The secrets of Tora: How to change heat coffee

Find out what and what process is Burning Cafe! This drink originates in Ethiopia, crossing generations and continents. One of the most important processes from the green grain served in the cup of green grain grown in the foot, one of the most important processes is responsible for turning the raw grain into flavors and aromas. But in practice, how does this process work?

Matthews Tinoco.The 0th edition of Coffee meeting.

“During roasting, grains go through high temperatures and caramelization of natural sugar, which stimulates complex chemical reactions, which give their coffee their senses: acidity, sweet, bitter, and spices.

Why do we burn coffee grain?

Coffee beans, raw (or “green”, as familiar with), have a dense texture, and do not extract a pleasant aromatic. So shoot Required to release its true sensory efficiency. When the heat is in the heat, the grain is to the transitions that provoke the taste and the aromatic notes from the fruit and the flower to the chocolate, caramel or nuts.

In addition, Tora helps to protect the coffee for a long time and makes it easy to grind and prepare the grain. Each photos almost a signature: small changes in time or temperature produce completely different flavors from the same place. Burning in the coffee universe is not considered a true art.

Tinoco points out that the burning directly affects the following elements:

• Core: It is possible to define whether it is clear, medium or dark;
• Taste: Raw grain is not pleasant to our taste buds;
• Smell: There is no attractive perfume for our smell before burning;
• Fribility/fractability: The ability to break the grain, which means the grinding process facilitates.

Differences and coffee quality at Tora Point

Types of burning according to applied time and temperature varies. Generally, they are divided into three major categories: Clear toast, medium and dark. Each can directly affect the taste of the drink and its compounds.

A. Torra Clara It preserves the acidity and natural sweets of the grain, highlighting fruit or floral notes, which are ideal for special coffee, whose complexity and sensory diversity are assessed. The Torra Average Offers balance between acidity, sweet and body, widely used in style cafes Gourmet. I and Torra Darkness It softens and boosts acidity, which shows notes of dark chocolate and wood, characteristic of traditional and more commercial coffee, but can also be used for other styles such as superior and gourmet.

“Special coffee, for example, should have a high sweet, less bitter and characteristic acidity, so the baked position is weak from average, that is, clearly. It is already tasting, it takes less bitter, acidity and moderate sweet, so it is from average toast, ie from the average toast, ie from the dark.

Do you know ways to burn coffee grain?

There are many ways to drink coffee, both on a large scale and in hand. Look at some of the main ones:

• Burning industrial: Uses automated equipment that controls time, temperature and air flow, ensuring authentication in large volumes;
• Torra in the drum: A common method in microtoreface. The grains rotate inside the heated drum and provide uniform and personalized couple;
• Drink hot air (The liquid bed..
• Tora for personal use: It can be done with simple characters such as iron pan or home ovens. Although not so accurate, it is an interesting experience for coffee lovers;
• Electrical Domestic Rosters: Compact equipment that allows you to adjust the parameters and reproduce tost profiles with greater control is ideal for TS.

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