Fact 1: Coffee “shrinks”, - loses weight - during roasting, while swelling to twice the bean size.
Fact 2: The longer you roast coffee beans, the darker the colour and the higher the “shrinkage”, e.g…, the more coffee it takes to make a pound.
Fact 3: Our normal shrink is 20%; our dark roast shrinkage goes as high as 25%. Lightly roasted coffees can have shrinkage factors as low as 11%.
Fact 4: Most coffee is under-roasted as a cost cutting measure since true gourmet coffee sales have proven the consumer’s preference for “fully roasted” coffee.
Fact 5: There is an “Optimum degree of roast”, that brings out the maximum flavour characteristics for each coffee. This gives the consumer maximum aroma and a rich, full bodied taste.
Fact 6: Under-roasted coffee has a flat, green, grassy astringent flavour. Over-roasted tastes burned or “caramelized”, and the varietal flavours of the coffee are lost in the dominant taste of the roast.
For more facts and useful guides visit the Rogers Estate Coffees Crema Press - http://www.rogersestatecoffees.co.uk/cremapress/2009/08/gourmet-coffee-roasting-facts/
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