![]() ![]() At Röststätte, we provide customers with detailed flavour developments for each coffee, including their optimum tasting dates.” “For customers, always print the roasting date and suggestions for when the coffee is at its peak. Dialling in sheets can help you keep track. “If you think your coffee tastes better when you pack it fresh off the roaster or after three days will depend on your research. “I’d advise everyone to research and monitor their coffee,” Nicole says. If it tastes grainy or unbalanced, it’s likely to put them off choosing that coffee brand again. They want to know that when they buy the coffee, it’s ready to be brewed and consumed. However, for consumers this isn’t the case. Monitoring how flavours and aromas change over time helps them finesse roast profiles to ensure they produce the best coffee possible. She explains that roasters must become accustomed to these strange tastes and aromas as they’re required to test the coffee’s potential before it’s sent out. Fresh out of the roasting tray, coffee tastes grainy, unbalanced, and a little bit weird.” “It smells grainy and a bit like popcorn. “Directly after roasting, coffee doesn’t smell like coffee,” she says. She tells me that brewing coffee too soon after roasting tends to skew its characteristics. In 2018 she was crowned German Barista Champion and the following year she was a finalist in the World Coffee in Good Spirits 2019. Nicole Battefeld is Head Roaster at Röststätte in Berlin. However, it’s generally agreed that the coffee should be allowed a certain amount of time to “breathe” at the roastery before being packaged and distributed. ![]() How do specialty roasters approach degassing?ĭue to variation between coffees, there’s no official rulebook when it comes to how roasters should approach degassing. However, this will accelerate upon grinding and extraction. Generally, in the first 24 hours after a roast, the level of CO2 drops by around 40%, before releasing more slowly. The rate at which CO2 is released depends on a number of factors, including roast profile and bean density. According to the Journal of Agriculture and Food Chemistry, CO2 is an indicator for freshness, plays an important role in shelf life, affects the extraction process, is involved in crema formation, and may affect the sensory profile in the cup. Of all the gases, carbon dioxide (CO2) invariably accounts for the largest percentage, and is linked to a number of coffee’s characteristics. While some of these gases are released during roasting, the rest remain inside the porous structure of the roasted beans and gradually release in the days that follow. One of the most notable of these reactions is the buildup of volatile gases inside the beans, which causes their volume to increase by up to 80%. ![]() During a roast, complex carbohydrates break down into smaller molecules, the beans turn brown, and water vapour escapes. When coffee is roasted, it undergoes a number of thermally driven chemical reactions as it transforms from raw green beans to a consumable good. ![]()
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