BYRON BEANS

Coffee Roasting is the transformation processes of the chemical and physical properties of the green coffee beans. Roasting produces the characteristic flavour of the coffee by causing the green coffee beans to expand and to change in colour, taste, smell and density as desired by the roaster. Unroasted coffee beans contain similar acids, protein and caffeine as those that have been roasted but the taste is completely different. After roasting the beans shrink almost 20% by weight and the aroma or flavour of the coffee is acquired. The purpose of roasting is to minimize the bitterness and acidity while maximizing the sweetness and aroma... Coffee beans are originally green in colour. With the temperature applied the colour begins to darken and the surface tends to become oily. The heat applied in the roasting process typically varies from 370 and 40 degree Fahrenheit (188 and 282 degree Celsius) and the time of roasting ranges from 3 to 30 minutes. The beans are then rapidly cooled...

Primary location: Bangalow Australia