blog:coffee_blog:2022-05-15
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blog:coffee_blog:2022-05-15 [2022/05/21 12:09] – [Drum Roaster] Phil Ide | blog:coffee_blog:2022-05-15 [2022/05/21 12:12] – [Roasting Temperatures] Phil Ide | ||
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The third phase is known as the development phase, where all those lovely flavours created by Maillard reactions in the browning phase are further developed. Some people stop early in this phase, for a fruity, yet tea-like coffee, other people go to the end of the phase, second crack. Second crack occurs when CO2 is released and the bean expands, causing yet more damage to the attachment the chaff has to the bean. These cracks are quite audible, and sound not too dissimilar to popcorn. | The third phase is known as the development phase, where all those lovely flavours created by Maillard reactions in the browning phase are further developed. Some people stop early in this phase, for a fruity, yet tea-like coffee, other people go to the end of the phase, second crack. Second crack occurs when CO2 is released and the bean expands, causing yet more damage to the attachment the chaff has to the bean. These cracks are quite audible, and sound not too dissimilar to popcorn. | ||
- | It is possible to keep roasting, but after second crack the acids that provide many of the interesting flavours are destroyed and a cleaner, roasted coffee flavours ensues - great if that' what you want, even better if you're aiming for a bitter espresso (FYI Italian | + | It is possible to keep roasting, but after second crack the acids that provide many of the interesting flavours are destroyed and a cleaner, roasted coffee flavours ensues - great if that' what you want, even better if you're aiming for a bitter espresso (FYI Italians |
There are more phases, these are just the broadest and most significant. | There are more phases, these are just the broadest and most significant. |
blog/coffee_blog/2022-05-15.txt · Last modified: 2022/07/24 10:05 by Phil Ide