Green Bean Types and Time Temperature Profiles
To develop an effective roast protocol, I recommend dividing green coffee beans into the following four categories:
I). Hard bean types: Roast these coffee with high initial heat and moderate heat in the final stage of the roast process. Examples: Kenya AA, Guatemala SHB and almost any coffee grown higher than 5,000 feet.
II). Medium hard bean types: Roast these coffees with moderate initial heat and moderate heat in the fi nal stage. Examples: Brazil, Sumatra, Java and most Latin American coffees grown lower then 5,000 feet.
III). Soft bean types: These coffees should be roasted with low to moderate heat during the entire process. Example: Hawaiian coffees, Caribbean types and beans grown lower than 3,500 feet.
IV). Fresh-crop coffees: These coffees normally have a bean structure that is not settled or hardened yet, especially if the coffee did not have its required resting or curing time. During the first 3–5 minutes, the operator should maintain a moderate roasting temperature, after which the roasting cycle can be continued according to the category indication that was described before. In this case, the roaster operator should attempt to obtain an almost linear roasting curve, with the internal bean temperature increasing proportionally with the roasting time. Notice the remarkable bean expansion shown in picture H. During roasting, coffee beans expand dramatically, and their volume can increase with more than 75 percent.
Source : ROAST MAGAZINE
JAVA PREANGER COFFEE ADDICT
Fadillah Satria
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