Thanks for this! Just bought a washed and natural from you so I'm sipping what I've learned. Would love to see another video that breaks down the flavors/characteristics each region is known for.
This was really helpful. I am struggling with a natural coffee from Brazil using a V60 pourover. The tasting notes describe chocolate, almond, cream and plum. I am only tasting black tea. It is definitely a clean cup.. Using 15 grams of coffee, 90c temp, a 2 pour with a 80 gram bloom to 225 gram(15:1). I have been adjusting grind size going from courser to finer. Med-fine seems better. Your thoughts? Thanks.
hi! I think you need to extract a bit more but not grind too fine. Maybe you can reduce your bloom to around 45-60g, and then do 2 pours. If you find there are lots of black tea still, you can split the pours into 3 pours after the bloom. Hope this helps.
@@roguewavecoffeeco funnily enough, i bought castillo honey and natural... and then my friends gifted me castillo washed for my birthday, so now i have the whole range to compare!
Just got a natural processed coffee for the first time and going from the usual dark and medium roast washed coffee I usually drink to this was a taste and smell shock. It's very different from the standard coffee I was used to. Lets just say I didn't expect the smell and flavor I got. The smell was a funky boozy coffee smell and the taste almost had a nutty fermented taste compared to the standard "coffee" taste I was used to everywhere.
The coffee world is so vast, glad to see you branching out and trying different things. There are much more to Washed and Natural as well. Keep exploring, you might find something that you like more than your standard!
@@roguewavecoffeeco Oh I plan on it. There are a few local places that are around me. I got this one and a honey processed one from Ethiopia. The natural processed one I got was from Brazil. They both were roasted June 2nd. Very interesting and to smell the difference from bean to grind to pour over brew is interesting too. The grind smells drastically different from the bean and the brew smells drastically different from the grind. It's pretty cool actually.
Wash coffer need 2-3 day drying under the sun.. But Natural coffee process needs about 30 days care to dry it under the sun, everyday farmers have to taking care or it'll rotten if it's too moist or it'll defect if it's too dry, so they have to flip it.. 30 days more work = 30 days more payments to the workers
Could you please explain why washed light roast coffee beans brew faster than natural processed dark roast beans? I tired to brew light roast espresso with our washed light roast coffee beans (which we use for brew coffee), but even thoe dark and light roast were same amount (18)grams and same grind size, and same group head brewing, the water gets through the washed light roast coffee faster than natural dark roasted coffee :/
Most of the time is it very coffee dependent (process, roast, origin, variety etc) . In general dark roast natural coffee can be very brittle and can crate more microfine, especially high density beans with dark roast. We always recommend dialing in each coffee on its own :)
@@jakobw135 opps. we miss read your original comment. Sorry about that. But nowadays some natural are processed with all kind of other method like anaerobic fermentation, yeast, selected bacteria etc. I think the definitions are starting to shift into all dry process are natural but not all natural are dry process.
Been trying to find an easy explanation of this for a few weeks and ‘coffee coffee’ makes perfect sense to me!!!
Glad we are able to help!
Great explanation! Clear, concise, and direct.
Really very informative. Thank you
Thanks for this! Just bought a washed and natural from you so I'm sipping what I've learned. Would love to see another video that breaks down the flavors/characteristics each region is known for.
Going down the rabbit hole over the holidays with one of your geshas and an orange bourbon.
Thanks man! Brief and to the point!
Thanks for the video. Very detailed. All of the coffees sound tasty -Natural and wet washed coffee. ☕ ☕ ☕ ☕
Awesome video! Thanks for sharing this very informative
This was really helpful. I am struggling with a natural coffee from Brazil using a V60 pourover. The tasting notes describe chocolate, almond, cream and plum. I am only tasting black tea. It is definitely a clean cup.. Using 15 grams of coffee, 90c temp, a 2 pour with a 80 gram bloom to 225 gram(15:1). I have been adjusting grind size going from courser to finer. Med-fine seems better. Your thoughts? Thanks.
hi! I think you need to extract a bit more but not grind too fine. Maybe you can reduce your bloom to around 45-60g, and then do 2 pours. If you find there are lots of black tea still, you can split the pours into 3 pours after the bloom. Hope this helps.
Thanks! How about.... the honey processing where the mucilage is kept after washing?
yup, that is in between. There are so many more processing method now as well. Maybe its time for us to do another processing videos hmmmmm
@@roguewavecoffeeco funnily enough, i bought castillo honey and natural... and then my friends gifted me castillo washed for my birthday, so now i have the whole range to compare!
Just got a natural processed coffee for the first time and going from the usual dark and medium roast washed coffee I usually drink to this was a taste and smell shock. It's very different from the standard coffee I was used to. Lets just say I didn't expect the smell and flavor I got. The smell was a funky boozy coffee smell and the taste almost had a nutty fermented taste compared to the standard "coffee" taste I was used to everywhere.
The coffee world is so vast, glad to see you branching out and trying different things. There are much more to Washed and Natural as well. Keep exploring, you might find something that you like more than your standard!
@@roguewavecoffeeco Oh I plan on it. There are a few local places that are around me. I got this one and a honey processed one from Ethiopia. The natural processed one I got was from Brazil. They both were roasted June 2nd. Very interesting and to smell the difference from bean to grind to pour over brew is interesting too. The grind smells drastically different from the bean and the brew smells drastically different from the grind. It's pretty cool actually.
How does the processing method effects the coffee price, like which one is the most costlier here?
Wash coffer need 2-3 day drying under the sun.. But Natural coffee process needs about 30 days care to dry it under the sun, everyday farmers have to taking care or it'll rotten if it's too moist or it'll defect if it's too dry, so they have to flip it.. 30 days more work = 30 days more payments to the workers
@@69percentarabica26 That why I go with Ethiopian coffee, you are helping the labour over there
Could you please explain why washed light roast coffee beans brew faster than natural processed dark roast beans?
I tired to brew light roast espresso with our washed light roast coffee beans (which we use for brew coffee), but even thoe dark and light roast were same amount (18)grams and same grind size, and same group head brewing, the water gets through the washed light roast coffee faster than natural dark roasted coffee :/
Most of the time is it very coffee dependent (process, roast, origin, variety etc) . In general dark roast natural coffee can be very brittle and can crate more microfine, especially high density beans with dark roast. We always recommend dialing in each coffee on its own :)
This was interesting but the volume of the video was very low.
Which coffee brands are naturally, or dry, processed?
Most brands will carry both. You will just have to check the packaging.
@@roguewavecoffeeco NATURALLY or DRY processed refer to the SAME thing.☺️
@@jakobw135 opps. we miss read your original comment. Sorry about that. But nowadays some natural are processed with all kind of other method like anaerobic fermentation, yeast, selected bacteria etc. I think the definitions are starting to shift into all dry process are natural but not all natural are dry process.
@@roguewavecoffeeco Are there brands that start off with the NATURAL PROCESS, and finish with the HONEY PROCESS?
I am currently enjoying a natural anaerobic white wine fermentation Columbian Castillo from Rogue Wave.
I'm not wearing any pants.
Which WAY is Best?
Thanks
Coffee coffee 😁
Either my tongue is broken or this is (harmless) rubbish.
Tongue is broken. It definitely makes a difference.
Thanks
thanks