Coffee Roasting
Tuesday, 21st October 2008
might seem a little hard to conceive, but all the rich flavors of coffee depend mostly on two different types of beans - the Robusta and the Arabica. The varying flavors themselves, for the most part, are actually created during the roasting process. This is where a master roaster will take ordinary beans and make them extraordinary by enhancing their flavors during the cooking process. The skill of the roaster and the beans in question will result in the flavor of coffee a drinker desires.

From the coffee plantation to the roasting stage, beans themselves go through several processes. They must, of course, first be harvested and then dried. Beans that are dried, but are not roasted, can actually hold their full flavor for a very long time - up to two years in some cases. These beans are generally referred to as ?green.? Once the roasting process is completed, the time clock begins ticking on the full-bodied flavor of the beans. It will begin to diminish, but generally not enough for anyone other than a serious connoisseur to notice.

Author: coffeefacts.com
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