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Types of Roasts
The Process
Roasting is a heat process that turns coffee into the fragrant, dark brown beans with which we are most familiar. Before being roasted, the beans were stored green, a state in which they can be kept without loss of quality or taste. Once roasted, however, they should be used as quickly as possible before the fresh roast flavor begins to diminish.
Roasting is a technical skill which approaches an art form. It takes years of training to become an expert roaster with the ability to 'read' the beans and make decisions with split second timing. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds.
Roasting brings out the aroma and flavor that is locked inside the green coffee beans. A green bean has none of the characteristics of a roasted bean. It is soft and spongy to the bite and smells green, almost 'grassy.' Roasting causes numerous chemical changes to take place as the beans are rapidly brought to very high temperatures. When they reach the peak of perfection, they are quickly cooled to stop the process. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
Most roasters have specialized names for their favored roasts and there is very little industry standardization. This can cause a great deal of confusion for the buyer. But in general, roasts fall into one of four color categories -- light, medium, medium-dark or dark. The perfect roast is a subjective choice that is sometimes determined by national preference or geographic location
The Roasts
Within the four color categories, you are likely to find common roasts as listed below. But it is a good idea to ask before you buy. There can be a world of difference between roasts!
Light Roasts -- light brown in color.
This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface.
Common names:
Medium Roasts -- medium brown in color.
This roast produces a stronger flavor, and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.
Common names:
Medium - Dark Roasts -- rich, dark color.
This roast porduces some oil on the surface and has a slight bittersweet aftertaste
Common Name:
Dark Roasts -- shiny black beans.
Produces beans with an oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage. Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing. Be sure to check your beans before you buy them!
Common Names:
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Storing Your Coffee
Storage is integral to maintaining your coffee's freshness and flavor. It is important to keep it away from excessive air, moisture, heat, and light -- in that order -- in order to preserve its fresh-roast flavor as long as possible. Coffee beans are decorative and beautiful to look at but you will compromise the taste of your coffee if you store your beans in ornamental, glass canisters on your kitchen countertop. Doing so will cause them to become stale and your coffee will quickly lose its fresh flavor.
Refrigeration
It is important not to refrigerate or freeze your daily supply of coffee because contact with moisture will cause it to deteriorate. Instead, store coffee in air-tight glass or ceramic containers and keep it in a convenient, but dark and cool, location. Remember that a cabinet near the oven is often too warm, as is a cabinet on an outside wall of your kitchen if it receives heat from a strong afternoon or summer sun.
The commercial coffee containers that you purchased your coffee in are generally not appropriate for long-term storage. Appropriate coffee storage canisters with an airtight seal are a worthwhile investment.
Purchase Wisely
It is wise to purchase coffee in amounts proportionate to how quickly it will used. Coffee begins to lose its freshness almost immediately after roasting so it is far better to purchase it in smaller quantities. Purchase freshly roasted coffee frequently and buy only what you will use in the next 1 or 2 weeks. And because exposure to air is your coffee's worst enemy, it is a good idea to divide your coffee supply into several smaller portions, keeping the larger, unused portion in an air-tight container.
Storing Larger Quantities
If you've purchased a large quantity of coffee that you will not use immediately, small portions, wrapped in airtight bags, can be stored for up to a month in the freezer. Once you have removed them from the freezer, however, do not return them. Instead, move them to an air-tight container and store in a cool, dry place.
Brewing Coffee
There are many methods for brewing a fine cup of coffee -- no single technique is right for everyone. The method you choose for brewing your coffee should be based on your needs and your unique coffee preferences. Do you want a hearty mug of coffee for breakfast? An afternoon cappucino? Or a dessert espresso? Do you prefer a milder coffee or a more robust coffee flavor?
The quality and flavor of your coffee is not only determined by the brewing process you prefer but also by the type of coffee you select. For example, what country is the coffee from, what region and what variety of coffee tree? Or is it a blend from several countries, regions or varieties? Do you favor a dark roast coffee, a light blend or something in between? What kind of grind have you selected? Remember to be creative -- you can choose a dark espresso roast coffee and still have it ground to be brewed in a drip system.
But no matter how you choose to brew your coffee, there are guidelines to follow which will give you the best cup of coffee possible. To optimize the quality of every cup of coffee you prepare, fine-tune your brewing routine by incorporating these suggestions.
The Equipment
Make sure that your equipment is thoroughly cleaned after each use by rinsing it with clear, hot water and drying it with an absorbant towel. Check that no grounds have been left to collect on any part of the equipment and that there is no build-up of coffee oil. Such residue can impart a bitter, rancid flavor to future cups of coffee.
The Coffee
Purchase coffee as soon after it has been roasted as possible. Fresh roasted coffee is essential to a superb cup of coffee. And purchase your coffee in small amounts -- only as much as you can use in a given period of time. Ideally you should purchase your coffee fresh every 1-2 weeks.
If you purchase whole bean coffee, always grind your beans as close to the brew time as possible. A burr or mill grinder is preferable because all of the coffee is ground to a consistent size. A blade grinder is less preferable because some coffee will be ground more finely than the rest. If you normally grind your coffee at home with a blade grinder, try having it ground at the store with a burr grinder. You may be surprised at the difference!
Do not underestimate the importance of the size of the grind to the taste of your coffee. If your coffee tastes bitter, it may be overextracted, or ground too fine. On the other hand, if your coffee tastes flat, it may be underextracted, meaning that your grind is too coarse. Tell the professionals where you purchase your coffee exactly how you will be brewing it. For example, will you be using a plunger pot? A flat drip filter? A cone drip filter? A gold mesh filter? They will grind it specifically for the preparation method you have chosen and the equipment you use.
Before using the coffee, try rubbing some of the grounds between your fingers so that you can 'feel' the grind and become acquainted with the differences in size.
Never reuse your coffee grounds. Once brewed, the desirable coffee flavors have been extracted and only the bitter undesirable ones are left.
The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.
The Water
The water you use is VERY important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or imparts a strong odor or taste, such as chlorine. If you are using tap water let it run a few seconds before filling your coffee pot. Be sure to use cold water. Do not use distilled or softened water.
Coffee to Water Ratio
Use the proper amount of coffee for every six ounces of water that is actually brewed, remembering that some water is lost to evaporation in certain brewing methods. A general guideline is 1 to 2 tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences. Be sure to check the 'cup' lines on your brewer to see how they actually measure.
Water Temperature
Your brewer should maintain a water temperature between 195 - 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, underextracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee. If you are brewing the coffee manually, let the water come to a full boil, but do not overboil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.
Brewing Time
The amount of time that the water is in contact with the coffee grounds is another important factor affecting the taste of your coffee. In a drip system, the contact time should be approximately 5 minutes. If you are making your coffee using a plunger pot, the contact time should be 2-4 minutes. Espresso, as the name implies, means that the brew time is short -- the coffee is in contact with the water for only 20-30 seconds. If the taste of your coffee is not optimal, it is possible that you are either overextracting (the brew time is too long) or underextracting (the brew time is too short) your coffee. Experiment with the contact time until you can make a cup of coffee that suits your tastes perfectly.
Brewed coffee should be enjoyed immediately!
Pour it into a warmed mug or coffee cup so that it will maintain its temperature as long as possible. Brewed coffee begins to lose its optimal taste moments after brewing so only brew as much coffee as will be consumed immediately. If it will be a few minutes before it will be served, the temperature should be maintained at 180 - 185 degrees Fahrenheit. It should never be left on an electric burner for longer than 15 minutes because it will begin to develop a burned taste. If the coffee is not to be served immediately after brewing, it should be poured into a warmed, insulated thermos and used within the next 45 minutes.
Never reheat your coffee.
A finely prepared cup of coffee should be enjoyed as thoughtfully as it was brewed. Take a moment to smell the aroma. Take a sip and notice your coffee's flavor. How does it compare to other coffees with regard to body, acidity and balance? If it is a coffee that is new to you, notice how it is different. If it is what you normally drink, note its degree of freshness or how simple changes in preparation affect the cup's flavor.
A steeping cup of coffee will not last long, but every sip is meant to be savored and enjoyed!
Coffee Desert Recipes
Almond Coffee Cream
Dissolve coffee in milk and set aside.
Add the salt to the egg whites and beat until foamy. Gradually add the sugar substitute and continue to beat until the mixture forms stiff, shiny peaks. Blend in the coffee/milk mixture, almond extract, and chopped almonds. Fold in the dietetic topping.
Spoon into individual parfait glasses. Garnish with additional chopped almonds if desired. Freeze until firm.
Serves 6
Ice Cream Parlor Mocha Sodas
Place hot water in a medium-sized pitcher. Add coffee and stir until dissolved. Stir in milk.
Place 1 scoop of ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping.
Serves 4
Profiterols with Coffee Rum Sauce
The Puffs:
Bring the water to a boil in a medium-sized, sauce pan. Add salt and butter and stir until the butter has melted. Reduce the heat. Add the flour and beat the mixture until it comes away from the sides of the pan and forms a smooth ball in the center.
Remove from heat and add eggs, one at a time, beating well. Using a dessert spoon, shape the puffs and place them on a lightly greased cookie sheet.
Bake at 400 degrees F for 8 minutes, then reduce heat to 350 degrees F and bake for an additional 10-12 minutes.
Remove puffs from the oven and let cool. Slice off the top of each puff and fill the cavity with cream.
Arrange puffs in the shape of a pyramid. Pour Coffee Rum Sauce over them and serve.
Serves 8
The Cream:
Slowly add the cold coffee to the whipped cream, and fold in well. Sweeten to taste.
The Coffee Rum Sauce:
Slowly melt sugar in a saucepan over low heat, stirring constantly. Gradually add strong coffee, continuing to stir constantly until the sugar is completely dissolved. In a small bowl stir the cornstarch into the cold coffee and combine with heated mixture. Cook combined ingredients until they boil and thicken. Remove from heat. Add butter and rum. Stir until butter melts. Let cool to room temperature.
Café Mexicano
Put 1 teaspoon chocolate syrup into each of 4 coffee cups.
Combine the heavy cream, 1&4 teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks.
Stir remaining 1&2 teaspoon cinnamon into the hot coffee. Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup.
Top each cup with the spiced whipped cream and serve immediately.
Serves 4
Coffee Alexander
Pour all ingredients into a blender and blend until smooth and creamy. Serve in champagne or wine glasses. Garnish each with a coffee bean.
Serves 2
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