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    ROASTING

    Each coffee blend has its own roasting cycle which produces a roasted coffee with a special colour and a unique flavour. Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted.

    TEMPERATURE - 410 - 466 °F (210 - 230°C)
    COOLING - Cold air or water
    TIME - 12-20 minutes
    ROASTING METHOD - The roasting method used by the toaster is based on fluidized bed system with radial movement, Coffee is in a circular static camera, where hot air is injected under pressure, which causes the coffee beans rotate radially suspended hot air.

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      GREEN BEAN -
      Green coffee loses moisture and its colour changes from green to yellow.

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      YELLOW BEAN -
      Chemical and physical changes in coffee, turning it from yellow to brown.

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      ROASTED BEAN -
      Production of aromas and achievement turning it from yellow to brown.

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