Roasting is an art!

Coffee is a great workmanship, is a traditional profession, the professional not only for you ... because it is the secret secret as if you need fishing instead of fish.

Here is the most basic way you can roast coffee according to the classics that we want to share:

Ripening the coffee is an art

1. Beans

Moka roasted coffee beans are very nice in color - Normal temperature, about 22-25 degrees Celsius.
While still alive, called coffee beans, the coffee itself has a characteristic aroma. Especially Moka live coffee beans have a pleasant aroma, similar to the smell of herbs, the smell of medicinal herbs, the smell of grass flowers ...

2. Start roasting to temperatures above 100 degrees Celsius

The initial period of roasting is to heat the coffee beans. The coffee beans slowly warm up and begin to evaporate the water contained, the coffee beans shrink and there is little change. In this stage, the secret to roasting good coffee is to avoid hardened coffee beans by roasting to create the maximum convection air current in the roasting drum and the most efficient heat transfer and spread. Heat evenly to each coffee beans ...

3. The coffee beans turn to light yellow-temperature above 150 degrees Celsius

At this time, coffee beans continue to absorb heat, evaporate water and start to change a little in volume. In this stage, from the roasting pan, a warm aroma of fresh grass and dried straw blends. From the hot coffee beans to the scent of grass, the fields, the shady garden, reminiscent of the remote home, and pure. The beans are in rapid heat-up phase and resized to prepare for the first burst phase

4. Dark gold stage. The temperature is about 180 degrees Celsius

The coffee beans fall into dark yellow, the shape begins to change, the volume increases from 20-30%, the grain surface begins to have tendons emerging. At this moment, the scent is like the smell of burning bread, the smell of burning wood, the smell of new soil after the first rain, the smell of sweet potato baked once we have a baby ...

5. The stage turns to light brown-temperature about 200 degrees Celsius

Prepare for the first burst of coffee beans. The coffee blooms quickly, the fragrance has passed through the sweet smell of the fruit, like the smell of honey, and smells of malt. However, at this moment the chemical reactions have not yet been completed, the aroma molecules are not liberated and the fiber structure of coffee beans is very strong. If you take the grain to grind the powder and drink it, the taste of coffee is quite sour and the smell of coffee is not delicate, and the smell is still strong, passionate.

6. The stage turns brown. Temperatures above 200 degrees Celsius-210 degrees Celsius

The explosions started ringing in the rotating barrel of the roaster. The chemical reactions that occur through the heat start to burn sugar crystals in the coffee beans produce caramel brown, the smell of malt sugar more and more clear, this is due to a brown reaction Food under the effect of heat is called the Maillard reaction. Through this Maillard reaction, the food becomes more delicious and begins to turn darker.

7. First stage detonation - Temperature is around 210 degrees Celsius

At this moment, the explosion of the bean popping sound echoed in the barrel. The roasted coffee, with sensitivity, always expect to hear this explosion of love. The temperature rises rapidly. Coffee beans vary in form, quality and flavor. The smoke began to emit more, the scent of emotion radiating out, attractive.

From this time on, the roasting process becomes lively, the beans start to ripen to produce the product according to the craftsman's intent, while the roaster uses all the senses. I love his soul to take care of, cherish for the roast as a nourishment art works of his own ...

8. Stopping phase - The temperature is about 215 degrees Celsius

The first burst stage is a radiant reaction. After a period of heat uptake, the sudden increase in volume, up to about 150%, the weight decreased from 10 to 17% and produced bursts of crushed melting, the heat inside the grain exit quickly.

Next, the coffee beans immediately begin to heat up. Therefore, during the roasting process, after the first explosion, a short period of time will be required for the coffee beans to heat up and to be heated and transformed.

Thus, during the roasting, the first burst of explosion suddenly dropped and stopped. The caramel reaction is rapid. The chemical reactions that give rise to the delicious taste of coffee also occur, smoke rising quite a lot. The appearance of coffee beans after enlargement of the size is slightly recovered and appear wrinkles, cracking on the bottom of the grain.

9. Stage after stopping the first explosion - Temperature is about 220 degrees Celsius

At this point, the coffee beans begin to emit more carbon dioxide, so the smoke is more flammable. diffuse space