Indiacoffee - Indian Coffee, monthly magazine - Coffee Times

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 - Cached

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:: Roast :: :: Roast ::

  „They'd probably taste the same if you tried to make a drink with them. Roasting is the key to bringing out the bean's flavour. 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?“

http://www.matthewalgie.com/find_out/roast.html - Cached

Indiacoffee - Guide to Indian coffee - Varieties of specialty coffee Indiacoffee - Guide to Indian coffee - Varieties of specialty coffee

  „The beans are very large, uniform blush green in colour with a clean polished appearance. In cup, the coffee exhibits full aroma, medium to good body, good acidity and fine flavour with a hint of spice“

http://www.indiacoffee.org/coffeeguide/ varieties.html - Cached

Indiacoffee - Guide to Indian coffee - What is specialty coffee? Indiacoffee - Guide to Indian coffee - What is specialty coffee?

  „Estate coffees are those that originate on single form with common soils and with the distinct identity in terms of flavour and aroma characteristics. Estate coffees are generally more expensive and actually define the specialty coffee market.“

http://www.indiacoffee.org/coffeeguide/ intro.html - Cached

illy caffè North America 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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