The Process Of Coffee Roasting
Water is not enough when it comes to breaking down the coffee seeds. When you mix green coffee seeds with the amazing solvent, you will a liquid that taste like grass. Thus, coffee roasting came into existence.
The process of heating the seeds of coffee to enhance its flavor and aroma is called coffee roasting. It increases the solubility of the beans. Solubility is of utmost importance because it is the most important element in regards to coffee brewing. The compound solubility rate in roasting is the basis of obtaining the right kind of extraction through time, temperature, and most importantly, the grind size.
To attain the solubility, the coffee is roasted in a commercial roaster. This looks like a cross between clothes dryer and pizza oven. It is a cylindrical machine with flames underneath. In case you do not have this roaster, you can use a cast iron pan or a popcorn popper.
There are various methods to roast coffee but they undeniably depend on the combination of time and heat. You can hear the beans pop when you heat these up to a specific temperature. There are two pops, one is for the oxygen and water escaping and the other is carbon dioxide escape.
While the bean roasts from 370 degrees to 580 degrees, it changes color from green through tan shade and then ultimately to chocolaty brown. If you go too far then you will be left with a lump of ash and this will not make your coffee taste good.
There are mainly two types of roasters. The first one is the drum roaster and the other one is air roaster. Roasting time depends on the unique recipes of the roasters. When the roasting is done, the beans are cooled through water mist process or a vacuum system. These cooled beans are then packed in foiled bags for degassing.
The art of roasting depends on the time and resultant color suitable for the bean. At some point, the original flavor of the bean is overtaken by roasting flavor. Dark roasts taste less like the original bean and light roast finds a balance in between the flavor and quality of the bean.