If roasting from home the easiest way to do it would be in a popcorn popper. It has the perfect outcome and is far easier than many other techniques which are used for large amounts. The roasting process changes the colour, flavour, smell and density of the bean. The time it takes varies on the outcome you want. To keep a lot of its original flavour you should only roast it lightly for 3 minutes or until you hear the first “pop” and it will be a light shade of brown. This is done for the more famous flavours such as “Blue Mountain” and “Java”.
The longest you should consider roasting is for 30 minutes which will turn the bean a dark brown and is more commonly known as the “French Roast”. This takes away any real flavour from the bean and gives it a roast taste so most the time will be very difficult to recognise the different types of bean.
The bean starts off as Green but turns to Yellow, a Light Dry Brown then a Dark Shiny Brown.
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Arabica » Coffees – of – the – World says:
May 18, 2010 at 7:35 pm
Comments[...] and you can tell very clearly which is which. This is why Arabica Beans are often only lightly roasted – to keep as much of its origonal flavour as posible. The worlds most expensive and quality coffees [...]