| |
| |
|
WebsiteAlways |
|
Coffee Roasting De-mystified
How many different names have you run across for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C'mon, who's thinking up these things? Well, the dark secret (pardon the pun) of the coffee industry is that, well, there really isn't full agreement on which roast is which. So basically, we all pretty much get to hunt around, try different coffees from different sources and pick the one(s) we like. In this article, I'll try to use the standard nomenclature, and map it to the color and texture anyone can judge for himself. The roasting adventure begins with green coffee beans. These are stored at room temperatures, at 12-15% moisture content. Roasting is done at temperatures of up to 450+ degrees F. Duration and temperature determine the roast. A coffee bean will take on heat until the internal temperature of the bean reaches approximately 212-240 deg F. At this point, the outer layer of the bean(s) will discolor, turning a nice cinnamon color. Here, steam will start being released from the bean. As the bean heats up further (approx 250-300 degrees F, again depending on the variety), the external membrane of the bean will dry up and start separating from the bean itself. At approximately 350 degrees F, the continuing heating of the bean forces a 'first crack.' This cracking occurs as moisture within is released through the existing seam in the bean. This essentially blows this small crack open, forcing the separation of the remaining bean 'chaff'. Coffee at this stage is a light brown color; entering the 'light City Roast' stage. City Roast is usually achieved at a slightly higher temperature (above 370 deg F), where the sugars within the bean start melting or 'carmelizing'. This gives the distinctive 'coffee brown' color. City Roasts are usually stopped around 400 deg. or so. At this point, the sugars are not fully carmelized, and flavor of the beans at this stage are very much determined by their origin; not by the degree of roast. The 'Full City Roast' stage occurs at higher temperatures, just as the bean reaches the 'second crack' stage. This stage happens at different temperatures for different beans based on variety. The second crack comes as the temperatures of the bean reach the point where the cellular composition of the bean starts breaking down. To obtain the Full City roast, roasting is stopped just at the point where this second crack starts (approx 425-435 deg F.) At this point the bean is darker brown, but 'dry' looking, as the oils of the bean have not started to emerge through the molecular breakdown of the bean. Going into the second crack, we reach the 'Vienna', 'Continental', 'French' and/or 'Italian' roast stages. These are sometimes also referred to as "Espresso Roast", although strictly speaking, there's no such thing. Italian espresso blends actually vary - northern blends are typically roasted to the 'Vienna' stage, well into the second crack, where the sugars within the bean are almost fully carmelized and many beans within the roast will appear dark brown with hints of fissures. Espresso blends in southern Italy are usually roasted into the "French Roast" stage, where almost all of the beans will be about one shade removed from black and oils will start emerging from some beans. Beyond this point, beans will start releasing oils and their soluble compounds - mainly as a lot of smoke; but the beans will be left quite dark with a very oily sheen. Assuming they have not fully burnt yet, this can be specified as "Italian Roast". I've observed different temperatures (within the roaster) for all of these stages depending on the bean variety - so as my roasts reach the second crack, I tend to trust my eyes and ears more than I trust my probe thermometer. One interesting note of coffee roasting is that as beans reach into the second crack, they tend to lose any distinctive varietal flavors. Is this a bad thing? Well, for some, perhaps... I for one will mutter a bit if my Ethiopian Yirgacheffe goes past Full City and I lose the distinctive flavor notes; and in my early roasting career I almost cried as a batch of prized Puerto Rican select went unheeded into the Italian Roast realm before I managed to get back to it. But... some varieties do better at the distinctive French Roast stage. De gustibus non disputandum est - it just doesn't pay to dispute the results in the cup! And that is coffee roasting. I have seen a fair amount of advertising of 'slow-roasted' or 'deep-roasted' coffee, which always gets me to wondering. I suppose if you roast a huge amount of beans in a low-temperature environment... why, yes, that would in fact be a slow process! Certainly for a roaster to get beans to a certain roast point and no further, it does pay to be precise and not rapidly incinerate his product. But I can't say I'd want to purposely take any longer than necessary to do so. As for 'deep' roasting? Hmm. Can't say as I've ever heard of 'shallow' roasting; but whatever it is, 'deep roast' must be the opposite! Seriously, the only 'trick of the trade' that I can think of runs counter to the notion of holding beans at any given temperature... and that is, once a batch reaches the desired point, get it out of the roaster and cool it down FAST! As described above, the quality of a roast depends on those sugars and soluble materials within the bean getting 'cooked' very specifically. Keeping the beans near additional heat (yes, even other beans nearby, releasing their own heat energy) will continue to cook them. To some extent this is unavoidable, so the experienced roaster will compensate for this by knowing his roasting environment; and ideally provide a cooling location where beans can cool as rapidly as possible by the flow of cool (i.e., room temperature) air over the freshly-roasted beans. This allows them to 'coast' into their final characteristic color and taste. About The Author Andy White is the proprietor and roast-master for Coudy Coffee. For more coffee and espresso information and resources, visit http://www.coudycoffee.com.
MORE RESOURCES:
Green Mountain Coffee launches Revv coffee at ExxonMobil locations - Trading Markets (press release)
Coffee - Google News |
|
|
|
RELATED ARTICLES
Ganoderma Coffee - Can It Be Good For You? Are you a coffee addict? Are you searching for a healthier coffee alternative? Do you enjoy a good cup of coffee, but choose other beverages, because it does not agree with you? If you answered yes to any of these questions, you are in for a pleasant surprise.Believe it or not, all coffee is not bad for you. Coffee Roasting De-mystified How many different names have you run across for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C'mon, who's thinking up these things?Well, the dark secret (pardon the pun) of the coffee industry is that, well, there really isn't full agreement on which roast is which. So basically, we all pretty much get to hunt around, try different coffees from different sources and pick the one(s) we like. Woman Dies from Caffeine Overdose and Expert Calls for Action in New Book and FDA Petition An autopsy released this week has found caffeine to be the cause of death for a woman from New Mexico. The incident took place in June 2004 after she was admitted to a hospital after a fight with her son. Arabica Coffee Beans Are Pricey Yet Priceless! Arabica coffee beans are known for a better-flavored coffee. There are two main species of coffee beans that are grown for sale: Robusta and Arabica. Coffee Cupping For The Fun Of It Coffee cupping is a method to compare the different characteristics of a coffee bean. Cupping lets us compare different coffees against each other to evaluate the uniqueness between them. Campfire Coffee Recipes Want to know a few secrets to making a good cup of campfire coffee? There are lots of recipes for making coffee in a plain pot over a campfire or for your camping coffee pot. Try a few varieties to see what suits your taste the best. Getting Fat These Days; Is it Starbucks Starbucks has seen tremendous growth in our cities and the stock is up sharply from its IPO. But for many Americans so is their waist; are you a Starbucks Groupie? Is this fact showing in your body. Make the Switch! Coffee to Tea Having a hard time giving up your 4 cups of coffee each day? Evidence shows by switching to tea you can add some significant health benefits. The health benefit of drinking tea is chalked up to one explanation, antioxidants. Are Coffee Enemas The Real Thing? Coffee enemas detoxify the liver, as well as cleans the colon. Some people claim that they provide immediate relief to toxicity symptoms, such as congestion, indigestion, pain and headaches. Pure Kona Coffee Pure Kona Coffee is gourmet coffee grown only on the Island of Hawaii. It is grown on the dark volcanic lava rock slopes of Kona which is located on the west side of the Big Island. Russian Tea drinking - The beginning It is believed history of Russian tea drinking tradition have began at 1638.That year, Russian Czar, Michael Fedorovich, granddad of Peter the Great, got special, diplomatic gift from Altyun-Khan, ruler of Mongolia. Tips For Choosing The Perfect Travel Mug A good travel mug is a must when you need to take your coffee or tea with you on the road. There are many different types of mugs available, so here are a few tips to consider before you purchase one. The Best Cup of Drip Coffee Possible With a "good" cup of coffee costing almost as much as a good sandwich these days, more and more people are taking to making their coffee at home from an "old fashioned" drip coffee machine. With the influence of Starbucks and the others out there, people are demanding a better cup of coffee all of the time. Is Caffeine a Hero or a Villain in Your Life? Many sober, law abiding people who would never dream of knowingly taking a mind- altering drug, actually consume one every day. Chances are that youâ??re doing it too! What is this drug? â?" Caffeine!Caffeine is so pervasive in our culture and in many other cultures that we often forget it is literally a drug that affects our brain. More Tips on Getting the Best Coffee Maker It's unbelievable, but when you start your search for a new coffee maker, you will find a huge variety to choose from. The first step in choosing the right one is deciding what type you want. Your Kitchen Wants to be Sexy - Top 5 Snazzy, Sexy Coffee Makers that are Sensational When it comes to coffee makers there are thousands to choose from. Among these thousands there are differences in price, functionality, warranty and style. Coffee For Your Health Many of us rely on coffee to get us going in the mornings, wake us up in the afternoons, and prepare us for that special business meeting. Go ahead, have a cup of coffee. Coffee, Caffeine & Fitness One look at a line at the local Starbucks in the morning and you don't need to be convinced of the huge amount of coffee consumption in the U.S. A Coffee Roaster For All Occasions Coffee roasters and those who roast, brew and serve the ultimate cup of coffee are now esteemed professionals within the social fabric of our community at large. A good coffee roaster is a little like a celebrity chef these days, complete with loyal followings, highly descriptive reviews and the ability to command premium prices for their products and services. There is More to Motivation Than Meets the Coffee The stress of unemployment can really take a toll on ones confidence and state of mind. For some individuals, it could lead to depression, for others - a mere lack of motivation and feeling of hopelessness.
|
| Interesting articles | Home | site map | Link |
| © 2006 |
