We use the Blackwater Blend of Coffee from Badger & Dodo Boutique Coffee Roasters, to understand their coffee roasting process and what is referred to as the ‘3rd wave’ of coffee roasters we have an interesting excerpt below taken directly from their website.
“DOCTOR O” AND THE 3RD WAVE
Dr O is our customised cast iron, 30Kg roaster. Roasting via a fluid bed of hot air gives a more even roast which is smoother & richer in flavour. All our coffees undergo scrutiny:
- rigorous blind cupping of samples,
- moisture readings on arrival and before roasting,
- humidity monitored and controlled warehousing,
- roast profile refinement – this last stage involves cupping and refining roast profiles continually until we have it 100%. We are the only micro roaster in Ireland to employ a Q grader (a highly trained and tested specialised sensory master) to do this. This process of refinement would not be possible without our modulating coffee roaster, the only one of it’s kind in Ireland, basically this means that the roaster has 100% consistency according to the roast profile because the roaster controls the roast according to the profile we give it. Once we find that ideal roast profile we lock it in so that particular coffee gets roasted for exactly the same time at exactly the same temperature for every second it roasts – and it does this the exact same way every time it’s roasted. There is no other roaster like it in Ireland.
In an industry where ‘consistency is king’ this is a vital piece of technology. 3rd wave coffee refers to the latest approach to coffee sourcing and roasting. 1st wave is typified by ‘Italian’ roasters who traditionally would have had little regard to roasting or sourcing, 2nd wave roasters would be typified by dark roasting under the illusion that this would bring strength. ‘3rd wave’ coffee roasters:
- Roast in smaller roasters simply because it allows much greater control over heat. We understand that heat needs to be tamed to bring out the unique characteristics of every crop.
- Having a small roaster and relatively smaller customer base limits output. Hence this allows us to source smaller & more exclusive coffees, and, form closer relationships with our limited number of wholesale customers.
- Baristing standards and espresso machines have also developed exponentially in line with wanting to get more from such high quality coffees.