WHAT'S IN THE CUP?The most bewitching in beverage containing a hypnotic power with its aroma - coffee undoubtedly peeps out from everyone's preference list. A global industry stands on the entire process of coffee making starting from the field to the brewer. A beverage with such a proportion of 97% water and 3% extracted coffee itself indicates about the aroma and flavour of coffee. This whole dedication in the making ends up with serving a good cup of coffee.
Arabica tastes better than Robusta and its soothing flavour demands a greater production and supply of this coffee. Arabica is grown all over the world and has a greater exposure. All kinds of Arabica coffees are not single originated so they are not completely considered to be a speciality coffee though a major proportion of this coffee fall under this category. It is undeniable that Robusta has greater production and lesser susceptibility to any plant disease but it lacks its demand due to its strong and bitter taste. On the other hand Arabica’s dimensional and edgy taste has raised its demand among the mass.
Robusta coffee has the ability to survive in unpleasant temperature and can withstand the use of pesticides, it also has the quality to be grown in lower altitude. These types of coffee beans don’t take much of a time to turn into fruits and undoubtedly have a better yield than Arabica. Robusta coffee has its characteristic grainy nature which leaves a peanut taste behind and has a greater level of caffeine as compared to Arabicas. High quality Robusta coffee is always in demand and its strong taste satisfies the consumers.
add the aroma
The green coffee beans with a grassy and beany aroma change their identity after they are set for roasting. Green coffee beans don’t have any significant coffee-like aroma. Different aromatic compounds are developed and added during the roasting process which gives coffee its significant aroma
Roasting is the key to transform green coffee beans into brown ones. It involves different kinds of process which directly influence the taste and the flavors of coffee.
In this exothermic process the coffee cracks in its initial phase. The stored energy from the past two stages helps to explode the coffee in this roasting stage. The wanted aromatic compounds are developed in this stage. If the speed of the roasting stage is not reduced down then sharp flavoured coffee can easily be available
Roast to toast
dry it up
Before the formulated roasting process it is required to dry up the coffee beans separately in a suitable temperature with a proper proportion of heat. Special care is to be taken in terms of the level of heat used in the process to avoid the burning of the beans. Drying stage holds an important phase in roasting as it collects energy for the beans which the final stage of this process demands as it is exothermic in nature.
Right after the drying process the browning stage comes in action, it is when the aromatic compounds start to function. In Browning process the drying up phenomenon happens to continue as well. Different reactions of amino acids and reducing sugars are responsible for the variety of colours and aroma. Browning stage is the slow down stage which helps to generate the proper flow of flavour. By the end of this process coffee pops out.
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ORGANIC NILAY PRIVATE LIMITED
17/1, Bellandur Gate, Sarjapura Road, Bengalore, Karnataka, India, 560103