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Coffee
Roasting Profiles
Learning how to roast each green
bean to perfection is the first step in creating that
perfect cup of coffee. In all cases, a stringent cupping
protocol should determine the optimal roasting profile
of your coffee.
Once we have selected the roasting machine with the necessary
gauges, the opportunity now arises to perform a variety
of roasting profiles. |
The
choice for a roast color of your coffee beans is a choice
for taste. For example, in coffees with a high degree
of acidity, a darker roast will usually 'cover' the brighter,
acidic notes and -in some cases- transform them into pleasant
sweet flavour elements. However, a darker roast will also
produce a number of 'roasting irritants' which can result
in a bitter tasting cup of coffee. Here are some examples
of roasting profiles:
.... you can also visit one of our coffee
roasting courses.............
The S-curve
The S-curve can be very useful for
roasting harder bean coffees. After loading the beans
into the drum, the bean probe will display a drop in temperature,
which will bottom out at the turning point. Hard beans
will now be roasted with high initial heat. Until the
start of the first crack, the heat inside the beans is
endothermic; the beans are absorbing the supplied heat.
Right before the start of the first crack, the heat inside
the beans becomes exothermic and the beans start generating
heat. At this point the operator has to reduce energy
supply in order to gain control of the roast process.
After about two minutes of controlling the roast with
low energy supply (less BTU), the operator can again increase
heat (endothermic heat; the beans are again absorbing
heat) to prepare for the finish of the roast. The start
of energy increase
can be seen at the point where the temperature curve is
rising again.
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Roasting
profile for exotic coffee types
Some exotic coffee beans like Geisha,
Pacamara and Maragogype deserve a very special profile.
Due to the larger size of these beans and their lower
density, we must be very careful and prevent at all times
the overheating of the beans.
In addition, it is essential to roast these exotic beans
light enough to ensure that the true flavor of Mother
Nature is preserved. In my opinion, it is madness to roast
a precious coffee type like Geisha into the second crack.
So, how do you control the roast effectively?.......
Come
and visit one of our coffee courses! |
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