Roasting coffee is a traditional craft and crucial for the taste of coffee. Our roasting master creates its own roasting profile for every coffee that emphasizes the individual character of the coffee. Under heat intake, very complex, chemical reaction processes take place during roasting. During this process, sugar substances and amino acids are reorganized, so that approximately 1,000 flavors or chemical compounds are formed in each individual cell. Thus, coffee is one of the most aromatic foods and has significantly more aroma substances than wine.
Gentle drum roar
We roast our coffees in a small traditional coffee roaster on beautiful Lake Constance. The Genio brand from Johannesburg is ideal for fully developing the coffee aroma. We only roast small batches of 4-5 kg with petroleum times between 13 and 21 minutes. The roasting time depends on the desired roasting result. The end temperatures range from 200 ° C for light filter coffee movements up to 220 ° C for very dark roasting results. The coffee required for roasting receives the coffee indirectly through contact with the roasted drum heated from the outside and the heated air. After completing the roasting process, the coffee must be cooled quickly. This happens under cold air supply on cooling sieves and completely without water.
Quality through roasting
Roasting plays a crucial role in terms of the quality of coffee. We roast our coffees over a longer period of time and in comparatively little heat, so that the flavors can clearly develop. Only the wanted, fine fruit acids that contribute to the character of our coffee are preserved. We roast our espressos a little longer than ours Filter coffee. So disappear unwanted acids Almost completely and ensure the strong taste typical of the espresso. Overall, the drum roasting process is a complex and demanding process that the aggressive chlorogenic acids, which are irritating, the stomach wall, is best as possible.
First of all, the pale green and smelling raw coffee in the preheated roaster is given. The heat supply dries the remaining moisture out of the beans and the color of the beans is gradually yellow. After around 7 to 10 minutes the color changes to the brownish and a spicy smell is created that is reminiscent of popcorn or freshly baked bread. Due to the gases newly created in the beans (carbon dioxide and monoxide), the beans increase significantly.
The "First Crack" after 15 min
After about 12 to 15 minutes, the pressure in the beans is so large that cell walls of the coffee bean burst openly. This moment is called the first crack. From now on, the entire spectrum of the variety of flavors unfolds. The fruit acids are broken down, sugar caramelized and the cell structure is weakened. During this time, the roast master has to observe the process very closely, because he only stays for 2 to 4 minutes until the beans would charm. Within this time, the color of the roasted coffee changes from slightly brown to medium brown to dark brown to black -brown.
Once the roasting process has ended, the coffee falls out of the roasted drum into the cooling sieve. Here the hot coffee is cooled using a cold air and by a mixer. After that, the beans pass a “stone”, in which possible small stones that are sometimes available in raw coffee are read out. Now the roasted coffee is packed and now it takes about 2 weeks to release the resulting CO2 again. Only after this "rest period" of about 10-14 days can the coffee develop its full aroma.