The tastes of the various types of coffee differ mainly because the processes used to roast them are different. Inasmuch as the type of beans will also contribute to the difference in taste, this is not as important a factor. Roasting of the beans can be achieved using an oven, on top of a stove, using gas, hot air popcorn popper or hot air toaster. 10 to 20 percent of water in the beans is removed during the process. In Alaska coffee roasting is done using various techniques.
After beans have been roasted, there are two processes that may follow; they can get dried using air or quenched through spraying. At certain instances, one realizes packages of coffee that indicate that they are water dried. This would mean that when the beans were being quenched, there was re-absorption of 12 percent or even more of their weight. Most of the time when beans lose flavor, it is because of the process of evaporation of gases within them.
The question of the best time to have coffee differs depending on different individuals and is dependent a great deal on personal taste. Generally, it is believed that the best time to do brewing is just after the beans have been roasted, up to after 24 hours. Grinding on the other hand is best done before the beans are roasted. There are a number of methods used to roast.
Fluid bed roasters make use of convection in cooking. Instead of direct heat, there is permeation of hot air into the interior to facilitate roasting. Heavier flavors are produced when the cooking is done for a longer time. Temperature is a very important parameter since beans are only supposed to be roasted, not burnt.
Unlike what the name implies, the use of a fluid bed roaster does not in any way involve the use of water. The name originates from the fact that beans movement occurs fluidly. Due to the fact they are placed in a roasting chamber, the beans float on a bed of air. At this chamber, they are exposed to the same temperature at the same time. This is done so that consistency is achieved when they are being roasted. There rarely are inconsistent roasts.
Drum roasted beans have a stronger flavor. They however tend to develop burnt tastes when they are roasted for a longer time. Just like in the fluid bed technique, the beans are roasted through the process of convection, with the only difference being that conduction is also used. Drum roasted beans have their flavor lingering around for a while after the beverage is consumed. Drum roasted beans have flavor that lingers for a longer time.
The use of drum roasters requires much less real training, unlike when fluid bed roasters are to be used. This is part of the reason these roasters are rarely bought for light use. Most people however prefer them because they are strong. They will not need high speed fans like in fluid bed roasters. Airflow is also effectively controlled.
For people that reside in Alaska coffee roasting could also be done individually from home. Pan roasting is the best technique to use because it requires no training, plus the equipment needed is affordable. Individual roasting has the shortcoming of requiring a lot of time and precision. This explains why some people would rather not roast coffee individually.
After beans have been roasted, there are two processes that may follow; they can get dried using air or quenched through spraying. At certain instances, one realizes packages of coffee that indicate that they are water dried. This would mean that when the beans were being quenched, there was re-absorption of 12 percent or even more of their weight. Most of the time when beans lose flavor, it is because of the process of evaporation of gases within them.
The question of the best time to have coffee differs depending on different individuals and is dependent a great deal on personal taste. Generally, it is believed that the best time to do brewing is just after the beans have been roasted, up to after 24 hours. Grinding on the other hand is best done before the beans are roasted. There are a number of methods used to roast.
Fluid bed roasters make use of convection in cooking. Instead of direct heat, there is permeation of hot air into the interior to facilitate roasting. Heavier flavors are produced when the cooking is done for a longer time. Temperature is a very important parameter since beans are only supposed to be roasted, not burnt.
Unlike what the name implies, the use of a fluid bed roaster does not in any way involve the use of water. The name originates from the fact that beans movement occurs fluidly. Due to the fact they are placed in a roasting chamber, the beans float on a bed of air. At this chamber, they are exposed to the same temperature at the same time. This is done so that consistency is achieved when they are being roasted. There rarely are inconsistent roasts.
Drum roasted beans have a stronger flavor. They however tend to develop burnt tastes when they are roasted for a longer time. Just like in the fluid bed technique, the beans are roasted through the process of convection, with the only difference being that conduction is also used. Drum roasted beans have their flavor lingering around for a while after the beverage is consumed. Drum roasted beans have flavor that lingers for a longer time.
The use of drum roasters requires much less real training, unlike when fluid bed roasters are to be used. This is part of the reason these roasters are rarely bought for light use. Most people however prefer them because they are strong. They will not need high speed fans like in fluid bed roasters. Airflow is also effectively controlled.
For people that reside in Alaska coffee roasting could also be done individually from home. Pan roasting is the best technique to use because it requires no training, plus the equipment needed is affordable. Individual roasting has the shortcoming of requiring a lot of time and precision. This explains why some people would rather not roast coffee individually.
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