Depending on how it is harvested and processed, this ingredient may contain up to 10% water. It takes three minutes to remove the moisture from the beans during the roasting process. Color transitions from pale yellow to pale brown (from three to eight minutes).
When it comes to the coffee you drink, the variety of origin, altitude, soil type, farming, processing, and brewing all contribute to the flavor. An important factor when selecting flavors you enjoy is how coffee beans are roasted.
The bottom line is that roasted coffee beans give us the taste we all know as coffee. They are just raw beans. This bean has all of the characteristics associated with coffee, but it needs to be roasted before it can develop any flavor.
Roasting causes the moisture to be extracted from the bean, causing it to become drier and expand. While it is happening, a few of the natural sugars are converted to carbon dioxide gas, while others are caramelized and then transformed into various flavors that make up the coffee's complex flavor profile.
When it comes to roasting coffee beans, cooking is remarkably similar. Also, just as a chef is critical of food when determining if it is done, a coffee bean roaster must be vigilant and attentive to the beans. A great roaster has a grasp of what needs to be done throughout the roasting process, starting as soon as the beans come into contact with heat and continuing through the various stages.
The roasting of the coffee beans is only done after research is completed. He must be fully aware of the variety, type, and flavor notes of the beans he's about to roast. In this way, he is able to build a roast profile that differentiates each bean's characteristics. Now it's time to grill!
Other Questions about Coffee
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).