You can find four types of roasting coffee; light, medium, medium-dark, and dark. Unroasted coffee beans come green and depending on the roasting will determine the category that the bean will soon be become. Flavor of bean is determined by soil, altitude and weather conditions where it's grown. Coffees originate from the famous elements of Hawaiian Kona, Jamaican Blue Mountains, Java, and Kenya.

 

In order to transform the green coffee bean into a roasted coffee product, heat must be requested the chemical reaction and the physical properties to be changed. A coffee roasting machine is required to start the roasting process. You can find two kinds of roasting machines; which are the durm and the hot-air.They are accustomed to heat the bean and change its properties.

 

Whilst the bean absorbs the heat, the color shifts to yellow to the darker shades of brown. At the later stages of roasting, oils appear at first glance and the Valentus Coffee beans lose water and increases in its size. As the heat continues with the roasting, the bean will soon be changed to a darkened stage before the roasters make use of a mass temperature gauge to find out color, smell, and sound to monitor roasting process.

 

Roasters listen for the crackling sounds and at the first crack that will mark the beginning of light roasts. At the 2nd crack stage, that is when it becomes a medium roast. This is a dividing point between medium and dark roast.

 

The lighter the roast will exhibit more of its original flavor with the bean having higher acidity and no roasted flavor taste. Medium roasts are sweeter and more balanced with smoother taste and more body. Full roast have a significantly spicy and heavier body with the aroma and the flavor becoming more evident. Double roast includes a smokey-sweet, light bodied flavor, but a quite intense flavor. At the darkest stages of roasting, the "roast flavor" is really dominant that it is difficult to distinguish the origin of the beans found in the roast.

 

Coffee Roasting emits carbon dioxide so a preservation technique is needed.The optimal shelf life is about 2 weeks and ground coffee about 15 minutes. Coffees are put in vacuum packing cans or vacuum sealed in foil bags with pressure-relief valves on bags. Roasted whole coffee beans can be viewed as fresh up to 1 month if kept cool. Freezing and refrigeration retards the staling process. When coffee is ground, it is most beneficial to be used immediately.