Coffee Beans roasting

 

Coffee can be roasted in many different ways. The flavour and the aftertaste varies very much depending on the way people roast the coffee.

The coffee roasting process consists essentially of sorting, roasting, cooling, and packaging operations but can also include grinding in larger scale roasting houses. In larger operations, bags of green coffee beans are hand or machine-opened, dumped into a hopper, and screened to remove debris. The green beans are then weighed and transferred by belt or pneumatic conveyor to storage hoppers. From the storage hoppers, the green beans are conveyed to the roaster. Roasters typically operate at temperatures between 370 and 540 °F (188 and 282 °C), and the beans are roasted for a period of time ranging from 3 to 30 minutes. Roasters are typically horizontal rotating drums that are heated from below and tumble the green coffee beans in a current of hot gases. The heat source can be supplied by natural gas, liquefied petroleum gas (LPG), electricity or even wood. These roasters can operate in either batch or continuous modes and can be indirect- or direct-fired.

Those who roast coffee often prefer to follow a "recipe" or "roast profile" to highlight certain flavor characteristics. Any number of factors may help a person determine the best profile to use, such as the coffee's origin, varietal, processing method or desired flavor characteristics. A roast profile can be presented as a graph showing time on one axis and temperature on the other, which can be recorded manually or using computer software and data loggers linked to temperature probes inside various parts of the roaster.

Indirect-fired roasters are roasters in which the burner flame does not contact the coffee beans, although the combustion gases from the burner do contact the beans. Direct-fired roasters contact the beans with the burner flame and the combustion gases. At the end of the roasting cycle, the roasted beans are cooled using a vacuum system. Roasted coffee beans are also cooled using fine water mist, which is known as "quenching" and is considered inferior to air cooling as the water soaks the fresh beans with moisture and oxygen particles making it stale almost instantly. Following roasting, the beans are cooled and stabilized. This stabilization process is called degassing. Following degassing, the roasted beans are packaged, usually in light-resistant foil bags fitted with small one-way valves to allow gasses to escape while protecting the beans from moisture and oxygen. Roasted whole beans can be considered fresh for up to one month. Once coffee is ground it is best used immediately.

 

Costa Rica Coffee Brands

- Tarrazu Coffee
- Doka
- Britt
- Café Rey
- Volcanica Coffee
- Cafe Volio Coffee
- Aventura Coffee 
-  Cafe Milagro
-  Costa Rica Coffee Club 
-  Coffee Co.
-  Sunburst Coffee  

- The Coffee Source 
- Costa Rica Coffee Shop
- Costa Rica Coffee Source
- Coffee Company Cofeco
- Costa Rica Gourmet Coffee 
- Sweet Marias
- Coffee Sensations Costa Rica 
- Costa Rica Coffee United Kingdom 
- Don Carlos Coffee
- Cafecosa Coffee
- Nosara Coffee 
- La Meseta Coffee
- Costa Rica Coffee Bean
- Cafe Montana Coffee
- Doka Coffee
- Cafe Monteverde Coffee