Coffee roasters vary in almost every way from extremely technical to very simple. The cost varies as greatly as the styles you can choose from. Certain manufactures are trusted to make a quality product and these are not always the most expensive. But in addition to quality and cost there are other factors to be considered.
How much involvement do you want?
Some people just have a bit of the chemist in them. They like to mix and stir, whir and measure. Roasters vary along this dimension. Some simple stove top models are basically just a sauce pan with a tight lid and a special handle.
The simple models seal tightly to keep the heat and steam inside. They have a handle specifically made to allow you to swirl the beans and the steam keeping everything in motion so that the beans do not cook to the bottom and the heat is evenly distributed.
There are certain features you cannot do without. A temperature gage, for example, is necessary to maintain the proper temperature at all times.
Other roaster models need almost no help from you. The instructions give you the amounts. Then you simply attach the cover and wait.
This sophisticated type of roaster has everything built in and removes all guess work. It has a temperature gage which constantly monitors the heat and adjusts itself accordingly. There is no need for stirring because there are built in mechanics that keep the hot air circulating and the beans in perfect motion. These models even shut themselves off when the beans are ready.
Even the fanciest high tech roasters do nothing for the inevitable cloud of smoke in the room that goes along with roasting coffee.
Efficient air circulation and heat
Air roasters work by rotating hot air in through the beans while also keeping the beans in motion. This will roast your coffee beans evenly and in some models even clean away the unwanted residue left over when the shell of the bean expands and bursts.
Many models are made of glass so that you can see what is happening and roast to the extent that you want. On many roasters you can make that determination before you begin to roast because they have settings where you can indicate whether you want a dark roast or a light roast.
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November 13 2008 | coffee | No Comments »
Ever wonder how each type of coffee ends up at your local coffee joint? Well, the coffee graders have a large part in deciding how that happens. Although they may not necessarily trek over mountains and through streams and across the world to get there, they definitely do have a great career doing something most of us really love, drinking coffee. This is the job description of a Green Coffee Seller. This means that the coffee beans are fresh before they are roasted. The beans are examined thoroughly and specifically with a number of specifications in mind.
The beans should be fairly consistent in size and shape. This is essential for an even roast. The small beans will roast much differently than larger beans. Different size beans make roasting inconsistent because beans will roast and pop at different times.
The graders are also looking for a consistency of color. Beans that have uneven coloring could possible suggest that the beans have been dried at different rates. It is also a sign that beans are being mixed. This too will lead to poor roasting.
The beans should be divided by their region and then again by which cultivator they came from. They should be harvested and processed and then dried according to their region and cultivator as well. This will ensure a quality roasting and final product. Beans should also be processed soon after they are harvested. This is because the beans will start to ferment before they are roasted after they have been harvested. Drying the beans prevents the fermentation from occurring and ruining the beans.
It is quite common to have coffee beans floating in water in order to determine which ones are defective. Beans have different density and therefore will float differently. Finer beans occur because of dry processing. They will also have a brown ’silverskin’ which is otherwise known as a fox bean. However, if this silverskin can be removed easily by rubbing then it is not a defect; simply just evidence that it was dry processed. Then there is the consideration of under ripe beans. These will have the same silverskin but it cannot be removed by rubbing. These beans will produce coffee with an unwanted sour taste.
The art of drying beans is quite significant. Many farms and plants will take great pride in their drying processes. Improper drying is definitely easily evident, which are often chemical treatments that can be quite harsh on the bean. Beans that are dried improperly will often have a mottled appearance.
Beans that were dried properly should first be placed on a patio for the skin to dry. Then they are sent through a mechanical dryer. A superior drying process will have several stages where beans are sent through the dryer that is about 104 degrees Fahrenheit. The beans will then have an even color and perfect moisture ready for your one cup coffee maker.
Graders also look for beans with a white edge. This white edge is significant because it means that the beans were stored somewhere too humid, or their drying process was incorrect. Good, high quality beans should be even in color and have a bright appearance that is matchless. Then there is the smell. Beans should always have a fresh and delightful aroma. Sometimes poor processing will give the bean a smoky aroma or a musty smell. Give thanks to all the bean graders that provide you with only the best coffee.
About the Author:
Johnathan Bakers is writing essentially for http://www.coffee-espresso-maker-tips.com , an internet site covering information on one cup coffee brewer . His articles on
one cup coffee maker can be found on his website.
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October 30 2008 | beans | No Comments »