Roasting Coffee
Some coffee lovers swear that a better cup of coffee begins with the roasting of coffee beans. The act of roasting coffee beans has been around for centuries, and the process that is used today is the same process that was used hundreds of years ago. Roasting coffee is an art, and it takes a lot of practice and skill to perfect.
When coffee beans are first harvested, they are green in color and have a grassy taste. Roasting is what gives coffee beans their brown color and their taste. Roasting starts when the beans are heated to temperatures between 195-205 ºC. The beans are then kept at that temperature for a certain period of time, depending on the desired taste. During the process, the beans swell and the oils within the bean rise to the surface. This is what gives the beans their rich taste.
When it comes to roasting coffee, there are two main methods that can be used. The first is the drum roaster, which involves rotating a drum over a source of heat. This type of roaster allows for more consistent and even roasting. The other type is the hot-air roaster, which uses a heat source and an air stream to heat the beans. This type of roaster is popular in home settings due to its low cost, and it also helps to reduce smoke and odor.
No matter which method is used, roasting coffee takes skill and experience. Professional coffee roasters can adjust and control temperature, humidity and airflow to get the desired results. It is important to monitor the process closely, as over-roasting the beans can result in a bitter taste. Coffee that has been over-roasted will also have a darker, charcoal-like color.
Roasting coffee can be a time-consuming and challenging process, but the end result is worth the effort. Roasting coffee is an art, and it requires a great deal of skill and experience to perfect. Once the roasting process is complete, the coffee beans should be stored in an airtight container until they are ready to be brewed.
