Getting to Know More about the Coffee Roasting Process

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The process of roasting coffee or coffee roasting has a vital role in making coffee because it is a process that determines the level of enjoyment of the coffee to be drunk. After the coffee beans are processed, stored, and sold green beans, the following process that will be carried out is roasting. This roasting stage finally makes the coffee beans have a distinctive taste. There are several stages or phases needed in the roasting process, which we will explain below.

1. Drying

In raw coffee beans generally contain 7 to 11% water, and coffee beans will not be able to turn brown if they still have water.
The coffee roasting process will be put into the roasting machine, and the coffee beans will begin to absorb heat. Later the water content in the coffee beans will evaporate, and this drying process requires a large amount of energy and heat.

2. Yellowing

The second process of roasting coffee is yellowing or yellowing. After the water content in the coffee beans runs out, the coffee beans begin to react and turn brown. At this stage, the coffee beans are generally still solid and still have the aroma of basmati rice.
The coffee beans will begin to expand, and the thin skin of the coffee beans will peel and then be removed to prevent the risk of fire in the coffee machine. Drying and yellowing are two essential phases in roasting coffee so that later it can be used as a delicious coffee drink.

3. First Crack

After the coffee beans turn brown in the yellowing process in roasting coffee, the carbon dioxide gas and water will evaporate from the coffee beans. When these two substances reach their peak, the coffee beans will begin to open, breaking or cracking.
This process can be easily recognized by the crunchy sound of a nut cracking. In this stage of roasting coffee, all the distinctive flavors of the coffee will begin to form.

4. Roast Development

After the first cracking, the texture of the coffee beans will turn out to be soft on the surface even though it is not entirely evenly distributed. This coffee roasting phase will determine the final color of the coffee beans, including the degree of roasting.

5. Second Rack

In this coffee roasting phase, the beans will start to break a second time but with a softer and lighter sound. When the coffee has entered this phase, the natural oils of coffee will generally appear on the surface of the coffee beans, and many of the acidity characters in the coffee will be removed in that phase, and new flavors will develop.
After several phases of roasting the coffee above have been completed, the coffee will be removed and then enter the following process: coffee resting, brewing, and finally until it is served in a cup and ready to be enjoyed.

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