Coffee-Roasters-Companion.pdfVIP

The Coffee RoasTeR’s Companion n n 1 Table of Contents Acknowledgments vii Preface ix Introduction xi 1 Why We Roast Coffee Beans 1 2 Green-Coffee Chemistry 2 Structure Sugars Lipids Proteins Alkaloids: Caffeine and Trigonelline Moisture Content Organic Acids Gases and Aromatics 3 Green-Coffee Processing and Storage 4 Primary Processing Methods Wet/Washed Dry/Natural Pulped/Natural Green-Coffee Storage Water Activity and Moisture Content Seasonality 4 Physical Changes During Roasting 9 Color Changes Classic Definitions of Roast Degree Cinnamon City Full City Viennese French Italian Structural Changes Inner-Bean Development Bean Size, Density, and Weight Loss 5 Roasting Chemistry 15 Green-Coffee Storage and Consistency Changes in Chemical Composition Ambient Conditions Development of Acids During Roasting Chimney Cleaning Aroma Development Managing Different Batch Sizes Maillard Reactions and Caramelization 12 Measuring Results 53 Caffeine Content and Roasting All About Bean Probes 6 Heat Transfer in