Carefully selected raw beans
Choose your ideal coffee beans with Kaffelogic
Now that you have a roaster, what's next?
Now it's time to start selecting the green coffee beans to roast at home.
There are several things to look at when choosing, such as flavor characteristics, processing method, and altitude at which it is grown.
Just like wine, coffee also has its own "terroir" (characteristics of the region where it is grown), and the charm of each bean is reflected in its flavor.
Your journey to finding your favorite cup of coffee begins here.
Where can I get green coffee beans?
Start by visiting a roastery near you.
If you're a regular at a coffee shop and like their coffee, it's a good idea to ask if they can give you some raw beans before roasting.
Maybe they'll even give you some roasting tips!
Distributors and Green Coffee Stockists <br>First, check with the retailer where you purchased your Kaffelogic. Many authorized retailers also stock green coffee beans along with roast profiles.
If your local retailer doesn't stock green beans, we recommend visiting your favorite roastery and asking if they can give you some.
There are also companies that specialize in trading green coffee beans, and in addition to offering a wide range of products, some also sell in small quantities.
What beans should I roast?
If you're new to green coffee beans, start by visiting a local specialty cafe or roastery, or attending a local cupping event.
Try comparing coffees from different regions over the course of several visits, or all at once if you can tolerate caffeine.
If you find a coffee you like, take note of its country of origin and processing method. If you find one that particularly stands out, we recommend asking the roaster if you can share some of the raw beans.
If that's not possible, check the online stores of authorized Kaffelogic retailers, many of which also sell green beans.
New Zealand has a wide selection of beans from Colombia and Ethiopia, allowing you to enjoy a variety of flavors even within the same region.
When choosing green beans, it's important not to base your decision on price alone. Generally, there is a big difference in quality between low-grade and high-grade beans.
If you're looking for the best flavor, Grade 1 beans from Ethiopia, for example, will provide a better experience than Grade 4.
What is green coffee?
That delicious cup of coffee you drink every morning, or the one you enjoy at a roastery, doesn't start out brown or ready to drink.
Its journey begins (often in faraway lands) as a coffee cherry, the seed of a coffee plant that is now roasted as a bean.
The region near the equator has a climate suitable for growing coffee, and many plantations are scattered around the country.
Farmers plant coffee trees in high mountainous areas, and it takes about two to four years for the coffee to be ready for harvest.
The characteristics and flavor of the beans vary greatly depending on the region in which they are grown, and the unique flavor of each region is reflected in the cup.
The ripe cherries are hand-picked and processed into "green coffee."
The coffee is then packed into burlap sacks and boxes and shipped to roasteries and green coffee suppliers around the world.
What is coffee "refining"?
Coffee processing refers to the process of extracting the seeds (beans) from the coffee cherry, removing the skin and pulp, and the fermentation process that takes place during this process.
There are three main refining methods: natural, washed, and honey. In recent years, experimental methods such as anaerobic fermentation and carbonic maceration have also become more common.
Natural (dry type)
This method involves drying the beans with the pulp still attached, which makes it easier to bring out the sweetness and fruity flavor of the fruit.
Washed (water wash type)
This method of fermenting after removing the skin and pulp allows the individuality of the beans to stand out. The differences in variety, origin, climate, and fermentation are easily reflected in the taste, resulting in a clean and clear flavor.
Honey (semi-washed)
This method is somewhere between washed and natural, and involves removing the skin and then drying the fruit, leaving some of the pulp in place.
Depending on the amount of pulp left, they are classified as "white," "yellow," "golden," "red," "black," etc., with black having the most pulp and white having the least.
Although not as strong as natural, it does have a fruity flavor.
Why is altitude important?
Altitude is one of the important points to consider when choosing coffee beans.
Altitude affects how the beans taste and roast, giving you a clue as to what flavors to expect.
Of course, there are delicious coffees in both low and high altitudes, but it's useful to remember the general trends.
Coffee trees grown at high altitudes take longer to mature than those at low altitudes.
In a cool, low-oxygen environment, coffee cherries grow more slowly, producing more complex sugars and a richer flavor.
Also, because the beans become denser, it affects how heat is absorbed during roasting.
Additionally, coffee grown at higher altitudes tends to taste more acidic than coffee grown at lower altitudes.
At high altitudes, less caffeine is produced, resulting in a less bitter coffee with a more pronounced sweetness.
Find your perfect cup of coffee <br>Whether you like light roasts, dark roasts, or something in between.
Whether you like bright, fruity flavors or mellow, nutty notes, there's no "right" way to drink coffee.
What we can do is provide you with knowledge and tips to help you find your perfect cup of coffee.
First, choose coffee beans with the flavor and characteristics that interest you.
Starting with those beans is the first step to your perfect cup of coffee.
The "best coffee" is one that you truly enjoy.