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THE ART AND SCIENCE OF BEAN ROTATION FOR SPECIALTY COFFEE ROASTERS
Understanding the Rhythms of Green Coffee Rotation
For the discerning specialty coffee roaster, the rotation of green coffee beans is akin to a finely tuned dance: orchestrated through two principal movements.
The first entails the cycle of selling a previous season’s harvest to patrons and subsequently procuring the latest yield of the same varietal. The second movement involves introducing a fresh and previously unfeatured harvest to the menu after selling off the older stock.
Richard sheds light on the underlying philosophy of this process: “It’s principally governed by a ‘first in, first out’ approach,” he notes. This means that beans purchased earlier should be roasted and sold before newer arrivals to ensure maximum freshness. The practice, however, is often more nuanced.
“Procuring green coffee transcends the mere purchase of standard-sized bags or lots,” he elucidates. “Given its seasonal nature, coffee is harvested, shipped, and received at various times across the globe. This seasonality necessitates a balanced consideration of three critical factors: cost, availability, and quality,” Richard emphasizes. Shifts in any of these elements can complicate sourcing, making strategic rotation a savvy solution.
The Quest for Freshness
For patrons to relish the complete array of flavors that coffee has to offer, freshness is paramount. Over time, aging coffee beans undergo oxidation, resulting in a loss of their vibrant flavors and aromas.
Roasted beans are particularly prone to staleness due to the irreversible alterations caused by roasting. However, green beans are not immune to aging and must be monitored for freshness. Generally, green coffee maintains its freshness for a span of six to twelve months, a crucial window for roasters to bear in mind.
“In an ideal scenario,” Richard advises, “a roaster’s beans would reach the importer’s warehouse approximately one to three months prior to when they’re needed, and roasters would procure enough green coffee to last them about three to six months.”
He continues, “Efficient green coffee rotation ensures a consistent supply of the freshest beans without the need to stockpile a year’s worth in advance.”
Understanding the Rhythms of Green Coffee Rotation
For the discerning specialty coffee roaster, the rotation of green coffee beans is akin to a finely tuned dance: orchestrated through two principal movements.
The first entails the cycle of selling a previous season’s harvest to patrons and subsequently procuring the latest yield of the same varietal. The second movement involves introducing a fresh and previously unfeatured harvest to the menu after selling off the older stock.
Richard sheds light on the underlying philosophy of this process: “It’s principally governed by a ‘first in, first out’ approach,” he notes. This means that beans purchased earlier should be roasted and sold before newer arrivals to ensure maximum freshness. The practice, however, is often more nuanced.
“Procuring green coffee transcends the mere purchase of standard-sized bags or lots,” he elucidates. “Given its seasonal nature, coffee is harvested, shipped, and received at various times across the globe. This seasonality necessitates a balanced consideration of three critical factors: cost, availability, and quality,” Richard emphasizes. Shifts in any of these elements can complicate sourcing, making strategic rotation a savvy solution.
The Quest for Freshness
For patrons to relish the complete array of flavors that coffee has to offer, freshness is paramount. Over time, aging coffee beans undergo oxidation, resulting in a loss of their vibrant flavors and aromas.
Roasted beans are particularly prone to staleness due to the irreversible alterations caused by roasting. However, green beans are not immune to aging and must be monitored for freshness. Generally, green coffee maintains its freshness for a span of six to twelve months, a crucial window for roasters to bear in mind.
“In an ideal scenario,” Richard advises, “a roaster’s beans would reach the importer’s warehouse approximately one to three months prior to when they’re needed, and roasters would procure enough green coffee to last them about three to six months.”
He continues, “Efficient green coffee rotation ensures a consistent supply of the freshest beans without the need to stockpile a year’s worth in advance.”
