Winning Combinations

Written by Bernard Romanycia

Continued from page 1
some modern techniques.

Independant consultant.

Secrets of Coffee Roasting, De-Mystified

Written by Andy White

Continued from page 1

One interesting note of coffee roasting is that as beans reach intorepparttar second crack, they tend to lose any distinctive varietal flavors. Is this a bad thing? Well, for some, perhaps... I for one will mutter a bit if my Ethiopian Yirgacheffe goes past Full City and I loserepparttar 116281 distinctive flavor notes; and in my early roasting career I almost cried as a batch of prized Puerto Rican select went unheeded intorepparttar 116282 Italian Roast realm before I managed to get back to it. But... some varieties do better atrepparttar 116283 distinctive French Roast stage. De gustibus non disputandum est - it just doesn't pay to disputerepparttar 116284 results inrepparttar 116285 cup!

And that is coffee roasting. I have seen a fair amount of advertising of 'slow-roasted' or 'deep-roasted' coffee, which always gets me to wondering. I suppose if you roast a huge amount of beans in a low-temperature environment... why, yes, that would in fact be a slow process! Certainly for a roaster to get beans to a certain roast point and no further, it does pay to be precise and not rapidly incinerate his product. But I can't say I'd want to purposely take any longer than necessary to do so.

As for 'deep' roasting? Hmm. Can't say as I've ever heard of 'shallow' roasting; but whatever it is, 'deep roast' must berepparttar 116286 opposite! Seriously,repparttar 116287 only 'trick ofrepparttar 116288 trade' that I can think of runs counter torepparttar 116289 notion of holding beans at any given temperature... and that is, once a batch reachesrepparttar 116290 desired point, get it out ofrepparttar 116291 roaster and cool it down FAST! As described above,repparttar 116292 quality of a roast depends on those sugars and soluble materials withinrepparttar 116293 bean getting 'cooked' very specifically. Keepingrepparttar 116294 beans near additional heat (yes, even other beans nearby, releasing their own heat energy) will continue to cook them.

To some extent this is unavoidable, sorepparttar 116295 experienced roaster will compensate for this by knowing his roasting environment; and ideally provide a cooling location where beans can cool as rapidly as possible byrepparttar 116296 flow of cool (i.e., room temperature) air overrepparttar 116297 freshly-roasted beans. This allows them to 'coast' into their final characteristic color and taste.

Andy White, Roastmaster for Coudy Coffee. For more coffee and espresso information and resources, visit

Print and Internet publication rights for this article are granted free of charge, providedrepparttar 116298 credit and copyright paragraph and this paragraph remain intact. If you use this article in HTML form, please set resource link as a hyperlink. Please e-mail merepparttar 116299 URL of any place whererepparttar 116300 article is posted, or a copy of any electronic newsletter or eZine, etc. A copy of any printed publication using this article would be greatly appreciated (contact me via e-mail for mailing address!)

Andy White is the Owner and Roast-Master for Coudy Coffee, proudly serving his small-batch roasted gourmet coffees to wholesale and retail customers. He can be reached through the Coudy Coffee web site

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