Coffee roasting techniques, coffee roasting
How to roast coffee is the best and the most accurate!
Roasting coffee seems like an easy job but in fact it is an art, so how to roast the best coffee and roast the most standard!?
Roasting coffee must be correct
The professional coffee roasters have a great task. When properly roasted, good coffee beans become miraculous, on the contrary, they are just thrown away. That's why the top coffee roasting companies always roast their coffee before deciding to grind officially.
In shops, where coffee is roasted in the traditional way, coffee roasters are impressive creatures like old-fashioned steam engines, with tubes, levers and thermostats.
How long is the time to roast coffee?
It is difficult to say the exact time for a batch, although coffee roasting takes an average of 12 to 20 minutes, depending on the roasting machine you use and the type and quality of coffee beans. Roasted coffee, temperature from 180 to 250oC.
Besides, coffee roasting also depends on the sample of finished coffee (also known as certain profile). For example, if we roast coffee, it will be different from roasting coffee for the brewing phase.
Coffee beans are light brown when they are heated, in this way we change their original color from light green to brown. They are also resized and dehydrated. At the end of that process, essential oils start to scent.
What are the changes in roasting process?
Although coffee roasters are equipped with steam vents for roasting or roasting immediately if necessary and inspected for sample extraction, coffee roasters are skilled at working mainly with ear.
When coffee beans start to crack (also known as crack), experienced coffee roasters know it is time to turn off (turn off heat). Then they opened a slide and hot coffee beans poured down into a large container with the cooling system immediately cooled.
Roasting coffee is the first step to extract the aroma of coffee beans. The best coffee roasters will adjust the temperature of the coffee roaster to create more flavors and colors. Roasting will produce a kind of smooth, faintly woody smell; European style is very fragrant and bold Italian style with a permanent taste in the mouth.
Roasting coffee is really an art.
The art of professional coffee roasters is extremely delicate, reflecting personal tastes and preferences. Some coffee roasters warned that it is not advisable to roast the coffee too well because it will be deodorized. There are many different opinions when it comes to the proper roasting temperature for the best coffees in the world.
For example, there are two schools of thought about Kenyan coffee beans. Some believe that they should be roasted to reduce natural acidity, become sweeter; on the contrary, others think that roasting will enhance flavor and bring about the innate characteristics of coffee. The "roasted" school seeks harmony and consistency, the "roasted" school is a feeling of innate qualities, even at risk of shocking those who are not used to coffee.
What does a roasting expert say?
Bruno Saguez, one of the great coffee roasters in Paris, notes that discerning people are increasingly appreciating strange flavors, which are different from those they are familiar with. At his shop near Pompidou Center, a rich collection of the world's best coffee can be tested, Saguez roasted coffee every morning under the "customer" of the customer.
This is a subtle art that requires high concentration and inspiration. Saguez is one of the rare coffee roasters in France offering a wide variety of roasted, roasted, golden, almost black. And he is also the only one who offers a common point for many different ways of roasting - great sophistication. For example, he added some Mexican Maragogype to light coffee to increase its acidity and French light (light brown) to be darker and more fragrant.
Coffee roasting culture in some parts of the world
In Piansa, Florence (Italy) (see image above), as elsewhere, when the lid of the coffee roaster opens; hot coffee beans dancing, the room is immediately filled with the wonderful miracle of fresh roasted coffee, like the scent that warms the kitchen, where coffee is roasted in a pan on the stove, Similar scents were also created by family charcoal ovens - coffee roasted stoves were still sold in the early 1980s.
In Belgium, which consumes an average of 3 delicious cups of coffee per person per day, Mr. Etienne Knopes, whose father and grandfather were formerly roasters, boasts a large number of loyal and stylish customers. .
The range from light to very bold is full of subtle nuances including all official term colors: light, medium, light French (the most popular roast in France today), Europe (dark brown ), France (very deep roasting, but ironically, increasingly rare in France.