illy caffè North America (#)
„How to tasteThe aroma of coffee comes from the volatile substances that are released during the roasting process as a result of a series of chemical reactions that take place within the bean. These transformations are known collectively as the Maillard reaction, after the French chemist who was the first to study and classify this process. These changes begin at a temperature of about 160ºC and continue to occur until the roasting process is interrupted.“
http://www.illyusa.com/pr/ whats_a_good_cup_of_coffee.htm - Cached
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Indiacoffee - Indian Coffee, monthly magazine - Coffee Times
„The secret to unlock it's unique character lies in the roasting technique. Only when roasting temperature and timing is precisely right for a specific variety of coffee bean, can the full flavour and aroma of coffee unfold completely. Rightly has it been said "roasting is one part art, one part science and several parts judgement". It is a consummate skill and our issue this month is a tribute to the roaster who we see as the central figure, indeed, the torch -bearer in our campaign to promote domestic consumption of coffee.“
http://www.indiacoffee.org/newsletter/5/ coffeetimes.html
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CoffeeGeek - Bean There, Roasted That, Part One
„The roastmaster concerns himself primarily with the intermediate steps in this journey, the selection and acquiring of green coffees, the roasting of the beans and the blending process. Part 1 of this article will deal with green beans, Part 2, roasting and blending, will follow later. This will be an overview intended as general information for the coffee novice.“
http://www.coffeegeek.com/opinions/terrym/ 12-31-2001
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„Dr. Illy explains, "Many Americans believe the darker you roast the coffee bean, the richer and better it is. But at a certain point, all you're producing is bitterness. It's like having a good piece of meat and cooking it too long.“
http://www.illyusa.com/pr/ ernesto_illy_papa_bean.htm
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Coffee: Old Familiar Becomes New Favorite
„Brewed teas have from 20 to 110 milligrams. In coffee, the caffeine content depends both on the type of bean and on the roasting and brewing process. Beans harvested from the "robusta" species are typically found in common name brands like Folgers and Maxwell House. As the name implies, this plant is robust; it will grow in marginal or unpredictable conditions, and this means lower production costs.“
http://www.ext.colostate.edu/pubs/columnnn/ nn980923.html
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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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Archived in Roasting, Coffee Roasting