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.
GREEN BEAN - Green coffee loses moisture and its colour changes from green to yellow.
YELLOW BEAN - Chemical and physical changes in coffee, turning it from yellow to brown.
ROASTED BEAN - Production of aromas and achievement turning it from yellow to brown.
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.
GREEN BEAN -
Green coffee loses moisture and its colour changes from green to yellow.
YELLOW BEAN -
Chemical and physical changes in coffee, turning it from yellow to brown.
ROASTED BEAN -
Production of aromas and achievement turning it from yellow to brown.