Roasting
A posting from Poetry Café
Coffee roasting is the process of roasting coffee beans in a gas heated rotating oven which releases up to 800 new aromatic substances. The quality of the green coffee beans as well as the duration and temperature of the roasting process determine taste and body of the coffee. Years of expertise and know-how are required to create the perfect coffee roast.
Duration of the roast
A roasting time of about 16 minutes enables the most sensitive aromas to unfold and develop. During roasting the bean increases about 50% in volume and loses some 20% in weight.
The degree of roasting is important for the preparation of the coffee.
Light Roast: intense aroma, higher acidity, more body on the palate – for filter coffee
Medium Roast: brings out more of the bean subtleties, aromatic, caramelized, slightly less acidic – for typical Vienna coffee recipes
Dark Roast: harsh, more strongly caramelized, stronger and more intense taste – ideal for Espresso