The coffee roasting procedure takes place at a specialty coffee roastery. Specialty coffee roastery plays a significant part in the coffee supply chain due to the complexity and higher standards of specialty coffee.
People nowadays pay a lot of attention to specialty coffee beans and specialty coffee roasteries. In comparison to other varieties of coffee beans, specialty coffee roastery needs are more complicated.
Erna Knutsen, the founder of Knutsen Coffee Ltd, coined the phrase “specialty coffee” in 1974. In essence, specialty coffee is still a very basic notion. Coffee beans with distinct flavors will be produced in special climates and geographical places referred to as “Specialty Coffee.”
To be considered specialty coffee, it must score 80 or more on a scale of 100 points (SCA/CQI). At the same time, specialty coffee is judged on a range of factors and procedures, including the location of production, climate, plant type, cultivation method, fertilization method, harvesting method, handling, processing, full flavor, and little or no main mistake.
The coffee roasting procedure takes place at a specialty coffee roastery. Specialty coffee roasteries play a significant part in the coffee supply chain due to the complexity and higher standards of specialty coffee.
Not only must a specialty coffee roastery assure the quality of the coffee from farm to roaster, but it must also transform the excellent potential of the coffee into roasted coffee beans.
One of the most appealing aspects of specialty coffee is that it reflects each region’s distinct native taste. As a result, the specialty coffee roasting step is critical for keeping the original specialty coffee flavor. The flavor of specialty coffee is governed and determined by the degree of roasting, roasting process, and roastery.
A specialty coffee roastery must have standard machinery, standard coffee roasting procedures, and a wealth of roasting knowledge. Specialty coffee tastes best when it is roasted at a medium level and when it is fresh.
Green coffee beans are very soft before roasting, have a fresh grassy fragrance, and have little or no flavor. Green beans are roasted to become the trademark fragrant beans we frequently use.
Coffee roasting may be seen as a form of art. It will become a masterpiece if roasted properly; else, it will be a waste.
Before opting to roast the coffee legally, a professional specialty coffee roastery or high-skilled specialty coffee roaster must examine it.
The fragrance and flavor of coffee are enhanced by the roasting process, which involves complicated chemical processes. The Maillard reaction, which occurs when heat interacts with sugars and amino acids, produces hundreds of various aromas in coffee batches. The correct roaster for specialty coffee helps to retain the flavor of the coffee-growing region.
Roasting specialty coffee takes 10 to 20 minutes on average (depending on the roasting process or type of roaster), with temperatures ranging from 180 to 250 degrees Celsius.
Drying is the first step in the roasting process. The moisture level of raw coffee beans after basic processing is between 8% and 12%. With a typical roaster, this stage normally takes 4 to 8 minutes.
The drying process is still in progress, and the coffee is becoming brown or yellow. The Taste Development Time is measured from the start of the first crack till the coffee is ejected from the machine.
The percentage of time spent in the growth stage should be between 20% and 25% of overall roasting time. In that manner, specialty coffee may maintain its original flavor.
Lightly roasted coffee has a lot of unique aromas. Because the taste is formed by the heat, the darker the roast, the more or less flavor is lost. The more darkly roasted coffee is, the more “roast taste” prevails, making it impossible to identify between different varieties of coffee.
The color of the beans is a popular technique to determine the degree of roasting. The hues of specialty coffee range from light to dark.
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