by Suzanne Revak |
As most coffee connoisseurs know, the most important part of the coffee process is the roasting. A lesser known fact is that conventional roasting with hot air and infrared roasting techniques yield very different results in acidity. During the coffee roasting process, natural coffee acids form, which can lead to heartburn, indigestion and upset stomach. Less acidity creates more enjoyable coffee drinking experience with fewer side effects.
Roasting coffee changes the chemistry of the green coffee bean. During the roasting the beans acquire the hue and aroma of fresh roasted coffee. Coffee roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster.
Most coffee is roasted using conventional roasting techniques. Beans are placed on a flat screen conveyer and are roasted by flame-heated hot air blowing from below. Another method is to blow the flame-heated hot air through a tumbler as the beans rotate.
Under both conventional methods the flame heating the air tends to burn the beans and cook them unevenly. Also, acidic compounds are still present in the beans, and at a much higher content than with infrared roasting techniques.
Only 2% of all coffee beans are specialty roasted using infrared technology. Infrared technology roasts coffee beans by increasing temperatures quickly and evenly, unlike beans roasted by flame-heated air. Studies show less acidic compounds are created with infrared roasting than with conventional. The consistent formation of brown colored compounds is highly noticeable, showing the beans are uniformly heated and never burned. The infrared roasted beans have a quick increase in the internal temperature, but suffer from less damage on the surface. Studies also reveal uniform heating even at the core.
Even more note worthy is the change in the contents of citric acid, malic acid and formic acid that are naturally found in the bean. When monitored and compared to conventional roasting, infrared roasted coffee beans show changes from an earlier stage. As the roasting proceeds, the infrared roasted coffee beans contain smaller amounts of these acids.
The content of aroma compounds is 25% more than that of conventional roasting and carries the same standard to the cup. The taste from the brewed hot air roasted coffee beans is similar to most conventional roasting, while the brewed infrared roasted coffee beans lack the bitter taste.
Rich full flavor characteristics of coffee beans come through best when there is less acidity. In addition, more flavor means less coffee grounds are needed in make the same number of superior brewed cups. Infrared roasting technology gives a full-bodied flavor, with less acidity and a better yield.
References:
- Asic-cafe.com, 2008
- “Boresha International, Inc. Designed to make millionaires…Destined to help Millions” Network Marketing Business Journal Dec. 2009; vol. 24 issue 12, pg 9
For more info, contact Suzanne Revak at (775) 575-0738.
