There is nothing like starting from fresh ingredients whether you are brewing a cup of gourmet coffee or creating a simple meal for your family. When our master roaster, Glenn, undertakes the process of roasting green coffee beans to create aromatic and flavorful beans for your daily brew, he starts fresh and works with an artistic eye.
What about that losing 20 pounds in a day? It's not unusual for Glenn to roast a batch of 100 pounds of green coffee beans and end up with only 80 pounds at the end of the process. (Yes, I know, I wish I could do this too!) Roasting coffee beans is as much of an art as it is a science, and I love to watch the process every time.
Once Glenn pours the beans into the drum, they start to change color in response to the heat and the loss of liquid. He watches carefully as the green coffee beans slowly transform to yellow and then a rich ocher tone. Then he listens for the tell tale "pop" that means the moisture is escaping and the bean is getting larger. The hotter the bean gets on the inside, the more coffee oils escape, and the bean develops the perfect tone of color that he is looking for. He knows the exact darkness of color and texture of bean to look for. As a former chef, I truly appreciate his talent and attention to these details in every batch.
Coffee Bean Tutorial: Guatemalan Coffee Beans
This week, Glenn roasted a batch of Guatemalan coffee beans. These are generally mild and mellow in flavor. Those from the higher altitudes are full-bodied while those from the lower altitudes are light, but with a good flavor.
Until our next cup,
Sandy Riggen
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