Different types of coffee have different tastes, something that can be attributed to the process used in roasting. While varieties of beans also play a key role, it does not do so as much as roasting. The beans can be roasted using an oven, gas, on a stove top, using hot air popcorn popper or using a roaster that uses hot air. During the process, approximately 10 to 20 percent of the water weight of green beans comes off. In Alaska coffee roasting can be done in various ways.
After beans have been roasted, there are two processes that may follow; they can get dried using air or quenched through spraying. At certain instances, one realizes packages of coffee that indicate that they are water dried. This would mean that when the beans were being quenched, there was re-absorption of 12 percent or even more of their weight. Most of the time when beans lose flavor, it is because of the process of evaporation of gases within them.
The best time to have coffee is not definite because different people have opinions that differ. The best time for an individual will be dependent on their taste. Most people however agree that the best time for brewing is straight after the beans have been roasted and within 24 hours after that time. The best time to grind is before brewing. Beans are roasted using a number of techniques.
There is the use of fluid bed roasters that utilize convection to cook. Rather than the use of direct heat, hot air permeates into the interior, facilitating the process whereby beans get roasted. Cooking for a lengthy period will produce heavy flavors. Controlling the temperature is very crucial because beans are supposed to be roasted and not burnt.
The process does not involve the use of water, as one would think because of the use of the term fluid. The term is used in reference to the movement of beans which happens fluidly. Since they are placed in a chamber used for roasting, they float on a bed of air. It is there that they are subjected simultaneously to the same temperature. The advantage of this is that it enhances consistency and rarely will there be beans in fluid bed roasters with inconsistent roasts.
The resultant flavor from drum roasted beans is very strong. On the other hand, when they are roasted for extended periods, they will develop a burnt taste. Convection is used in this technique, just like in fluid bed roasted ones. Conduction is used as well. Drum roasted beans have flavor that lingers for longer.
In contrast to fluid bed roasters, more operation training is needed for drum roasters. This explains why they are never bought for light use. One of the main reasons why they are preferred is because they are strong; they do not need high speed fans like is the case for fluid bed roasters. There is also control of air flow, with some reduction in consistency.
For people that reside in Alaska coffee roasting could also be done individually from home. Pan roasting is the best technique to use because it requires no training, plus the equipment needed is affordable. Individual roasting has the shortcoming of requiring a lot of time and precision. This explains why some people would rather not roast coffee individually.
After beans have been roasted, there are two processes that may follow; they can get dried using air or quenched through spraying. At certain instances, one realizes packages of coffee that indicate that they are water dried. This would mean that when the beans were being quenched, there was re-absorption of 12 percent or even more of their weight. Most of the time when beans lose flavor, it is because of the process of evaporation of gases within them.
The best time to have coffee is not definite because different people have opinions that differ. The best time for an individual will be dependent on their taste. Most people however agree that the best time for brewing is straight after the beans have been roasted and within 24 hours after that time. The best time to grind is before brewing. Beans are roasted using a number of techniques.
There is the use of fluid bed roasters that utilize convection to cook. Rather than the use of direct heat, hot air permeates into the interior, facilitating the process whereby beans get roasted. Cooking for a lengthy period will produce heavy flavors. Controlling the temperature is very crucial because beans are supposed to be roasted and not burnt.
The process does not involve the use of water, as one would think because of the use of the term fluid. The term is used in reference to the movement of beans which happens fluidly. Since they are placed in a chamber used for roasting, they float on a bed of air. It is there that they are subjected simultaneously to the same temperature. The advantage of this is that it enhances consistency and rarely will there be beans in fluid bed roasters with inconsistent roasts.
The resultant flavor from drum roasted beans is very strong. On the other hand, when they are roasted for extended periods, they will develop a burnt taste. Convection is used in this technique, just like in fluid bed roasted ones. Conduction is used as well. Drum roasted beans have flavor that lingers for longer.
In contrast to fluid bed roasters, more operation training is needed for drum roasters. This explains why they are never bought for light use. One of the main reasons why they are preferred is because they are strong; they do not need high speed fans like is the case for fluid bed roasters. There is also control of air flow, with some reduction in consistency.
For people that reside in Alaska coffee roasting could also be done individually from home. Pan roasting is the best technique to use because it requires no training, plus the equipment needed is affordable. Individual roasting has the shortcoming of requiring a lot of time and precision. This explains why some people would rather not roast coffee individually.
No comments:
Post a Comment