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CoffeeDifferent Coffee Roasts Basically there are three levels of coffee roasts: light, medium and dark. However, there are further divisions within these three categories. Factors to take into account when assessing the level of the roast are the color of the roasted beans, whether the color is even or unevenly distributed, the weight of the beans, crevice development, whether the surface of the bean is dry or oily, brittleness and the aroma. The light or pale roast is sometimes also referred to as a cinnamon roast, which is sometimes confusing because it has no relation to flavoring. The reference is to the light brown color of the lightly roasted beans. The lighter roast is usually used for milder beans and allows them to release their delicate flavors and aromas. Medium roasts are sometimes also referred to as a medium high or American roast, which are a general-purpose roast. This roast produces a stronger, richer flavor, and can be sweeter. A city roast is taken a step further, and oils may begin to appear on the surface of the bean. Chaff at the crevice will have separated from the bean, and the roast darkens. These beans develop a rich aroma. A full city roast or high roast produces a deep and hearty brew. Dark roasts are sometimes referred to as double, continental or French roasts, and at the top end of the scale, as Italian or espresso roasts. The surface of the bean is likely to be distinctly oily and the coffee will be strong and more bitter. The Italian roast is almost black and brittle, and should be finely ground for espresso machines. Dark roasted coffee is usually best drunk as black coffee. A milder roast brings out the subtle flavors in a coffee, which get masked by the smoky influence that develops in the flavors of darker roasts. There is a fine line to be judged by the roaster, because under-roasting leads to tart and weak coffee. Milder beans must be roasted just well enough to bring out their flavors but not over-done so as to lose the delicate flavors of their aromatic components. Sometimes cheaper beans are dark roasted to conceal their lower quality. Dark roasting for stronger coffee beans achieves the strength required for espresso coffees, but should not be taken too far, so that the beans develop a burnt taste. The roaster has an important judgement to exercise to decide on the right roast to make the best of the characteristics of each coffee. A few moments can make the difference between categories of roast. Trial and error is often necessary to arrive at the best roast for each coffee. |
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More Coffee ArticlesCoffee Origins And Production ... caffeine content. The Robusta variety is believed to have originated in Uganda, and is now widely grown in Africa, South America (notably Brazil), and Vietnam. Because it is less desirable, the value of Robusta beans is lower. This economic consideration has led to the common use of Robusta beans in coffee blends. Their lower price has also led to most instant coffee being derived from Robusta beans. However, the higher caffeine content, the Robusta bean s role in creating the famous crema top found ... Italian Expresso Machines ... between flour and sugar. The result is that the coffee transfers the maximum aroma and taste to the water, but avoids the bitterness that can come from prolonged brewing at higher or lower temperatures. The coffee is ideally poured directly into a warmed cup as it is made, and arrives in the hands of the customer hot and freshly brewed. This superior result has proved very popular with coffee drinkers. Espresso machines come with automatic, semi-automatic of manual operation. Most electrically powered ... Fifteen Tips For Coffee Sales And Service ... spoons or stirrers, and serviettes or napkins in case of spillages. Ideally this should be at the table, but may also be at a station near the counter. Indicate to the customer where they can get these optional extras when you serve them with their coffee. 11.Offer a choice of cinnamon or chocolate topping when serving a cappuccino, and develop a distinctive pattern that you use consistently to sprinkle over the cup. Avoid coating the saucer at the same time. 12.A little extra something served on ... Choosing Your Coffee ... commonly added to espresso blends to help bring out the desirable crema on top of your cup. There are many different blends available. You will need to experiment until you find a blend that appeals to your individual taste. Trying the beans from different regions, and trying light or dark roasts, is all part of the fun. If you buy from a specialist coffee retailer you can often try interesting house blends, even create some yourself. And usually it is possible to buy in small quantities at a time ... Cupping Coffee ... and many other characteristics that experts can distinguish to detail the differences between coffees. Mastering these differences will take you time and experience, and perhaps the guidance of a coffee connoisseur. Roasting tends to reduce the impact of regional growing characteristics through the heating process, so mild roasts are often preferable to search for a larger number of the characteristics derived from the origins of the coffee. To cup the coffee, coarsely grind about a quarter ounce ... ~~~ This Coffee Information ~~~ Brought To You By low-acid-coffee.com For Other Articles of Interest On Coffee Please Be Sure To VisitSite Map Contact Us Copyright © 2007 LadyWeb All Rights Reserved |
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