Roasting Coffee Beans
March 7th, 2010 Subscribe To Our Feed
To achieve a good coffee bean roast you have to start with coffee beans that have been skillfully selected and dried.
Some bean processors use a wash to remove the fleshy fruit from the bean and to separate different kinds of beans. Density differences in the bean will cause some to float higher, making for easier removal or separation. Others use a slower, more expensive dry-process.
Dry-processed beans will have a more subtle acid profile, while the acidity of wet-processed beans is more striking. Some acidity in coffee is desirable. The alternative is a flat, lifeless cup.
What happens to beans as they heat up during roasting?
During the process aromatics and acids, along with other flavor compounds, are produced in varying concentrations.
During the first stage the beans absorb heat and the green beans are slowly dried to a yellowish tinge. ‘Green’ doesn’t refer to the color, per se, but simply to the beans being unroasted or raw. Properly done, the beans will have an odor reminiscent of toast or popcorn.
From about 170°C-200°C (338°F-392°F) sugars in the bean will begin to caramelize, aided by the increase in temperature of the moisture enclosed by the skin. That’s just one reason it’s important that beans have the proper moisture content, which comes from correct drying. Caramelized sugars are less sweet, so reaching the proper amount is important for the final brew.
At about 205°C (400°F), beans will expand to about double their original size and become light brown, simultaneously losing about 5% of their original weight. As the temperature rises to about 220°C (428°F), beans will lose about 13% more weight and release some CO2.
When the temperature increases to around 230°C (446°F), the roasting beans become medium-dark brown and take on an oily sheen. Often there will be a loud pop as the beans enter the ’second crack’ phase.
Here roasters have to be very cautious not to overdo it. Volatile aromatic compounds are boiled off and the oils on the outside of the bean can combine with oxygen in the air. That process can strip the bean of desirable flavors and lead to a burnt taste.
The goal is to arrive at just the right balance of bitterness, acidity and a host of other attributes making up the final flavor profile.
In tasting guides coffee connoisseurs will sometimes see the term ‘body’, as if its meaning were self-evident. ‘Body’ despite what it suggests, does NOT refer to the actual thickness or viscosity of the liquid. That attribute is the result of the kinds of proteins and fibers in the brew.
Used as tasters do, it refers to the feel on the tongue when rubbed on the roof of the mouth. It’s the result of the fat content in the drink and that - apart from growing conditions that home roasters can’t control - is determined largely by the roasting.
Too light a roast will leave too high a concentration of bitter compounds in the final product. Too dark will produce an excessively chocolatey, burnt taste. Experiment until you find the balance that suits your taste.
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The Basics of Coffee Bean Roasting
March 2nd, 2010 Subscribe To Our Feed
Home wine makers will be happy to hear that roasting coffee beans is even easier - and the results are often as good as the pros.
A variety of roaster types are available, but even a frying pan or popcorn popper can be used. Be sure to start with ultra-clean equipment, though. Nothing spoils the taste of coffee like left over fish oils or butter.
Dark roasts contain a little less caffeine than lighter roasts, but they lack the acid taste of the latter. Be sure to start with quality beans, of course!
The beans will need to heat to between 460F (223C) and 530F (262C), so be prepared for some smoke. That’s easily taken care of with a small room fan or stove top exhaust. Beyond the smoke there will be an odor, so your first experiments should probably be done with the windows open and no one home.
Put the beans in the roaster and turn up the heat! (Take care to be ready to temporarily disable those over-sensitive home fire alarms.)
For some roasters, the thermometer is built-in, but you may want to have an extra for when it’s open, or for those frying pan experiments. Candy making thermometers work well for the purpose.
During the process those green beans will turn yellow, then brown. How brown depends on how dark you like your roast, which is always an individual choice.
As they begin to heat up, moisture - both oil and water - will put pressure on the bean surface and you may hear a loud crack when it bursts. Not to worry, this is normal. Stirring every 30 seconds or more, you’ll hear this after four to seven minutes of heating.
The sugars inside will begin to caramelize (turn brown and ‘burn’ slightly) as the roasting continues. Again the degree is a matter of taste. Check the color every 30 seconds or so.
Roast long enough and sometimes a second loud crack will occur. At this stage the beans will be quite dark and for some palates a little overdone. Beyond the second crack you’re really just burning the beans and boiling away the sugars. The results will be too harsh for most.
Pour into a metal colander to cool, then agitate. Since the roasting process produces chaff (a fine skin that detaches from the bean as they’re agitated), you’ll want some method for removing it. Mesh cooking screens are one option.
Try a few batches with varying degrees of time or darkening. Experiment to get the flavor you like. Keep in mind that the heat trapped in the bean will continue to cook it for a short while, so try stopping a little short of your desired end goal.
For the popcorn popper style roasting, be sure to get one that allows you to stir up the beans to keep them moving around and not sticking to the surfaces. For the stove top style, a cast iron skillet works great. Be prepared for lots of stirring and viewing. Roasting happens quickly!
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What to look for when picking the perfect Coffee Grinder
March 1st, 2010 Subscribe To Our Feed
Coffee beans, like any food product, oxidize when exposed to air. The grounds, since they have a much larger relative surface area than the bean, and no covering, suffer this effect even more. Grinding beans at home produces the least exposure to air and the freshest grounds. And you can grind only what you immediately need.
But nothing is without its price. Grinding is time consuming and messy, so if you choose to invest the effort to reap the reward, pick the best you can afford.
Grinders fall into three broad categories - burr, blade and crusher.
The third type is some kind of mashing device, often an ancient-style mortar and pestle. These crush the beans, which is difficult and produces a very uneven sized granule. Not recommended where you have a choice.
The blade grinders don’t actually grind at all, they chop. A whirling blade slices the beans into smaller and smaller sections until they approach something like a small grain. Unfortunately, the grains are invariably too large and of inconsistent size.
As a consequence the surface areas of the granules vary, releasing varying amounts of flavor oils when brewed. Another effect of slicing is often the production of excess heat, as a result of the high speed of the blades. That friction warms the grounds and partially dissipates the aroma.
The first type is the first choice. Burr grinders have a pair of motor driven plates with pyramid-shaped teeth that grind the beans to a consistent, small-but-not-too-small granule. The better models allow adjusting the size of the grain and the speed of the grinding.
Adjusting the size is important in order to ‘fine tune’ the grounds to allow just the desired brew. Controlling the speed keeps the warming effect to a minimum.
Even burr grinders fall into two classes - the conical burr grinder is preferred by real coffee aficionados. Though noisier, they allow the most control of grain size and speed.
Good conical burr grinders can rotate as slowly as 500rpm. By contrast other burr grinders spin at 10,000rpm or higher, blades between 20-30,000rpm. That allows very fine control and little heat. The fine grind is especially important for Turkish-style brews. Some grinders have a continuous dial, others have a series of up to 40 steps to adjust the granule size.
Beyond those broad attributes, the home barista will want to look for solid construction, ease of cleaning and low noise. A cleaning brush and removable upper burrs is essential. Different materials used can also affect how much static electricity is produced - that causes the grains to stick to the burrs and container.
A timer switch and auto-shutoff is a nice addition and being able to see the beans as well as the grounds is helpful for judging the results in the grinder. Dark plastic or glass may be aesthetically appealing but it obscures the view. Grounds can change color slightly depending on the fineness.
Read reviews and be prepared to spend a little more and you’ll be rewarded with the freshest, most flavorful cup.
Bon cafetite!
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Some ideas on how to keep your Coffee Fresh
February 24th, 2010 Subscribe To Our Feed
For the freshest possible coffee the ideal is to obtain unroasted beans, then roast and grind on the same day you plan to brew.
Roasting beans is, however, something of a ‘cooking’ specialty. Unless you’re willing to invest in a fairly expensive piece of equipment, the results are often less than satisfactory. Not to mention that - even when done correctly - it can fill the house with odors that take time to dissipate and can become annoying.
Beans, even after roasting, will stay fresh for a while. Freshly roasted beans naturally release small amounts of carbon dioxide which helps to keep oxygen away from the bean, delaying spoilage. If stored in an airtight container, especially with a drying agent, they’ll retain their good flavor and aroma for up to a week.
Naturally, the closer to roasting they’re ground and consumed the fresher they’ll be. But even after a few days they can still produce a stellar grind and a superior brew. After two weeks the flavor may still be acceptable, even though aroma will no longer be first rate. Whole bean coffee stored at even optimum conditions will be dull after a month.
Key to getting a good cup from purchased roasted beans is to ensure that the skin is unbroken. When that happens, all bets are off. Oils underneath the skin and inside the bean will deteriorate unless frozen, in which case the brew will never be first rate.
When storing beans, be sure to use an airtight container. A glass jar of the type used for instant tea grounds is tempting, but inadequate - there is still too much leakage around the lid. A good glass jar with a rubber seal is best. Many online vendors sell just the ticket. Be sure to store the jar in a cool, dark place since not only air, but also heat and light can contribute to spoiling beans.
Even better, but more expensive, are containers which flush air with an inert gas, then inject the coffee beans which then give off CO2, providing natural protection against spoilage. Beans stored in this way can keep their freshness for several weeks.
The next best thing to home roasting, and an option open even to those with less than stellar cooking skills is grinding at home.
Good grinders are available at moderate prices, are generally easy to use and are not difficult to clean. Many are automated to the point that with very minor experimentation, it’s possible to arrive at consistently good grinds.
Since grinding necessarily breaks the bean skin the same ‘oil spoilage’ problem can arise if the grind isn’t used within a few days. Like roasted beans, only more so, any grounds not consumed within a day should be packed in a desiccating cannister. Those cannisters contain a drying agent, usually beneath a mesh at the bottom, that keep moisture from introducing mold or excess oxygen into the grounds.
If not stored in a desiccating cannister, grounds will lose much flavor within a few hours. Oils will evaporate and, exposed to the air and moisture within the jar, the grounds will deteriorate.
For a superior cup, grind only what you intend to brew and drink everything brewed within an hour. With modern, moderate cost machines there’s no longer any reason to suffer second-rate coffee.
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Americans are a Drip – At Least When It Comes to Coffee!
February 22nd, 2010 Subscribe To Our Feed
Many people throughout the world think that Americans drink boring coffee. Or they believe that American coffee is not as flavorful as brews elsewhere in the world. Not to mention the fact that a large number of people believe that Americans take coffee beverages that are native to other countries and ruin how they should really be prepared.
Your average cup of basic American coffee can be purchased virtually anywhere even at your local corner store. In many restaurants, a cup of plain coffee costs very little and you can have as many free refills as you like. Because this coffee is often rather flavorless, you can overwhelm it with cream and sugar, as you desire.
Now take Italy for example. You can visit wonderful Italian cafes for a cup of tiny espresso. To make an Italian espresso, even in America, you need the right equipment, which is not cheap by any means. However, the taste makes up considerably for any other supposed inconveniences.
In many places throughout the world, drinking coffee is not just consuming a beverage; it is a whole experience. Americans have numerous machines that are used to make coffee, however it is a shock to many visitors to see this brew served in either plastic or paper cups.
Some people also take almost an insult to the delight many American’s take in drinking their brew out of cups with slogans and pictures. Perhaps they see this as silly and somewhat immature.
American coffee is viewed as a weak and watery beverage. The French for example love rich, dark, strong coffee.
Another complaint by some when it comes to American coffee is the temperature the brew is served at. It seems that many believe that the proper way to serve a cup of coffee is very warm although not scalding hot. In America, people prefer their coffee to be almost able to burn your tongue.
In Northern Italy as well as the Scandinavian countries, they have better grade beans and roast their beans a lot lighter than Americans typically do. Which very much affects the taste of a cup of coffee.
People from other countries who come to America and order an espresso from a coffee shop or cafe are often disappointed and find the flavor not what they are used to.
You have to wonder if it is really the fault of American’s that their coffee products are not what other people would like them to be. After all, very few Americans have had the chance to be exposed to or taste a brew made from very high quality, lightly roasted beans.
Typically Americans have been purchasing coffee that are often made from beans that are under roasted and have a poor grade in comparison. So, there is not much of a surprise that the coffee would seam to be of a poor quality to people who are used to something better.
Americans are also often exposed to coffee that has been over roasted but placed in a fancy bag to make it appear gourmet and rather appealing. It is essential that one is aware that the bean used in created coffee grounds is just as essential as how the bean is roasted.
If you prefer your coffee with plenty of sugar and milk or when the coffee grounds used are not of a good quality, it is better to use a darker blend. However, very good coffee is best enjoyed lighter. When a coffee is made from top-notch grounds, it is often incredibly easy to enjoy the brew as is. You do not want or need to dress the brew up with the flavor disguises of sugar and or milk.
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Chicory – A Long-Standing Substitute or Addition to Coffee
November 25th, 2009 Subscribe To Our Feed
Depending on whom you ask, chicory can be either a substitute for or a great addition to a cup of coffee. The chicory plant flowers at about two to three feet tall and the roots of a chicory plant are dried and then roasted. The resulting material is then used as a flavorful addition to a cup of coffee or as a replacement for your cup of java. Although chicory was originally from the British Isles, chicory can now be found virtually all over the world.
The preparation of chicory is an interesting process. The aged, heavy roots of the plant are taken and washed thoroughly. After cleaning, they are cut into tiny slices and dried in a kiln. At this point, the substance is sold to someone who is a chicory roaster.
The chicory roaster takes the material and continues roasting the substance until it reaches a dark brown shade. When it is ground, it appears very similar to coffee. There are some noticeable differences however.
Chicory does not smell the same as coffee does, which can seem a disadvantage to some. After all, aroma means a lot to our senses. Also, chicory does not contain alkaloid caffeine, which is found in coffee either. It depends on whom you ask if these are good or bad virtues concerning chicory.
Regardless of these facts, chicory has been used for a very long time as both a substitute for as well as an addition to coffee.
Chicory provides coffee with a more intense flavor, and body while offering a bitterness that many enjoy. Many places enjoy using chicory in their coffee or drinking it independently. In Belgium particularly, chicory is often consumed in place of a cup of coffee.
History says that it was Napoleons chef who became aware that roasted chicory root could be used in place of coffee. These days, it is a favorable supplement for coffee or a major part of the blend of certain coffees sold.
There are two chemicals in chicory– lactucin and lactucopicrin that are believed to thwart the effects of caffeine because they have the effect of a sedative on one’s central nervous system. Therefore, when combined your body may feel balanced out, as the caffeine will hype you up while the chicory calms you down. This may be a good blend for those who find themselves jittery from too much caffeine.
Chicory is a very strong perennial and is simple to grow right in your home garden. The reason it is so easy to grow is because it can thrive in virtually any type of condition as long as some seeds are planted in your garden around April or May.
You will want to find a chicory plant and locate the brown seedpod. If the pods are open, you know that the seeds are ripe. All that you need to do is to cut a branch of the pods and carefully pour the seeds onto a page of newspaper. The seeds then need to be stored in a container that is completely airtight. A sealed envelope can be a good substitute for an airtight container.
In the springtime, plant your seeds and bury them in about a half of an inch of dirt. When they have germinated, you will be apt to find that they need to be thinned out. Thin your chicory to allow them to be approximately 12 inches away from one another.
If you are going to find it necessary to transplant your chicory, you will want to do this early on. Chicory contains incredibly deep taproots that rebel against being disrupted once they have grown even a little.
In the fall, you simply gather your chicory roots and grind them. They can then be used as a delicious coffee substitute or as a flavorful addition to your current blend of brew.
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