How Water Influence our Roasting?
We often think that water problem came at the perfect time for our roastery. The challenge of understanding the water problem and finding a solution resulted in a hugh understanding in our roasting. Over the years, we have adapted and evolved our roasting as our knowledge has developed. However, the gains we made as a result of the water probably had the biggest impact on our roasting.
Our solution was to control the quality of our water. We remineralized the water at our roastery, and we control the quality of our roast against this. Using this understanding, we review all samples, taking TDS readings of all cups. By maintaining consistency of our variables when cupping, we can improve our ability to troubleshoot problems in our roasts and increase the chance of understanding the differences that our variable changes are making to our roasts.