coffee culture: coffee it’s more than just beverage its a culture and history

Coffee Bean Types & Varieties. Coffee Arabica, Robusta | 2020
Best guide: Coffee Bean Types, Varieties explained, Arabica, Robusta

Coffee Bean Types & Varieties. Coffee Arabica, Robusta | 2020

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Coffee bean types and varieties: the difference between Arabica and Robusta coffee is likely to be invariably the same: "Arabica is of better quality than Robusta". But if you ask…

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How much caffeine in a cup of coffee.  Best guide 2020
1 of The Best guide: how much caffeine in a cup of coffee.

How much caffeine in a cup of coffee. Best guide 2020

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How much caffeine in a cup of coffee: people ask me about the caffeine in coffee and black and green tea, I have received some questions like:  How much caffeine…

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Roasting coffee beans at home, commercially: Comprehensive guides
Roasting coffee beans_ 1 of the best and Comprehensive guides . | coffee beans roasted

Roasting coffee beans at home, commercially: Comprehensive guides

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Steps to roast coffee beans professionally: 1- Thermal shock: the green coffee is immersed in the roaster drum heated between 160 and 220°C. The coffee then undergoes a thermal shock of 150 to 200°C. 2- Drying: from this low point, the heat transfer is reversed and the actual roasting begins. 3- The rise in temperature: drying and cooking of the coffee follow their course and the first compounds are formed under the effect of the Maillard reaction, common to many products. 4- Caramelization: from around 170°C, caramelization begins in turn. The sugars are broken down. 5- The aromatic maximum: between 180 and 200 °C, the aromatic maximum is revealed. The grains are then brown. 6- The first crack: it occurs around 205 °C. The grains, which have now lost all their water, suddenly release part of their carbon dioxide. 7- The heart of the roasting process (development time): the crucial phase for the roaster begins, that of development. 8- Cooling: the beans are finally taken out of the drum and cooled rapidly (> 3 to 5 minutes) .

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