Whole Bean Coffee

Coffee , when it comes in big mass from the producers, isn’t arriving as you get it from the stores. Usually, they come in bags, unroasted. Unroasted coffee has a green color, and by keeping the coffee raw they can keep the freshness for a longer time. After they roast it, the quality of the beans can decrease faster. That’s why the manufacturers roast the coffee beans only before they wrap them in a sealed bag. Roasting The roasting process is done in big industrial machines, and they follow a strict order. With the roasting process, the coffee will start to get its specific brown color and own its specific coffee aroma. But in order to achieve that there is a strict order, every coffee roaster should follow. STEP 1: Drying Raw coffee contains around 7 to 11 percent water. High water intensity can prevent the coffee from gaining its ideal roast. After the coffee is placed into a roaster, it takes some time for the beans to absorb sufficient heat to start evaporating the water. This is when the drying process is starting. It requires a large amount of heat and energy, otherwise, the beans will be burnt not roasted. STEP 2: Yellowing Once the water has been drowned out of the beans, the first coloring reactions start to begin. At this stage, the coffee beans are still very dense and have a little breadiness. Soon the beans start to expand their thin papery skins (chaff) flakes off. The roasting machines separate the chaff by the air flowing through the roaster and are collected and safely removed to prevent the risk of fire. These first two roasting stages are essential. The machine needs to be at a certain heat, otherwise, the coffee is not properly dried then it will not roast evenly which drives it to be undercooked. This coffee will taste bitter and grassy from the combination of roasted and unroasted beans. STEP 3: First crack With the browning reactions, inside a bean will start to gather different gases (mostly carbon dioxide) and water. These elements will create pressure inside the bean that will break open, making a popping noise and nearly doubling in volume. This is called the first crack. From this point onwards, you can smell the specific coffee aroma. STEP 4: Roast Development After the first crack, the beans will be much smoother on the surface. This stage of the process determines the end color of the beans and the roast level. At this point, the roaster can determine the balance of acidity and bitterness for the coffee. STEP 5: Second Crack At this point, the beans begin to crack for the second time with a quieter and snappier sound. Once you reach the second crack, the oils will be driven to the surface of the coffee bean. A great part of the acidity will be lost and a new kind of flavor is developing. The intensity of a flavor inside the bean is set during the roasting process. If the process is gone past the second crack the result is usually the beans catching fire which is extremely dangerous. There are different roasting types such as ‘French Roast’ or ‘Italian Roast’. The terms are used to indicate the darkness of the roast. Grounding The grounding process is also an important aspect of the coffee-making process. The purpose of grinding before preparation is to expose enough surface to extract the flavor trapped in the beans to make a good cup of coffee . If you would brew the whole beans you’d end up with a very weak flavor. The finer the beans are ground, the more surface area is exposed and the better the aroma will be. Also, with a finer brew, the coffee can be brewed faster, because the water has more access to it. So the grounding could be different for the different types of brewing methods. The size of the coffee grounds influences both the brewing time and the final taste. Finally, the coffee grind exposes more of it to the air, which means that the coffee will get older faster. That’s why some of the coffee consumers purchase their coffee while they are in the form of beans and they grind it r