Roasting Coffee

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Name a coffee on the way coffee-roasting is also commonly used.

Just as one type of coffee drink craze, there are countries which all citizens ranging from pet to the grave drinking one type of coffee roasting. Many names that reflect the state where the type commonly used coffee roasting tesebut: American roast, French roast, Italian roast and is an example. When people begin to distinguish the type of roasting is good at one another, the names of the city began to be used to describe a type of coffee roasting: the names, such as the Viennese roast, full-city (New York), Atlanta roast, and New Orleans roast used. Many other cities in many countries also began to do the same.

Roasting is simply the way of cooking beans. When beans are cooked, like meat, wheat flour and other ingredients are cooked, there is a chemical reaction that accompanies. The character of coffee beans are also changing. Older beans were cooked, the more chemicals that change their characteristics.

The degree of roasting and roasting name also to illustrate how far the roasted coffee beans. When the coffee-roasting, the coffee turned into brown. Certainly, the beans are darker meaning in longer-roasting. However, to roasting coffee beans is not a simple thing, simply put it into the grill and then her roastingnya. Coffee beans are actually going to produce different coffee-roasting in when at different temperatures, although the end result is the same color. Techniques to roasting coffee is an art.

Not only that, the coffee will change from endothermic to exotermic during the roasting process. Endothermic means to absorb heat and the exothermic means to produce heat. Coffee beans actually produce their own heat due to chemical reactions in cement-like reaction or detergent moistened. This chemical reaction creates the various components that affect the taste of coffee.

In the process of roasting, the beans will produce "essence of coffee beans" which comes from chemical reactions that occur. The essence of coffee beans in the form of coffee oil. Later, oil became coffeeol coffee. Coffeeol is a kind of floating oil, but also are soluble in water. By controlling the roasting procedure, one can set the coffee oil is more or less that will be generated for each time the roasting process.
In addition, chemical process makes the coffee beans become brittle. When coffee beans are brittle, the beans will be easier to grind.

The following changes color according to the degree of roasting and given names:
Early changes in color: Straw
Light brown: Cinnamon, New England, or Light
Medium brown with a dry surface: American, Brown, Medium or
Dark brown: High, Light French, Viennese, City, Dark
Dark brown with oily surface: Dark, Italian, European, French, Spanish Continental, After-Dinner, Full-City, Strong
Very dark: Dark French, Neapolitan, or Heavy
Black and looks dry: Charcoal