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Development of the inner bean (Coffee roasting)




Coffee roasting

Surface expansion, water vapor and gas release during roasting weaken the cellulose structure and make the bean more porous and fragile. Darker, more porous and fragile structure is the proof of well developed inner bean. Adequate inner bean quality is essential for quality grinding and extraction, and to avoid undesired tastes. During roasting, inner bean develops later than the outer. Roast master should be precisely prepared for roasting, and should insure that inner bean is sufficiently roasted when outer bean is in required color. There shall be minimum difference between inner and outer bean’s color at the end of the roasting. If roasting time is extended after inner bean’s minimum development, the color difference between is acceptable.


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Coffee roasting

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