When I'm not posting on Steemit, or busy upvoting and commenting on all your wonderful blogs - I have to do my day job of Roasting coffee. If you drink coffee, then your daily fix starts out as a green bean - fresh from the coffee plant cherry where to beans grow together - here is some green coffee for example.
To roast it brown, like the coffee in my roaster cooling tray in the first picture - we need to heat it up with a little Gas flame
It's a delicate process - too much flame and the coffee roasts too quickly and will not develop the flavours we want to experience, too little and it will bake and get unpleasant flavours. Getting the coffee to the darkness of roast we want in the time we desire to bring out the flavours is an art.
As it roasts it changes colour, here you can see some 5 minutes into a roast the coffee has gone from green to a more tan colour. The little view window lets me see how it is progressing, I also have a sample spoon that lets me remove a little of the coffee from the roaster to see it's colour up close.
When it is nearly roasted some 12 to 15 minutes into the roast depending on where the coffee was grown, it becomes brown. When the desired roast colour is reached (this is dependant on how the coffee will be brewed and the desired flavours we wish to obtain from it) the coffee is emptied from the roasting chamber into the cooling tray in the first picture. The mixer in the cooling tray constantly moves the beans while I very big fan inside the machine sucks air through the beans and out through the exhaust ducting to cool them quickly. This is important - while the coffee is hot it will keep getting darker - and we want the desired darkness level when we release the beans.
You can watch some speeded up footage of me actually roasting coffee in the video linked below.
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