3 Popular Methods of Roasting Coffee Beans
In preparation of gourmet coffee, the beans are roasted using special process. There are several processes of roasting, which are periodically innovated to provide enhanced taste to the coffee.
The special process of roasting coffee beans is the main reason for the rich taste and flavour of the gourmet coffee. There are several processes of roasting beans, and is utilized depending upon the quantity of beans to be roasted. However, the top 3 popular method of roasting coffee beans are as follows.
Conduction
In this process, the beans are heated through conduction method. The husk of the beans, when sufficiently heated, falls of. The heating is carried out in large heating vessel that keeps on rotating and thus the beans do not stick to the vessel. The heating condition is properly monitored, ensuring the beans are not over heated. However, it is an open heating environment and thus oil of the beans gets heated and evaporates once the husk falls off. Therefore, much of flavor and taste is lost due to this process of roasting.
Convection
In this convection heating method is used. The beans remain suspended in the stream of heated air. In this process the beans get heated by the stream of air and the husk falls of once the beans expand. The center of the husk also expands and thus the remaining part of the husk also falls of. However, the bean oil also gets heated and evaporates with the stream of heated air. Thus taste and flavour of the beans reduces.
Steam method
This method requires special containers that can bear the high pressure of the steam. The beans are packed and superheated steam is blown in the vessel. This process can only be used for large scale roasting as it is quite dangerous for low scale home usage. The popular burnt taste and the look of the bean are also not achieved using this process. The water content of the beans also evaporates along with the oil and thus the beans are lighter when roasted using this process. But the taste and flavour of the gourmet coffee gets considerably reduced.
When normal beans are roasted using the aforementioned processes, then there is a greater loss in the taste and flavour. However, Arabica beans are used in making of the gourmet coffee and these beans do not readily lose their oil and water content when roasted, thus provide richer taste and flavour.
Apart from the aforementioned processes of roasting beans, there are several other processes of roasting beans to be used in making of gourmet coffee. Such processes include a combination of conduction, convection, infrared and microwave heating, thus minimizing the loss of bean oil; thereby, ensuring rich taste and flavour to the coffee.
The special process of roasting coffee beans is the main reason for the rich taste and flavour of the gourmet coffee. There are several processes of roasting beans, and is utilized depending upon the quantity of beans to be roasted. However, the top 3 popular method of roasting coffee beans are as follows.
Conduction
In this process, the beans are heated through conduction method. The husk of the beans, when sufficiently heated, falls of. The heating is carried out in large heating vessel that keeps on rotating and thus the beans do not stick to the vessel. The heating condition is properly monitored, ensuring the beans are not over heated. However, it is an open heating environment and thus oil of the beans gets heated and evaporates once the husk falls off. Therefore, much of flavor and taste is lost due to this process of roasting.
Convection
In this convection heating method is used. The beans remain suspended in the stream of heated air. In this process the beans get heated by the stream of air and the husk falls of once the beans expand. The center of the husk also expands and thus the remaining part of the husk also falls of. However, the bean oil also gets heated and evaporates with the stream of heated air. Thus taste and flavour of the beans reduces.
Steam method
This method requires special containers that can bear the high pressure of the steam. The beans are packed and superheated steam is blown in the vessel. This process can only be used for large scale roasting as it is quite dangerous for low scale home usage. The popular burnt taste and the look of the bean are also not achieved using this process. The water content of the beans also evaporates along with the oil and thus the beans are lighter when roasted using this process. But the taste and flavour of the gourmet coffee gets considerably reduced.
When normal beans are roasted using the aforementioned processes, then there is a greater loss in the taste and flavour. However, Arabica beans are used in making of the gourmet coffee and these beans do not readily lose their oil and water content when roasted, thus provide richer taste and flavour.
Apart from the aforementioned processes of roasting beans, there are several other processes of roasting beans to be used in making of gourmet coffee. Such processes include a combination of conduction, convection, infrared and microwave heating, thus minimizing the loss of bean oil; thereby, ensuring rich taste and flavour to the coffee.
Source...