[vc_row][vc_column][vc_column_text]<\/p>\n
Roasting usually consists of three stages: drying, yellowing\/browning, and caramelisation\/acid development. You could be excused for thinking that the coffee beans are dry when they\u2019re shipped, but they\u2019re actually only dry on the outside. Inside there\u2019s still fluid. So they go into the roaster to dry them out completely. It\u2019s during this stage that the sugar starts fermenting and the water inside turns to gas.\u00a0<\/span><\/span><\/p>\n So imagine the coffee beans expanding as the gas grows. They turn yellow and then to brown, with various shades of both in between. And when they can\u2019t take it anymore, they crack, sounding a lot like popcorn popping.\u00a0 <\/span>One crack. This is where it gets serious. The sugars and the acids fight for space. Too much sugar and you get a burnt flavour; too many acids and the coffee will taste bitter. Getting it just right is the job of the Coffee Roaster. If the second crack comes, the beans are beyond redemption.\u00a0<\/span><\/span><\/p>\n There\u2019s a lot of experimentation involved. A lot of watching and waiting to take good advantage of that short window between the first and the second crack, the crack you don\u2019t want to hear.\u00a0 \u00a0<\/span><\/span><\/p>\n So why are roast profiles important? What do you need to decide, if anything, before you start? Well, it helps to know what you\u2019re going to use your coffee for. Will it be a filter coffee or are you going to use it in, say, the Tecnora Classico 107M Espresso Coffee Maker<\/a> and the Cremiere TCM 106A espresso coffee machines<\/a>? This will determine how light or dark the beans should be and how long the roast should take.\u00a0<\/span><\/span><\/p>\n [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][vc_column_text] Coffee bean roast profiling is more than turning green beans to brown beans. It\u2019s more than the process whereby you end up with light, medium, and dark roast coffee powder for your espresso coffee maker. It\u2019s a science, an art, whereby each batch of coffee beans is customised to yield a certain flavour. \u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/posts\/469"}],"collection":[{"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/comments?post=469"}],"version-history":[{"count":1,"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/posts\/469\/revisions"}],"predecessor-version":[{"id":470,"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/posts\/469\/revisions\/470"}],"wp:attachment":[{"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/media?parent=469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/categories?post=469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tecnora.in\/blog\/wp-json\/wp\/v2\/tags?post=469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}