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©Sweet Maria's Roasting is a process during which flavour compounds “hidden” within each green coffee bean is released through a set of chemical reactions. The flavour, acidity, aftertaste and body of coffee are heavily dependent on this process. The roasting process includes the following series of steps:
How to roast?
The most common roasting methods are drum roasting and hot air roasting:
There are many different roasting degrees, which lead to the different characteristics of coffee:
|Light||Light brown to cinnamon colour. Low body and light acidity. The beans are dry. This roast is too light and does not allow the coffee flavour to develop to its full potential.|
|Medium – Light||Medium light brown colour. The acidity brightens and the bean size increases slightly. The bean is still dry.|
|Medium||Medium brown colour. The acidity continues to increase and the beans become more potent. The bean is mostly dry.|
|Medium – Dark||Rich brown colour. Very small droplets of oil appear on the surface. The acidity is slowly diminished and bean is most potent. This is the ideal roast for a well blended espresso.|
|Dark||Deep brownish/black colour. The bean has spots of oil or is completely oily. Subtle nuances are diminished. Flavour decreases, while body dominates.|
|Very Dark||Black surface covered with oil. All subtle nuances are gone, aroma is minor, and body is thin. This roast is characteristic of American espresso.|
Home roasting, as many people say, is not as difficult as you may think. In fact, it could be an intriguing experiment to undertake, and the results are often amazing! You may even roast coffee beans that have a better quality than professionally roasted coffee (the beans are much fresher). So why not try it for yourself?
There are several ways of home-roasting:
For more on these methods, visit: http://www.sweetmarias.com/
Each method has its own advantages and also disadvantages. Why not try them all to find out which method suits you the best? You needn’t become a roasting expert, but you can enjoy yourself during the process. Have fun!
The British Coffee Association
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