Coffee

There is nothing like a delicious cup of Joe, but what exactly goes into a premium coffee blend? Many coffee roasters prefer to blend their coffee beans to create a completely new taste altogether, making it one-of-a-kind. When roasters blend different roast types, that enables them to marry together different aspects of flavor, aroma, and taste within one coffee roast.

For instance, some roasters may choose to blend a light and a medium roast to bring different flavors together that cannot be found in one type of coffee bean from a specific region. Oftentimes, a lighter roast will bring brightness and complexity to the table, and a darker roast will add more intensity to the complete flavor of the blend.

Another way to create a unique blend is to use flavor to produce flavored coffees. If you are going to purchase a flavored coffee, it is important that you know that it was created with natural flavorings without the use of harmful additives or chemicals. Flavored coffee became popular in the 1970s, and it has been a standout choice in coffee drinking since that time. The best part of all is that the average flavored coffee will not contain calories, sugar, or fat, so it is a wonderful way to enjoy a delicious coffee treat without packing on the pounds!

When a roaster is considering creating a blend of coffee, they will take into account what each roast has to offer. In general, a light or medium roast will offer a crisp and mild flavor, and it will have many characteristics from the origin in which it was grown. On the other hand, a medium to dark roast will be more intense, and because it is roasted for a longer period of time, it will also lose many of its characteristics from the region in which it was grown. A medium to dark roast will be fuller in body and have more intensity in its flavor.

From there, a roaster will decide the best way to blend these choices together to create a completely new flavor altogether. That is why it is always worthwhile to look into custom blended coffee to be able to experience something that you may have never before in your cup of Joe. Many roasters also look to pairing coffee with food, which provides an even better way to enjoy your Java. Overall, if you are looking to pair your coffee with your meals, then drink dark roasts with sweeter or richer foods, especially desserts. Lighter bodied coffees are more suitable with neutral foods because they bring a brighter taste to the palate.

Regardless of which way you choose to enjoy your coffee, consider a blend as an amazing way to sample the best of both worlds. Roasting is a process in which the coffee beans are brought to a high intensity so that the sugars are caramelized on the outside of the beans, which means that a light and dark roast will have something different to offer. Take your time to sample a variety of choices, or why not try a blend?

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Author: Mark Ramos
Article Source: EzineArticles.com
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I have to say this right away before starting roasting coffee that only just by using this guideline about color of roasted coffee coffee beans is not at all adequate enough to prepare coffee roast of your own. There are several elements taking part.

Now, I must inform you of that the development coffee beans go through when roasting them are divided up in to a number of degrees or stages you might call it. The best degree of coffee roast I’d say is once the coffee coffee beans nonetheless retains exactly the same aroma and originality as it was as green, fresh coffee coffee beans. Nonetheless, this is a harmony regarding the genuine aroma along with the roast coffee. Specifically in a dark roast espresso the aroma right from the origin green coffee coffee beans grow to be secondary for the origin green coffee. If for example your coffee is relatively dark roasted it won’t really matter what the origin of the coffee tends to be like, it’ll taste the same anyway. Determining the right roast for your coffee is about testing and researching, however in the list below I will highlight a guide the way the coffee coffee beans undergo the various stages of roasting.

Understand that every roasting equipment work in different ways and can also use different time to go from one degree to the other. Thus, it really is important that you keep watch over the color of the coffee beans also.

Degrees of roast, temperatures and texture

* Green unroasted:00 – 75 f/24 C

Here is the level prior to we put them in to roasting. The coffee bean is green, or seed which it is. This really is after the wet process along with color of the bean is normally white.

* Starting to pale 4:00 minutes 270 f/132 C

If you utilize a drum roaster with this procedure you’ll need to keep in mind that it requires longer time period to heat up the beans when compared with an air roaster. An air roaster is really a lot quicker and also the total warming up procedure can be achieved in about 2 minutes.

* Early yellow-colored degree 6:00 min – 327 f/163 C

Only at that phase the beans continue to losing water by steam however there isn’t any indication the fact that the beans increasing in proportion. This is the stage where initially you certainly will notice the roasting and at this stage you’ll see the very first crack in the coffee beans.

* Yellow-colored-Tan level 6:30 min – 345 f/174 C

When it reaches this grade the beans change darker as well as the surface area may have dark and light brown surface. It is going to still lose some water and today you will probably smell the earliest phase of roast coffee which actually smells like bread.

* Light Brown level 8:00 min – 370 f/188 C

The coffee bean is actually beginning to expand within the middle crack and in addition it is losing some silver color skin covering the bean.

* Brownish Phase 9:00 min – 393 f/200 C

At the brown stage the bean has color significantly to dark brownish color because of the browning of the glucose in the coffee bean.

* Very first crack will start 9:20 min – 401 f/205 C

Only at that stage the very first popping sound may be heard and this can be a sign how the very first crack has started.

* First crack under way 10:00 minutes – 415 f/213 C

During the time the very first crack continues, the color of the bean will appear uneven and mottled. As well at this grade the bean starts to increase in size since the crack increase.

* 1st crack is accomplished 10:40 minutes – 426 f/219 C

As of this stage the very first crack is completed and also the bean has come to the level named City Roast. The surface is practically even throughout however it continues to have some darker spots as well as the edges remain hard. From now the coffee beans begin to release co2.

* City 11:05 minutes 435 f/224 C

As of this period the bean has accomplished the first crack and also the surface actually starts to look more even. The time period between this grade and this phase is quite short-term simply 15-30 seconds, but many things are taking place during this time period. The temperature from the bean begins to elevate and the bean starts to fracture this means it’s gotten to its 2nd crack.

* Total City 11:30 min – 444 f/229 C

Currently, the coffee beans has achieved the level of Full city roast, this means it’s at first on the second crack. For anyone who is a novice at this it may not be an easy task to determine at what phase it’s, however once you try a few times you’re going to get the hang of it. The surface of the coffee bean has a layer of oil and the edges are much softer.

* Full City 11:50 min – 454 f/234 C

Whenever you notice the second snap of the second crack signifies that it has arrived at Full City and roast grade. If you cool off the beans only at that degree the best is to try to cool it down instantly since you then will better stop the roasting at the stage you want.

* Vienna, Light French 12:15 minutes – 465 f/240 C

As soon as the second crack is taking place it means it is in the Vienna grade, a light French roast. This kind of phase is additionally known as Continental. This is also the level when roast character is overtaking the origin character. The reason being the carbon roast flavors have taken over. Nevertheless, some coffee beans taste great when they reached this phase.

* Full French 12:40 minutes – 474 f/245 C

From this level and longer the coffee beans have passed the phase of being ready and correct for using the coffee roast as blended coffee. The beans are burned and also the flavor elements, oils and soluble solids are coming out of the beans as smoke. Only at that phase the temperature is at 474 f/245 C which is far above what’s suggested temperature and that is 465 f/240 C.

Remember that this phase just takes 30 sec so the change is quite significantly. If you choose to buy a coffee roasting device, keep in mind that the roasting time might be different from what’s defined earlier on.

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Author: Joelotto Lamar N Nickson
Article Source: EzineArticles.com
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When you are given tips on finding the ultimate artisan or gourmet coffee, this doesn’t always mean that there really is an ultimate coffee roast. Of course, there is no single best coffee bean or roast. These tips simply serve as a guide to finding good artisan beans, roasts or blends of coffee.

The choice at the end, is yours. Coffee is and always will be a personal taste. No one can tell you which is the best or ultimate coffee. What they can tell you is just the facts about coffee, how it is grown, how flavor is achieved. Knowing and understanding a few things about coffee will help you decipher the good from the bad and help you make the best possible choice for your own taste.

Of all the specialty coffee on the market today, only a minor selection of are called artisan.

What’s in artisan coffee

Specialty or gourmet coffee, or artisan as many like to call it, is coffee that comes from the most exceptional coffee plants and beans. This coffee is grown and harvested under the most stringent conditions and then processed as naturally as possible.

Coffee that is called artisan must be grown in special climates and special soils. Coffee develops distinct flavors and aromas depending on the conditions under which it grows. The aroma and flavor of a coffee that is artisan also depends on how quickly it is roasted or ground after harvest. Moreover, the actual method of roasting the beans, once harvested, plays a major role in the final result.

When a coffee is termed or labeled artisan it does not refer to the way it is brewed and then served. Instead, the term artisan refers to the type and quality of the original coffee beans, how they have been grown and how they have been processed.

A few facts about artisan coffee

When seeking out the ultimate in coffee, understanding the following technical terms will help you understand what is on the coffee market.

Coffees of origin

The term origin refers to the region in which the coffee is grown and harvested. Coffee is produced throughout three main regions: Central and South America, Asia, and Africa. Each region produces a very specific coffee bean with its own unique flavor, body, and aroma.

The body

A coffee’s body refers to the degree of thickness. A coffee can be full-bodied coffee or light-bodied coffee.

Coffee brightness

Brightness refers to the level of acidity in a coffee. Acidity may sounds like an unfavorable characteristic, but it is not. It actually refers to how lively or tangy a coffee tastes.

Flavor

Flavor refers to the ?notes? detected in the coffee.

Roast

Each coffee bean demands its own roasting method, so a coffee’s roast will also determine an important aspect of artisan coffee.

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Author: Samantha Evans
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Everyday, people all over the world wake up to the invigorating experience of the exceptional beverage called coffee. The popularity of coffee can be judged by the fact that its consumption amounts to about a third of that of tap water in North America and Europe. Most gourmet coffee brands are beyond the reach of the common masses and are marketed exclusively to the affluent.

It includes the likes of Hacienda la Esmeralda Geisha grown in Panama which recently sold at an auction for $50.25 per pound creating a record in the process. What is it that makes a truly great cup of gourmet coffee? Is it the bean, the blend, or the roast? Actually, it’s all of these factors and many more. The price of a coffee brand is not decided just by its quality, but also by the romance or exclusivity of their origins.

Some varieties of gourmet coffees like the Guatemala coffee excel in their blend and are often referred to as gourmet blend coffee. Some coffee products stand out on account of their origins like the Hawaii coffee, Brazilian coffee, Sumatra coffee and the very famous java coffee. There are also coffee brands that supply the particularly exacting customer who has specific demands for decaffeinated, low acid coffee or kosher coffee blends. The exclusivity and quality of coffee is also influenced by the coffee roast adopted by the gourmet coffee blender. Darker roast styles are preferred by some veteran gourmet coffee connoisseurs.

The coffee market is very different today than it was half a century ago. During the early part of the past century, a few small coffee roasters managed to obtain high-quality beans for select high profile markets. But most coffee was sold in cans, and consumers were more concerned with price and consistency than taste, so premier coffee was simply blended away.

But, today after the coffee sector surged in the ’90s, great coffee beans are now making a journey directly from crop to cup. Coffee roasters buy beans directly from the farmers for a premium that encourages them to improve their growing methods and produce superior beans. The beans are carefully transported and roasted before being sold to the connoisseurs.

The most exclusive gourmet coffee brand is the Kopi Luwak from Indonesia which retails at about $160 per pound. It is mainly composed of coffee beans eaten and digested by palm civets. The palm civets use their acute sense of smell to select the best and ripest coffee beans to eat. During digestion the flesh of the coffee berries disintegrate exposing the rich beans which are then collected manually from the forest floor.

Another elite coffee brand is El Injerto from Huehuetenango, Guatemala which generated $25 per pound green at auction. This boutique lot of coffee by El Injerto, which was specially prepared for the Cup of Excellence auction won the first prize in that auction. This coffee expected to retail for more than $50 per pound, after it has gone through the roasting process.

Yauco Selecto AA from Puerto Rico is another great brand. Grown in the Yauco region represented a standard of excellence in coffee production. This coffee brand is known for its mild flavor.

It is obvious that gourmet coffee makes for a great gourmet food gift. As the so called coffee baskets and gourmet gift baskets flood the market, it is essential for a true connoisseur to know the difference between the real coffee and a meaningless ‘gourmet’ label on the packaging as a marketing gimmick. But, as with every other calling, being a true connoisseur of gourmet coffee calls for knowledge, experience and a great insatiable love for coffee.

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Author: Saman Rashid
Article Source: EzineArticles.com
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Having difficulty choosing the “best” coffee roast? Are the coffee roast names confusing you?

The assigning of names to coffee roasts can seem a bit illogical if not confusing at times, but when coffee roast names first began to emerge within the coffee industry, their application was based, to a small degree, on fact. For example, both the French and Italians had (and still have) a tendency to roast their coffee very dark, thus the emergence of the French and Italian Roasts. But, in today’s marketplace, standard coffee roast names (if you can call them standard) seem to be giving way to individual roasters offering catchy, private label, brand names that don’t really communicate to the consumer what the actual roast style is. And to throw more confusion into the mix, often times the roast style names vary by geographic region. An American roast in one region of the U.S. may not be of the same degree of roast as in another region, or the same degree of roast in one region may have a totally different name in another region. Are we confused yet?

The variety of names used to describe coffee roasts include: French, Italian, Viennese, Turkish, American, regular, regular city, half-city, full city, cinnamon, light-cinnamon, just to name a few. It all seems soooooo confusing — how does one make sense of it all? Simply by associating the flavor of the coffee, with the color and/or appearance of the coffee beans, rather than relying on the roast name alone.

High-grown Arabica beans are chock full of complex, aromatic flavors that are just waiting to be released by the roasting process. Other than the origin of the bean, the degree of roast is the next most important factor in the flavor of a high-quality, gourmet coffee. The degree of roast is determined by the roaster, based on the origin and type of bean. Roasters try to emphasize those qualities of the bean that they feel are most desirable. But since everyone has different perceptions and tastes, including roasters, coffee roasts can vary to a large degree even when using the same coffee beans. Thus, the end result is that you wind up with a variety of very different tasting coffees.

When choosing a coffee roast, there really is no such thing as the “best” roast. Many factors affect one’s choice in a coffee roast, the most important being your own personal taste preferences. What time of day you intend on drinking your cup of joe, or what type of food you will be eating it with, are other important considerations. A good rule of thumb is to follow the sunlight in your day — lighter roasts go well in the morning with breakfast, medium roasts in the afternoon, and darker roasts in the evening, especially after a rich, spicy meal. But again, your own personal taste preferences will prevail!

Light Coffee Roasts

Light roast coffees are of course light brown in color and the beans’ surface is dry. Light roasts often preserve a coffee’s origin or flavor characteristics specific to that coffee’s growing region. Light roast coffees tend to emphasize the more subtle, complex flavors of a coffee, often floral and citrusy or fruity notes that denote a high acidity. These roasts are light-bodied, somewhat sour, and are characterized as “snappy.”

• Light Cinnamon — the beans are very light in color and dry with no coffee oils visible on the surface. The coffee usually has little body and there are noticeable sour notes. There’s also a baked or bready taste to the coffee.
• Cinnamon — the beans are still light brown and dry with no coffee oils visible. The hints of toasted grain remain and there are distinct sour, acidic notes.
• New England or Half City — the beans are a little darker than the cinnamon. The taste is still sour but not bready. This style is not as frequently used as other roast styles, but is common in the eastern U.S..
• American or Light — the beans are medium light brown in color. This is the roast used mainly in the eastern U.S. and is the roast style most often used for cupping or professional coffee tasting.

Medium Coffee Roasts

Medium roast coffees are a dark brown color and may have some oily spots on the surface of the beans. The acidity factor, or sour-citrusy flavors are decreased in this roast and the more caramel-like, spicy and or nutty notes are accentuated. Most coffees reach their peak of flavor and complexity with this roast, and it is probably the most common roast used by today’s roasters.

• Medium or City — the beans are a medium brown color. This roast style is most common in the western U.S. and is the recommended degree of roast for tasting the different origin flavors in a coffee.
• Full City — the beans are medium dark brown in color and show some coffee oils on the surface. This is also a good roast for tasting origin characteristics of the coffee. The taste is slightly bittersweet with caramel and/or chocolate undertones.
• Light French, Viennese, Light Espresso or Continental — the beans are a dark brown color and are shiny with light surface oil. There’s less acidity in this roast and the taste is more bittersweet. There are caramel-like flavors with burnt undertones. This roast is often used for espresso.

Dark Coffee Roasts

Dark roast coffees have slightly less caffeine and are less acidic than lighter roast coffees. In dark roasts, the oils within the beans have been driven to the surface making the beans appear quite shiny. Some of the more subtle, complex flavors of lighter roast coffees are significantly reduced and/or destroyed with dark roasts. These flavors are replaced by more pungent, bittersweet sometimes tangy, dark roasted flavors that include chocolate and caramel notes.

• French, Espresso, Turkish or Dark — the beans are dark brown in color and they are somewhat shiny with surface oil. They have burnt undertones and their acidity is quite diminished. This is the most popular roast for espresso.
• Italian, Dark French or Heavy — the beans are a very dark brown color and the surface is very shiny or oily. There’s a stronger burnt flavor to the bean and the acidity is almost gone.
• Spanish — this is the darkest roast of all. The beans are nearly black and very shiny. Burnt undertones dominate and the flavor has been reduced to a few weak, sweet notes. The taste can sometimes be flat, and the body of the coffee thin.

This plethora of roast names just scratches the surface, and often times some of the darker roasts included in the light and medium categories could easily fall into the subsequent category. There’s a very fine line that separates one roast category from another — and again, it’s all very subjective, and we can only approximate the categories and the roast names that fall within them.

So if you’re still not sure which coffee roast to choose — take the plunge! Purchase a few coffee samplers from your favorite gourmet coffee retailer and start testing. Look for the degree of roast that brings out the best flavor and aromatic characteristics of the coffee bean. Also keep in mind the type of brewing method you will be using on your coffee — select darker roasts for espresso, and light to medium roasts for your automatic drip.

While there are many factors to consider when selecting the “best” coffee roast, once you understand the differences in the degrees of roast, and the flavor characteristics associated with each roast style, and you try to ignore those catchy brand names, you will have a much easier time choosing that perfect roast.

Mary E. MacDonald is the owner of The JavaPot, an online tea and coffee shop that offers a premium line of gourmet tea and coffee, with an emphasis on organic products. You will also find more great articles, some unique coffee and tea -related gift items, delicious recipes, and product reviews.

Check out The JavaPot for more details about current gourmet whole bean coffee and specialty loose leaf tea offerings.

Author: Mary E. MacDonald
Article Source: EzineArticles.com
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