Home Coffees, teas and infusions The roast in coffee

The roast in coffee

First of all, I want to thank the opportunity that Great Writing Products gives me of the fruit I like the most, the coffee. From my humble knowledge and experiences, I will try to share it in the closest way. Today, I start with the roasted. This name probably doesn't ring a bell.

Yes, you read correctly, the coffee is a fruit and as such it must be considered. With its harvests, its characteristics derived from the terroir and the geographical situation or its cultivation processes. Also with its beneficiation processes, its selection, roasting and development of blend (mix), etc.

Of all this, and of course of the barista makingIt will depend on the quality of the drink that we will take in the establishments. I will try to talk a little about each factor that determines the coffee quality in other articles that we share.

Discover the roasted

On this occasion, I would like to speak for the first time about the roast scourge. And I say roasted, without the term "coffee" ahead, why can't we consider it as coffee. Since the moment we add another ingredient to the combination, it is no longer a product and becomes a coffee compound. I like to call it "Caramelised grain". For all this, it is why I am not going to write about him again. roasted, but your overall product.

Roast production

In the process of coffee roasting Inside the roaster, 15% of the weight of the coffee is added in sugar (maximum allowed by law). That sugar caramelizes, sticks to the grain and is brought almost to the point of charring. Well if it is left alone caramelized it would be impossible to manipulate.

The grain that are used to do roasted, generally or practically always, are grains of very low quality (generally robust). Because it would be a 'crime' to produce roasted from grains of superior qualities. That would spoil all his virtues.

You can already imagine the flavor it brings to the coffee drink: flavors of burnt, bitter, charcoal, ash, etc. It is a great laxative first thing in the morning on an empty stomach. In short, it tastes like something other than coffee flavor. Coffee tastes like fruit, smells like flowers, spices, is fresh, acidic, and sweet.

A little history about this grain

Years ago, at the time of postwar period where scarcity reigned, it made some sense to consume roasted, since the weight of sugar made a kilo of coffee cheaper. Also, with less product you could get a cup of coffee drink. From there, its flavor was established in the palates.

Today, it doesn't make any sense work or consume roasted. From the point of view of the hotelier, the greatest fear you have when working with roasted and you want to go to a natural coffee, is that the customer rejects it. Because it has no color, cream, or is 'aguachirri'.

Currently, we have access to quality coffees and we can get that same visual appearance (body, cream, color). If we know how, with a natural flavor to coffee, without having to put roasted. Therefore, the importance of training.

From the consumer point of view, the people who consume roasted They are people who have taken it for their entire lives. They are associated with the taste of coffee to him, but they have a world of aromas and flavors to discover. I recommend them from now on.

In addition, the consumption of burned foods carries risk for our body. Therefore, there is no reason to continue using roastedexcept misinformation.

I could keep writing a lot more inconveniences about the consumption and management of roasted in the hotel business but, as I said at the beginning, here I have come to talk about coffee.

Until next time!

Be Happy !, be Coffee!