Hello friends, we have previously talked about several coffee processes, such as planting, harvesting, threshing etc. But when we talk about roasting coffee at medium or large scale we must first talk about the roasting of a representative sample of coffee beans, which should be done in the laboratory. Coffee beans are introduced into the toaster machine, which we previously heat to 200 ° C, then leave the coffee for some time and it starts to dehydrate, then begins to change the profiles or colors and until you reach the first crack, here This is where the roasting of coffee really begins and it is where we highlight the roasting masters to get the best aromas and flavors from these grains. This is also where we can ruin all the work of the coffee producer.
As the process proceeds, these values must be recorded to form a graph, in which the average behavior of the lot to be roasted will be recorded and thus have certain security when roasting large quantities of coffee.
We can also use this type of toasting machines, which are mostly designed to roast 500gr of coffee beans, to toast our fresh, fresh and selected coffee, in our homes or coffee shops, so we will have a very fresh coffee, with much flavor and an explosion of rich aromas to taste and offer to our friends or customers.
