The Lab

Coffee Analysis: Organic Java Taman Dadar(wet hulled) RFA(GP) RNY# 43158 – Cold Brew

This coffee comes to us from Java. Java was one of the first islands that coffee was cultivated on. In fact, one of the first coffee blends, ‘Mocha Java’ gets its name because of the journey Dutch spice traders took when bringing coffee to Europe. They would pick up coffee from Java and stop in the port of Mokka in Yemen. The majority of arabica coffee grown in Java, is from one of five major estates on the eastern part of the island: Blawan, Jampit, Pancoer, Kayumas and Tosari. Combined these estates cover over 4,000 hectares. For more information on coffee in Indonesia, check out this post.

This specific coffee is produced by smallholder farmers in the villages of Curah, Tatal and Kayumas on the Ijen Plateau in eastern Java. After employing organic farming techniques for generations, the farmers have obtained organic certification enabling them to receive a premium for their production of this excellent coffee.

This coffee contains only the S-795 variety (commonly known as “Jember”), is wet-hulled, and sun-dried on patios. It grows between 915 and 1219 masl.

Javanese coffees are typically earthy, smooth, easy going with a medium body and low acidity. This coffee delivered on that expectation as well as had in increase in complexity from the typical Java. It was a pretty dense bean at .82 g/ml, so we knew it could handle some heat and approached this coffee with a slightly increased initial heat application, and a rapid decline after yellowing occurred to ensure that we could highlight the body of this coffee through extending the development time without taking the bean too dark.

Roast captured by Artisan Roster Scope

We did two roasts on the Diedrich IR-5:

Roast #1: The first roast we used a pretty high charge temperature, and a soft decline of heat application, resulting in a 9:53 total roast time, 21% development and an average medium roast ending temperature. On the cupping table this coffee had aromatics of nectarine, cacao and coffeeness with flavors of brown sugar, cocoa, light citrus and touches smoke. The coffee had little no acidity and a medium body.

Roast #2: We used a slightly lower charge temperature on this roast, to slow down the roast overall and used a more rapid decline of heat application. This resulted in a 10:12 roast with 25% development and a slightly higher ending temperature. On the cupping table this coffee had aromatics of cherry, cocoa and fragrant wood with flavors of cedar, pecan, raisin and chocolate. The coffee was vibrant and complex, with a medium body. Perfect for this coffee’s destination as cold brew.

Now that we had chosen our coffee, we needed to choose a recipe. With cold brew specifically, we usually focus on ratio, time or grind as our main extraction variables to ensure optimal flavor and strength. We also usually try to avoid changing more than 1 variable between samples.

Cold Brew Analysis:

Cold Brew 1: For this one we used the classic cold brew 1:10 coffee to water ratio and steeped it for 12 hours. This led to a crisp-bodied brew with cacao and green apple throughout. This recipe would work well for cold brew drinkers who like their coffee black. It was very refreshing , but a little bright for adding any milk to it.

Cold Brew 2: We stuck with the 1:10 ratio and extended the total brew time to 14 hours. This led to a slightly more intense brew with notes of dark chocolate and cashew with a pop of apple on the finish and a round mouthfeel.

Cold Brew 3: For this last one we used a 1:5 ratio with a total brew time of 14 hours. After brewing, we diluted the concentrated brew with 50% water. This one was by far the smoothest and most chocolatey brew and would do wonderfully with a touch of milk. It was creamy throughout with notes of hershey’s dark chocolate, almonds, a touch of green pear and a lingering cacao finish.

This was quite an interesting result, with the concentrate + dilution being our favorite. We usually encourage brewing a concentrate to save space both when brewing and when storing in the fridge. You can potentially use the concentrate as a base for signature drinks. But as it turns out, in the case of this coffee, it also just tasted best!

This coffee is available for purchase here.

Zoey Thorson

Coffee Pro/Veteran Educator. Over 10+ years of teaching a wide variety of coffee disciplines to a diverse student base around the world. Q-Grader and SCA Authorized Specialty Trainer. In 2019 Zoey became the Director of Education for The Lab by Royal NY. Zoey is friendly, approachable and informative with a vast knowledge base...come take a class at The Lab and see for yourself.