All you need to know about CTAPS

CTAPS – A new way to see coffee

Roasting coffee with CTAPS

After we roast the perfect cofee, our master roaster records its unique taste profile which Newbeans calls CTAPS – Coffee tasting and profiling system. This guarantees that the beans have been roasted to our high quality, ensuring that you can enjoy the perfect cup of coffee every time.

Create your own coffee taste

CTAPS Profile

CTAPS also allows you to commiicate what you think of the roast  creating a two way commuication with the roaster. This information gives us the opportunity to help you create the perfect coffee based on some simple taste profiles.  These profiles are based on  terms that have been used in the roasting industry for years .

Blend your own coffee for work , home , or reccommend to favorite coffee house or restaurant

We created CTAPS to give you the tools to create your own coffee flavour, and your own taste. Whether you drink at home or purchase for your restaurant, or coffee shop  just grade each profile to you taste and we can make a blend for you

A trait inherent in all coffee, but to varying degrees. Bitterness tends to be dependent on roast level – the darker the roast the more bitterness. Bitterness can also be a result of over extracting coffee.
A natural trait in most origin coffees. Generally evident mostly in Central Americans. Honduras, Costa Rica and Columbian tend to be hazel-nutty, Light Guatemalans and Mexicans more of an almond taste and Brazilians and Peruvians more pea-nutty.
Generally a trait of over roasted coffee. A Darker roast will begin to burn the beans which can manifest itself as woody, ashy or charcoal notes. Low grade Robusta can also have slight burnt wood and rubber notes.
A taint in excess, but a natural trait in Brazilian and Peruvian coffees. Depending on roast colours can be like dry roasted peanuts (darker roasts) or light Satay type flavours in lighter roasts.
The flavour trait of caramelized sugars in the coffee. Can taste of caramel snaps, toffee, butterscotch or melted brown sugar.
Entirely dependent on the roast profile – the darker the roast the more roasted notes. roasted notes tend to be stong heavy and moving the coffee to a bitter taste
Mostly evident in Ethiopian and Brazilian coffees, this can be a bitter dark chocolate or smooth milk chocolate taste. Often becomes more evident in milky drinks
An unusual flavour trait to be found in coffee, but it can be detected by an unusual dryness in the mouth, especially on the top of the tongue.
Technically a flavour taint, earthiness can be the result of poor coffee processing in country of origin (think mud or dry dusty soil). Earthiness can also be used to describe the malty notes evident in Sumatran arabica’s and Robustas.
A taint in excess – sourness can be a result of under roasting or under extracting coffee in the machine. A trait found on the sides of the tongue like acidity. Some sourness can be a benefit if it works alongside sweet notes, giving good complexity to a coffee.
Often more of an aroma than a taste, floral notes can range from soft blossom notes to jasmine and grassy, herby notes.
Generally a trait found in Sumatran, Indian and Robusta coffees. Spiciness is generally detected in the aftertaste on the back of the tongue and compliments prolonged chocolaty flavours.
A trait of acidity in coffee. Can be sharp citrus fruit notes as in African coffees, rich ripe fruits (prune, plum) in Sumatran coffees or soft stone fruit in Central Americans.
Dependent on the amount of sugars found in the green coffee and on the roast profile. Sweetness is detected on the tip of the tongue and can be sugary, fruity or chocolaty. Most evident in high grown Central American Arabica.
Often a trait of very fresh raw coffees or under roasted coffees. Can be like freshly mown grass or dry straw.
The word used to describe chemical, medicinal or metallic flavours. This taint can be evident in poorly processed coffees and will often accompany sourness in under extracted and under roasted coffees.
A taint in excess but is often evident as earthy roasting herbs (rosemary, sage) in Indonesian coffees or light coriander and parsley notes in some Indians and Americans.
A smooth form of acidity evident from light acidic and fruit white wine to smooth, rich red wine and on to deep, sugary port. Generally found most in coffees from Sumatra.
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