Beancorral BC

Company Description

ROASTING IS AN ART

1. At the beginning of the roasting process is to heat the beans (temperatures at 100 ? ). Beans gradually heat up and start to evaporate water contained in, slightly shrunken coffee beans and virtually little change.
2. Beans stage light switch to turn yellow - temperatures over 150 ?
The beans continue to absorb heat, water vapor and began to change slightly in volume. In the period from the oven that spreads a warm fragrance of fresh grass and fodder distinctive blend. Beans during heat very rapidly and change the size to prepare for the first stage explosion.
3. Yellow phase - temperature of about 180 ?C
Beans fell to a dark golden color, the shape began to change, the volume increases by 20-30%, the surface particles started near the surface.
4. Phase changes to a light brown - about 200 degrees C
Prepare for the first stage of the explosion of coffee beans. More rapid enlargement beans.At this period, if Beancorral BC drink coffee, it is pretty sour and smell the coffee yet subtle, and smell the throne, the concentration levels.
5. Period turns brown to temperatures above 200 degrees C temperature range around 210 ?C
The explosion started ringing in drums of oven roasted. The chemical reaction heat effects occurred start burning the sugar crystals in the bean created caramel brown color, smell of malt sugar more and more clear.
6. Period from the first explosion temperature of about 210 degrees C
The boisterous explosion of whole beans rang listening very happy. Roasting, with the sensitivity. Temperature rises rapidly, the beans are more variable in form, quality and taste. Began to emit more smoke, aromatic scents asphyxia shine, attractive.
7. Stop the explosion stage - temperature of about 215 ?C
First phase explosion is an exothermic reaction. After the first time heat is absorbed by the sudden enlargement of the volume has increased to about 150% by weight from 10 - 17% and created a series of boisterous explosions crisp, the heat in