Gourmet Coffee Shop

Tuesday, August 09, 2005 -----

Transformation During Roasting

Roasting is an extremely delicate process and it is vital that it take place in warm air (indirect heating), without direct flame or combustion fumes entering into contact with the product, so as to obtain essential uniformity in the roasted coffee. As regards to the chemical transformations which take place inside the bean during this delicate process, it is important to know that coffee releases humidity and loses on average 20% of its weight. The sugars representing about 11-12% are caramelized thus giving the characteristic dark brown colour, and that several of the essential oils present tend to leak out and can be seen after several days on the outside of the bean.

After roasting, it is essential that the coffee be packaged immediately to protect it from being exposed to oxygen, while at the same time, the bean is releasing carbon dioxide... so the packging must also have a one way valve for the gas to escape. If the coffee is packaged properly, and in a timely fashion, you can expect the coffee to remain at its "peak freshness" for 2 to 3 weeks. After this period of time, the coffee bean will begin to lose up to 50% of its flavor and begin to develop bitter after-tastes.


::  Posted by: Bello Montana Roasters  at 3:39 PM
  

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