habit.

Back to it.
Use the following recipe to make your water perfect for coffee
Add the following to the water
0.673 grams of Epsom Salts
0.673 grams of Bicarb Soda

Yes it's a fine measurement, yes it matters. (Remember the smart people from earlier)
If you're scales don't go that fine it's all good just round down.

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Olsen Avenue
Gold Coast, QLD
4215

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