Many factors such as varieties, origins, altitude, type of soil, farming, processing, and brewing affect how your coffee tastes in your cup. However, if we were to specialize in one factor that features a huge influence on the flavors you enjoy, it might be the roasting of coffee beans.
The coffee roasting process requires intimate knowledge of the ingredient, a trained palate, creativity, discipline, passion, and an understanding of coffee chemistry and the science of heat and energy of cooking. Today, roasting coffee beans is considered both an art AND a science.
Homework before the coffee berry roasting process begins, a roaster has got to do his homework. He needs to know all about the beans to roast right down to the variability, type and flavor note it's going to have. This enables him to make a roasting profile that will best highlight the distinct qualities of every bean. Once this is often done, it's time to roast!
When harvested the coffee beans remain green during the wet process and contain approximately 12% water which needs to be dry before roasting.
Many chemical changes happen to the beans, greatly affecting their aroma and flavor. Roasting duration is extremely crucial to avoid the coffee beans turning acidic or the sugars will over-caramelize. The roaster’s experience and skill will determine the roasting duration thereby creating their unique roasting flavor.
The beans are allowed to de-gas in a container with a one-way valve for about 15 to 24 hours that allows gas to escape. Here the beans fully develop their flavor before they're prepared for brewing.
Learn Latte Art - for more related resources.
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).