On the Advantages of Freshly Roasted Coffee
We are already familiar with the benefits of freshly roasted coffee. In this article, I propose to delve into the processes that occur within the bean during coffee roasting.
Roasting - A "Window into the Farm"
There's a wonderful saying: "Roasting opens a window into the farm where the coffee was grown." In skilled hands, the potential embedded by nature will be fully revealed, whereas in careless hands, it will disappear. To preserve this potential, one must be knowledgeable in chemistry, physics, and botany.
Degrees of Roasting
Currently, there are two classifications: professional and generally accepted. Let's introduce both:
Professional:
- Cinnamon
- American
- City
- Full City
- Viennese
- French
- Italian
General:
- Light
- Medium
- Dark
We'll use the generally accepted one. Light is more suitable for alternative brewing methods and filter coffee. Dark is for espresso and moka pots. Medium is generally suitable for all brewing methods.
A Bit of Chemistry
Each of us has made toast in our lives. You might have noticed that when heated, a brown crust appears on the toast's surface, releasing a pleasant aroma. If you leave the bread in the toaster for too long, it will burn, turning black and having an unappetizing smell and taste.
This process is called the Maillard reaction or melanoidin formation reaction. The carbohydrates (sugars) in the product react with proteins and combine into substances called melanoidins. These are what impart flavor and aroma to the product.
Coffee beans, being an organic product, also undergo the Maillard reaction during roasting. And it is within this process that the main task of the roaster lies. The roaster makes decisions based on knowledge about the variety, country of origin, and freshness of the beans to determine the flavors and aromas to impart to the coffee beans.
Additionally, our online store offers coffee from Brazil. To preserve fruit acids and sugars, the roasting profile is shortened, while to impart chocolate, nutty flavors, and bitterness, the profile is extended. A short profile results in a light roast, featuring fruity, floral notes, and high acidity. A long profile results in a dark roast, with chocolate, cocoa, spices, nuts, and bitterness in the taste.
After the Maillard reaction, the caramelization process begins. At this point, the temperature reaches 170 degrees Celsius. Complex carbohydrates start breaking down into simpler sugars. The sweetness of the coffee increases, and the nutty and caramel aromas become more pronounced. Caramelization continues until the roasting is complete.
Oils on the Surface of Coffee
Oils appear on the surface of dark-roasted beans. This happens because darker roasted beans have a more porous structure, enabling the essential oils within to seep out through these pores. The appearance of oils on the surface doesn't guarantee a good or bad taste. However, it's one of the factors of rapid coffee aging during storage, as fats have a propensity to go rancid. Such coffee will become very bitter over time due to the combination of dark roasting and the rancid oils on the surface.
Now let's understand why most store-bought coffee samples have a dark roast. Roasting serves as a sort of camouflage that allows certain defects in green beans to be concealed. Low-quality green beans with numerous defects are used in commercial coffee production. These are hidden through an extended roasting profile. During thermal processing, fungi, mold, and other defects are not eliminated and can harm the body significantly.
Remember, coffee is an organic product and cannot be stored for more than 18 months from the roasting date. Always pay attention to the production date and roasting degree. Prefer fresh, freshly roasted coffee beans available in Ukraine. This is the key to the safety and quality of your cup.
