Image from pressfoto<\/a> on Freepik<\/p><\/div><\/div>Keys and Mysteries of Artisanal Coffee Roasting <\/h2>
Coffee roasting is one of the key parts of the production process, which is decisive in obtaining the necessary nuances that define the personality that characterizes this drink. Each coffee has its ideal roast and each preparation method will require a different roast.\u00a0<\/p>
Coffee Varieties <\/h3>
There are several varieties of coffee, and their flavor and aroma can vary significantly depending on the type of roast used.\u00a0<\/p>
Factors That Can Affect the Quality of Good Coffee <\/h2>Ground Coffee <\/h3>
Coffee grinding is the process of converting coffee beans into smaller particles, which are used to prepare the drink. The quality of the grind directly affects the flavor, aroma and body of the coffee. Ground coffee that is too fine can result in over-extraction, where the coffee becomes bitter and unpleasant. On the other hand, a coffee ground that is too coarse can lead to under-extraction, producing a tasteless and bodyless cup.\u00a0<\/p>
Environmental factors <\/h3>
The changing conditions of environmental factors generate both positive and negative effects on crop yields, and in turn become one of the least predictable aspects for agriculture, becoming one of the greatest challenges, since the environmental, economic and social point of view.\u00a0<\/p>
Roasting Technique <\/h3>
Roasting involves a complete change in the chemical content of the coffee. During this process, polysaccharides decrease, sucrose is degraded, proteins decrease, lipids and caffeine remain close to their initial proportion, trigonelline and chlorogenic acids decrease, acids and ashes increase, and melanoidins are created.\u00a0<\/p>
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Master roasters are the ones who best know coffee, its origin, height at which it is grown, when it was harvested, virtues and defects of the bean... let's learn a little more about this key figure in the production of good artisanal coffee.<\/p>","protected":false},"author":2,"featured_media":14353,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-14350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-bali-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/posts\/14350"}],"collection":[{"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/comments?post=14350"}],"version-history":[{"count":0,"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/posts\/14350\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/media\/14353"}],"wp:attachment":[{"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/media?parent=14350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/categories?post=14350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balispecialtycoffee.com\/en\/wp-json\/wp\/v2\/tags?post=14350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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