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CoffeeMethods For Roasting Coffee As air-dried green beans, coffee has an earthy smell and is different in composition from the coffee we drink. The beans need to be roasted to burn off some oils and waxes, and to develop the flavors and properties of others. Traditionally, roasting was done using a pan over a fire. Some modern home roasters have even successfully used popcorn makers. Commercially, coffee roasters have mostly been either gas or electric. Early gas roasters operated at up to 1000 degrees F and tended to heat unevenly and to char beans, with the result that the coffee tasted burned. Later machines operated at about 500 degrees F and retained important flavor constituents without the charring. However, the smoke, chemicals and chaff given off by large gas powered coffee roasters can be polluting. More recent coffee bean roasting technologies use electric powered hot air. The beans are kept in motion by the hot air and absorb the heat more evenly with less risk of burning. These roasting machines can be made and operated on a smaller scale. During roasting the beans lose weight, from 10% to 20%. The sugars in the beans are caramelized to give the dark colors under the influence of the heat. The beans become more brittle, the more so in the case of darker roasts. This effect is related to the strength of the coffee, as darker, more brittle roasts allow more water penetration of the coffee grounds to draw out more of the flavors of the bean. Darker roasts release the chaff in the crevice of the bean, which becomes more pronounced. Different lengths of roasting result in different chemical compositions as acids and oils are burned off or released at each stage. Accordingly, each stage leads to different coffee flavors. Coffee roasted for a longer period tends to be less acidic, or to be duller or flatter in its taste within your mouth, but stronger in flavor. The roasting process has a great influence on the quality of the final product. As the bean heats further, the surface breaks down so that further oils are released from inside the bean. Therefore, darker roasts tend to be oilier in appearance than the dry mild roasts. Darker roasts also lose some of their caffeine, but this difference is not great. After the roasting has been completed some gas machine roasters will use water to cool the beans. This also adds weight! It may also wash away flavor. Hot air roasters use cold air to cool the beans, which avoids these issues. After roasting, beans give off carbon dioxide. A small (up to 1%) reduction of weight may result, and some flavor is lost. In effect the roasted beans become stale through this process after a couple of weeks unless they are packaged or frozen to minimize the effect. |
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More Coffee ArticlesFlavoured Specialty Coffees ... coffee. You can either simply add a liqueur to your coffee, or you can choose from pre-flavored options such a liqueur flavored ground coffee. Coffee spiked with rum and butter has a long history, and Irish whiskey added to make an Irish Coffee is an old favorite. Bourbon, brandy, amoretto and Tia Maria each have their following as coffee additives, as do many more of the leading liqueurs. Fruit and berry flavors can be added to your coffee as a cordial, syrup or essence; or, again, ground coffee ... Different Coffee Roasts ... 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, ... Favorite Ways To Serve Coffee ... boiled, and a skin will form, so watch carefully how hot you get the milk. At home you could use a small Bodum coffee plunger to froth your heated milk, or one of the specially designed whisks you can find in kitchenware stores. Many people enjoy a sprinkle of drinking chocolate or cinnamon over the froth. A caffe latte, or flat white, is made with steamed milk without much of the froth, usually about 3 parts milk to one part espresso. Adding cream to your coffee has been popular, especially the dollop ... Fifteen Tips For Coffee Sales And Service ... flavors, decaf or not, topping choices, etc. They expect you to get this exactly right. Write it down if you are busy and there will be a short delay. 2.Tell your customer if there will be a short delay because you are busy. 3.Customers will be watching closely how you prepare their coffee, so deliberately make sure you go about the task efficiently and with care. 4.Work quickly: customers do not like to be kept waiting, but respect you need time to make a good cup of coffee. 5.Make sure your hands ... How To Make A Great Cup Of Coffee ... of us have. For some the quality of the coffee offsets the effort. A drip or filter coffee maker, sometimes with a throwaway paper filter and sometimes a plastic or metal filter, is a simple process. The water is mixed with the ground coffee then passes through the filter to a pot, which is often kept warm on a hotplate. Paper filters usually accept a finer grind of coffee than the metal filters. These makers are common both commercially and in homes. Often the water is not as hot as it should be ... ~~~ 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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