Know the Property of Green Beans During the Roasting Process – Roasting coffee beans is a process to extract the aroma and flavor hidden inside the green beans. It is best to store coffee beans in their raw state as they don’t lose much of their taste and quality when kept unroasted. Green beans don’t have the characteristic owned by roasted beans. Usually, green beans tend to be soft and chewy when bitten and have a grassy smell.
In the roasting process, coffee beans will experience chemical changes. The high temperatures during roasting cause coffee beans to change. When the coffee beans reach the desired level of roast, coffee beans must be quick to be cooled to stop the chemical changes. Roasted beans will smell like a familiar coffee aroma and weigh less than green beans. This is because the moisture in the coffee beans has vaporized during the roasting process. The texture of the roasted beans will be crisp when bitten. And in this stage, roasted beans are ready to be processed and brewed.
Once the roastings process is complete and the roasted beans have gone through the resting process. It would be best to consume them as soon as possible before the coffee beans lose their freshness and flavor.
Coffee Beans Property
1. Density
Density in coffee beans refers to the weight of coffee beans per unit volume, usually measured in grams per milliliter (g/ml) or gram per liter (g/L). The type, variety, and geographical farm of coffee beans influence the density. Usually, denser coffee beans have better quality than lighter coffee beans, because higher coffee solids contain more complex compounds that contribute to the taste and the aroma.
2. Moisture
Moisture or water content in coffee beans is the amount of water contained within the coffee beans, measured as a percentage of the coffee beans’ total weight. The moisture contained inside the coffee beans ranges from 11-15% and the type of coffee, post-harvest handling, and storage influence the coffee beans. This moisture content is also quite important for maintaining the quality and freshness of coffee beans. If the moisture in coffee beans is too high or too low, it can cause a reduction in the quality of the coffee.
3. Sugar Content
Coffee beans usually contain a small amount of natural sugar, specifically sucrose. The origin of the coffee, tree conditions (nutrients and health of the coffee), and post-harvest handling influence the sugar contained in coffee beans. When roasting coffee beans, natural sugar will experience the process of caramelization, which will produce new compounds that give the taste, aroma, and color to the roasted coffee. In this process the sugar content will cause the coffee beans to experience color changes.
4. Coffee Bean Size (Grade Size)
There are several factors like type, variety, origin, growing altitude, nutrient content, and age of the tree that influence the size of coffee beans. Each green bean’s size type will significantly affect the roasting time, temperature, and final result of coffee beans. This is because each coffee bean’s size has a diverse taste and quality, so every size isn’t comparable. This statement also warns that blending the size and types of coffee beans can result in inconsistent roasting results.
5. Mineral
Coffee beans contain many minerals that are good for the body, such as magnesium, folate, sodium, and potassium. These minerals can provide health benefits for the body when consumed in balance. Even in each variety of coffee beans, different minerals are beneficial to your body, and these difference minerals are influenced by the type and processing methods.
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