Roasting   |  Blending    |   Aroma Matches   |   Making the Perfect Brew

THE FLAME KEEPERS / ROASTING

We know how hard it is to get a consistently awesome coffee hit at home. CPR can help, simply check out the pics down below  (you can navigate between the images by hovering your mouse over the left or right side  of the enlarged images) (when the book is ready it can go on sale  or people can down load it )

• The weighed beans are dropped into a hopper then allowed to fall into a gas fired drum which rotates the beans ensuring an even heat.
• The roaster controls the required temperature which varies depending on the beans being roasted and the flavours required so 200C is a typical temperature.
• From 0 – 5 minutes the beans undergo some big changes. As the water boils and the pryrolysis of sugars begins the green beans change to yellow, the aroma of grass and hay can be smelt.
• The roaster uses a tryer which is a probe like handle that allows beans to be extracted from the rotating drum. This enables the roaster to see the colouration of the beans and is one of the tools to determine when the beans have reached their desired roast.
• Coming up to 8-10 minutes the beans will have their first “crack” or “pop” the beans will be light brown in colour and would have doubled in size. The final chaff is lifted from the bean and collected in the chaff bin.
• As the cracking lessens, you can drop the beans before the second crack and you will have a coffee that has reasonable body, aroma and the characteristic nutty flavour of the Columbian with a mild acidity.
• However if you persevere to the next stage at 17-19 minutes we have reached the 2nd crack this is where the body gets fuller and the acidity gets less, the higher notes are exchanged for sweet sugars.
• The 2nd crack is where we drop the roast into the cooling tray. It is important to cool the beans down as quickly as possible.