How it is correct to fry and grind coffee?
the First of rules - coffee grains have to be freshly roasted. Storage kills with coffee. From - for it exporters deliver to coffee in not fried look, so-called green coffee. So it remains better. And fry coffee in the country of consumption. Process of roasting of grains of coffee in each country is various. Grains fry or each grade separately, or in mix with grains of other grades.
Temperature of roasting and time of frying can be various. Different extents of frying are capable to allocate flavoring nuances of the same mix of coffee on a miscellaneous. In Europe grains are fried to darkly - brown color. But also there is an interesting regularity: than to the north the country, that more weakly there fry coffee. For example, southerners - Italians for preparation of coffee of espresso use coffee of very dark roast, on the verge of a carbonization.
The firms caring for the reputation make roasting within 10 - 20 minutes at a temperature of 600 degrees. Direct roasting continues the first 10 minutes. Then within 10 more minutes of grain maintain at gradually going down temperature for formation of a bouquet.
What happens to grain during roasting? In 7 - 8 minutes, at a temperature of 170 degrees of grain begin to lose moisture, and get yellow, red, and then light-a brown shade. The drink made from such coffee has pronounced sour taste. In 9 - 11 minutes at a temperature between 200 and 230 degrees of grain gain equal chestnut color, lose 12 - 15% of weight and inflate, their size increases more than twice. It is light roasting.
After roasting within 12 - 13 minutes there comes the stage of dark roast. At this stage of grain gain, except dark color, gloss from the emitted coffee oils. By means of dark roast it is possible to smooth many shortcomings of taste, for example, to reduce sourness. If at this stage not to stop process of roasting, coffee can be spoiled, burned through irrevocably. If roasting light, drink is sour, and at too dark roast - bitter.
Dekofeinization - so call the process used for decrease in amount of caffeine in coffee grains. Thanks to this coffee becomes available that to whom caffeine is contraindicated, for example, the patient - to cores. Dekofeinization does not influence coffee tastes in any way, to distinguish coffee without caffeine from same, but with caffeine even the skilled taster cannot. A lack of such coffee is that it remains unpacked worse.
The bad grinding is inevitably reflected in quality of drink. Necessary degree of a grinding depends on how you are going to cook coffee. If just in a coffee pot - it is better to take coffee of a rough grinding, for coffee makers and devices of espresso - small and very small.
The crushing disks of the coffee grinder grind grains at great speed. Disks are the most important part of the coffee grinder. Worn-out disks should be replaced new at once. The bad grinding is inevitably reflected in quality of drink. It is not necessary to grind a large number of coffee at a time as it causes an overheat of disks, and, in turn, leads to deterioration in aroma of coffee, from - for the strengthened evaporation of its aromatic components. The optimum volume of loading of the coffee grinder makes 6 - 7 grams.
For cooking of coffee in Turkish, in a cezve, take coffee of very fine crushing, powdery, on a pack with it often represent a badge - a cezve symbol.