Roasting Roasting seemed easy as other agricultural products, but the truth is much more difficult due to the nature of the bean is complex. So they just said roasting is an art.

Roasting coffee is an art!

Let's learn about the coffee roasting okay:

1. Beans

Arabica coffee beans roasted at yet often beautiful emerald green - normal temperature, about 22-25 degrees C.
During his lifetime, called coffee beans, coffee beans themselves have a distinct aroma. Especially living Moka coffee beans have a pleasant smell, similar to the smell of herbs, medicinal smell, the smell of dried flowers ...

2.Start roasted to temperatures above 100 degrees C

Around the beginning of the roasting process is to transfer heat to the beans. Beans slowly and gradually started to heat up water contained inside to evaporate, beans slightly shrunken and virtually little change. In this phase, the secret is delicious roasted coffee beans avoid hardened by roasting how to create hot air flow convection roasting drum and maximum heat transfer occurs most efficiently and spread heat evenly to every coffee beans. This stage does not seem much change in appearance of the beans but actually have a relatively large impact on the quality of a fresh roasted coffee.

3. coffee beans turn yellow pale-temperature exceeding 150 ° C

At this point, the beans will continue to absorb heat, evaporation and started to make a little change in volume. In this stage of roasting oven emanates a fragrant smell of fresh grass and fodder distinctive blend. The beans are collected during the heat very quickly and resize to prepare for the first stage explosion.

4. yellow phase. Temperature of about 180 ° C

Coffee beans falling into dark yellow, began to change shape, the volume increases by 20-30%, the particle surface of the tendons begin to emerge. At this scent emanates like the smell of burning bread, the smell of burning wood, the smell of new earth after first rains, there is the smell of roasted sweet potatoes was a little kid I used to gloat once ...

5. turns brownish-temperature approximately 200 degrees Celsius

Prepare to stage the first blast of coffee beans. Beans as quickly enlarged, moved through the fragrant smell sweet like ripe fruit smells, like the smell of honey, the faint smell of malt. However, this time the chemical reaction occurs is not yet complete, the flavor molecules have not yet been released and the fiber structure of the beans is also very strong. If the grain at the mill and then mixed drink coffee taste quite as sour at this moment and smell the coffee has yet subtle, and smell the throne was groggy, concentration levels.

6. turns brown. The temperature ranges from 200 to 210 ° C

The explosion started ringing in the oven roasting drum. The chemical reaction occurs through thermal effects begin burning the sugar crystals in the coffee beans to create caramel brown color, the smell of malt sugar increasingly clear, this is caused by a browning reaction food under the effect of heat is called the Maillard reaction. Through this Maillard reaction delicious food becomes more and started to change color darker.

7. Explosive first stage - 210 degrees C temperature range

At this point, the joyous explosion of coffee beans sounded very happy listening ear drum. The roasted coffee, with sensitivity, always looking forward to hear this dear explosion. Temperature rises rapidly. The beans are more variable in form, quality and taste. The smoke began to emit more odor emanating fragrant and attractive.

From this time onwards classic, the roasting process to come alive, beans entered the maturity stage of the product to follow the intent of the mechanic rang, and rang the mechanic using all of the senses and his passionate heart to care for her mother cherished as one cherished works of art of their own ...

8. Stage stop blast - about 215 degrees Celsius Temperature

The first phase is an explosive exothermic reaction. After the first time, the heat absorbed by the sudden enlargement of the volume has increased to about 150%, weight decreased from 10 to 17% and create a series of boisterous explosions brittle, heat inside the seed quick exit.

Next, the beans immediately began endothermic phase. Thus in the roasting process, after the first explosion, will need an additional 1 short period to collect the beans to heat and continue heating transformed.

Thus, in the course of roasted, explosions of mirth first reduced and then suddenly stopped. When this reaction occurs rapidly caramel. the chemical reaction generates delicious flavors of coffee also happens, quite a lot of smoke. Formally beans after the slightly enlarged size and appearance record wrinkles, cracks on the underside of the nut side.

9. after stopping explosion was a - 220 ° C temperature range

At this point, the beans start out carbon dioxide should smoke more. spatial spread smell toasted, roasted odor characteristic ... coffee beans weight dropped further.

10. Preparation Stage second blast - about 225 degrees Celsius Temperature

Beans and continue to heat a larger volume of more expanded, especially Moka coffee beans, the volume can be increased over 150%. The chemical reaction that occurs continually in the coffee beans. The beans have many changes and preparing for the second phase explosion.

11. started a second explosion - about 230 degrees Celsius Temperature

Now from the excreted beans are high in oil, covering the beans, make the beans become shiny and wet-looking. The aroma increasingly sophisticated, attractive spaces spread of the oven roasting, make the ecstatic nobody around ...

12. explosive second period - about 235 degrees Celsius Temperature

Second explosion arising from the breaking up of the physical structure of the beans celllose. Each coffee bean types of coffee varieties have different structures, so this second explosion, according to coffee varieties that we can hear sound, frequency, acoustic intensity, and sound different.

Explosions are not busy this time as last time but dry, brittle and occurs rapidly as fractured English of dry twigs. According craft roasting methods in Vietnam with traditional charcoal roast, roasted wood ... The observation, listening, discrimination, said the sound of two explosions from coffee beans, aroma emanates through each roasting stage, the color of the smoke, the coffee bean and subtle sensation through experience will determine the quality of fresh roasted.

There are many kinds of coffee roasting machine semi-automatic or fully automatic modern, roasted under the program is already programmed or programmed optimal selection of workers. According to some people over the relish, roasted coffee experience with automated machinery and roasted coffee compared to the traditional way of the workers, said that, although each has one plan the best results certain about the quality of coffee beans.

However, they felt craft roasted coffee beans roasting machine better. Quite interesting. Is it because it absorbed both passionate soul of man? However, because of the environment, should still choose mayvoi roasted fuel gas or electricity. Perhaps, then here, roasting job with this charcoal and firewood will only be sweet memories for those who stood by the fireplace every roasted batch of coffee looking shed that seeing another baby his birth. Indeed, for enthusiasts, roasters as making one work of art ..

Stage 13 after stopping a second explosion - 240 ° C temperature range

Now roasted coffee beans are dark brown, maximizing volume, enlarged beans, especially Moka coffee beans can increase almost twice the size, and weight can be reduced by 20-30%, according fragrant smoke rising, spreading across the region. Coffee is roasted fox least, we can say it's the smell of the smell of civet animal.

Empirically, this time is the most delicious roasted coffee, all the chemical reactions that create the delicious taste of coffee beans took place finish. The beans have undergone complete transformation process by the action of heat to produce a great product, a passion to serve humanity forever.

Align the exact crosssection and best to stop the roasting process, depending on the quality of the raw coffee beans are roasted fresh know-how and experience all of the workers rang .. Is there to say at this time, every moment away past or each rotation of the drum (barrel) will roast flavor and qualities of different beans. Darker roasted coffee, the caffeine substances decreases, decreasing sour, bitter taste and smell tasty ... increasing carbon.

The coffee is poured from the drum, cooled quickly, avoiding the deposition loss and loss seductive aroma captivated charming man. Vietnamese workers will also learn how blending, mixing the different kinds of delicious wine to coffee beans are soaked in hot at this time, so understand that under the effect of heat, the alcohol molecules will quickly crept into the structure molecules of coffee add 1 side effects after roasting, and to reduce heat quickly, and provide moisture to the beans (storage humidity (<13%) because they roast humidity only 0 , 5%), have created the esterification of aromatic. for a unique product.

But right wine marinade (sometimes butter or caramel) how coffee more attractive, ecstasy without losing the original flavor of the wonderful roasted coffee beans is a delicate secrets. Who dear, drink coffee, remember to drink souls offline! At that time, would you have more than one sense of life.

sources: www.g8coffee.com synthesized from super class.