Coffee beans grown in different micro-climates are distinctive from one another and this is just one of the factors that affects their quality. Plant a great variety in the wrong soil or at the wrong altitude and the resulting product is inferior. Roasting is another factor that affects quality and modern specialty coffee roasters allow for more control over the roasting process. Despite the fact that these machines are usually user-friendly, it takes technical skill and experience to take the best varieties and reveal their full potential by roasting.
The crude machines of the past vary greatly from the computerized versions available today but the basic principles are still the same. The bean is taken from its green state and roasted to release the flavors. Drum machines are commonly used and these work by rotating and causing the beans to tumble around with gas or electricity providing the heat source. Hot air machines are also used and beans are roasted on a currant of hot air.
Drum roasters vary in capacity and level of control. Commercial ones are designed for high-volume roasting across the entire color-development spectrum. Others offer the same capabilities but come in smaller, tabletop designs. Continuous monitoring tools and user-friendly controls ensure precise, consistent results. Manual, automatic and semiautomatic control options are available.
A chemical process takes place when beans are heated. They are transformed from being green and spongy to brown and crunchy, developing flavor in the process. They have to be brought to a high temperature quickly and then cooled down rapidly. A few seconds too long at a certain temperature and a batch can be ruined.
All the variables involved in the process have to be carefully managed to create a successful roast. Some of these variables are the size of a batch and the moisture content of a particular variety. Times and temperatures are carefully measured, such as when the process begins, when a certain temperature is reached and when cooling begins.
Color changes occur as the beans are heated. They first turn yellow and then begin browning. Some roasts are light brown, others are medium or medium-dark and others are dark. The beans also start producing a cracking sound when roasted. The times at which the cracks occur and for how long is measured. A bean swells and increases in size when heated but it loses moisture. The amount of moisture lost can be established by taking weight measurements before and after roasting.
Adjustments are made to times and temperatures in order to fully capture the sweetness, acidity or body of a certain variety. A roast profile is created for each variety and this helps to establish consistency between different batches. Each type of roast is given a special name.
More and more people are becoming aware of fine coffees and many specialist companies, both large and small, are springing up worldwide. Some stores specialize in providing equipment for roasting and others supply fine roasts. One can shop for equipment according to type, size and price. A perfect roast is often subjective and there are many varieties at online stores from which to choose.
The crude machines of the past vary greatly from the computerized versions available today but the basic principles are still the same. The bean is taken from its green state and roasted to release the flavors. Drum machines are commonly used and these work by rotating and causing the beans to tumble around with gas or electricity providing the heat source. Hot air machines are also used and beans are roasted on a currant of hot air.
Drum roasters vary in capacity and level of control. Commercial ones are designed for high-volume roasting across the entire color-development spectrum. Others offer the same capabilities but come in smaller, tabletop designs. Continuous monitoring tools and user-friendly controls ensure precise, consistent results. Manual, automatic and semiautomatic control options are available.
A chemical process takes place when beans are heated. They are transformed from being green and spongy to brown and crunchy, developing flavor in the process. They have to be brought to a high temperature quickly and then cooled down rapidly. A few seconds too long at a certain temperature and a batch can be ruined.
All the variables involved in the process have to be carefully managed to create a successful roast. Some of these variables are the size of a batch and the moisture content of a particular variety. Times and temperatures are carefully measured, such as when the process begins, when a certain temperature is reached and when cooling begins.
Color changes occur as the beans are heated. They first turn yellow and then begin browning. Some roasts are light brown, others are medium or medium-dark and others are dark. The beans also start producing a cracking sound when roasted. The times at which the cracks occur and for how long is measured. A bean swells and increases in size when heated but it loses moisture. The amount of moisture lost can be established by taking weight measurements before and after roasting.
Adjustments are made to times and temperatures in order to fully capture the sweetness, acidity or body of a certain variety. A roast profile is created for each variety and this helps to establish consistency between different batches. Each type of roast is given a special name.
More and more people are becoming aware of fine coffees and many specialist companies, both large and small, are springing up worldwide. Some stores specialize in providing equipment for roasting and others supply fine roasts. One can shop for equipment according to type, size and price. A perfect roast is often subjective and there are many varieties at online stores from which to choose.
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