Roasting Coffee

By roasting the beans and flavors develop fully. Green coffee has no taste. At 220-250 ° C for 12-15 minutes in a rotating drum, it will surely change. And it is in the hands of the roasting maestro which will determine the nuances of flavor and change it. 2-3 weeks after roasting of coffee, it is stored at room temperature. For longer storage, it must be vacuum packed and frozen.

Only through the roasting that coffee develops its characteristic aroma. Without this, there would be no burning or roasting. It is important that the bean roasting process has constant movement. This does not only guarantee uniform roasting of the batch, but also prevents fire and burn to the beans. Immediately after roasting, the beans are on special screens preferably with air or sprayed with water to cool down. The more rapidly cooled the roasted beans are, the better.



During the roasting process chemical reactions happen due to the high temperatures. The strength, shape, protein and moisture change. Sugar and various acids are formed, while others are degraded. The original cell structure of the bean is dissolved.

Protein is broken down into peptides and these stand out as oils. Moisture and carbon dioxide evaporate and roasting stronger forms the carbon.


Aromatherapy oils, essence or coffee oil

The flavoring oils coffee essence are highly volatile and support the typical aromas and flavors, and since they are water soluble, they come to properly brewed coffee 
Validity

Oxygen and light are the greatest enemies of the roasted beans, because they can oxidize almost immediately after roasting.
Roast - roast

Light or dark roast

The darker the roast, the lower the quality, and the stronger, the more you lose the character of the beans.
The following specifications are common to the different degree of roast:

Light roast = pale or cinnamon - roasting

Average roast = American roasting

Strong roast = light French roast, Viennese roast

Double roast = Continental - roast, French roast

Italian roast espresso =  roasting
Coffee blends

There is no reason to mix light and dark roasted coffee. However, it should be noted that some degree of roast for some types of coffee are not suitable and that one or the other type of coffee is better at certain times of day or night.

It would be a waste to roast an Ethiopian coffee strong, because it would lose the originality of his character. Likewise, it would be a shame for Yauko Selecto or Kona  to undergo a dark roast , because they would lose their classic aroma.

Other quality beans benefit from a strong roasting and this will add a new, interesting note. Mexican coffee tastes sweet and exciting when it is roasted strong. Some types of coffee preserve its fruity aroma despite strong roasting like the Guatemalan Antigua.

Other types of coffee are more difficult to handle. Coffees from Sumatra, for example, are very full-bodied, but have relatively low acidity. In  roasting, the acids are lost, while the flavor is rather sweet.