Roasting

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.

Brew Your Own Beer

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.

Get My Free Ebook


Post a comment