Coffee beans grown in different micro-climates are distinctive from one another and this is just one of the factors that affects their quality. Plant a great variety in the wrong soil or at the wrong altitude and the resulting product is inferior. Roasting is another factor that affects quality and modern specialty coffee roasters allow for more control over the roasting process. Despite the fact that these machines are usually user-friendly, it takes technical skill and experience to take the best varieties and reveal their full potential by roasting.
The crude machines of the past vary greatly from the computerized versions available today but the basic principles are still the same. The bean is taken from its green state and roasted to release the flavors. Drum machines are commonly used and these work by rotating and causing the beans to tumble around with gas or electricity providing the heat source. Hot air machines are also used and beans are roasted on a currant of hot air.
Drum roasters vary in capacity and level of control. Commercial ones are designed for high-volume roasting across the entire color-development spectrum. Others offer the same capabilities but come in smaller, tabletop designs. Continuous monitoring tools and user-friendly controls ensure precise, consistent results. Manual, automatic and semiautomatic control options are available.
A green bean has quite different characteristics from a roasted bean. The changes in smell, density and color when exposed to heat are due to chemical changes taking place. Instead of being soft and spongy a bean becomes crunchy, fragrant and brown. The beans are brought rapidly to a high temperature and then cooled down. Changes in temperature and time taken result in different types of roasts, from light to dark.
The variables of the roasting process include factors such as the size of batches and the moisture content of the beans. Various factors are monitored and recorded throughout the roasting process. Time taken and temperatures reached are very important factors.
The beans start to crack when heated and the times at which the different cracks occur is used to determine levels of roast. If the roast is allowed to continue heating for even seconds too long, the batch can be ruined. Color changes during the heating process and beans turn from yellow to brown. Changes in size also occur as they begin to swell but at the same time they are losing moisture so they weigh less.
Various measurements are taken and adjustments are made to balance flavors and bring out the subtleties of each variety. Once a roast profile is established for a particular variety, it is used to promote consistency between batches. Specialized names are selected for various roasts.
More and more people are becoming aware of fine coffees and many specialist companies, both large and small, are springing up worldwide. Some stores specialize in providing equipment for roasting and others supply fine roasts. One can shop for equipment according to type, size and price. A perfect roast is often subjective and there are many varieties at online stores from which to choose.
The crude machines of the past vary greatly from the computerized versions available today but the basic principles are still the same. The bean is taken from its green state and roasted to release the flavors. Drum machines are commonly used and these work by rotating and causing the beans to tumble around with gas or electricity providing the heat source. Hot air machines are also used and beans are roasted on a currant of hot air.
Drum roasters vary in capacity and level of control. Commercial ones are designed for high-volume roasting across the entire color-development spectrum. Others offer the same capabilities but come in smaller, tabletop designs. Continuous monitoring tools and user-friendly controls ensure precise, consistent results. Manual, automatic and semiautomatic control options are available.
A green bean has quite different characteristics from a roasted bean. The changes in smell, density and color when exposed to heat are due to chemical changes taking place. Instead of being soft and spongy a bean becomes crunchy, fragrant and brown. The beans are brought rapidly to a high temperature and then cooled down. Changes in temperature and time taken result in different types of roasts, from light to dark.
The variables of the roasting process include factors such as the size of batches and the moisture content of the beans. Various factors are monitored and recorded throughout the roasting process. Time taken and temperatures reached are very important factors.
The beans start to crack when heated and the times at which the different cracks occur is used to determine levels of roast. If the roast is allowed to continue heating for even seconds too long, the batch can be ruined. Color changes during the heating process and beans turn from yellow to brown. Changes in size also occur as they begin to swell but at the same time they are losing moisture so they weigh less.
Various measurements are taken and adjustments are made to balance flavors and bring out the subtleties of each variety. Once a roast profile is established for a particular variety, it is used to promote consistency between batches. Specialized names are selected for various roasts.
More and more people are becoming aware of fine coffees and many specialist companies, both large and small, are springing up worldwide. Some stores specialize in providing equipment for roasting and others supply fine roasts. One can shop for equipment according to type, size and price. A perfect roast is often subjective and there are many varieties at online stores from which to choose.
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