What strikes in mind when you think about a coffee roaster? The process and quality is the main thing that strikes your mind. A cup of coffee makes a day energetic and fresh. Finding the best coffee roaster can be difficult to deal with when surfing through the hundreds of options available in the market. Let’s look at what coffee roasting is and the process involved in roasting.
What is coffee Roasting?
Before you go out and find the best coffee roasters Sydney, you should first understand what it is and the process behind it. Coffee roasting is the process of changing green coffee beans into day to day usable coffee products. The best characteristic of the roasting process produces the flavour of coffee by causing green coffee beans to change the taste.
Coffee Roasting process:
Before you start to roast, you should check whether the green beans have the look of jade and smell of freshly-cut grass. To develop and extract an aroma and, along with the depth of flavours, there is a different range of coffee roasting techniques, styles, and approaches applied in coffee roasters Sydney. The temperature plays a vital role in the coffee roasting process. The following are the stages/process involved in coffee-roasting:
1. Drying Stage:
Drying is the first stage of roasting. Before starting the actual roasting, you need to dry the coffee bean. The humidity of the coffee bean is 8-12%. The drying stage takes almost 4-8 minutes with a traditional drum roaster. The time may vary based on the type of roaster. The temperature at the end of the drying stage is usually 160 degrees C. Especially in the drum roasters and you need to be more careful not to burn the beans by heating too much in the starting stage. It may be one of the important stages in collecting energy for the bean because the last roasting stage is heat-producing.
2. Browning Stage:
In the browning stage, the coffee starts to smell like toasted bread. It happens when the aroma precursors start to convert to aroma compounds. Though the browning stage is after the drying stage, and drying continues during the browning stage. The Maillard reaction is responsible for browning. The coffee begins to pop at the end of the browning stage, called the first crack. Further, the development stage starts. This is when the roast naturally slows down and ensures flavour development.
3. Development or Roasting Stage:
At the development stage, the reaction becomes exothermic and the coffee cracks. The bean collects the energy in the frying and browning stages. The collected energy makes the coffee explode. The needed aroma compounds are developing in this development time. If you do not slow down the roast at the development stage, you may get a smoky-tasting coffee, and the flavour is too sharp. The usual length of the development stage is 15-25% of the total roast time.
Roast Degree and Time:
It is one of the main indicators of the roast and can be measured by a color meter or by tasting. Roasters usually want to enhance coffee’s flavours and decide the roast degree. Even though roaster degree has the biggest role on coffee’s flavour profile, the time on each stage and total roast time are also important factors. You will get more desired aroma compounds if you roast fast. You should be more careful not to burn the beans.
The Bottom Line:
Finally, as mentioned above, a cup of coffee makes a day fresh. To be healthy and energetic, you must choose the best quality coffee roaster and know the process behind making the coffee.