Roasting takes place when the green coffee that has been exported is now ready to turn into the "aromatic" brown beans that are sold in stores all over the world. This process takes place in the countries where the beans have been imported to because the beans need to reach consumers as fast as possible.
Roasting machines keep a high temperature of 550 degrees Fahrenheit. To keep them from burning, they're constantly moving until they reach an internal temperature of 400 degrees Fahrenheit when the oil, caffeol, is released from the insides of the beans. This process is known as pyrolysis and is the heart of the roasting, which is why the coffee emits the strong, bold aroma that it does.
The beans are then cooled with either air or water.
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