The coffee beans need to be roasted before they can be consumed. After the coffee berries are cropped, the berries are stripped off their flesh leaving only the seed or beans. It is left aside to ferment to get rid of the slimy layer present on the coffee bean. When this process is finished, the fermented coffee bean is washed to get rid of fermented residue then was dried and graded. There are some paths to roast coffee,eg conventional roasting, ten minute quick roast, ninety 2nd flash roast and many others. Different strategies will give rise to different taste and aroma.
As heat is applied, the coffee beans will loose moisture and turn dark. This is thanks to the natural occurrence of caramelized sucrose. When there’s no more water in the coffee beans, the sugar and acid will start to release their odour. This is known as the Maillard reactions. The roasting process is then halted and beans cooled and stored. Grinding can be performed and stored in an air tight container to maintain freshness.
Coffee is a favourite drink of many of us. It is now available in convenient forms like instant coffee granules. Some creative coffee firms have introduced pre-mixed sachets so that coffee can be consumed at any time, any place. Just add hot water and your coffee is prepared. Canned coffee in addition has started selling in parts of East Asia particularly Japan and South Korea.
Bean to cup coffee machines make the best coffee – grinding the roasted beans and making coffee straightaway.
