#25 | Roasting Coffee in Medellín, Barista School Course & Cupping | Establo Coffee VLOG скачать в хорошем качестве

#25 | Roasting Coffee in Medellín, Barista School Course & Cupping | Establo Coffee VLOG

In this episode I take the opportunity to attend another roasting course; checking moisture levels in green beans, working through a roasting check sheet, monitoring first crack and drop, and learning to read the development of a roast in real time. I also taste a Tabi variety, cup multiple roasts side by side, and pull espresso shots to understand how roast decisions translate into the cup. This is a practical step forward in building Establo Coffee, moving from visiting farms to refining the craft of roasting, in Colombia. ——— ☕ WHAT THIS VIDEO COVERS • Introduction to Medellín Barista School • Checking moisture levels in green beans • Understanding the roasting check sheet • Monitoring roast progress and first drop • Noting aroma and development during roasting • Taking control of the roaster • Tasting a Tabi variety • Preparing and breaking the crust during cupping • Cupping six different roasts • Cupping for espresso • Pulling espresso shots • Receiving the roasting course certificate ——— ☕ WHO I AM I’m Sam, founder of Establo Coffee, a new roastery I’m building in a converted stone stable in Northamptonshire, UK. Each week I share the journey of renovating the space, learning to roast and brew, and building a sustainable coffee business with roots in Colombia. If you enjoy coffee, craftsmanship, learning, or following a business from the ground up, welcome aboard. ——— 🎵 MUSIC CREDITS Music by YellowBirdBeats from Pixabay ——— 📲 CONNECT Instagram → instagram.com/establocoffee Website → Coming soon ——— ⏱️ CHAPTERS 00:24 Introducing Medellín Barista School 02:18 Checking moisture in green beans 02:31 The roasting check sheet 02:34 Monitoring the first roast 02:54 The first drop 03:46 Smelling roasted beans 03:52 Taking control of the roaster 04:16 Preparing to cup 04:19 Tasting a Tabi variety 05:26 Breaking the crust 06:23 Loading the roaster 06:53 Cupping for espresso 07:12 Making espresso 07:56 Roasting course certificate 08:01 Medellín Barista School details