The Process Of Roasting Coffee Beans
Origin, variety altitude, type of soil, farming, processing and brewing - all of these impact the way your coffee tastes when it ends up in your drink. If we were to pick one thing that has the potential to significantly impact the flavor of your coffee is the roasting.
The roasting process เมล็ดกาแฟ has been in use since civilisation realised the possibility of making a fine, potent drink from the cherries of a coffee plant. Roasting coffee beans began in the early days of heating coffee beans on an open flame. Through the years, many improvements have been implemented to the roasting process.
Roasting coffee beans today is both an art and science. It is so because a novice roaster can destroy the beautiful beans quite easily. It takes a lot of knowledge, experience, and that elusive roaster's "sixth sense" to truly reveal the unique nature of each green coffee bean.
Let's take a closer study of the roasting process and how exactly it affects the brews that you enjoy every day.
Coffee bean roasting is often described as cooking. Roasters must watch the beans just as the chef who cooks food to the highest standards. From the time the beans are struck with heat , and then through various stages of roasting A good roaster is aware of what to do.
Be sure to do your homework prior to your roast.
Before the เมล็ดกาแฟ roasting process starts, a roaster has to complete his research. A roaster needs to know all about the beans that are being roasted such as the kind of beans, their variety and the flavor. This allows him to create a roasting profile that is able to highlight the distinct qualities of every bean. Once this is done then it's time to roast!
The steps to roasting coffee beans, minute by minute
Drying can take between one and three minutes. This is the initial step in the roasting process. The coffee is still green at this point. The roasted coffee is harvested and processed. It could contain between 10-12 percent water. This moisture level is first removed when the beans are heated, and then roasted. This usually takes about three minutes during the roasting process.
From 3 to 8 minutes, yellow to light brown Changes in colour take place after the beans have been free of water and moisture. The beans' colour changes from yellow to green and eventually changing to light brown. This indicates that the sugars in the beans are breaking down and the chemistry of the beans changes. It could also be a grassy or toasted grain scent emanating from the roasting drum.
First crack (from eight to eight and a half minutes). As heat pressure builds within the beans, the beans try to escape. The result is the first crack in which the beans literally explode. You can hear this sound as a distinct popping sound. It is also evident that the beans have expanded when heat is released. The first stage of cracking beans is only temporary because they absorb heat and release it. This makes roasting very vital.
Development (from 8:45 until 10 minutes). This is the primary roasting stage. There are many chemical changes that happen in the เมล็ดกาแฟ that will greatly alter their flavor and scent. Beans that develop for too long turn acidic. If they are too hot, the beans will caramelize. The roaster's capacity to decide how long beans will develop and create their unique roasting profiles is all up to him.
The end of roasting. Once the roaster has reached the roast profile that you want The roaster will take the beans from the roaster, and let them cool quickly.
De-gassing. Allow the beans to degas in a breathable container for 15 to 24 hours. These are bags that have one-way valves which allow gas to be released. These beans develop their flavor prior to being made ready for brewing.