Tips on Coffee - The Coffee Book: Anatomy of an Industry from Crop to the Last Drop (#)
„Written with verve and filled with little-known facts, the book explores the process of cultivation, harvesting, and roasting from bean to cup; surveys the social history of caf society from the first coffeehouses in Constantinople to Renaissance French cafs to beatnik havens in Berkeley and Greenwich Village; and tells the dramatic story of international trade and speculation for a product that can make or break entire national economies. The book also examines the industry's major players -- General Foods, Nestl, Proctor & Gamble -- revealing how they have systematically reduced the quality of the bean and turned a much-loved product into a lifestyle. Finally, The Coffee Book considers the exploitation of labor and damage to the environment that mass cultivation causes, and explores the growing "conscious coffee" market and "fair trade" movement. Facts about the coffee industry: * Coffee is the second most valuable legal item of international trade in the world (after oil) * More than twenty million people around the world are employed by the coffee industry * Coffee is the largest food import to the United States“
http://www.tips-on-coffee.com/ print_version.php?s=5360 - 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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Peet's Coffee & Tea | Peet's Deep Roasting
„The trick to roasting coffee is to bring the coffee along slowly rather than rushing it, by understanding what it's telling you and responding. We try to thoroughly roast the bean all the way through. If you crack open one of our beans, more often than not you'll see that it's darker on the inside than it is on the outside.“
http://www.peets.com/.../ coffee_deeproast.asp?sid=d29320c4c6e79499ae6ec3359aa2a837
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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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- Coffee Science Information Centre
„After harvesting the next stage is to remove the outer layers of the bean and create a stable, dry, green coffee bean. Two methods may be used, 'dry' or 'wet', to get the beans to the 'parchment' stage: within their hulls with most of their moisture removed. They can be stored in this state prior to processing to remove the hull, after which they are sorted and graded and ready for export around the world.“
http://www.cosic.org/background-on-coffee/ coffee-production
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„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
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