Coffee roasting
Coffee roasting is the process of transforming the physical and chemical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste.
Pronunciation
/kɒfi roʊstɪŋ/
Etymology
The term "coffee" originates from the Arabic word "qahwah" which was traditionally used to refer to a type of wine. The term "roasting" comes from the Old English "rōstian", meaning to cook or to roast.
Process
The process of coffee roasting involves heating green coffee beans in a roasting machine. The beans are kept moving throughout the entire process to keep them from burning. When they reach an internal temperature of about 400 degrees Fahrenheit, they begin to turn brown and the caffeol, a fragrant oil locked inside the beans, begins to emerge. This process called pyrolysis is at the heart of roasting — it produces the flavor and aroma of the coffee we drink.
Types of Roasts
Coffee roasts are commonly described by their color: light, medium, medium-dark, and dark. These descriptors are not standardized, but here are some general characteristics:
- Light Roast: Light brown in color with a light body and no oil on the surface of the beans. Light roasts have a toasted grain taste and pronounced acidity.
- Medium Roast: Medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as the American roast because it is generally preferred in the United States.
- Medium-Dark Roast: Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste.
- Dark Roast: Shiny black beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.
Related Terms
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