Anushka Banister. coffee tables. December 13th , 2016.
French Roast: This involves a very heavy roasting of the coffee beans until they have a color that resembles dark chocolate.
In the Middle East, the Syrian region has been a major cultivator of coffee for a long period of time. The coffee plant that is cultivated in this area is almost 3 meters high, but produces the same coffee bean. The Middle East population has long cherished the taste of coffee with fondness, and a guest in the Middle East is honored and welcomed with Arabic coffee. The history of this coffee can be traced back to the Arabian Peninsula where about 1,000 years ago, traders from central Africa and Ethiopia introduced the coffee berry and bean. Initially, the plant's fruits were used to prepare a type of wine. However, it was not long before the aroma of the bean enchanted the people of the Middle East.
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.
There are certain ways that can be used to create flavored coffees. In many cases, the ingredient is added immediately after the beans are roasted. The freshly roasted beans are brought in close contact to the flavorings for some period of time. This duration should be sufficient enough for the beans to absorb the taste and aroma. The beans are exposed to certain natural flavors so that they can get the required amount of aroma. Other methods employed would be, to mix some amount of almond syrup with the roasted beans. At times, one can even add freshly ground almond before the preparation of the coffee grounds. This method may not always get the desired intensity of the taste, as it may not get absorbed well into the coffee grounds.
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