Roast Coffee Processed For Best Espresso Coffee

 Dry or wet method

Roasted coffee beens

credits : eyesomer/Flickr

The dry method is faster and less expensive, but also leaves the coffee less flavor. Mature fruit first proper, then recovered garbage, twigs and stones, and at the end of them spread across separate plateaus and manually turn in the sun for several days. This is followed by removal of the outer crust of dried fruits, their sizing, and packaging in jute bags. Bead color:

Arabica: brown or greenish color.
Robusta: tan shades.
Seeds get Wet process washed coffee, and concentrate pools with cold water. After that, the fruits are separated due to the weight and maturity. The following fermentation that enriches the flavor, and only after that grains are dried and packed in bags for delivery roaster worldwide. Bead color: Arabic – green-blue color, robusta – greenish color.

Frying

Roasting green coffee is the basic method for making excellent espresso coffee. Despite modern technology and development, the first place is still a man and traditions. Select a good mix of different types of rights is an art, as in the perfume industry.

After roasting, the coffee beans are cooled with cold air or by water. As quickly cooled, it will aroma and taste will be better. During roasting takes place in numerous reactions that form the volatile aromatic compounds that make up the characteristic aroma of coffee.

The quality of coffee largely depends on the roasting process. The deep frying process lasts from 10-15 minutes, depending on what kind of coffee desired. It can vary from light or pale roasted to give a mild and gentle potion, to medium, really, fully, deeply and twice-fried beans, which give a very strong coffee, ideal for espresso. From the frying, degree depends on the amount of caffeine in coffee. Coffee high degree of frying contains less caffeine than coffee roasted to a medium and light degree.

The French and Spaniards during frying add a little sugar from which grains assume a thin glossy caramel layer. Italian roasters sometimes add a little butter that enhances gloss and provides a mass appearance of roasted coffee.

The process of roasting mainly the pyrolysis

The temperature of the coffee in the time interval from 10 to 18 minutes. And theoretically much shorter or much longer  increased to 200-230 C. The seeds creates significant physical and chemical changes. Significant weight loss (15 to 20%) mainly due to off-gassing of water and heavy gasses such as carbonic acid. The grains are a lot of pressure (20 – 25 at) which causes the particles swell and their volume increases to 60%. In addition, going to change the structure of the grain that loses its tvdoći and elasticity and becomes brittle. Sugar and other carbohydrates caramelize and create the color due to chemical reactions.

This is, of course, all happens only at high temperatures and coffee darkens more if temperatures are higher. The Golden brown color we get as a result of burning when pricing process at temperatures around 200 C.

The main chemical process creates the change of substances and their quantities before and after frying and newly compounds. The water content decreases from 10% to less than 1%, sugar by 10% to 2%. Chlorogenic acid from 7% to 4.5% while the growth of fat from 12% to 16%.Caffeine, cellulose, and pectin remain unchanged.

New substances that occur as a result of pyrolytic processes that create at the end of frying about 30% by weight of grain. These contain caramel, carbon acid and about 700 through Maillard reaction created flavors that arise around 160 C. The end of the roasting continue to develop. Simultaneously with the development of flavor in the beans develops carbon acid due to grain growing. The grains will be broken if reach high temperature above 230 When grain crumb

Roasting Coffee Beans

credits : Jakub 90s Pyrdek/Flickr

 

Chemical Reaction

The most delicate phase of the whole process of roasting is the endpoint stage: at high temperatures above 200 C changing the endothermic chemical reaction (receiving temperature) in the exothermic reaction (formation temperature). The temperature rise at that stage takes place at a time because unless the temperature of the machine far more affected due to chemical processes.Especially at this stage roaster must now follow suit, listen and be ready to stop the process of frying.

When you decide to terminate then coffee goes into a phase of cooling. It is important that the coffee as quickly cools because its temperature is still high and thus there is a possibility that a chemical reaction persists.

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