What Makes Great Coffee
by: GuyMorris |
Total views: 3 |
Word Count: 602 |
View PDF | Print View
Share This Article
To achieve a good roast you have to start with beans that have been skillfully selected and dried.
Some bean processors use a wash to remove the fleshy fruit from the bean and to separate different kinds of beans. Beans will each have a different density, and it is this difference that causes some beans to float at a higher level making it easier to remove or separate these beans. Others use a slower, more expensive dry-process.
Beans undergoing a dry process will result in a more subtle acid profile. The acidic nature of beans that have gone through a wet process is far more evident and, in fact, more noticeable to the coffee drinker, but a certain level of acidity is desirable. Otherwise, you will have a dull, flat cup of coffee.
As the beans are heated during the roasting process, a variety of aromas and acids are produced in different concentration levels, along with other flavor compounds also produced.
The beans take in the heat and the green beans slowly dry to a yellowish color during the first stage. Green beans are actually raw or un roasted beans, as opposed to being the color green. Properly roasted beans should have an aroma like popcorn or toast.
At around 338?-392? Fahrenheit the moisture enclosed in the bean?s skin assists the sugars in the bean with their parallelization process. This is one reason why it is important for beans to have the correct moisture content which is a result of proper drying. Caramelized sugars are not as sweet so attaining the proper moisture amount is an important factor in the quality of the final brew.
Around 400? Fahrenheit, beans become a light brown color and begin to expand to almost double the original size. They also lose nearly five percent of their original weight, then to lose an additional thirteen percent as the temperature rises slightly to 428? Fahrenheit. It is also around this time that the beans release some CO2.
Once the temperature rises to an approximate 446? Fahrenheit, the roasting beans turn to a medium-dark brown color and take on an oily appearance. It is not uncommon to hear a loud popping sound from the beans during this second stage.
Roasters must be careful to not overdo it at this stage in the process due to erratic aromatic compounds that boil off as the oils on the outer coat of the bean can combine with oxygen. If this occurs, the bean can be stripped of its distinct flavors and be replaced with a burnt taste.
The goal is to produce the perfect balance of acidity, bitterness and other coffee attributes making up the final profile for that brew. Body is one term often used by coffee connoisseurs to describe a coffee profile. Although one would think the ?body? refers to the thickness of the coffee, this characteristic actually results from the fibers and types of proteins in the brew and refers to the feel on the tongue when rubbed against the top of the mouth. The body of the brew results from the drink?s fat content which is largely determined by the roasting process, in addition to other conditions home roasters really cannot control.
A roast that is too light will leave too high of a concentration of bitter compounds, whereas too dark of a roast will result in a final product that is far too chocolaty and burnt in taste. The point is to experiment with yourcoffee maker until you find your preferred balance and taste, and if that doesn?t work there is sure to be a nearby coffee specialty shop that has just the right brew for you!
Share This Article
Rating: Not yet rated Next Article - Pickle Making and Previous Article - Beyond Beaches In San Diego
About the Author
Guy Morris repeatedly produces reports on issues related to saeco coffee machines. On his site you can see his comments on saeco coffee maker and saeco coffee machines.
Comments
No comments posted.Add Comment
Popular Articles about: Food
1: Setting Up Your Kitchen for an Effortless Cooking Experience2: Weight loss myths: food dieting and exercise tips
3: No Packet Required: Bake At Home and Avoid Trans Fat
4: Bend and flex your way to great results in the kitchen with silicone bakeware
5: Who Chooses What Your Family Eats?
6: Three Easy Steps to a Perfectly Carved Christmas Roast
7: What You Should Know About Your Vegetarian Lasagna Recipe
8: Find Free Live Video
9: Energy efficient home appliances.
10: How to Build a Gingerbread House - and Get the Kids Out of Your Hair
11: How To Spend Less Money At The Grocery Store
12: How To Buy The Best Coffee Maker For You
13: Fruit Smoothies Recipes - Are Yours Missing These Key Elements?
14: Know More About Popcorn Machines
15: Foods That Don't Weigh You Down
16: An Introduction to Creating a New England Restraunt Menu
17: What is Kale and How to Use it in Cooking
18: different ways to drink delicious coffee
19: Knowledge about Organic Coffee
20: Why Is The Green Coffee Bean So Special
21: Buying a Coffee Maker in the USA
22: Smoked Seafood: BothCrab And Shrimp
23: You Don't Have To Be Welsh to Enjoy Tea From Wales
24: Set Up Your Kitchen for an Effortless Cooking Experience
25: Cuisinart Coffee Makers are Fun to Have
26: Portable ice maker the dream for all ice lovers.
27: Coming out in Brighton – a guide to unconventional eating
28: Usage of coffee in food
29: Experience Flavors of the World without Leaving Home
30: Coffee Vending Machine or Coffee Shop