ROASTING
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. It takes heat to speed up the Maillard and other chemical reactions that develop and enhance the flavor.
As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, helping to maximize its shelf life. The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at home in order to have more control over the freshness and flavor profile of the beans.
Roasters typically operate at temperatures between 370 and 540 °F (188 and 282 °C), and the beans are roasted for a period of time ranging from 3 to 30 minutes. Roasters are typically horizontal rotating drums that are heated from below and tumble the green coffee beans in a current of hot gases. The heat source can be supplied by natural gas, liquefied petroleum gas (LPG), electricity or even wood. These roasters can operate in either batch or continuous modes and can be indirect- or direct-fired.
Roastmasters often prefer to follow a “recipe” or “roast profile” to highlight certain flavor characteristics. Any number of factors may help a person determine the best profile to use, such as the coffee’s origin, variety, processing method, or desired flavor characteristics. A roast profile can be presented as a graph showing time on one axis and temperature on the other, which can be recorded manually or using computer software and data loggers linked to temperature probes inside various parts of the roaster.
Coffee beans from famous regions like Jamaican Blue Mountain are usually roasted lightly so their signature characteristics dominate the flavor. As the beans darken to a deep brown, the origin flavors of the bean are eclipsed by the flavors created by the roasting process itself. At darker roasts, the “roast flavor” is so dominant that it can be difficult to distinguish the origin of the beans used in the roast
BREWING
| Purchase coffee as soon after it has been roasted as possible. Fresh roasted coffee is essential to a superb cup of coffee. And purchase your coffee in small amounts — only as much as you can use in a given period of time. Ideally you should purchase your coffee fresh every 1-2 weeks.We suggest investing in a grinder and purchasing Whole bean Coffee, and grind the beans as close to brew time as possible. A burr or mill grinder is preferable to a blade grinder, but a blade grinder is preferable to no grinder at all!Pay attention to the size of your grind, if your coffee is too bitter it may be over extracted or ground too fine. If it’s lacking in flavor on the other hand, it may be ground too coarse. Your brewer will likely state which grind is best for its performance. As a tip, try rubbing some of the grounds between your fingers so that you can feel the grind and become acquainted with the difference in size. |
| The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.Water to CoffeeUse the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences. Be sure to check the ‘cup’ lines on your brewer to see how they actually measure.
Water temperature Your brewer should maintain a water temperature between 195 – 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, under extracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee. If you are brewing the coffee manually, let the water come to a full boil, but do not over boil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds Brewing time The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short — the coffee is in contact with the water for only 20-30 seconds. If the taste of your coffee is not optimal, it is possible that you are either over extracting (the brew time is too long) or under extracting (the brew time is too short) your coffee. Experiment with the contact time until you can make a cup of coffee that suits your tastes perfectly. Ways to Brew Auto-drip French Press - Recommended by Reggie A French press consists of two parts: a beaker-shaped container made out of glass, metal, or plastic, and a plunger, which is a multi-piece wire-mesh filter assembly attached perpendicularly to a metal rod. To use a press, warm the carafe (beaker) by filling it with hot water and allowing it to sit for a minute or so while your brew water heats. ). Heat the brewing water and put in the ground coffee. Hopefully you used the FRENCH PRESSS setting on your new grinder! Pour in the water and put the plunger in place but do not press it down yet; the lid, which is also part of the plunger assembly, will thereby reduce heat loss. Let it steep for about four minutes. When the time is up, push down the plunger to trap the grounds at the bottom, and pour off the coffee. This brewing method leaves all of the coffee oils in the coffee. This will create a rich, tasty cup! Cheers! |