Torréfaction
Écrit par :
Typhoon Éditorial
Passionnés de torréfaction
Le café passe par plusieurs phases pour devenir le produit final que nous connaissons. À tout moment, il peut être affecté de manière significative par d'innombrables facteurs. L'une des phases à connaître pour vraiment comprendre cette opération est la phase de refroidissement.
Cooling coffee beans is the end of the process:
Drying
Browning
Roasting
Cooling
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Some experts combine the last two stages, as flavor develops during both of them in an interconnected way. Transferring into cooling coffee beans can completely change the result. In a matter of minutes, roastmasters remove the heat element from inside and outside the bean. Variations in this step make for differences between roasts.
Cooling coffee should happen within 4 to 5 minutes in a sieve. Large fans with cool air blow, or some commercial roasters use water, misting them. They must be careful ‘quenching’ the beans, though, to avoid sogginess in them. If not, the beans will lose some of their taste. At home, using large fans should do the trick.
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When to start the cooling phase depends on which coffee beans you use. Whether going for a short or long time, properly cooling the beans is important to avoid burnt and defected ones.
Letting the temperature drop is important, along with another part that takes place here: degassing. While roasting, CO2 collects. If not aired out properly, it won’t leave the bean and remove flavor all the while. Degassing finishes long after the cooling phase, as much as a week afterwards. Don’t grind your beans while they cool and degas.
The cooling phase, although short, must happen efficiently for a quality cup of joe.