COFFEE BEANS, ROBUSTER COFFEE, ARABICAL SOFFEE

Descripción del producto

1. At the beginning of the roasting process is to heat the beans (temperatures at **0 °C ). Beans gradually heat up and start to evaporate water contained in, slightly shrunken coffee beans and virtually little change.

2. Beans stage light switch to turn yellow - temperatures over **0 °C

 The beans continue to absorb heat, water vapor and began to change slightly in volume. In the period from the oven that spreads a warm fragrance of fresh grass and fodder distinctive blend. Beans during heat very rapidly and change the size to prepare for the first stage explosion.

3. Yellow phase - temperature of about **0 ° C

Beans fell to a dark golden color, the shape began to change, the volume increases by ****0%, the surface particles started near the surface. 

4. Phase changes to a light brown - about **0 degrees C

Prepare for the first stage of the explosion of coffee beans. More rapid enlargement beans.At this period, if we drink coffee, it is pretty sour and smell the coffee yet subtle, and smell the throne, the concentration levels.

5. Period turns brown to temperatures above **0 degrees C temperature range around **0 ° C

The explosion started ringing in drums of oven roasted. The chemical reaction heat effects occurred start burning the sugar crystals in the bean created caramel brown color, smell of malt sugar more and more clear. 

6. Period from the first explosion temperature of about **0 degrees C

 The boisterous explosion of whole beans rang listening very happy. Roasting, with the sensitivity. Temperature rises rapidly, the beans are more variable in form, quality and taste. Began to emit more smoke, aromatic scents asphyxia shine, attractive.

7. Stop the explosion stage - temperature of about **5 ° C

First phase explosion is an exothermic reaction. After the first time heat is absorbed by the sudden enlargement of the volume has increased to about **0% by weight from *0 - *7% and created a series of boisterous explosions crisp, the heat inside the seed out quickly. Next, the beans immediately began endothermic phase. Thus in the process of roasting, after the first explosion, will need to have add one short periods to gain more heat to the beans continue to be heated and transformed. So, in the roasting process, the first merry blast down and then suddenly stop.

8. Period after cessation of the explosion was a temperature range of about **0 degrees C

The beans start out carbon dioxide to smoke quite a bit. Weight beans continue to decline.

9. Second preparation stage explosion - temperature of about **5 ° C

Beans continue to heat and more enlarged volume, the volume can be increased by over **0%. The chemical reactions continually occur in the beans.

*0. Period started the second explosion temperature of about **5 degrees Celsius

Now from the coffee beans produce more oil, cover the beans, the beans become shiny and wet-looking. Fragrance increasingly sophisticated, attractive spread the space of the oven roasting.

*1. Period from the second explosion temperature of about **5 degrees C

Second explosion arising from the physical breaking of the structure celllose in coffee beans. Each type of coffee bean varieties have different structures, so this second explosion, depending on the varieties of coffee that we listen to the sound, frequency, sound intensity, and different pitch.

*2. Period after cessation of the second explosion - temperature of about **0 ° C

At this time roasted coffee beans are dark brown, increase the maximum volume, beans enlargement. Coffee is poured out of the drum, cooled quickly, avoid flying job loss seductive aroma and taste captivated people. Then they reduce heat quickly, and provide extra moisture to the beans (storage humidity (<*3%) because when roasting humidity is only 0 , 5%), have created the ester reaction fragrant.