Roasting
Process of heating green coffee (150-230+°C) transforming its chemical compounds through Maillard reaction and caramelisation. Develops aromas, reduces moisture (from 12% to 1-3%), increases bean volume (~50%).
Process of heating green coffee (150-230+°C) transforming its chemical compounds through Maillard reaction and caramelisation. Develops aromas, reduces moisture (from 12% to 1-3%), increases bean volume (~50%).