Coffee Explained in 20 Minutes (Inspired by SCA Courses) Part 1

About this video

• Video Title: Coffee Explained in 20 Minutes (Inspired by SCA Courses) Part 1
• Channel: Lance Hedrick
• Speakers: Lance Hedrick
• Duration: 00:24:10

Overview

This video is the first part of a series aiming to demystify coffee education, inspired by Specialty Coffee Association (SCA) courses. Lance Hedrick breaks down fundamental coffee knowledge into digestible 20-minute segments, covering topics like coffee species and varieties, processing methods, the impact of terroir, transit, roasting, freshness, storage, and water chemistry. The goal is to make this information accessible to baristas and coffee enthusiasts without the high cost of formal certifications.

Key takeaways

• Coffee Education Accessibility: The video aims to provide SCA-level coffee knowledge for free, breaking down the paywall often found in the coffee industry.
• Species and Varieties: Coffee primarily consists of two species: Arabica (milder, more floral, citrusy, delicate, harder to grow) and Kafhora (also known as Robusta; bolder, higher caffeine, more intense, easier to grow, more resistant to pests and climate change). Within species, varieties like SL28, Bourbon, and Typico contribute to distinct flavor profiles.
• Terroir and Processing: Factors like altitude, soil, and climate (terroir) significantly influence bean density and flavor development. Processing methods (natural, honey, washed) also impart significant flavor, with some research suggesting it accounts for up to 60% of a bean's flavor.
• Transit and Storage: Proper storage and transport are crucial for maintaining coffee quality. Moisture content (ideally 9-12%) is a key factor. Exposure to oxygen can degrade coffee, while excessive freshness can lead to overly sour or difficult-to-extract brews.
• Roast Levels and Freshness: Roast levels affect extraction difficulty and flavor profiles: lighter roasts are harder to extract, more acidic, and fruity, while darker roasts are more soluble, less dense, and taste of chocolate, caramel, and bitterness. Freshly roasted coffee releases CO2, impacting brewing, especially for espresso, and requiring a resting period that varies by roast level.
• Water Chemistry: Water composition significantly impacts coffee flavor. General hardness (magnesium and calcium) and carbonate hardness (alkalinity) play key roles. Magnesium can enhance complexity, calcium can add body, and alkalinity buffers acidity. The ideal TDS and alkalinity levels depend on the brewing method, with lower alkalinity generally preferred for filter coffee.