Browning beans is all about finding that sweet spot.
Roasting coffee requires high levels of precision and a great deal of individual approach – every species is different and has to be treated with as much affection as possible. Especially, when it comes to some more exotic varieties. To get the most of your top-quality beans, you have to truly commit to the whole process and identify some of the key parameters of the batch. Stick around to learn more!
What kind of beans need some extra attention? Well, actually any kind – roasting coffee always takes a lot of thought in terms of specific parameters of the process, such as temperature, duration of the specific roasting stages, and even that batch size. With exotic coffee varieties the stakes are simply higher. But so is the reward – if you put all the pieces together, you’ll get a beverage unlike any other!
When it comes to roasting exotic coffee varieties, there’s two basic factors you need to consider. First of all, mind the physical properties of the beans – look out for some distinctive features that might have a say in the whole roasting process (like a wider central cut that allows for better heat penetration, for example). Things such as size and density are also at play here.
The second factor is just as simple – it’s the taste, or the flavour profile, to use more professional wording. It’s crucial to have a clearly specified goal you work towards. You should be aware of the desired roast colour and Maillard reactions time, as well as how long it takes for the beans to develop your preferred level of bitter and sweet notes.
Roasting your coffee is one thing, but actually a lot of the beans’ final features is determined even beforehand. The processing protocols at early production stages can alter them at a cellular level, which affects the way that various aroma and flavour compounds are able to mix and match during the roasting process. See other articles available on our website to learn more!