COFFEE ROASTS

• COFFEE ROASTS

  Naming coffee by the way it is roasted is quite common. Although there is a scientific side to roasting coffee, there is also a story side. bean roast. Like drinking one type of coffee, there are whole ethnicities which went form cradle to grave drinking one type of roast. Many of these names reflect the country which this roast was prevalent; French roast, American roast, and Italian roast, Java roast. As people started to get individualized, cities started to name roasts; City roast (New York), Atlanta roast, Viennese roast, and New Orleans roast. Cities in other countries started doing the same thing. Roasting is simply a matter of slow cooking the coffee bean.

• As the coffee bean roasts,

  like everything else which is cooked, there is a chemical reaction. The characters of the various coffee beans change. The longer the coffee has bean is cooked (ha), the more the chemicals change the character. This chemical reaction creates the various different compounds which change the quality and taste. The degree of roast and the roast name, simple describe how much the bean is roasted. As the bean roasts, it turns brown. Obviously, the darker the coffee bean gets the longer it was roasting. However, roasting the coffee bean isn't a simple mater of sticking it in a device and roasting it.

• The coffee bean

  will roast differently and can carry a surprising array of characteristics with in the same Bean if roasted at two different temperatures until the color is the same. The bean goes from endothermic state to exothermic state during the roasting process. Endothermic means heat absorbing and exothermic meaning heat producing.

• The coffee bean

  actually creates its own heat by chemical reaction similar to that of “heat of hydration’ during cement curing or as detergent does if you hold it wet. Depending upon the reaction desired, the coffee roasting creates the "essence of the coffee bean."

• The essence of the coffee bean

  is seen as the coffee oils. Later, coffee oils became coffeeol. These are oils however, they also are water soluble. Regulating the roasting procedure produces more or less of the coffee oil for a given coffee bean.

• Additionally,

  the chemical process makes the coffee bean brittle. When the coffee bean becomes brittle it is easier to grind.

• As coffee roasting became mor popular,

  Kings would dictate exactly to what degree and color the coffee bean would be roasted.

• Try coffee fit for a King today