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Re: Techniques Of Alaska Coffee Roasting

By Krystal Branch
There are different tastes for the different types of coffee. This difference can in a way be due to the fact that there are different roasting processes. Whereas the types of beans is also fundamental in determination of tastes, roasting is a more important factor. Beans are able to be roasted using gas, an oven, on top of a stove, using a hot air roaster or using hot air popcorn popper. In the course of the process, roughly 10 to 20 percent of water weight of green beans gets removed. In Alaska coffee roasting is done in a number of ways.

After beans have been roasted, there are two processes that may follow; they can get dried using air or quenched through spraying. At certain instances, one realizes packages of coffee that indicate that they are water dried. This would mean that when the beans were being quenched, there was re-absorption of 12 percent or even more of their weight. Most of the time when beans lose flavor, it is because of the process of evaporation of gases within them.

The question of the best time to have coffee differs depending on different individuals and is dependent a great deal on personal taste. Generally, it is believed that the best time to do brewing is just after the beans have been roasted, up to after 24 hours. Grinding on the other hand is best done before the beans are roasted. There are a number of methods used to roast.

The technique known as fluid bed roasting uses convection to cook beans. Direct heat is not used. Instead, hot air that permeates into the interior is what makes the beans to be roasted. Lengthy cooking will produce heavier flavors. Beans should be roasted and not burnt; hence control of temperature is very important.

The use of fluid roasters never involves the use of water as the name may imply. The term fluid is used to refer to the way in which beans moves. The beans float on a bed of air since they put in a chamber used to facilitate their getting roasted. Here, all the beans are subjected to the same temperature simultaneously. This will ensure there is consistency and it is rare to get inconsistent roasts.

When beans are drum roasted, the flavor that results is strong. When however they are roasted for longer periods at a higher temperature, they develop a burnt taste. As is the case in the fluid bed technique, convection is used to roast beans. Conduction is also used. Beans that are drum roasted have flavors that tend to linger around long after consumption of the beverage.

Drum roasters require more time than fluid bed roasters. This is the reason why they are rarely purchased for light purposes. Their preference is because of the fact they are durable and will not need to use very high speed fans. Airflow is also easily controlled, albeit with some reduction in consistency.

For people that reside in Alaska coffee roasting could also be done individually from home. Pan roasting is the best technique to use because it requires no training, plus the equipment needed is affordable. Individual roasting has the shortcoming of requiring a lot of time and precision. This explains why some people would rather not roast coffee individually.

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Re: Techniques Of Alaska Coffee Roasting

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