Frog Quaffer and Mzukisi arrive for training at Diedrich

Frog Quaffer and Mzukisi, arrived at Diedrich this morning at 08:40 Feb 6 2012, ready to learn. Here are a few pics from the day. A lot of information to be absorbed
The course started off going through the different areas, and processes coffee goes through before it reaches green been. There are two basic processes as we have discovered before:
At the end of the process you are left with a bean with parchment on, which is left on the bean until it is purhcased, to protect it. Below is a pic, of the bean with parchment on it (looks like peanuts), the dark one is the dry process the lighter one the wet process. Although this we knowledge we had, it was still interesting:
The course started off going through the different areas, and processes coffee goes through before it reaches green been. There are two basic processes as we have discovered before:
- Wet processing
- Dry processing (or what they called natural)
- And a new method which we had not heard about called the honey method (the fruit skin is removed and then it is like dry processing)
At the end of the process you are left with a bean with parchment on, which is left on the bean until it is purhcased, to protect it. Below is a pic, of the bean with parchment on it (looks like peanuts), the dark one is the dry process the lighter one the wet process. Although this we knowledge we had, it was still interesting:

Then we had a tour of the factory
First we saw a 12kg IR that was almost ready to ship:

The designer of the Diedrich roasters, has a rich family history in coffees, with his father first tinkering with roasters when he was a boy in the 60s, and after a stint in the aeronautics industry.
Steve explaining the development of the barrel, which is one of the most efficient in the businesses

Steve joined his Dad and eventually designed his own roaster with a revolutionary barrel design and was the first roaster to use the highly efficient infra red burners,

- Stainless steel drum. Not coated, 100% steel

The roasters have no glue only spot welding and high quality engineering. They are built to produce the best coffee and last forever.

Frog Quaffer visits the Diedrich Engineers
The rest of the day was dedicated to the process of setting up the theory behind a profile roast per coffee. Coffee needs to be shown respect by the roaster to should honour to those that have produced it. More to come about profile roasting in another post.
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