Rip the coffee properly
Professional coffee roasters have a huge task. When roasted properly, the good coffee beans will become magical, otherwise, they are just thrown away. That is why the top roaster coffee companies always try to roast coffee before deciding to grind officially.
In stores, where coffee is roasted in the traditional way, coffee roasters are impressive creatures like ancient steam engines, with tubes, levers and heat regulators.
How long is the roasting time?
It is difficult to say exactly the time for a batch of roast, although roasting takes an average of 12 to 20 minutes, depending on the type of roaster you use and the type and quality of the beans. Roasted, temperature from 180 to 250oC.
In addition, the roasting depends on the finished coffee (also known as the profile). For example, if we roast coffee with coffee, it will be different from coffee roasting.
The beans are light brown when they are heated, by which we change their original colors from light blue to brown. They are also resized and dehydrated. As far as the end of the process, essential oils begin to emanate.
What changes in the roasting process?
Although coffee roasters are fitted with steam hoses so that roasters know the roasting rate or stop roasting immediately if necessary and check to extract the specimen, roasted coffee experts work primarily with in.
When the coffee beans start to crack, the experienced roast knows it's time to turn off the heat. Then, they opened a slide and hot coffee beans poured into a large bucket with instant cooling ventilation.
Roasting coffee is the first step to extract the aroma of coffee beans. The best roasters will adjust the temperature of the roaster to create more flavor and color. Rang will give you a kind of silky, woody smell; European style is very fragrant and black Italian style with dense flavor in the mouth forever.
Roasting coffee is really an art
The art of professional roasting coffee is extremely subtle, reflecting the taste and personal taste. Some coffee roasters warn that roasting should not be so thorough as it will deodorize. There are many different opinions when it comes to the right temperature for the best coffee in the world.
For example, there are two schools of thinking about Kenya beans. Some believe that they should be well roasted to reduce the acidity naturally, becoming sweeter; Conversely, others think that roasting through will enhance the flavor and bring the innate properties of coffee. The school of "roasting" seeks harmony and consistency, the "pristine" school is a sense of innate qualities, even at the risk of shock to those who are not used to coffee.
What do roasters say?
Bruno Saguez, one of the top roasted coffee specialists in Paris, noted that connoisseurs are increasingly appreciating strange flavors, unlike what they are used to. At his shop near the Pompidou Center, an extensive collection of the best coffee in the world can be sampled, Saguez roast coffee every morning under the "watch" of customers.
This is a subtle, highly focused and inspiring art. Saguez is one of the rare roasters in France offering a variety of roasters ranging from roe, blonde, to almost black. And he is also the only one who gives a common ground to various roasts - great flair. For example, he gave some Mexican Maragogype in light coffee to increase its acidity and pale French (rather pale brown) color would be more intense and fragrant.
Culture roasting coffee in some parts of the world
In Piansa, Florence (Italy) (as shown above), as elsewhere, when the roaster lid is opened; Hot coffee dances, the room immediately filled with endless aromas of fresh roasted coffee, like the aroma that warmed the kitchen, where coffee roasted in a pan on the stove, The same aroma was created by the family charcoal oven - roasters were still sold in the early 1980s.
In Belgium, where an average of three cups of good coffee a day is consumed, Etienne Knopes, whose father and grandfather were also former roasters, boasts a large number of loyal and sophisticated customers. .
The range from light to very dark is full of subtle nuances that include all the colors of the main terms: mild, medium, french French (the most popular roast in France today), Europe (dark brown) France (roasted very bold, but ironically, increasingly rare in France) and Italy (almost black). Rostrum will create a pleasant aroma and rich organic components.
This has long been prevalent in Germany, Scandinavia and eastern France. The roasted seeds are also used in Turkey and Greece to make "Turkish coffee". On the other hand, roasting longer (ie, more thoroughly) produces dark, dark, sweet and sometimes bitter flavors than "traditional" coffee.
Roughly grinded (to make foam for espresso) is the rule in Italy, in the north and south of France and - even more dense and more oily - in Lebanon and some Middle Eastern countries. , Where the taste for Turkish coffee is very bold. The difference between roasted and well roasted coffee is great, as between cooked and raw food or black tea and green tea.
By accident, it would be interesting to know that recently in Italy and the United States, coffee roasters have been promoting the quality of their roasted coffee. No one can deny that this - with their organic and natural - is very seductive. But since coffee beans have become coffee, that is, at least four or five centuries ago, these nuts were roasted, which was always done by using metal devices to burn. Hot because no better items are discovered. Fuel for heating - wood, gas, or electricity - is not effective with the quality of roasting.
You can roast your own coffee in your kitchen
Moreover, there is no reason why you should not try roasting coffee in your own kitchen. You will need a heavy, old wooden pan to disassemble the coffee beans (color must be consistent), a heat source (any kind of kitchen) and - if you are a beginner - Some cheap coffee will not do you any good if you miss the chance. Exercise will bring perfection and it will take time to learn how to roast: the coffee will break when squeezed by hand, but not burn.
The best way to roast coffee is to start roasting with small fire and end up with a big flame. When the beans begin to sizzle, they need to be poured into a cool place immediately. The other way is to use a small electric roaster that is now available in markets. However, homemade coffee will never be as good as made by experts who have the skills and experience to roast good coffee properly.
Processing of roasted coffee beans is very important
And also be aware that roasted coffee beans must be left in place for 36 hours before grinding, so the only strengths are lost from roasted coffee beans at home that they might have: pure purity. team. This is something that many people do not pay attention to, resulting in the quality of coffee is not guaranteed the best.
The new roasted coffee will be immediately poured into a tray, stirred for air to stop the next roasted. Then the roasters will evaluate the aroma, color, firmness and have an initial idea of the quality of roasted beans (see sidebar). However, final evaluation is only made after 36 hours because the coffee beans need to be left before being blended and enjoyed.
Epilogue
In fact, roasting is carried out in different ways with different types of roasting. So it is difficult to have a specific generic criteria for the roasting process.
However, to be able to get the best quality roast, we have to ensure the coffee material (green coffee beans) is of the best quality, roasting systems ensure the standard (now Hot air roasting machines, or hot air, are the best choice. It is necessary to ensure that the finished coffee beans are of good quality.
