Samples
We believe there are 3 different approaches to exploring a coffee for the first time, before deciding on wether or not you’ll go ahead and buy it. These are: Cupping, Omni and Production.
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By default , if you request a sample, we'll send you an Omni Roast. If you would prefer a Cupping or Production roast instead, please don't hesitate to ask. See descriptions for each down below.
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If you would like samples to be sent to you, please email- mike@greencoffeesupply.co.za
CUPPING
Cupping samples are geared more towards green quality assessment. The purpose of which is to achieve a short roast time while still maintaining sufficient development.
This allows for the expression of the coffees inherent quality and attributes without much emphasis on roast effects.
The shortened roast time limits the production of high molecular weight compounds that would otherwise buffer a large portion of the acid profile.
The acid profiles, therefore, are more easily identifiable.
Sweetness and mouthfeel quality potential can indeed be ascertained, but one will have to visualise a little more on the coffee’s potential in the context of their roasting style.
This sample style, as the name suggests, is better cupped than brewed in any other way, and is our preferred profile for green quality analysis.
Colour - Light
Total Roast Time- 7:30 - 8:30 minutes
Development Time Ratio- 17-18%
OMNI
Our version of Omni roasts are geared toward versatility with a moderately long roast time but still lean predominantly towards a cupping sample specification.
It would be ideal to cup a sample nonetheless, as we believe it exposes the coffees full profile and allows you to interpret it more easily. There’s also less room for error in brewing with cupping. But, if you do wish to brew this in any other method, you can do so and still get a tasty and clear representation of the lot.
Colour - Light
Total Roast Time- 8:30 -10:00 minutes
Development Time Ratio- 18-20%
PRODUCTION
Production samples are geared predominantly towards espresso brewing with the intention in the profile of having a longer roast time overall.
This would extend the Maillard phase, consequently increasing body and potentially enhancing sweetness and aroma profile ,particularly in the context of espresso extractions. The acid profile may be toned down slightly because of this.
Colour - Between light and medium
Total Roast Time- 10:00-14:00 minutes
Development Time Ratio- 18- 22%