It is indeed one of the most consumed beverages in the world the coffee. Almost everyone, at least once in their life, has sipped a cup. However, not many people wonder how coffee is produced and processed. With the term “roasting“Means the process that starts from the coffee bean until the production of the aromatic drink that is appreciated all over the world. In fact, roasting makes the bean especially crumbly and easy to work with, and depending on the type of roast, coffee with a different taste. It is no coincidence that many companies decide to focus on this processing method, which makes it possible to sip an excellent cup of this drink in Caffè Milano and in many other cities in Italy.
Types of roasting
Not everyone knows they exist these days different types of frying. In essence, it is possible to distinguish between the fluidized bed and the rotating drum. In the first case, the coffee beans are exposed to a temperature that fluctuates between 300° and 400 °Cfor a few minutes, to perform a external roasting only. The second method, on the other hand, uses a metal drum that rotates the coffee beans continuously, equipped with fins that allow the heat to be distributed. Hot air is blown in for approx 20 minutes or so, thanks to a gas burner. This type of roasting makes it possible to obtain a homogeneous result.
The stages of the ladder
where rotating drum roastingcarried out in different stages, each crucial to producing good coffee. Here’s what they are:
- Preheating: before the coffee beans are introduced into the machine that allows roasting, they must be heated. The initial temperature depends on the amount of coffee, as well as the type of beans and their characteristics (eg moisture and density);
- Drying: in this phase the beans fall into the drum to absorb the heat. During this phase, the water in the coffee is converted to steam and the beans become lighter and yellowish in color. It is important to control the duration of this phase, as drying too quickly risks burning the grain while a longer time causes a bitter aftertaste;
- Aromatic development: this passage occurs with a kind of “crack”, that is, a sound similar to popcorn popping. In fact, the steam pushes on the walls of the grain and creates small cracks. Already after this phase, the coffee is suitable for consumption.
- Caramelization: after the first “crack”, the coffee’s simple sugars are caramelized through high temperatures. At the end of the process, the coffee beans are “fed” into the cooling tank;
- Cool down: roasting is finished by cooling the beans, bringing them back to room temperature. The process takes about 5 minutes and can be carried out with forced fresh air or water. In the first case, a flow of cold air is introduced on the beans, while the second technique consists of spraying water into the boiling cylinder before pouring the beans into the cooling tank.
Only after all these special processing phases is it possible to get the perfect beans to create an excellent coffee.