Coffee quality is affected by the origin of green coffee beans, region of growing, location of the plantation, soil structure, different harvesting times of the same plantation, harvesting method, moisture content, and storage conditions, etc. Different roasts of the same origin beans may result in different coffee quality. Coffee beans of the same plantation should be roasted in the same roaster with different methods which create the roasting profiles. Arabica, Robusta and Liberica coffee beans require different roasting profiles. Roasting temperature and duration vary regarding their characteristics. Sample roasting is definitely necessary for newly supplied coffee beans in order to determine the general roasting characteristics. The data obtained from roasting has to be recorded as the roasting profile.
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