Roasting results in the reduction of moisture in the beans from 7% to approximately 1.5%. Much of the volatile acidity, mainly acetic, is evaporated. Non-enzymatic browning and Strecker reactions occur, leading to a diversity of molecules that represent the main part of the chocolate flavour and aroma. These include several types of pyrazines, aldehydes, ketones, esters and oxazoles. Some 400-500 compounds form the basis of chocolate flavour.

Depending on the geographical origin of the beans, roasting temperatures will vary between 110°C and 220°C. The lower temperatures are used for the more fragile and subtly flavoured beans.

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Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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