What happens when we roast coffee | Coffee roasting levels

What happens when we roast coffee | Coffee roasting levels

hey guys on this video we are visiting
the roaster hey guys my name is Theo le Roux and I’m
from cupocafe coffee bar and on this video we are discussing different roast
levels and also hearing from our roaster skyline roastry how roasting works
and more about roasting but now just before we jump to the Rastry I have
here a few examples so this of course being a green bean this as you can see
slightly lighter roasted bean this is about a medium roast and then a few of
these are dark and a few of these are full roasts so at the roaster will show
you more footage of the different levels of how coffee roasts yes so I hope you
guys enjoy this next episode so let’s go to the roaster and show you guys more
about roasting now as you can see today we are spending time at the roaster
itself so right now we are at skyline roastries in fedendale Johannesburg and
we are with Marco our roaster so all those lovely flavor coffee’s that you
guys always enjoy his hand roasts all those beans to perfection now today
we’re gonna just ask marco a few questions around roasting so that we can
just kind of expand on your education in understanding different roasts different
beans and of course what this machine does so marco so happy we can spend the
day here man pleasure man so happy to have you guys here always great to come through to you and
to see what type of things you’re gonna do with the coffee next so obviously we
can satisfy their taste buds yeah so first off I say quite a bit on roastery
but I’m not a roaster so therefore I want the expert to tell us in depth
or they need it because you guys want to know what exactly is roasting while
roasting guys is pretty much taking a agricultural product which is coffee
coffee really at the end of the day is a fruit
alright so it’s nice if there’s a cherry and the coffee itself especially the
seed of the – yeah so what we’re doing is to be taking their full product the
actual see you know their cherry and taking it and putting in our big oven
while big roaster all right and basically cooking that that’s coffee to
a certain level where it’s able to be enjoyed as you guys you know if I’m at a
coffee shop or at home messes pretty much what we do excellent now just so
that they understand slightly better because I always use the words you know
roasting this roasting that and the bean does this and the bean does that explain
maybe to us exactly what happens when we roast an actual green coffee bean yeah
so essentially it’s that’s always a good way to think about it in your kitchen in
terms of how the was cooking or roasting coffee and cooking a steak and so the initial process is dropping
the the green beans in other coffee roaster and inside this big piece of
middle of the air inside is basically just a big round drum participants at a
certain rotation speed underneath that drum is a heat source which is the
basically a lineup of of gas that’s heating up this drum so initially the
initial portion is really what before conductive energy or heating up by a
conducted method so conducted method is the same as cooking a steak on a pan
yeah so conductive energy is the energy of touch so if you can just imagine take
a nice big thick steak putting on a hot pan obviously you’re going to get some
cooking happening on the outside so that’s how we start that’s the initial
process so what we call it’s an endothermic process so the beans
obviously taking in heat correct yeah and then a certain person ever ever
certain time and a certain velocity great poet yeah do you want that those
beans to be putting in that energy as much as possible for the first half of
the roast after that the beans start to expand cut and then we start playing
more with contradiction energy right sir we start pushing more a more hot air
through the system and that helps to contain the inside of the beef so your best coffee maker with built in grinder
your oven is convection energy yeah it’s almost similar to a conventional oven so
it looks like a microwave but it actually has a heat source from the
outside as well so it cooks outside and from inside
correct so it starts off endothermic so the beats not taking in the heat then at
a certain level the beat start to release so if you guys have a little
something called first crack so that happens towards the end of the roast
week it actually sounds like popcorn popping inside the Machine so those are
the beans that have expanded to a certain point in that pot yes so now
they’re releasing energy yeah so that’s the second half of the roast so that all
that all part of the initial endothermic exothermic heat application moving
production to conviction is quite a process and you have to really keep an
eye on at what stages in terms of time and heat does this happen to get the
certain flavors yes now you guys see why I speak to just tasting and explaining
to you guys what I taste because all of this will just be way too
much information for this bird brain I’ll probably one day come and spend
some more time here to learn more about the roasting so that I know when we have
to shop doing coffee tastings that I can go into a bit more of that depth
information but now I use the words quite a lot like Rose medium roasted
diagrams not my favorite light to light medium on certain coffees medium roast
and can you maybe give a slightly bit more depth explanation and definition of
what a light rose to medium roast and a dark roast is out of the Roasters
perspective yeah so essentially these words of light roast medium roast dark
roast is the time after first crack so before first crack you cannot enjoy that
coffee yet it’s still developing it’s still cooking
but off the first crack that’s what we call the development time really slows
down this is where you can slow you modulate
the different flavors that you keep all right so after first crack we start a
travel you know okay now I’m going to see how much time for first crack until
the end and we actually release the coffee machine and pull your medium
roast you’re looking for around about a minute off the first crack or the
startled first crack yeah so the other popping sounds about a minute then you
release it so the color that coffee will be pretty light correct yeah so what you
mostly find out of this is really the inherent natural characteristics
elements yes flavors like that lovely Latin dance type of style that I always
talk of you know on my tongue that guess and that’s my favorite time so so just
imagine it’s depending where you are in the world it’s really down to preference
yeah so if you enjoy a coffee that’s quite vibrant quite a lot of acidity
sort of nice sort of just unwrapped sort of fruity flavors that’s going to be for
you yeah so just in that again yes because coffee ism is a fruit at the end
the day correct you can relate a lot of the chocolate dimensioning to fruit so
just imagine picking off a and potential bitterness PA oh yes that’s sort of like
a light roast but some people enjoy this correct with animal
my wife enjoys and run clubs she likes lemons she likes that type of Lemongrab
no sweetie that’s me you enjoy that they in you a light roast okay as we start https://grindandmake.com/how-to-use-coffee-maker/
keeping the roasts that acidity starts to slowly disappear yeah so medium roast
is is a perfect balance between starting to get some of that sweetness some of
their body but still having that acidity there in the background just a little
bit just twinkling verax it’s been said sir
it’s a nice overall crowd pisa roast that’s why I’m eating roast for most
people is gonna be the one they got correct as you start to go darker that’s
when a lot of that supposed to disappear and you get more tobacco roastiness sort
of flavor profile yeah the body also starts to increase is quite syrupy I
think yes but a lot of these interesting flavors do disappear but for example
food expresso based drinker that’s probably what they’re looking for
that’s quite intense body big boiling correct yeah but as maybe as a portal of
you as a brewed coffee it’s can have a lot of sort of off the
taste and that’s not the coffee that’s the roaster it is basically again
like plotting a mistake having that time for too long yes then charts
that’s essentially what you and as I as I normally say to you guys the thing
with the dark roast is it creates like a sandpaper type of texture in the back of
your throat so it’s very rough very hard but are you into that then that’s what
you’re into now you all know that my life melissa is huge into that and
that’s why she prefers the darker Rose with that raw body in the background
yeah it’s definitely a lot more punchy so full form of a string cos they like
to have someone with a puffy that’s usually a good combination correct
cappuccino drinkers and so yeah so it doesn’t anything over the milk even
though you’re diluting the coffee there’s enough of this intense flavor
that it’s still gonna just looking at the coffee flavored you know covers that
roughness but when you add some sugar or work or whatever so it it soothes that
so that’s what people like to do dark roast
tend to have more sugar in it really make coffee that’s it cuz they need to
balance our pets yeah that’s a nice roast in it but
sometimes they can actually work out quite nice so if you enjoy your sugar in
your in your coffee go talk about the dog definitely a
little the sugar that’s what I kind of went natural sweetness and you want to
cut down on your sugar in your coffee go for the medium light source because it
will have that natural sweetness from the coffee bits correct it’s more my
type of palette now obviously we’re at Skyline Road streets you guys can check
them out on Instagram you can check them out of the Facebook do go and give them
a follow and then while we yeah we – here might as well year from marker
marker what is your favorite roast and what is your favorite type of similarity
and precisely why I do gravitates a lot more to the African coffees serve me
differently a Kenyan again is sort of my preferred sort of
coffee I used to be a expresso drinker so cappuccinos lattes but as you start
to experiment with more and more coffees you notice that a nice sort of light to
medium blend or even a medium roast you just pick up a lot more flavor of the
coffee so you can actually identify okay I can clearly pick up these flavors and
I just enjoy that yes a nice medium roast of an African coffee
everyone coffees just have a lot more vibrancy there just is so much more
lively and there’s more happening like a v12 engine just you know put the pause I
like it people gravitate they’ll start people
getting into coffee they usually start with the most safe options because it’s
kind of a neutral monkey over so you taste every single cup key section so
then you start to gravitation with these more funky flavors and they use went
worn more interesting flavors and that’s I think that’s what happens to most
people interesting beautiful well thank you Marcus so much
information in such a small speck of time but we really appreciate the fact
that you obviously look after our coffee so that our client based a couple of
fans can really enjoy every single time so there you guys have it that is Marco
explaining to us what roasting is how a roaster works and of course the whole
leg whole list of levels of different types of roasts hope you guys enjoyed
this video please do remember that we make these videos so that you could love
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