High Altitude Coffee Roasting
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. Heat must be applied for the Maillard and other chemical reactions to occur.
As green coffee is more stable than roasted, the roasting process tends to take place close to where it will be consumed. This reduces the time that roasted coffee spends in distribution, giving the consumer a longer shelf life. The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee at home in order to have more control over the freshness and flavor profile of the beans.
Read more about High Altitude Coffee Roasting: Process, Equipment, Caffeine Content By Roast Level, Roast Flavors, Home Roasting, Packaging, Emissions and Control, Gallery
Famous quotes containing the words high, altitude and/or coffee:
“If you’re anxious for to shine in the high esthetic line as a man
of culture rare,
You must get up all the germs of the transcendental terms, and plant
them everywhere.
You must lie upon the daisies and discourse in novel phrases of your
complicated state of mind,
The meaning doesn’t matter if it’s only idle chatter of a
transcendental kind.”
—Sir William Schwenck Gilbert (1836–1911)
“On a level plain, simple mounds look like hills; and the insipid flatness of our present bourgeoisie is to be measured by the altitude of its “great intellects.””
—Karl Marx (1818–1883)
“I worked as a waitress till I was fired because I dumped a cup of hot coffee in the lap of a half-drunk guy who was pinching my butt.”
—Juli Loesch (b. c. 1953)