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· About Coffee Roasting | | |
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| Its simple! First, select the method of roast that you will use, whether it is pan-roasting on top of your kitchen stove, using a hot-air popcorn popper, or with a home roaster specifically designed for home roasting coffee beans. Be careful if you are selecting a method such as using a hot-air popcorn popper, as all poppers are not suitable for roasting, and could result in a fire and serious injuries! Do some research before you decide to use an "alternative" method of roasting. The safest way to home roast is to stick with a well designed and built home roaster. You do NOT need to spend a fortune on a home roaster, there are roasters now on the market that are very affordable... more |
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Stage
Bean Properties
Mass Loss
Agtron Number
Temperature (F)
Bean Appearance
Unroasted
Raw bean is 12% water by mass.
0.0%
99-81
Room Temp.
Green and smooth.
Cinnamon
Volatile vapors cause bean to expand.
13.0%
80-75
200-275
Light brown. Grainy grassy smell. Light body, minimal aroma,
tea-like flavor. No oil on surface of bean.
American
Bean is still expanding. This is the stage where
"first crack" begins. Acidity content higher than sugar.
14.0%
74-65
335-375
Darker brown. Larger in size.Bright acidity, green coffee distinctions
clear.... more |
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| Depending on the type of roaster you are using, you can expect subtle differences during the roasting process. But, for the most part, no matter the roasting apperatus, the process of roasting Coffee has the following commonalities: When Coffee roasts, CO2 gasses are expelled from the beans, giving off the pleasant aroma of the roasting process. During this process, some smoke is also emitted from the roasting beans, so you may want to roast in a ventillated area - under the oven range hood, near an open window, in your garage, etc... The aroma of roasting Coffee is often not what one expects roastingCoffee to have. The aroma varies widely thru the different roasting stages of the... more |
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| What the average consumer does not know is just how fresh is "fresh roasted" Coffee? Most people do not realize that Coffee begins to lose flavor almost immediately after it is roasted. After a few days, as much as 15-40% of the flavor is lost. Roasted coffee stays "semi-fresh" for about 7 days when kept in an air-tight atmosphere, on the other hand, green coffee beans stays fresh for 2-10 years, depending on the storage method. Once a bean has been roasted, is is best kept in a whole bean form until brewing time. Ground coffee loses its flavors at a much quicker rate than whole beans. Home roasting is simple, and allows the average coffee lover to experiment with different bean... more |
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