Magnificent coffee roasted in beans from Ethiopia, Chile, Nicaragua and other countries. Roast levels of coffee beans

Roast green coffee beans for a minute over high heat under a lid.

How to roast coffee

Green coffee beans 500 grams

Vegetable oil 1 tablespoon

(or butter 8 grams)

1. Pour a pound of coffee beans into a colander and rinse under running water for 3 minutes, then dry by pouring the beans on a napkin or towel.

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2. Heat a cast-iron (or steel) frying pan over high heat to a temperature of 220-250 degrees (depending on the selected degree of roasting).

3. Pour in 1 tablespoon of vegetable oil (or grease the pan with butter).

4. Put 500 grams of green coffee beans in a pan in 1 layer (layer thickness 2-3 grains), close the lid. Roast a coffee minute. Shake the pan up and down to mix the grains while holding the lid closed with a towel.

5. Pour roasted coffee beans from the pan into a wide tray, sieve or colander, stir the beans or blow.

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Coffee should be roasted on the largest burner and with the lid closed so that the bottom of the pan warms up completely and the roast is more even.

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After roasting, coffee beans acquire ideal taste qualities within a day.

Store roasted coffee beans in an opaque glass or ceramic sealed container.

Roast levels of coffee beans

Light degree of roasting

With a light degree of roasting, no vegetable oil is released from the coffee beans.

The color of the grains is light brown.

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Aroma - weak bread.

With a medium degree of roasting, a small amount of oils and other substances are released from the grains.

The color of the grains is chocolate brown.

With a strong degree of roasting, coffee beans release a large amount of essential and vegetable oils.

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How to roast green coffee at home. Roasting coffee at home.

The easiest way is to fry green coffee beans in the old-fashioned traditional way, in a frying pan. For roasting green coffee beans, a cast-iron pan or thick-walled aluminum (Soviet) pan is ideal.

How to grow coffee at home

How to roast coffee at home

How to roast green coffee

The easiest way is to fry green coffee beans in the old-fashioned traditional way, in a frying pan. For roasting green coffee beans, a cast-iron pan or thick-walled aluminum (Soviet) pan is ideal. Coffee in such a pan should be stirred with a wooden spatula throughout the roasting time.

"Measure seven times, cut once"

"The one who does nothing makes no mistakes"

And, accordingly, do not be upset if the first time the coffee did not come out the same as that of a professional roaster.

Roasting coffee in a pot or saucepan

In a closed container, roasting coffee is somewhat easier and faster than in an open way in a pan. But keep in mind that in this case you cannot observe the roasting process itself under the lid, how the coffee beans change color, and the process in a closed volume will go faster. There is of course one trick: take a transparent fireproof glass saucepan, this will allow you to see how the color of the coffee beans changes. Also, professionals, for complete control, recommend shaking coffee, for example, into a colander and seeing how evenly the grains are roasted and to what extent. Thus, coffee is roasted in several steps. If the coffee turned out to be under-roasted, then the roasting process must be continued.

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Roasting coffee in special roasters.

For roasting small amounts of green coffee, special mini-roasters are produced. And in recent years, very tiny household coffee roasters have appeared on the market. Unfortunately, their cost is high, even more expensive than coffee machines and coffee makers. Such a pricing policy is explained by the low demand for such a product. But with the growing popularity of home roasting coffee, the price of household roasters will steadily decline every year.

What is important to consider in the process of roasting green coffee

What is important to consider in the process of roasting green coffee. At the initial stage, the smell of coffee resembles dried grass or hay, the grains become slightly yellowish. As it warms up, gradually, the coffee beans begin to smoke and give off a more aromatic smell. From this moment, we should expect the first wave of cod, coffee beans, like seeds, begin to “shoot”, i.e. crackle, because water begins to evaporate from the grains. Actually, from this moment on, you need to be especially careful, because. the roasting process begins. The structure of the grain begins to change intensively, essential oils begin to come out to the surface of the grain, moisture evaporates, and the grain increases in volume. The sugar in the grain begins to melt and caramelize.

Then the grain begins to go through all the stages of roasting, from the lightest to the darkest. In order for the grain to have a uniform roasting, it is necessary to mix constantly and not interrupt this process. Slightly yellowish coffee beans begin to change color quite intensively. Then the second wave of cod will come, after which you need to be extremely careful, reduce the fire to a minimum, because. within 1-2 minutes, several degrees of roasting change each other at once.

What to Avoid When Roasting Coffee

What should be avoided. For example, when heated too much, oil drops appear on the surface of the coffee beans. This is highly undesirable, moisture and essential oils evaporate too quickly, most likely you will not even notice how the grains will be overdressed. In this case, immediately stop frying and start cooling, reduce the fire to a minimum. Then you can continue to fry on low heat.

How to know when coffee is ready.

When roasting coffee at home and wanting to get coffee of the same degree of roast every time, it's easiest to focus on several factors. The first is color. Having a sample of roasted coffee will give you something to compare the next batch to. The second is the smell. Each degree of roasting is accompanied by its own unique bouquet of smells. The third is the roasting time.

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Having roasted coffee several times, you will remember the roasting time, although it is better to set an alarm, remember the intensity with which you need to stir the coffee beans in a pan or shake them in a saucepan.

Cooling roasted coffee

The coffee roasting process ends with the cooling of the coffee beans. If they are not cooled and left in a pan or in a pot, they will “burn out”, i.e. the roast will come out darker than expected.

Roasted coffee must be cooled quickly enough to fix the degree of roast to which the coffee beans have reached in the pan. To do this, coffee is quickly poured onto a flat surface with a layer of one grain. The distance between the grains should also be 1-2 grains in size. You can use a fan for blowing. With the amount of coffee that is roasted at home, this will not be a problem.

After cooling the roasted coffee beans, they must be packed in an appropriate container and wait for hours. During this time, various physical and chemical processes continue in the coffee beans. Some substances break down, new compounds are formed, thanks to which the coffee drink will have a number of remarkable properties.

It should be noted here that the properties of different types and varieties of coffee can be very different from each other. This is due to the composition of the soils on which coffee grew and the degree of roasting. Therefore, often some people like strictly certain types of coffee, some certain mixtures, someone from certain types of coffee can greatly increase blood pressure or become depressed. And, therefore, coffee is such an interesting product that must be selected individually for everyone. And if you don't like one coffee, you might like a different blend or mono. More than one case is known when, returning from a tourist trip, people became passionate coffee lovers, because. we tried real coffee, not an instant surrogate from the nearest supermarket or stale sour powder from repackaged coffee beans.

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How to store roasted coffee

On a note

Different types of coffee are roasted a little differently. In addition, different degrees of roasting give very different flavors and aromas. And the color of different varieties of coffee can be different at seemingly the same roasting time. Therefore, if you are preparing a mixture of different varieties of coffee beans, it is not surprising that the mixture will be variegated in appearance. The main thing is that there are no undercooked, overcooked and charred grains.

And we accept for publication your recipes for coffee blends and roasting methods. Possible with photos.

How to roast coffee at home

To date, there are still true coffee lovers who appreciate the taste of true coffee, allow themselves to roast and grind beans on their own.

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Every master has his own secrets. But, even without being a professional, after a short practice, this will seem like a simple and exciting activity.

Roasting levels for coffee beans:

• Raw grains are pale gray with a greenish tint, have a smooth skin and are practically odorless.
• The Scandinavian roast is characterized by a light brown hue of the beans, which increase slightly in size. At this stage, a slight smell of bread appears.
• An American roast comes at a time when crackles or crackles begin, the sugar crystallizes, the acidity rises, and the bean size increases a little more. The color becomes more brown.
• City is determined by the end of the first stage of the crack.
• Full city - acidity and sugar are balanced in grains. The second stage of cracking is suitable. The clicks are much lighter and not as loud as the first time. The shade turns into a rich brown. The coffee will turn out rich in all shades of taste.
• Viennese roast - the second stage of clicks is completed. Oil starts to come out. The color becomes brighter. There is a rich coffee aroma.
• Espresso - the smell becomes bittersweet. More oil comes out.
• When French roasted, the beans take on a darker brown hue. The acid is almost completely gone. The sweetness in the smell is replaced by the smell of burnt oil.
• Italian roasting is an extreme degree, during which all the oils are lost, and the color color approaches black. The smell characteristic of coffee disappears.

In practice, it is difficult to determine the exact degree of readiness of coffee. Often, coffee lovers use such degrees of roasting as Scandinavian, Viennese, French and Italian. Individual preference determines the required roasting stage for the coffee beans.

• Smell. Upon initial heating, green coffee beans will take on a slightly yellowish color and smell of grass or hay. And already at the moment of full frying, the grains will begin to smoke and emit a coffee smell.
• Color. Roasting time is based on the color of the beans. Starting from green and ending with dark brown or even almost black. It is worth noting that the darker the beans, the richer the taste of the brewed coffee will be.
• Sound. You need to listen carefully to the cod. As soon as the grains begin to actually roast, the water from them begins to evaporate and crackling occurs. There are usually two stages of crackling that occur due to the increase in temperature.

Methods for roasting coffee beans

1. in a frying pan. To do this, you must use a cast-iron pan or a thick-walled aluminum and wooden spatula. It is advisable to use a clean spatula that has not been used to stir other products so that foreign odors are not transferred to the beans. The roasting process takes from 7 to 25 minutes, depending on the expected qualities of coffee (saturation, bitterness, astringency). To achieve uniform readiness, fry the beans over medium heat, stirring constantly.
2. In the oven. The oven must be heated to 230˚ and place a baking sheet with grains scattered on it. In order for the roast to be uniform, the baking sheet should be with slots or other holes in the bottom. Stir the coffee every 2-3 minutes and monitor the degree of readiness while stirring.

There are other ways: braziers, popcorn makers and special roasters. The principle of frying is almost the same for each device. But, regardless of the method, it is very important to immediately remove the finished beans from the hot surface, pour them onto a tray or other flat dish to speed up the cooling process. Then insist the grains for a day and after that you can grind them and use them for their intended purpose.

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Roasted coffee beans

IN BEANS VIA APPIA, 1 KG, EL ROMA

with free delivery in Russia

Roasted coffee is used to make a coffee drink. This means that the green beans must be roasted to the desired degree before coffee can be brewed. The special taste of coffee is formed during the roasting process, this is due to the various chemical compounds formed at that moment. Depending on what taste and aroma you need, we roast coffee in a certain way, respectively, we select the roasting mode.

The roasting process is extremely complex and extremely important. This is the most important step in preparation. This is usually done by professionals, but some people can easily do it at home. When roasted, the grains change greatly in appearance, they become larger, change color, lose moisture.

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Traditionally, there are 3 degrees of roasting, but different countries use their own gradation. During each roasting, several stages are distinguished.

Light roast. stages

The first stage of light roasting is called light or bread. The whole process takes place at a temperature not exceeding 150ºC. At the first stage, coffee beans warm up and lose moisture, their weight is reduced by 10-13%. Due to the loss of moisture, their volume slightly increases, but this is imperceptible to a non-professional eye. After roasting, the beans become yellow or light brown in color. The surface of the grains remains dry, since during this time the fats do not have time to evaporate. The brewed beans form a drink that bears little resemblance to regular coffee. Its taste is very weak, the aroma is similar to roasted corn or baked bread. Such coffee is extremely rare on sale, as it is not used to make coffee.

The second stage is called American or medium light. For this roast, the temperature is raised to ºC. At this stage, the following changes occur: the grains acquire a brownish color and continue to increase in size. Coffee beans acquire a stronger aroma and taste similar to regular coffee. Although, it is still too sour and weak. Such coffee is also extremely rare on sale, but it can be found in some special establishments.

The third stage is called medium-light or urban. The temperature at this stage reaches 200ºC, the grains quickly lose moisture and increase in size, begin to crack strongly. The grains become light brown or with a greenish tint. The aroma is already quite intense with light notes of herbs. This coffee is suitable for preparation in the Turk, espresso from it will be light, inexpressive and ugly reddish color.

medium roast

Medium roasting takes place at a temperature of ºC. At this stage, the grains are greatly enlarged and begin to re-shoot. The grains become a beautiful brown color with reflections of fat. The drink from this coffee is fragrant, with a rich taste, which is dominated by sourness, bitterness, sugar and spicy fruit notes. It is also worth noting that there is no bitterness and any density in coffee. This option is suitable for brewing in a Turk or French press.

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The medium Viennese roast is darker and takes place at about 225ºC. Fried grains become dark brown in color, an oily coating appears on them. A drink made from such grains turns out to be dense and rich, the sourness harmonizes well with a light bitterness and a velvety bouquet of different aromas. Viennese roast coffee is suitable for all preparation methods.

Dark roast

Dark roast beans are dark, almost black in color, covered with an oily film. They are of the following three types:

Italian roast - coffee beans have a very rich aroma, the taste of the drink is deep and velvety. The taste is dominated by sourness, tinted with a bittersweet taste of chocolate and caramel. It is best to dilute this coffee with milk.

French Roast - The beans are dark red-brown in color and have a shiny oily surface. With such a roast, a delicate and sour taste is lost, caramel and bitterness appear.

Mexican roast - black beans roasted for the longest time. They make a tart and very strong drink, which is extremely popular in Mexico.

Features of professional bean roasting

Each type of coffee needs to be roasted according to a special recipe. It is necessary to choose the right temperature and roasting time. The ideal way is achieved only through trial and error. If you roast coffee on a large machine specially designed for this purpose, you must first warm up the drum, and only then pour coffee into it. The whole process of roasting is additionally controlled with the help of a scoop, into which grains are poured directly from the drum.

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A few minutes before the end of roasting, a small amount of water is injected into the drum to slightly reduce the temperature of the beans. If you do not add water, the grains will crack and break.

After that, the grains are cooled with dry air in a special carousel-like machine. Then the coffee is cleaned of marriage and sent for packaging.

At the moment of roasting, new aromatic compounds appear in coffee beans, which are fully revealed within a few days. Therefore, it is very important to get coffee to consumers before this happens.

We roast coffee at home

Roasting coffee at home is not difficult, but doing it perfectly is not at all easy. To do this, you must follow the following recommendations. The oven is first turned on at low heat, approximately 160º. On a shallow baking sheet, you need to spread the grains in a thin layer, throwing out ugly or defective ones. Once the oven is hot, place a baking sheet under the fan. After 5 minutes, increase the temperature to 230 degrees. Time must be monitored very strictly, this is of great importance. Keep the grains in the oven for another 5-6 minutes, carefully making sure that they do not burn.

In order to cool the grains, they must be quickly transferred to a mesh colander and shaken, blowing the grains. You can also use a cold air dryer. Under no circumstances should water be used for cooling.

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If your oven is not very good, then you can fry the grains on the largest burner. Grains should be poured into the pan in several layers and constantly mixed with a wooden spatula. Stirring is necessary to ensure that all beans go through the same stages of roasting. However, it is worth knowing that this is not possible with all varieties. The process must be monitored very carefully, as the grains burn out quite quickly. Take it off the heat when the oil starts to come out.

Keep in mind that after roasting, the coffee should still reach for several hours. All taste features are revealed no earlier than after 7-9 hours.

The advantage of roasting coffee beans at home is the ability to experiment and use the combination of coffee beans that you want. You can also choose the degree of roasting that you need. It is worth remembering that roasted coffee cannot be stored for a long time, because it loses all its taste and aromatic qualities. Grinding grains is necessary right before cooking.

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How to roast coffee at home

There is some incredible sense of satisfaction when you drink a cup of coffee from your own roasted coffee beans. And most importantly, self-roasted coffee beans give a fresher taste of coffee that you can’t buy in a store. Skip to step 1 to learn how to roast your own coffee beans to your liking.

Steps Edit

The Basics of Roasting Coffee Beans Edit

Whichever method you choose to use when roasting, there are a few important characteristics of the beans to consider. For the most part, your preference will determine when to stop the roasting process.

Method 1 of 3:

Due to the very small air flow, roasting coffee beans in the oven can sometimes result in some deformation of the beans. However, if the oven is used correctly, the lack of airflow can increase the richness of the flavor.

Method 2 of 3:

Roasting coffee beans is best done on the stovetop in an old popcorn maker. Better than any handmade style you can find in resales or online. Roasting the beans on the stove produces denser beans but reduces the intense coffee aroma.

Today I will tell you how to light roast green coffee beans (arabica) in a regular frying pan on a gas stove. The article consists of several blocks. In each block, I tell you what to do and why.

I won't tell you why roast coffee at home, but I can tell you why you shouldn't. It is rather difficult to roast the grain evenly and with high quality, and most likely it will not be possible to do everything right the first time. Therefore, I strongly recommend that you take cheaper grain for the first experiments in roasting. Spoiling dear Colombia San Pascual would be a shame.

Required Tools

What needs to be prepared:

• gas (electric) stove;
• cast aluminum or cast iron frying pan (stewpan) without non-stick coating;
• whisk for whisking or wooden spatulas (for mixing grains);
• stopwatch;
• a clean, dry metal pan in which the grains will cool. It is highly recommended to have a kitchen scale.

Why is it necessary:

• Gas stove

  In fact, it doesn’t matter if you roast coffee on a gas or electric stove. But I will give examples for a gas stove - I have no other stoves. By the way, you can read about the positive experience of roasting grains in a convection oven.

• Pan
  It is very important to follow a few rules. The pan must be absolutely clean inside, no soot and adhering fat. Yes, you have to clean the dirt down to the metal. Ideally, for coffee, you should have a separate frying pan in which nothing but coffee should be fried.

  It's hard to find a non-stick aluminum frying pan or casserole these days, so you can use a non-stick frying pan that has been cleaned inside to "like new" condition. But even in a well-washed pan, the smell of previously cooked dishes may remain. To get rid of odors, boil water with detergent in a pan for 5-10 minutes and rinse thoroughly. A lid is not needed during the frying process.

• Spatulas or whisk for mixing

  Stirring the beans is a very important part of the roasting process and the most difficult. The point of mixing is to turn the beans over so that they are evenly fried on each side. Therefore, you can mix coffee with any object that will allow you to turn the beans as intensively as possible, for example, whisk for whisking.

  If you don't have a whisk, you can use wooden spatulas. During frying, the pan gets very hot, also heating your hands. In order not to burn yourself, I recommend choosing shoulder blades with long handles. By the way, in order to stir the grains with the required intensity, it will be more convenient to use two blades at once, as Andrey Laube does in his video. We need new blades (wood is not a frying pan, you can’t really wash off the fat), the cheapest ones from the nearest supermarket will do.

  Personally, I liked stirring coffee with a whisk more than spatulas. It is not necessary to turn the grains over by shaking the pan: lifting the pan from the stove, you violate the heating mode.

• Stopwatch

  Available in almost every cell phone. We will determine the exact roasting time using a stopwatch (and not only). Make sure your phone's screen with the stopwatch on doesn't turn off while roasting.

• Tray for cooling grains

  Roasted grain must be immediately poured onto a cold baking sheet. The baking sheet is good because it will quickly take away some of the heat and you can spread the grains on it in a thin layer so that they cool faster. If you don't have a baking sheet, any clean metal dish will do, into which you can pour and spread your roasted beans in a thin layer.

Roasting coffee

Step 1

What to do?

Measure on the scales 150 or 200 grams of green coffee. Prepare a baking sheet to cool the grain.

Why is that?

During the roasting process, coffee grows in volume and loses weight. With a light roast, coffee loses at least 13% of its weight, depending on the variety, humidity, etc. That is, 150 grams of greens will turn into 130 grams of light roasted coffee, and 200 grams of greens will turn into 174 grams of roasted coffee.

If you ruin the roast, then throwing away 150 grams of coffee is not as pathetic as throwing away a pound or a kilogram.

Roasted grains must be immediately poured into a baking sheet and begin to cool them. There will be no time to search for a baking sheet: prepare it in advance. I will talk more about cooling down below.

Step 2

What to do?

Turn on the middle burner on the gas stove, twist the fire so that it burns at half power. Heat up an empty pan for 10-15 seconds, pour green grains into it, turn on the stopwatch and immediately start mixing the grains.

Roasting time will be from 8 to 15 minutes, depending on the strength of the fire.

Why is that?

If the fire is stronger, then you can manage faster. But it increases the chance of getting a smoky coffee at the end of the roast. If you roast it on a very low heat, you can get unroasted (albeit darkened) coffee of a nasty grassy taste in an hour.

It is not necessary to heat up an empty pan for a long time, as the chance of getting uneven roasting or a smoky taste greatly increases.

Step 3

What to do?

Stir coffee vigorously. Not a single grain should lie in its place for more than one second. We carefully observe the grains. We look at the stopwatch at the moment when the grains began to crack (not one at a time, but all at once in a bunch), remember this time.

Why is that?

The more vigorously you stir the beans, the more evenly the roast will be. I remind you again: you can’t stop for a second. Pay attention to the grains at the edge of the pan. As I wrote above, the point of intensive mixing is to turn the grains, and not just kick them in the pan. It is necessary that each grain is evenly heated on each side.

Closer to 5-9 minutes (depending on the strength of the fire), the coffee starts to crackle. When the grains begin to crack not one at a time, but simultaneously (like popcorn, only a little quieter) - this is the beginning of the first crack. From this moment, the development of grain begins, it continues until the end of the roast.

Step 4

What to do?

Intensively stir the grains, looking at the stopwatch. Remove the pan from the heat at such a point in time that the grain development time (from the beginning of the first crack until the end of roasting) was 20-25% of the total roasting time. After removing the pan from the heat, immediately pour the fried grains into a baking sheet and begin to cool the grains.

Why is that?

As I wrote above, grain development should be 20-25% of the roast time. That is, if the first crack occurred 7 minutes 30 seconds after the start of frying, then at 9.30-10 minutes after the start of frying, you can remove the pan. If the first crack started 9 minutes after the start of roasting, then stop roasting after three minutes (total roasting time will be 12 minutes).

If everything works out as it should, the intensity of the crackle decreases significantly by the end of the roast, the grains crackle one at a time, and not all at once, as in the middle of a crack.

Pour the grains onto a clean, dry metal baking sheet and proceed to cooling.

For your convenience, in our online store, freshly roasted coffee beans are sold in packages of various packaging: 250, 500 and 1000 grams. Therefore, before ordering a large batch of coffee, you can try it by buying a minimum package and make sure of the quality of our products.

Coffee beans from the manufacturer

Why buy freshly roasted coffee beans from us?

• Own production. We purchased high-tech German roasters to fully control the roasting process;
• Experience. Kavil has been on the coffee market in Russia for more than seven years. During this time, we have earned the trust of regular customers from the capital and other regions of Russia.
• Quality control. To maximize the disclosure of taste and aroma, we use a special author's roasting technology. Thanks to experienced specialists, Kavil carefully controls the quality of coffee beans and roasts them strictly according to the technology;
• Affordable prices. We work without intermediaries, this allows us to sell freshly roasted coffee at reasonable prices;
• Modern packaging. We pack freshly roasted coffee in a vacuum bag with a valve, which plays a big role in maintaining the quality of the product;
• Delivery throughout Russia. You can order coffee from anywhere in Russia, and we will definitely deliver the goods to you on time.

How does the taste of coffee depend on roasting?

The natural color of coffee beans is very different from our usual brown color. Some experts believe that there are no clear rules for how long coffee should be roasted, and that you cannot always get the same result. Much depends on the experience of the company and specialists. Working on the coffee market for more than a year, we guarantee that the taste and roast of the beans will be exactly what you want. There are several of them:

• American roast. Coffee beans have a mild aroma, their size practically remains the same;
• Viennese roast. On the grains, oil appears in a small amount, the smell of the grains becomes more saturated;
• Italian roast. The strongest. The grains become black, acquire a bitter, slightly burnt taste.

Why does coffee need to be freshly roasted?

It is important that the coffee be freshly roasted, only then the beans can convey their true taste and aroma. After 25-30 days, the intensity of the coffee aroma weakens, and after a month and a half, you may not feel the qualities declared on the package.

Freshly roasted coffee in Moscow

The online store of freshly roasted coffee Kavil offers to buy selected coffee at a bargain price. We guarantee the quality of our products and have selected the best assortment from the five continents of the world. You can buy freshly roasted coffee in Moscow or order from any region of Russia.

The Kavil freshly roasted coffee shop is high quality coffee at a nice price.

Do people think about how coffee is made when they drink a cup of this aromatic drink? Roasting is the process of turning green beans into chocolate and so tasty. How wonderful to drink a cup of invigorating in the early morning

About the benefits

Such a tasty and invigorating drink contains antioxidants and polyphenols that have a positive effect on the human body. Scientists who studied this product concluded that it reduces the likelihood of stroke and protects against diabetes.

To get the benefits, you need to properly brew coffee. Roasting and grinding are selected at will and taste preferences. It is better and healthier to enjoy a natural drink without added sugar or milk.

It increases efficiency, relieves stress. A cup of strong drink improves metabolism, which means it promotes weight loss.

In cosmetology, it is used to make scrubs and masks. Wraps with its addition are very popular and save from cellulite.

How does this happen

Rotor - apparatus for roasting coffee beans. The taste and aroma of the future drink depend on it. Coffee roasting consists of three different stages:

1. The grains are loaded into the apparatus and brought to 170 degrees for 8 minutes. They change color and become soft brown;
2. Then another 3 minutes increase the temperature to 230 degrees. They swell, become lighter;
3. Over the next 2 minutes, the grains become dark brown and fragrant. If they are overexposed, they will be spoiled.

Preserve aroma by pouring cool air over the grains.

Types of roasting

Coffee is very popular all over the world. Its history has given rise to several types of roasting. All well-known names originate from the country in which coffee is produced or grown. From the same grains, you can achieve a different taste and aroma.

Light roasted coffee has a slight acidity. The grains acquire a delicate brown hue and almost do not lose weight. This type is ideal for pairing with milk or cream.

Medium roast coffee takes on a darker hue and an oily surface. This type is more saturated, suitable for daily use.

A strong roast is more commonly referred to as a Viennese roast. The grains become almost black-brown. This type gives a very fragrant and strong drink.

The highest degree of roasting coffee gives a very bitter taste to the drink. Color - from dark brown to black. Due to its strength, it is recommended to consume during the daytime.

fresh roast

The lightest stage is the light one. The temperature in the manufacture of freshly roasted coffee does not exceed 150 degrees. The grains lose some weight and increase in volume. The color changes from green to yellow-brown. When brewed, it does not have a pronounced aroma and taste.

A medium light or American roast is done at 180 degrees. The color becomes more brown. Brewed coffee has a more distinct aroma, but the taste is weak and sour.

Medium-light, or urban, the stage of making fresh-roasted coffee is performed at 200 degrees. At this point, the grains crackle slightly. The aroma becomes more intense and bright. Well suited for brewing in a Turk.

medium roast

This stage occurs at 210 degrees. A greasy sheen and brown coffee color appear. Roasting gives it a little bitterness. The drink will have light fruity notes.

Viennese coffee roasting involves raising the temperature to 225 degrees. The color changes to dark brown, the oily sheen is more noticeable. The drink is tasty, has a velvety texture.

Dark roast

Such grains are almost black in color. The oily sheen is very intense. This species is divided into three types: Italian, French, Mexican. How are they different?

Italian roasting coffee beans gives the drink a rich taste and aroma with a hint of dark chocolate. This type is tastier with the addition of milk or cream.

French gives a red-brown hue to coffee. Roasting in this way gives the drink a caramel flavor and a delicate texture.

Mexican makes the beans black. This coffee is very strong and rich.

Grinding coffee

How to make the perfect drink? The taste depends not only on roasting, but also on the size of the grains. Grinding gives a guarantee of a delicious drink when prepared correctly. It speeds up the aging process of coffee several times. It is important to immediately start preparing an invigorating drink.

Grinding types:

• Fine grinding is often used to make espresso in coffee grinders and turks. Then the taste is revealed in a short time.
• Medium grinding has a particle size of 0.5 mm. It is brewed in coffee makers.
• Coarse grinding of grains is the largest of all. It is suitable for long brewing in a French press.

Various types of coffee grinders are used for grinding. The millstone is considered the best. It allows you to choose the degree of grinding.

How to store

Air and moisture negatively affect the aroma and taste of grains. Store roasted coffee optimally in foil, tightly closed bag. It will protect the grains from foreign odors, will not let air, sunlight and moisture inside.

Can be stored in a glass container with a tight lid. Store coffee in a dark and cool place.

Coffee beans appeared in the diet three thousand years ago. At first they were eaten green, despite the nasty taste.

According to scientists, coffee is believed to reduce the risk of Alzheimer's disease.

If you add vodka to the drink, you can keep warm in the cold. They came up with this recipe in Germany.

The coffee tree reaches a height of 10 meters. To make it convenient to collect fruits, the plants are cut at a height of 3 meters.

In ancient times, only men drank coffee.

Out of 4 thousand harvested fruits, only 1 kilogram of grains is obtained for consumption.

A bath with the addition of brewed coffee gives energy and vivacity.

Drink with sugar began to drink only in the XIV century.

How to roast your own coffee

With certain skills, you can do it at home. Roast coffee beans in the oven. First, they are laid out on a sheet. Turn on the oven to 160 degrees and wait until it heats up. After that, put the sheet with grains inside for 5 minutes. Then we increase the temperature to 225 degrees. We leave for another 6 minutes. Be careful not to burn the grains.

In order for the coffee to cool, put it from the leaf into a colander and shake it off a little. You can use a hair dryer.

The second method of frying is in a pan. To do this, pour the grains and keep on medium heat until they become oily. Be sure to stir constantly with a wooden spatula so they cook evenly.

You can use coffee for preparation no earlier than 10 hours later. Experiment with roast time and grind to get the perfect taste. Remember not to drink coffee too often during the day. This can adversely affect the functioning of the body.

Coffee, roasted according to all the rules, retains all the useful properties. The aroma and quality of this drink is the best. Coffee is soft and strong, tart, chocolate, caramel. The choice depends only on human preferences. Coffee can be drunk with sugar, milk and cream. Many people add alcoholic drinks such as vodka, cognac, whiskey for strength. Whether the drink will benefit the body depends on the correct preparation.

And the Columbian Coffee brand, which is considered a synonym for high quality, is officially recognized and protected by EU law. 37% of the Colombian agricultural sector is precisely coffee plantations. The exported product is grown by local residents. Precious grains not only bring money to the state budget, but also provide people with jobs. In the context of progressive unemployment associated with the global economic crisis, this factor is quite important.

As for Ethiopia, this country is generally considered the birthplace of coffee beans. According to legend, it was here in 850 that outlandish fruits with invigorating properties were discovered. It is noteworthy that 40% of Ethiopian grain is collected not on cultivated plantations owned by agricultural holdings, but in wild forests that cover the mountain plateaus of the southern part of the country.
The most famous varieties of coffee exported from Ethiopia are Mocha Sidamo and Irgachif. The first has a rather soft and elegant taste. The second, on the contrary, is strong and persistent, with a balanced acidity. The composition contains notes of bitter chocolate and tart wine. Even light roasting gives these grains an expressive brown hue and exquisite fragrance. No wonder Ethiopia Irgachif is in such high demand all over the world.

In our online store you can order roasted coffee beans from these countries on the most favorable terms:

• At the lowest price
• With the guarantee of an individual roast, fully tailored to your taste preferences. Our customers independently determine the degree / stage of heat treatment of coffee
• With the dispatch of grain immediately after its heat treatment. We roast coffee, then pack it in bags and send it to the address specified by the client. The geography of delivery of our online store is not limited to Moscow. Residents, including the most remote corners of Russia, can order coffee of any sort and at any stage of roasting.

We also recommend paying attention to the novelty of our assortment: India Robusta Cherry. This exquisite symphony of taste, regardless of the degree of roasting, shimmers with velvety notes of dark chocolate and ripe cherries. In a rich and original composition bitterness is pronounced. The aroma is tart, persistent. The sourness is present in the taste, but it is barely perceptible.
These beans are great for making espresso. An excellent solution for lovers of strong coffee with a distinctive character.
Type of processing: dry. Growing altitude: from 150 to 900 meters above sea level.
Do you like a more delicate and elegant taste? In that case, try Guatemala El Transito! Notes of garden chrysanthemum, ripe figs and red apple are declared in the composition of this fragrant coffee. These grains are strong enough: they are suitable for any degree of roasting - including the most intense. The flavor bouquet is quite sweet, so you can not use sugar to prepare the drink.

Of course, the taste properties and aroma largely depend on the technology of roasting the grain. From the time of heat treatment. The temperature at which roasting is performed. From the quality of the equipment. And, of course, from the professionalism and talent of the master, who pours the grains into the roaster and controls the entire process.
The specialist needs to carefully monitor all the changes that occur in the structure of coffee. How the color changes, what structure the surface of the grains acquires during roasting. How intense the fragrance becomes.
The master needs to remove the roasted coffee beans from the roaster in time - and this is perhaps the most important condition for heat treatment. It takes literally half a minute to delay the roasting process - and the beans will lose their taste individuality.
Theoretically, roasting can be done at home. For example, pouring green grains on a baking sheet, or doing it in a frying pan - on the fire of a gas stove. But, for this, it is necessary, at a minimum, to know the technology by which the roasting process is performed. Know what color the grains take on. What degree of heat treatment is needed for cappuccino, and what for espresso. What is the difference between, for example, Viennese and French roasts. As evidenced by clicks of coffee. And much more.

And finally, we have prepared for you interesting facts about coffee, which you hardly heard about before:

• The most devoted fans of this hot drink live in cold Finland. In this country, on average, one adult resident has about five cups of coffee a day.
• Such a popular drink as americano was invented during the Second World War. US Army soldiers who fought in Europe could not drink local coffee: freshly brewed beans seemed too strong to them. They asked to pour several times more water into the cup. That's where the name came from
• The average lifespan of a coffee tree is about 65 years.
• In Japan, they love both a gentle cappuccino and an invigorating espresso. The lively Japanese even celebrate Coffee Day, which falls on October 11th. Japan ranks third in the world in terms of consumption of this drink, behind only Finland and the United States.