Here you will find all our whole coffee beans. Danish Shaken
Coffee ( Coffea ) is both a designation for the beverage made by mixing dried, roasted and painted coffee beans with hot water, as well as for coffee trees that these beans grow on. The coffee beverage is made by extracting the active substance caffeine and a wide variety of other water-soluble substances and essential oils from the coffee beans in hot water. The word "coffee" originates from the Arabic word qahwa.
The taste of coffee is formed by the water-soluble substances and essential oils. Several hundred substances have been identified that contribute to the taste of coffee. The substances come from different stages in the coffee production history. The taste therefore depends both on the cultivation of the coffee tree, the post-harvest treatment of the coffee berries, the roasting of the beans, the grinding of the beans and finally the brewing of the coffee beverage.
Coffee that is very dark roasted will always be at least 6 - 23% of its weight during roasting, which is one of the reasons for the price difference between a light and dark roasted coffee that is simply used more beans to 1 kg.
What is French Roast - Full city roast etc.
Many coffee roasters use names for the different degrees of roasting, such as City Roast (between roasting) and French Roast (dark roasting) for the internal bean temperatures measured during roasting.
Roastmasters often prefer to follow a recipe known as a "shake profile" to highlight specific flavor characteristics .There are many factors that can help a Roastmaster to determine the best shake profile, such as the origin of coffee, variety, processing method or desired flavor characteristics. Shake profile can be presented as a graph showing time on an axis and temperature on the other, which can be recorded manually or by computer software and data loggers associated with temperature sensors inside different parts of the shaker.
The most popular, but probably the least accurate, method of determining the degree of roasting is to judge bean color by the eye (the exception to this uses a spectrophotometer for measuring ground coffee reflectance under infrared light and comparing it to standards such as the Agtron scale) .
As the coffee absorbs heat, the color changes to yellow and then to ever darker shades of brown.
In the later stages of roasting, oils appear on the surface of beans. The roasting will continue to darken until it is removed from the heat source. Most roastmasters use a combination of temperature, odor, color, and sound to monitor the roasting process.
Sound is a good indicator of temperature during frying. There are two temperature thresholds called "cracks" that roastmaster listens for. At about. 196 ° C, the coffee will emit a crackling sound. This item called "first cracks" marks the beginning of a "light roast". At first cracks, much of the coffee moisture has evaporated, and the coffee bean will grow in size approx. 15%. When the coffee bean comes up to approx. 224 ° C, "second crack" comes, this sound denotes the structure of the coffee begins to collapse. If the toasting continues for too long, the coffee will almost be charred and eventually burn.
These images depict samples taken from the same batch of a typical Brazilian green coffee at various bean temperatures with their subjective grating names and descriptions.
| U roasted coffee beans |
22 ° C Green beans
Green coffee as it arrives at the dock. They can be stored for approx. 12-18 months in a climate controlled environment before the loss quality is noticeable.
165 ° C drying phase
During the drying phase, the beans undergo a color shift until their some moisture content is evaporated, which means first crack.
| Light roasted coffee beans |
| 196 ° C Cinnamon Roast |
A very light roasting level, which is immediately at the first crack. The sweetness is underdeveloped, with a prominent taste of roasted cereal, grassy taste and a sharp acidity prominent.
| 205 ° C Light Roast |
Moderate light brown, but still variegated in appearance. A preferred roast for some special roast masters, emphasizes origin nature and complex acidity.
| Between toasted coffee beans |
| 210 ° C American Roast |
Medium light brown, developed during the first crack. Acid content is a little subdued, but origin character is still preserved. much retail coffee is shaken after this profile.
| 219 ° C City Roast |
Medium brown, common to most specialty coffees. Good to taste the origin of character, although the roasting character is noticeable.
| Dark roasted coffee beans |
| 225 ° C Full City Roast |
Medium dark brown with a little oil shine, roasting character is prominent. At the beginning of the second crack.
| 230 ° C Vienna Roast |
Moderate dark brown with light surface oil, more bittersweet, caramel flavor, acidity subdued. In the middle of the second crack. Any origin properties have been overshadowed by the roasting at this level.
| 240 ° C French Roast |
Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of the second crack. Shake character is dominant, none of the inherent aroma or taste of coffee remains.
245 ° C Italian Roast
Almost black and shiny, burnt tones become more evident, acidity almost eliminated, thin body.
Real Italian espresso roasting