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:: ROASTING
This is the time when fragrance,
flavour and body emerge, in the enormous rotating
drum of the oven.
 Roasting
consists in subjecting coffee to controlled heating
through exposure to airflows of a temperature of
200°C to 240°C. When the coffee as been
sufficiently roasted it is cooled very rapidly.
Vital aspects are the speed with which the heat
is applied and heat variations during the various
stages of the process (drying, expansion, hydrolysis,
caramelisation, etc.).
The duration of the process varies according to
roasting requirements.
Roasting is:
·
slow if lasting more than 10 minutes,
·
normal if lasting 7-9 minutes,
· rapid if lasting 2.5-6 minutes.
This is an extremely delicate stage. It is a question
of only a few seconds. Nothing can be done to remedy
the damage done if coffee has been badly roasted.
Other factors also contribute to the complexity
of this process. Unprocessed coffee types vary not
only on the basis of their place of origin.
A plantation will vary its products from year to
year and even over a single season. This is why
expert roasters are so important. Roasters are key
team members, whose tasks are start up the oven
and optimise time-temperature conditions according
to needs, to ensure a product of the very highest
quality.
A further aspect to consider when handling and selecting
top-quality coffees is the separate roasting of
various types of coffee and later blending. |
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