Facts About Freshly Roasted Coffee
Coffee is one of the most consumed beverages in the world. It is enjoyed by hundreds of millions of people in every part of the world. However, people are not aware of how this freshly roasted coffee is made. Here are some of the ways on how to roast gourmet coffee beans.
Some people make use of short roasting. It is mainly because it retains a large percentage of the aromatic properties of the gourmet coffee beans. Normally, slow roasting will not produce bright roasts and it sometimes makes the beans hard instead of brittle after the standard color has been attained.
Usually, gourmet coffee beans have different degrees of moisture when they are still green. The best fresh roasted coffee can be made by starting the process with a slow fire until all the moisture on the bean has been removed. Slow fire is the best way to roast a bean because if you try to hasten the process by using too much heat, there is a possibility of charring the little germ that is located at the end of the bean, which is the most sensitive part of the coffee bean.
There is also a process known as “Kissing the Cheeks”. This kind of process is really cool since you will have to place a lot of coffee beans inside a roasting cylinder and trying to rotate the cylinder too fast. Because of the fast spinning of the cylinder, some of the beans will ride the walls of the cylinder for a complete revolution instead of falling into the sides. The coffee beans will then be burned or what they call "Kissed" that is why it is called "Kissing the Cheeks". A lot of roasters use some of these classifications: Cinnamon, light, medium, city, high, full city, French and Italian. A city roast is classified as a dark roasted bean while a full city roast is a few degrees darker than a city roast. A French roasted bean on the other is cooked until the natural oil from the bean appears on the surface. An Italian roasted bean is roasted until it is carbonized so the bean can be easily powdered. Lighter roasted beans are usually favored on the west coast of America. The people in the south prefer dark roasts and the east coast enjoys medium-colored roast. In Boston, coffee drinkers love cinnamon roasted coffee. When you are talking about the roasting process, the coffee loses its weight during the process. Basically, the amount of weight that the coffee bean losses mainly depends on the degree of the roasting and to the nature of the coffee bean. Green beans loose sixteen percent of their weight during the roasting process. Aside from losing weight, the gourmet coffee bean also undergo physical and chemical changes. When the bean is placed in the roasting cylinder, the bean turns into yellowish brown and it slowly darkens the longer it is cooked or roasted. As the bean heats up, they pop up like pop corns. When they reach halfway point of the roasting process, they go to a process called as "developing" point. The bean starts to pop up or they swell back up, increasing their physical size by almost fifty percent. When they reach this point, the roasting is already finished. There are also methods known as dry and wet roasts. In the wet roast method, the coffee will be sprayed with water while the roasting cylinder is rotating to cool the beans and stop the roasting. While in the dry roast method, the beans were poured out of the roasting cylinder and they will be stirred rapidly while air is blown to cool down the beans and stop cooking. No matter what method you use to make freshly roasted coffee, you can still make the best coffee depending on your taste.
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