Da Nang roasted coffee beans retain their original characteristics

To achieve a fragrant and well-rounded cup of coffee, the roasting process plays a crucial role. After roasting, coffee beans can either blossom with their inherent aromas or, conversely, transform into something entirely different from their original state. Roasters meticulously select appropriate roasting parameters to create standardized roasted coffee beans, which then undergo various brewing methods to yield a coffee cup with the desired flavor.

The aroma of roasted coffee beans is developed distinctly from the green coffee beans. Under the influence of heat, organic compounds within the coffee beans transform chemical reactions, creating new compounds that make the coffee beans unique and more interesting. Each roasting method introduces its changes to the coffee beans. Ultra-bright roasting, for instance, preserves the maximum original characteristics of the coffee beans, resulting in a higher acidity compared to other roasting methods, while dark roasting produces a bitter taste, imparting a stronger aroma to the coffee cup.

To some extent, roasted coffee beans can attract the user’s gaze and influence their perception. The color of roasted coffee beans can vary from light yellow to dark brown, leading to different colors in the coffee cup. This is the initial impression users have of the coffee; before tasting it, the appearance is an essential factor in deciding whether to try the coffee or not. A light brown coffee cup may evoke gentle and smooth notes, while a darker color often makes users associate it with a lingering bitter taste.

Furthermore, storing roasted coffee beans becomes easier for consumers as the beans lose moisture during the roasting process, becoming dry and less sensitive to the external environment.

Creating standardized roasted coffee beans is neither simple nor easy. Roasters must meticulously consider all factors that can affect the quality of a roasting batch while adjusting parameters and techniques to suit the characteristics of the coffee beans and their preferences. Some factors that can alter roasted coffee beans include:

– Temperature:

  Temperature not only caramelizes sugars and browns the coffee during roasting but also catalyzes a series of chemical and physical changes inside the coffee beans. The heating process includes heat conduction (direct heat), convection (similar to a dryer), and radiation (similar to heat from the sun). Each adjustment can create a new “coffee bean” product.

– Roasting time:

  Roasting time affects the degree of browning and the darkness of the coffee beans. Prolonged roasting may result in burnt beans and a bitter taste, while a short roasting time can retain the perfect acidity, producing a coffee cup with a fresh, light flavor.

– Coffee type:

  The coffee world is diverse, and each coffee bean has its own unique characteristics. Therefore, the roasting method or the resulting product can be surprising.

– Maillard reaction:

  The Maillard reaction occurs when sugars and amino acids interact at high temperatures, creating brown color and flavorful compounds.

– Moisture content of coffee beans:

  When roasting coffee, roasters need to calculate and consider the moisture content of the beans at a certain level. If the beans are too moist, the water inside can increase pressure and cause bean explosions during roasting.

– Roasting method:

  Based on the level of heat, roasting methods can be categorized as light, medium, and dark. Each roasting level produces coffee with different flavor profiles. Light roasting results in floral and fruity flavors, leaning towards sweet and non-bitter tastes. Medium roasting brings sweeter flavors, a balanced body, decreasing acidity, and mild bitterness. Finally, dark roasting carbonizes sugars, reducing acidity and increasing bitterness.

In comparison to altered flavors, many people prefer the original characteristics of coffee beans. It is these original traits that create uniqueness, and distinctiveness, and diversify the flavor profile. Each coffee bean is nurtured by the earth, the wind, sunlight, fresh water, and the dedication of the farmers. Consequently, the flavors from different coffee-growing regions are unparalleled, shining in their way and irreplaceable by any other species.

XLIII Coffee understands the importance of roots for each coffee bean, always aiming to create products that preserve and protect everything that belongs to its origin. This is the reason why roasted coffee beans from Da Nang preserve their original characteristics intact. To achieve this, XLIII Coffee opts for an ultra-bright roasting level. The coffee beans undergo roasting for a precise 8-9 minutes, maintaining a temperature range of 189-194 degrees Celsius. When the coffee reaches the first crack, the roaster evaluates and decides the appropriate time for unloading the drum. Depending on the structure of each type of coffee, the time from the development of the first crack to unloading may vary, usually within a one-minute range.

This optimal method helps the coffee beans retain their “core.” The value of a coffee bean lies in its differentiation from the rest. If every coffee bean retains the same level of bitterness, acidity, and sweetness, consumers would lose the excitement, anticipation, and joy of discovering new horizons. It is thanks to the high-quality roasted coffee beans from Da Nang that flavor enthusiasts are captivated from one peak to another.

XLIII Coffee brings forth specialty coffee batches with high SCA scores and unique flavor profiles that leave a lasting impression from the first sip. As the smooth liquid flows down the throat, each flavor note will linger around, sealed by a fresh aftertaste, leaving behind a hint of nostalgia and longing.