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Article: Essence of coffee roasting: the striking thing about coffee roasting is that so much happens in a short space of time. Attempts to describe every last detail invariably turn a functional and sequential description, into a mess mired by minutiae.(Roasting)
- Article from:
- Tea & Coffee Trade Journal
- Article date:
- August 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 Lockwood Trade Journal Co., Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Coffee is a classic value-added beverage crop. Mature, healthy, and intact green coffee beans appropriately washed, dried and cleaned, hold the full potential chemical arsenal for firing into good quality and tasting cupped coffee. Inside the living coffee beans are the flavor and aroma precursor compounds, which are the promissory notes for a good tasting brew.
The exact chemical combination is unique to each and every coffee origin, and governs its organoleptic signature, stimulating the taste buds on the tongue and sensory cells in the nose. There too, locked away in green coffee, are the chemicals responsible for the color and body in the brew. However, they ...