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Roast Your Own Coffee |
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Process of
roasting green coffee beans means to expose green coffee beans to heat. During this process chemical and physical properties of green coffee beans will transform into one of roasted coffee beans. This roasting process is essential to produce a savory cup of coffee, because taste of coffee depend a lot of roasting. We can say that roasting is a fine art, requiring a delicate hand, split-second timing and an ability to judge when the coffee bean is at its peak of flavor. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. It takes heat to speed up the Maillard and other chemical reactions that develop and enhance the flavor. |
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When the
green coffee beans are roasted, the beans nearly double its original
size, thus changing in color and density. The heat causes complex
polysaccharides to break down into starches and then sugars, which
caramelize. Aromatic oils within the beans boil to the surface, giving
them an oily appearance. The expansion of oils causes a second audible
"crack". As the bean absorbs heat, the color shifts to yellow and then
to a light "cinnamon" brown then to a dark and oily color. During
roasting oils appear on the surface of the bean. The roast will
continue to darken until it is removed from the heat source. The longer the beans are roasted, the darker they become. Roasts are classified as light, medium, dark and darkest. Lighter roasted beans will exhibit more of its origin flavor which are the flavors created in the bean by the soil and weather conditions in the location of where it was grown. Darken to a dark brown roasted beans have the origin flavors of the beans are overshadowed by the flavors created by the roasting process itself. When the beans are at darker roasts, it is hard to distinguish the origin of the beans used in the roast because the roast flavor is so dominant. Some coffee beans are naturally roasted. These generally produce the darker and bitterer tasting coffees. The sun does the roasting and then the grinding and brewing take care of the rest of the flavorful attributes. |
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| The roasters
can be operated in batches or in a continuous mode and can be
indirectly or directly fired. Roasted coffee beans are like wine, there is no substitute for your personal taste.  Light roasted coffees are also known as Cinnamon roast, half city, and New England. These coffee beans are roasted for about 7 minutes when the beans pop and double in size and light roasting is achieved. The surface of light roasted beans is dry and their flavor is light-bodied and somewhat sour, grassy, and snappy. Medium roasted coffee beans are also known as Full City, American, regular, breakfast, and brown. These coffee beans are roasted for 9 to 12 minutes to reach medium. The surface of medium roasted beans is dry and their flavor is a bit sweeter then light roast; full body balanced by acid snap, aroma, and complexity. Dark roasted coffee beans are also known as High, Viennese, Italian Espresso, and Continental. These coffee beans are roasted for 12 to 13 minutes when the beans begin hissing and popping again, and oils rise to the surface. The surface of dark roasted beans is slightly shiny and their flavor is somewhat spicy; complexity is traded for rich chocolate body, and the aroma is exchanged for sweetness. The darkest roasted coffee beans are also known as French. These coffee beans are roasted for 14 minutes or so when the beans grow quiet and begin to smoke. Having caramelized, the bean sugars begin to carbonize. The surface of these beans is very oily and their flavor is smoky; tastes primarily of roasting, not of the inherent flavor of the bean. Mome coffee roasting |
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Home roasting
is the process of roasting green coffee beans on a small scale for
personal consumption. Personal roasting of coffee has been practiced
for centuries, and has utilized numerous method of roasting the beans
such as heating over fire coals, roasting in cast iron pans, and
rotating iron drums over a fire or coal bed. In recent years an increasing number of people have returned to home-roasting of coffee to get the freshest possible coffee with aroma undiminished by storage. Home Roasting Methods Pan Roasting: This old school method of home roasting is a great way to get started roasting coffee on a tight budget. All you need is a pan with a lid, a heat source, a wooden spoon, a big metal bowl or collander and some green coffee beans. Be prepare on smoke, and result will often be somewhat irregular roast. But one thing is for shure, Pan Roasting is realy chip. Oven Roasting: Great way to roast coffee at home without breaking the bank! Also just like pan roasting, you can expect some smoke. Air Popper Roasting Not the same quality of roast as more specialized home roasting machines, used poppers can often be found for a couple of bucks at thrift shops and are a great way to get started. |
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Take a good cup of coffee. |
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