One of the important stages of making coffee is roasting the beans. Indeed, the taste and aroma of the finished drink will depend on how intensively the coffee beans were subjected to heat treatment.
It is necessary
-
- - coffee beans;
- - frying pan;
- - scapula;
- - a saucepan with a lid.
Instructions
Step 1
Prepare everything you need before starting to fry the beans. For roasting coffee, use a cast iron skillet that has been thoroughly cleaned. It will be better if you select a separate dish for this purpose, as coffee beans quickly absorb foreign odors. When choosing cookware, keep in mind that the heat causes the grains to increase in volume by half.
Step 2
Preheat the pan evenly to a temperature of 200-220 degrees C. Pour coffee beans on the bottom in one or two layers. Put on low heat, and then gradually increase it. At first, the grains will remain greenish, and then they will acquire a light yellow tint, and a grassy smell will appear. In the next stage, water will come out of the grains and they will begin to smoke. A crackling sound signals immediate frying. The sugars begin to caramelize, the water finally evaporates, the coffee beans break down and the oil is released.
Step 3
Stop roasting the beans depending on the desired result. To get a light roast, or, as it is also called, "New London", it is necessary to remove the beans from the heat as soon as they begin to shine, immediately after the first crackling appears. This roast is only suitable for Arabica coffee. The taste of the grains is pronounced sourness, and the color is light brown. Light roasted coffee goes well with milk, cream.
Step 4
Stir the beans while roasting with a spatula or shake the pan. If you want a more pronounced flavor, leave the beans on the fire for a few more minutes. The grains will begin to grow in size. After a while, a weaker second crackle will appear, small pieces of grains may begin to fly apart. Watch the color of the grains, their smell, in order to remove the pan from the heat in time. The classic coffee taste is achieved with a medium roast. Allocate "American" roasting, with it the grains become bright brown, as well as "Viennese" or "city", which is stopped as soon as vegetable oils begin to appear on the surface of the grains. With a strong degree of roasting, "Cuban", the grains become dark brown, oil stains are clearly visible on their surface. The taste of such coffee is rich, tart, practically without acidity. Double roasting, or "continental", gives the beans an almost black color, and the taste of such coffee will be very bitter.
Step 5
Be aware that the grains will continue to heat apart even when the heat is turned off. After roasting, cool the beans so that excess CO2 evaporates and the coffee acquires a sugar content. To do this, pour them into another dish, cover with a lid with a small hole and leave for 6-12 hours until they cool completely.
