5 Lessons Learned: Coffee

A Guide to Coffee Roasting

Green coffee beans are naturally soft, spongy to the bite and smells like grass, but when it’s dried and roasted, the deep aroma and flavor of the coffee comes out and produces a staple ingredient to one of the world’s best brewed drink – coffee.

When roasting the green coffee beans, the gradual building up of heat helps in causing chemical changes to take place in the beans, such that when the desired temperature is reached, the beans are in a roasted appearance and a roasted aroma is emitted which is uniquely characteristic of coffee. Levels of organic compounds, such as amino acids, protein, sugars and caffeine, a stimulant which is linked with the central nervous system, are contained in green coffee beans and when these beans are roasted a chemical reaction takes place, which is known as the Maillard reaction, which is a chemical reaction between amino acids and sugars, and this reaction produces brown, roasted beans that possess a distinct aroma and flavor.

It takes years of trials and errors to perfectly roast green coffee beans into good, quality coffee. Coffee roasters know when is the right roasting time to achieve the kind of coffee that can come out and, basically, there are four categories – light, medium, medium-dark, and dark. All categories give that aromatic smell but the flavor of each differs.
A Brief Rundown of Coffee

During roasting the coffee beans exert a sound and that is used as an indicator by coffee roasters to produce the levels of roasted coffee based, too, on specific temperatures, such that at 196 degrees Centigrade the first crack sound is produced, marking the beginning of a light roast coffee, and at 224 degrees Centigrade, the second crack is sounded.
The Key Elements of Great Machines

When the roasting is just enough to produce a light roast coffee, the following characteristics of this coffee comes out – light brown color, mild taste, and no visible oil on the surface of the roasted beans. Common examples in the market of light roast coffee are known as Light City, Half City, and Cinnamon Coffee.

The characteristics of medium roast coffee are medium brown, has a stronger flavor than light roast coffee and, still, non-oily. Their special names come as City Coffee, American Coffee, and Breakfast Coffee.

For medium dark roast coffee, the results come out as a rich, dark color coffee, slightly oily, and having a bittersweet aftertaste. Medium dark roast coffee is also referred to as Full City coffee.

The following characteristics are found in dark roast coffee: shiny due to the oil that comes out during roasting, has a bitter taste, less acidity and slightly dark to charred color. Dark roast coffee are popularly preferred by most people, that’s why it comes in many commercial names, such as High, Continental, New Orleans, European, Espresso, Viennese, Italian, and French.

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