Before our coffees could be sent to TED2012, the green beans had to be artfully roasted by one of the eight roasters working with us on this event.
Last week I paid a visit to Heart Roasters in Portland, Oregon to watch and talk with Wille (founder/roaster) and Josh Hydeman (roaster) about the Coko and witness the roasting of one of the TED2012 coffees.
Here Josh is logging times and temperatures as the Coko is roasted to ensure each batch achieves the desired flavor development.
Four temperature probes on the roaster indicate drum temp, air temp, and internal bean temp which is important for proper development.
The coffee in its green stage has almost an aqua-blue color and an amazing green smell. The green is weighed before it is dropped into the hot roaster. Temperature drops rapidly as soon as the green enters the drum.
Heart is roasting on a Probat roaster modified with temperature probes, gas, airflow and drum rotation mods to help achieve maximum control of the variables.
Once roasting is complete, the hot coffee beans are dropped into a cooling tray which pulls air through the beans while they are rotated to quickly stop the development and cool for packaging.
Roasted Coko is ready to be bagged and shipped to Southern California.