The process of transferring beans to coffee for brewing is called roasting. The process gives coffee its color, aroma, and flavor, as we know it taking place at temperatures in the 300 to 400 degree range. This happens at large commercial roasters, local specialty roasters, and now even at home. Here is a quick summary of the names, types, and description of roasts to help you navigate in your favorite coffee boutique.
taste and more -
acidity and aroma
Drying Before Roasting
One of the main factors contributing to a great cup of coffee is the drying of the beans. First it is depulped meaning the cherry fruit portion is removed and the green bean remains. In one processing method water is used to separate the fruit from the bean. Adequate water as well as machinery is needed. Methods vary in different countries depending on resources available. Sometimes the beans are then dried in the sun and need to be raked to dry evenly.
The majority of Arabica beans in Brazil use a dry method to separate the beans from the fruit rather than processing with water. The fruit is dried in the sun or by machine and is stored and later separated from the bean all at once. The final goal in any method is to be left with a moisture content of approximately 10%. If there is too much moisture left in the bean, it is more prone to deterioration.
Many people home roast for fun, taste, and to save money. It can be done more simply with a skillet, cookie sheet or air popcorn popper or with sophisticated home roasting machines depending on the amount of investment.
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