Toronto Coffee Roasting - How It Works
Author: Carson Adley
During coffee roasting, green coffee beans are roasted so that they may be grinded and used to make coffee. Coffee wouldn't taste the same were it not for this roasting process, which changes the taste, color, smell, and density of the bean. Most coffee is roasted en masse by companies, but some coffee drinkers prefer to roast the beans themselves, for a fresher taste.
The coffee roasting process has a few steps: sorting, roasting, cooling, and packaging. In factories, green coffee beans are opened by hand or machine, and then poured into a hopper to help remove debris. After this, the beans are weighed and moved along a conveyer belt to storage hoppers. Next, they are conveyed to the roaster, which cooks the beans at temperatures between 188 and 282 °C. The roasting can take as little as three minutes, or as long as thirty.
After roasting, the beans are cooled, and then stabilized (a process known as degassing). Afterward, they are packaged. Most often, the roasted coffee beans are packaged in foil-lined bags which have one-way valves, which allow gasses to escape without letting anything, like oxygen or moisture, in. The coffee beans will remain fresh for one month. Once ground, however, they should be used right away.
There are multiple ways in which coffee can be roasted, and each way brings out a unique flavor. As the bean roasts, its color changes from green, to yellow, to varying shades of brown. Once brown, the beans can become one of many coffee types, depending on when they are pulled out of the roaster.
Light roasts, sometimes referred to as Cinnamon or New England roasts, are pulled out of the oven as soon as the beans expand in size. This expansion is signified when the beans make a popping noise. This is a very popular roast. The surface of light beans is a dry one. The taste is lighter-bodied and has high acidity.
Medium roasts are sometimes referred to as American or breakfast roasts. Other times, it is simply called the regular roast. For a medium roast, the beans are left in the oven for a few more minutes. The beans come out a bit darker, but still with a dry surface. The taste of a medium roast is sweeter, however, and is more balanced and complex, as well.
The full roast, very commonly referred to as the Italian roast, is pulled from the oven when a second round of popping occurs. This time, the surface is a bit shiny. Oils from within the bean have risen to the surface. The taste of Italian roast coffee is a bit spicy and also heavy. At this stage, roast flavors can also be clearly detected.
And lastly, there is the double roast, the French roast. A few more minutes in the oven and the beans begin to smoke. The sugar in the bean begins to carbonize, and the surface becomes very oily. The taste becomes smokey-sweet. French roast coffee is lighter-bodied, but it's very intense.
If you haven't already, try all of the different roasting types. There aren't too many, and each has a loyal fan base. Find out which roast is for you.
About the Author:
Carson Adley is a coffee and tea specialist at Coffee Marvel. We sell flavored coffee and whole bean coffee online and we offer free shipping on orders over $50. Committed to the environment, we are pleased to offer many environmentally friendly and sustainable coffee and tea products. To purchase organic flavored coffee online, please visit our website at http://www.coffeemarvel.com/