coffee tables. Monday , June 26th , 2017 - 09:18:16 AM
Coffee's acidity also depends on how the beans are roasted. Too much depends on whether the beans receive the light roast or the dark roast. Both of these methods are used to dry out the beans by removing moisture from deep inside them. However, light roasted beans retain comparatively more moisture than the dark roasted ones. The amount of the moisture present in the coffee beans affect the acidity. The batch of the coffee beans prepared with light roasting will differ in acidity from the batch of the same type of beans that are prepared with dark roasting. This is so because the different degree of roasting process degrades different types of coffee acids to varying levels. Roasting degrades the chlorogenic acids mainly into quinic acid. A brew containing excessive quinic acid tastes sour. It happens when coffee beans are dark roasted or brew is heated for more time than it should be. Coffee prepared with the light roasted bean is sweet. The dark roasted beans lose out on sweetness, however, the coffee prepared with these beans is strong, crisp and plain.
Quality coffee beans also come from Brazil, Colombia, Uganda, Mexico, Sumatra, Java, Bali, Indonesia, South and Central America. The beans from Indonesia, South and Central America are medium roasted, and lend a nutty sweetness to the coffee. Roasting makes the beans, which are originally green in color, lose their moisture, and expand when roasted at 200 degrees Celsius. This process causes change in color and it also gets caramelized. The longer it is roasted, more oil can be extracted from it and this results in production of bigger coffee beans.
It can give an instant jolt to the brain, and kick start detoxification in the body. So whether it is Italian, Irish, organic, or frozen, you get an enchanting aroma packed with some cleansing agents in just a mug of your favorite brew.
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