PROCESS REPORT: ENSURING ACCURACY FOR BLACK GOLD COFFEE PODS

Our coffee pods are continuously undergoing significant improvements through rigorous testing and research. We have documented our findings and extensive testing to ensure consistency and quality in our products. We recognise the importance of continuous improvement and believe that rigorous scientific testing is key to educating ourselves and refining our products. As a company, we are committed to eliminating waste to free up time and space for high-level thinking, creating an environment that fosters growth, learning, and improvement.

We started with the same delicious Black Gold coffee that is the foundation of our roastery. Our goal was to manipulate the roast profile to optimise it for capsule brewing and extraction. Learn more about our house Black Gold Coffee here.

In collaboration with our head roaster, we are developing precise roast profiles tailored to our Black Gold pods and desired flavour notes. These profiles are meticulously recorded to ensure consistency. Using our Probat P3, an advanced small-batch roaster, and the best recipe, we ensure batch-to-batch consistency through regular calibration and monitoring. Our goal is to develop a roast profile specifically for these pods. 

We conducted a pod cupping session with Josh, a certified Q Grader and Director of coffee here at Coaltown. Josh confirmed that the extraction rate potentially needs increasing for a more reliable flavour of Black Gold.

Qualitative Data: Josh’s Report

Black Gold Espresso: The shot was ground through a Mahlkoing E65GBW, tamped using a Puqpress Q3, and pulled through a La Marzocco KB90 at 9 bar and 93.5°C. It was dialed in by one of our baristas, resulting in a perfect recipe. The Total Dissolved Solids (TDS) confirmed an extraction percentage of 20.77%. The Black Gold espresso had a big body with heavy chocolate and molasses notes, a slight nutty component akin to hazelnut and finished with raisin and a slight citric component.

Black Gold Espresso Diluted to Match Capsule Strength: Using the same espresso recipe, I diluted it with 95°C water to match the brew ratio of the capsule espresso recipe (18g at a brew ratio of 1:4.5, yielding 81g). This dilution helped match the strength of the coffee. The body and bitterness carried through, closely matching the capsule recipe in terms of sweetness and acidity, though the diluted espresso had slightly more body and balanced bitterness.

Capsule Espresso Recipe: This was very encouraging. We inserted the capsule and used our standard espresso recipe. The shot pulled through perfectly, with no capsule rejection. The 5.5g dose at a 1:4.5 extraction brew ratio (EBR) yielded 25g. The shot had a good temperature and a strong crema presence. The first sip had a bit of bitterness, which diminished as sweetness and acidity came through, increasing with each sip. The strength and extraction of the beverage were somewhat low, but adjustments to the roast profile could help improve extraction and cup quality.

Capsule Lungo Recipe: This shot was particularly promising. With an EBR of 1:7.3, we achieved a 20.68% extraction, almost identical to our in-house espresso target TDS. This resulted in a beverage with a great balance of body for its strength, along with noticeable sweetness and acidity, making it a preferred drink from a capsule machine.

Moving Forward: We could further develop our roast profile to improve solubility, which would increase extraction in the espresso recipe and enhance the body through controlled bitterness.

Review and Optimise: Regular reviews of our processes and feedback will lead to continuous improvements, ensuring we stay ahead of industry standards. We believe that our thorough and systematic approach will guarantee 100% accuracy and consistency in creating Black Gold coffee pods. By adhering to our detailed methodologies and regular testing, we aim to deliver a high-quality coffee experience for our consumers, ensuring each coffee pod meets our high standards of quality and flavour consistency.