Cafe´ de Colombia - ROASTS (#)
„Contrary to popular belief, a dark roast does not equal a richer, stronger cup. Roasting plays no part in determining the strength of a cup of coffee: you do when determining the amount of water and coffee to be used when brewing. Lightly roasted coffee beans have a sharper, more acidic taste than darker roasts. The coffee suffers less heat exposure, which maintains the bean's qualities.“
http://www.juanvaldez.com/menu/preparation/ roasts.html - Cached
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„The length of time, as well as temperature of the roast, are crucial in producing a quality cup of coffee, as well as determining which characteristics will be emphasized or muted. If roasting is too short, the oils won't be brought to the surface and the coffee will have a nutty flavor and lack consistency. Dark roasted beans contain less acid, have slightly less caffeine than lighter roasted beans and have a shorter shelf life, due to the amount of oils on the surface. In darker roasts, it is the roast's smoky, pungent, burnt taste that dominates overtaking the bean's natural flavor.“
http://www.juanvaldez.com/menu/history/ roasting.html
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„It also does fairly quick roasts, and is especially good for "brighter" coffees, as it brings out brightness, and tends to mellow body a bit. Viewing a roast is super easy - the roasting chamber is entirely visible. The HWP roasts using a patented air / fountain flow system, where beans are sent up from a central air vent area, hit a deflector plate, and are then sent off to the glass sides. The concave base of the roasting chamber eventually feeds these beans back to the middle, where the fountain process occurs again.“
http://www.coffeekid.com/other/homeroast/ currentstuff
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www.coffeereview.com - the worlds leading coffee buying guide - Roasters' Choices
„The target for roasting success is much narrower than with medium or moderately dark roasts. Plus, roasters need to be very disciplined about roast color, and gauge it either by cupping or by machine reading with an Agtron color reader. It is very, very difficult for the human eye to distinguish between beans brought to an M-Basic Agtron reading of 30 and those brought to a 18, even though the difference in how the two taste will be dramatic. Done right, the 30 has the potential to be roasty tasting but full-bodied, sweet and complex, whereas the 18 will end up a bit thin in body and anonymously burned in flavor no matter how well the roast is managed.“
http://www.coffeereview.com/articles/print/ 70.cfm
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„Depending on the bean, its origin and the effect you want to achieve, roasting typically takes place between 190 and 220°C - for 10-18 minutes. Does this make it sound like roasting is some sort of exact science? Well it's not. We like to think of it as more of a black art - which is why each and every batch has to produce a real, live cup of coffee for testing by one of our real, live experts.“
http://www.matthewalgie.com/find_out/roast.html
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View topic - Origin of the word "Espresso" - Coffee Forum
„Contrary to public misconception, the espresso process does not create a higher caffine drink. However, the other half of coffee production is the roasting. The Espresso Roast and French Roast bring more oils (and flavor) out in the beans. The roasting process, in turn, impacts the caffine content.“
http://www.coffeeforums.com/ viewtopic.php?p=6672
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