Water is an amazing solvent. We have already discussed it in other articles. This is the most extraordinary solvent. It is however not sufficient to convert a green tea seed into something more than water.
A very short history of a food processor
Although processed foods may seem evil, contrary to what fear-mongering and minivan-driving PTA Board members might tell you, They could be responsible for human beings evolving from their animal brethren. Sure, sure. There are many ways to process food. However, cooking is the most widespread form of food processing. These wonderful half-monkeys, who discovered how cooking can make food taste better and be easier to consume, made their discovery around 1.8million years ago.
What exactly is coffee roasting, you ask?
Coffee roasting involves heating coffee cherries seeds to increase their flavor and aroma, and eventually their solubility.Why is it important to talk about solubility? Because it is an essential part of coffee brewing. It determines the rate of solubility in compounds in a particular roast. This is key to getting the right extraction temperature, time, grind size, and time. It is the “unifying idea” of coffee geeks.
Coffee is roasted to attain solubility. This is done typically in a commercial coffee roaster. It is a cylindrical-shaped machine made of metal that looks like clothes drying rack. However, it has flames beneath. But, you can roast coffee in a popper or a pan made of cast iron. After returning from Seattle’s Coffee Show, I believe that the majority of innovation was happening at the home or in small batches.
Lighter roasts are more acidic (citrus, Malic acid, and apple flavors), while medium-roasted roasts will have nut and chocolaty qualities. Finally, the darker roasts will turn to carbon.
What happens when the coffee has been roasted?
These areas are characterized by a specific temperature range that is unique to each coffee bean, depending on the region and the altitude. However, every coffee will go through five stages.
Drying or yellowing: an important phase according to James, a former Water Avenue coffee roaster (and Clive employee). Because the initial moisture content of beans determines the final batch time, this is the phase that will set the foundation for all other stages. This is what will determine how hard or light, fast or slow your roast is driven into the first crack.
Maillard’s Reaction: This is the initial “browning” process of coffee. This reaction is responsible for the formation of many 1,000 volatile chemical substances, which are compounds that evaporate quickly in the air and thus contribute to the aroma associated with coffee roasting. This process is most closely related to the aromas of baking bread. Both are equally delicious.
The First Crack: While the early stage of roasting involves heat from the outside (endothermic), the first crack is the beginning of exothermic reactions. Here, pressure from moisture evaporation or heat has built up in the bean and starts to separate it from the inside. It makes popcorn pop and is audible. However, it does not produce explosions or cracks as its buttery sibling.
Roast Levels
Although roasters of old would have roasted coffee according to the sounds and smell of each phase, modern roasters need to be much more sophisticated to achieve repeatability among batches. The majority of commercial Breeze Valley Specialty Coffee Roasters are equipped with automated systems to replicate a specific roast profile. Most also have a “light”, which allows the artisans to precisely measure roast development.
Coffee Review makes use of it in its reviews to let consumers know what level of roast they prefer. Two Agtron scores are used, one for each whole roasted bean, and one per bean. The combination can often tell you a lot about roasting skills and consistency.
