| COFFEE GROWING | COFFEE
HARVEST | COFFEE ROASTING | COFFEE SPECIALITIES |
| The aromatic properties of coffee are released by the
high temperatures reached by roasting. Temperatures are raised progressively to
440 ° Fahrenheit (230 ° Centigrade). This releases steam, carbon monoxide, carbon
dioxide and other volatiles, resulting in a weight loss of 14 - 20%. Released
gases increase the beans' volume from 30 - 100%. |  |
The color of the beans changes to a deep rich brown; their texture becomes
porous. The most important result of roasting is the appearance of the characteristic
aroma of roasted coffee, which comes from complex chemical changes in the beans.
After roasting, the coffee is quickly cooled to safeguard the newly created aromatic,
ethereal oils. | | Sorting Good-quality
coffees are sorted by electronic sorters to remove any substandard beans.
Grinding
Coffees can be left as whole beans or sold as vacuum packed coffee to be ground
by the consumer at home or ground by the roaster before packaging. Packaging
The aromatic oils set free by the roasting process have a relatively
short life and oxidize (get rancid) easily. Roasted coffee ages quickly and
loses its aromatic qualities if it is not stored in a cool place in an air tight
container. Effective packaging therefore is essential to prevent air (oxygen)
getting to the freshly roasted coffee.
Coffees sold as whole beans should
be packed in an air-tight bag, with a one way valve, in which the air has been
exchanged for an inert gas (nitrogen). The one way valve lets coffee gasses escape
but prevents oxygen from the air entering and causing the coffee's aromatic oils
becoming rancid.
Modern packaging materials like plastic films and a combination
of aluminum and cellulose conserve coffee well over the medium term. The most
satisfactory way is packaging under vacuum or in an inert gas, using perfectly
impervious materials. Julius Meinl packages its blends using either the vacuum
or inert gas method, thus keeping the coffees always fresh and flavorful for
you to enjoy. | |