The Coffee Roasting Process Becomes Important Determinant Characters Coffee

Coffee roasting is probably an important process in the world of coffee which is still little known by most coffee drinkers. A lot of interesting things from this filtering process coffee beans, such as ' roasting ' level which will culminate in the taste of coffee.

Rather than linger, yuk we review only some of the information a matter of coffee roasting. Roasting is one of the important process that will affect the quality of the aromas and flavors of coffee. Even in percentage, roasting process has influence up to 30% in donations of aroma and flavor.

The figure was obtained from the assumption of 55% the formation of aroma and taste of coffee is in "the garden" (climatic conditions, the height of planting, varieties of coffee, post harvesting processes etc.) and 15% of the process of coffee brewing.

The process of roasting coffee beans, raw (raw green bean) that has a characteristic soft, "grassy" smell and little/no flavor at all (transform) to be roasted bean that has a unique and flavorful characteristic rich flavor. As a side note; greenbean prepared roasting should have a moisture content of 12-14%.

In the process, the coffee beans undergo many changes ranging from a reduction in water content, changes in weight and size to the color change (read also: how to make French press coffee ). In General, we will get to know 3 roast profile are:

Light roast
Light roast is the onset phase of the process of "enzimation" which form characteristic acidity in coffee beans. In this phase, the green bean will experience color change from raw (raw) to yellowing and browning (Browning) until the early first crack (broke first). This first burst process itself is a phase that occurs due to moisture inside the coffee bean "met" with carbon dioxide (CO2) which has pressure, and lost hot in coffee beans and the formation of glucose so that raises a "popping sound" (such as the sound of popcorn).

The characteristic aroma and taste of coffee in light roast profile will tend to be toasted grain, lighter, caffeine and acidity that is dominant and visually, color profile coffee beans tend to be light brown.

Medium roast
Now we go to a medium roast profile. What the hell difference does it make ya medium roast compared to light roast?

Medium roast profile, phase is the process of "caramelyzed" that tend to shape the character of the scent and flavor of "sweet" on the coffee. In this phase of the roasted bean experience developing aromas and flavors from the previous phase (first crack) so that more balanced in terms of flavor, acidity, less caffeine and has a texture profile more viscous than light roast and visually, medium roast has a dark brown color.

Dark roast
Roasting the last profile will be reviewed, namely dark roast. In this phase, the coffee beans has gone through a long "journey" which brings many changes ranging from diminishing weight (light), the color is darker (almost black) with oil content that appears on the surface of the coffee beans as well as larger sizes compared to the condition began when the coffee beans are still raw (raw green bean).

In the dark roast profile this is exactly the process of "carbonyzed" going on coffee beans so characteristic aroma and taste of coffee will generally tend to be bitter, slightly charred and the superiority of the least.

This time, the selection of roasting profile more or less is not only influenced by the shifting tastes of the market, but also the desire to further explore the characteristic aroma and flavor in coffee beans. This is certainly more will be gained in profile light roast and medium roast. In addition, positive progress with increasingly good post harvest process that produces high quality coffee beans also make people think "it's a pity if this kind of coffee in-dark roasting".

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