How to fix errors in the development stage of roasted coffee beans
Coffee roasting is an art. In particular, the development stage of roasted coffee beans is the landmark marking the end of the whole process. It is also the place where flavor changes are made that directly affect the tasting experience. Also XLIII Coffee explores the problems and fixes of this phase!
Problems in the development stage of roasted coffee beans
Olli Klitsch, founder of Flying Roasters once shared, all roasting stages play an important role in creating flavor. For example, the Maillard reaction, simply described as the reduction of sugars (fructose, sucrose, glucose) and amino acids, is responsible for many of the aromas in roasted coffee. The caramelization of sugar enhances the sweetness of a cup of coffee. However, the stage of development determines the flavor the roaster wants to highlight.
The roaster marks the beginning of the growing phase at the time of the first crack. From here, roasting speed and level of development will determine the coffee's character. The chemical reactions (caramelization reaction and Maillard reaction) will give rise to the aroma that has developed during previous roasting. Therefore, the time to develop coffee beans after the first crack will greatly affect the overall flavor of the coffee. Coffee can develop a multitude of characteristics depending on how it is roasted. If roasted the wrong way the coffee can have imperfections that affect the taste.
Underdeveloped seeds have a grassy smell
Underdeveloped seeds often occur when heating is insufficient or under-roasted. The heat is not enough to cause the substances in the coffee to react to produce new compounds. Seeds that have not yet reached maturity are removed from the roasting drum. The outside of the coffee will be lighter in color than usual, denser, more humid, and have a grassy smell. In addition, uneven roasting of coffee can lead to underdevelopment of the beans. In this case, it will not look unusual on the surface, but when tasting it will reveal flavor defects. Increasing development time can help prevent underdeveloped batches. Ensuring a steady supply of heat to the beans is also important to ensure even roasting of the coffee.
Overgrowth causes coffee to lose its aroma
Overgrown seeds are different from deeply roasted seeds. According to Paul Golding, Head of Roasting at Paradox Roasters , overgrown coffee can lose acidity and subtle floral aromas and create too much caramel. Coffee can even produce roasted flavors like charcoal, toast and bitter chocolate. This is mostly because the roaster is not hot enough at some or all points in the roasting process, causing the roasting to take longer. However, some people think that everyone has different tastes. The flavor may be intense for one person and excessive for another. So if the profile is dark and has a bitter taste it is not a problem if this is the desired result.
Control the development stage of coffee beans through roasting time
Each roaster has different batch sizes, mechanisms and temperature conditions, which will result in different temperatures and readings. But professional roasters can judge roast levels based on growing time and growing time ratio. The growing time ratio is calculated after the first crack, expressed as a percentage of the total roasting time. This ratio allows for more precise comparisons of roasts and uses at least one indicator to get a better result. more general consensus. Understanding development time ratios helps roasters predict and control grain variations for more uniform roasts.
Using software that can “take the filter out of the drum 40 seconds after starting the first crack, equates to a 6% growth over a total roasting time of 10 minutes and 30 seconds,” says Paul. If satisfied with the results, the roaster can repeat the roasting process with the same coffee by always releasing the coffee 40 seconds after the first break, or at 6%.
Understanding the development process and development stages of coffee beans is essential when conducting roasting. Need to practice, test many times, improve skills to have the desired batch of coffee. Also, if you want to experience specialty coffees, visit XLIII Coffee!
Soucre: perfectdailygrind
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