How to optimize the coffee body during roasting?

Coffee body is the feeling of weight or texture felt when enjoying a cup of coffee. Simply put, it is the sensation in the mouth about the concentration of the extract during drinking. Depending on the level of your body (light, medium, heavy), you will have different feelings. For example, a heavy body will create a smooth, buttery fullness in the mouth, or a light body will give you a gentle, delicate feeling. In addition, in the process of sensory evaluation of coffee, the body is an important factor similar to flavor, sweetness, acidity, aftertaste, and balance.

Coffee body is the feeling of weight or texture felt when enjoying a cup of coffee

According to scientific research, roasting is not the only factor that affects the body of the coffee. But this is one of the key processes that help develop the sensory textures felt during extraction.

In principle, the body in a cup of coffee is created by a combination of insoluble compounds such as protein, fiber, or bean oil. Meanwhile, in the roasting process, the longer the beans are roasted, the more physical and chemical changes occur, including the movement of compounds and oils as well as the production of new compounds. The high pressure from the heat will push the oil from the middle of the seed out and be easily carried away by water during extraction. As a result, darker roasted coffees tend to have an oilier appearance. This causes coffee to have a heavier body with lighter roast levels.

The body in a cup of coffee is made up of a combination of insoluble compounds such as protein, fiber or seed oil

Every variable in the roasting process affects the development of the coffee body. Depending on your desired textural effect, you can adjust some factors to optimize or reduce the intensity of your coffee’s texture.

The first factor you can customize is the roasting time after the first crack. The longer the development time after the initial explosion, the darker the body that can be achieved. This is because prolonging the time will increase the pressure in the cage, causing more oil to be secreted. The higher the density of the oil on the coffee layer, the thicker and smoother it will feel when drinking.

In addition to increasing the time past the first crack, you can extend the Maillard phase to adjust the body level as desired. The Maillard reaction is a melanoidin production process that significantly affects appetite and body sensation. According to the experience of some roasters, prolonging this period can help thicken the body without losing the richer flavor from the source.

You can increase the time after the first crack or prolong the Maillard phase to adjust the body level as desired

Extending the overall roasting time can also allow the sweetness and body of the cup of coffee to develop by causing the first crack to appear later. However, roasters must pay close attention to each change during the roasting process. Because extending the roasting time or prolonging the Maillard reaction can cause the coffee to overreact. Coffee that is pushed through the carbonation process can cause the coffee to have a burnt smell, smoke, and flavor defects.

You also need to understand the characteristics of coffee beans. For example, for coffee with a rich sugar content, you should pay close attention to the process of the first crack. The particle’s chemical reactions will accelerate the resonance at this point. Therefore, the longer the first crack, the faster and more caramelization of the sugar in the grain will occur. This can lead to a bitter taste, causing an imbalance in the body.

Extending the overall roasting time can allow the sweetness and body of the cup of coffee to develop

The body is an attribute that makes a cup of coffee interesting and unique. Evaluating the delicious experience in terms of thickness or thinness depends on each person’s personal preference. To create a satisfactory body, a coffee roaster needs to know about green coffee, the potential health of the bean, and the characteristics and changes of the bean during the roasting process. XLIII Coffee always strives to learn and experiment to understand ways to highlight the unique characteristics of the bean to enhance a sophisticated, individual experience. XLIII Coffee’s coffee batches are always applied with an extremely light roast profile according to a separate roast profile, suitable for each type of bean. Visit our stores to enjoy!

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Source of information: Perfect Daily Grind

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