Archive for November 18th, 2009
There are many steps of the espresso making process that we take for granted when we walk into a favorite coffee shop and order a specialty drink to go. In truth, even the baristas who do the work of making the drink might be largely clueless about the roasting process. While there’s nothing spectacular about the taste of a green, unroasted coffee bean – barring the fact that it already contains plenty of protein and caffeine – a good roasting can unlock surprisingly rich flavor.
Much is made about the distinctive flavors of coffee beans from around the world, but the fact is that it’s possible to bring out a wide range of tastes depending on the roasting technique. Many Americans who enjoy plain coffee are familiar with a light roast, also known as cinnamon roast. This form of roasting ends after about seven minutes when the beans pop and expand.
Beyond that point, a French roast can be achieved. Roasters must allow the beans to heat up for about 12 minutes, at which point the surface becomes shiny with oil and popping occurs again. Italian roasts, like those that are perfect for an automatic espresso machine, take closer to 14 minutes. By then, the beans have finished popping but they smoke. The surface of the beans is even oilier and the sugars have caramelized.