Roasting: the coffee bean comes to life
The scent of coffee is something indescribable. Intense and unmistakable, it gives us a good morning every morning. A good coffee is certainly the best way to start the day in the right gear.
Before arriving in our cup, our beloved coffee undergoes a procedure called roasting, or also called roasting. This roasting process is what makes the coffee bean the cornerstone of our favorite beverage.
At Nannini, we believe that knowing the procedure roasting coffee beans must be subjected to is a good way to savor our coffee even more intensely.
Did you know that before roasting the coffee bean is completely different from how we are used to seeing it? Well yes, it is there roasting to make it brown in color and ready to be made into coffee.
This process makes green coffee edible, a spongy and hard seed that does not in the least resemble the traditional coffee bean. Through this process the coffee acquires its own aromatic and organoleptic profile, releasing its intense and unmistakable aromas.
Also did you know that there are various types of roasting some coffee? In fact, depending on the temperature, we can obtain coffee beans that differ in flavor and aromas. Now you have no more excuses for not knowing everything about the world of coffee, so let's go and see the process better roasting.
What happens with roasting?
Basically with the roasting Coffee beans are roasted at high temperatures, increasing cooking time and temperature, depending on specific profiles. Coffee beans undergo a metamorphosis by changing their color and volume. They lose moisture and gain weight, acquiring that aroma and that unmistakable shape that we know.
Depending on the temperature chosen, you will have different beans, with different flavors and aromas. To simplify, you can split the roasting in 3 macro types: clear, medium e scura.
La light roasting it is what happens in the early stages of the process, up to the stage known as the first crack. A characteristic name derived from the sound (similar in fact to the crackle of popcorn) that the coffee beans make once the steam has entered their internal walls and leads them to create the typical central crack that characterizes them. The grain that comes out is colored light brown and has a flavor that recalls toasted wheat. It is also characterized by a strong acidity and a high presence of caffeine.
La medium roast instead it occurs between the phase of the first crack and that of the second crack. The temperature is higher than for light roasting and consequently the beans that come out are beans of a shade of slightly darker brown compared to the former and larger. The acidity is lower, but still evident. In general there is a major balance between acidity, flavor and aroma.
La dark roasting it is the one carried out at higher temperatures and the grain is colored dark brown, almost tending to black. The main feature of the beans obtained from this roasting is theintense bitter taste, without the presence of acid notes.
Now that you know a little more about the world of coffee and roasting, savor the taste of Nannini coffee comfortably at your home or go to one of our bars where we will prepare you an intense coffee.