Roasting mystified

How many different names, was made for different types of coffee roasts? Light, Medium, Dark? Espresso? Continental? Vienna, French, Italian, Spanish? City? Full-City? C \ 'Mo, that \' s believe that these things? Well, the dark secret (pardon the pun) of the coffee sector is that, now, yes, there really is not \ 't complete agreement on the roast, that is. So, in reality, as all of us, hunting around for different varieties of coffee from different sources and select the one (s) you want. In this article, I \ 'll try to default the nomenclature and the map color and texture, while the world may be considered. The adventure begins with the beans and roasting. This is room temperature, 12-15% humidity. The grid at temperatures up to 450 degrees F. + Time and temperature, roasts. Coffee is the heat, the temperature inside the bean to about 212-240 degrees F. At this time, the outer layer of the bean (s) is a beautiful cinnamon color. Here, the steam is bean. Since the grain heats up further (approx 250-300 degrees F, again depending on the variety), the outer membrane of the bean is dry and begin the separation of the grain. In the case of about 350 ° F, the persistence of the forces of global warming of seeds of a "first crack. \ 'Cracking This happens because the moisture in the seams in the soybean. It' basically this little breathing crack open, in so that the separation of other Bean \ 'balls'. Coffee at this stage is a light brown color in the 'light City Roast \' be. City Roast is usually a slightly higher temperature (above 370 ° F), where the grain sugar the beginning of the merger or " carmelizing. "The result of the special" coffee brown \ 'color. Roast of the town are, in general, arrested nearly 400 degrees. or so. Right now, sugar is not fully carmelized, and flavor of the grains at this stage, many of their origin, not to the degree of roast. Unable to perform Translation:invalid result data If, in the second crack, we arrive at Wiener \ ', \' Continental \ ', \ "French" and / or' Italian 'roast stages. These are sometimes called "Espresso Roast", although strictly speaking, it \ 's not. Italian espresso blends diverse - Northwest blends are, in general, the grid in the "Wiener" stage, including in the second slot, where the grain of sugar in almost all carmelized and many beans in the roast is dark brown with a hint of tears . mixtures of coffee in southern Italy in general, the grid in "French Roast" Stadium, where almost all the beans, almost a shade of black and oils are a few beans. About this point is the liberation of their beans and oil soluble - in particular, as a lot of smoke, but the beans are very dark with an oily sheen. For example, they have not yet burned, it can as "Italian Roast". I \ 've found different temperatures (in roasting) for all these phases depending on the variety of bean - roast, as my second crack, I tend to trust my own eyes and ears more than I hope my probe thermometer. An interesting note of coffee roasting, the beans reach the second crack, losing distinctive varietal flavors. This is a bad thing? Well, for some, perhaps ... I am a mother, a little 'if my Ethiopian Yirgacheffe Full City has increased and I lose the taste, and in my early roasting career I almost cried like a pile of precious non-Puerto Ricans to choose went to Italy Roast field before me, until here. But ... some varieties better the distinctiveness of French Roast scene. De Gustibus non est disputandum - There \ 't pay for the results in the cup! And it is roasting. I have a lot of publicity for the "slow roasted" or "deep roast" coffee, more and more to ask. I suppose that if you roast a huge amount of beans in cold environments .. . Why, yes, it would be a long process! Of course, for roasting coffee at some point and not fry, it pays to be precise and not rapidly burn the product. But I can \ 't say \' d want to volunteer more than necessary to do so. What is "deep" roast? Hmm. Can \ 't say, as I \' I have always been part of the "flat" roast, but what is more, even "deep roast" to be the opposite! More seriously, the 'trade cycle', in my view, inconsistent with the idea of holding beans at a certain temperature and only if ... a lot to reach the desired point for the roaster fresh and very quick! As described previously, the quality of a roast depends on sugar and soluble substances in beans always "cooked" very special. Keeping the beans near additional heat (yes, of other grains in the vicinity, taking into account their own heat and power) is for cooking. Unable to perform Translation:invalid result data