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Coffee Roasting And Extraction

Coffee Extraction Methods

To Make Coffee, A Variety Of Extraction Methods Are Available. Although They Appear To Be Difficult To Use And Should Only Be Left To An Experienced Barista, This Is Not The Case. They’ll Come In Handy For A Lot Of People. It’s Critical To Get To Know Them And Understand What Benefits They Can Provide.

Once You’ve Learned About The Different Extraction Methods, You’ll Be Able To Use Them Effectively The Next Time You Make Coffee.

1. French Press

The French Press Is A Well-Known Immersion Method For Making Coffee. To Achieve A Medium Body, Cloudy Appearance, And Earthy Texture, Use This Method. If You’d Prefer, You Can Filter The Coffee To Remove Some Of The Earthiness.

2. Chemex

Through The Drip Method, You’ll End Up With A Cup That’s Lighter In Body, Sweeter, And Devoid Of Any Leftover Residues Or Acidity.

What Exactly Is It Made Up Of? Chemex Coffee Makers Resemble Pyrex Glass Flasks In Appearance. The Ground Coffee Is Piled On Top Of A Thicker Filter Than Is Typically Used In Other Coffee Extraction Methods. Once The Water Has Been Heated, It Must Be Poured Into The Upper Portion Of The Container, Where It Filters Naturally As It Falls To The Bottom.

3. Aeropress

It Is Possible To Get Coffee With Varying Concentrations And Flavours By Using This Extraction Method, But Mastering The Extraction Method Requires Knowledge Of The Variables Involved In The Preparation Of Aeropress.

Infusing Coffee With Hot Water In A Syringe Is A Novel Way To Prepare It. To Prevent Solids From Entering The Cup, The Solution Is Filtered Under Pressure Through A Paper Filter Attached To One End. The Flavour Of Coffee Made Using This Dipping Technique Lasts Longer.

4. Japanese Siphon

Immersion And Drip Methods Are Combined In This Extraction Method, Which Essentially Functions As A Vacuum Coffee Maker. To Start The Fire, The Japanese Syphon Has An Alcohol Lighter At The Bottom, Although There Are Also Electric Plates. It Consists Of Two Overlapping Spherical Pieces And Has An Alcohol Lighter.

Through A Tube, The Steam Lifts The Water From The Lower Container To The Upper One. Vacuum And Gas Contraction And Expansion Are Responsible For All Of This. The Liquid Then Returns To The Lower Container As A Result Of The Negative Pressure.

5. V60

Its Name Derives From The Container’s Conical Shape, Like V, And From The Angle At Which It Is Situated, Like 60. It’s A Drip Method, As The Name Implies. There Is Only One Hole In It, Which Makes Extraction More Uniform. A Cup With Body, Aroma, And Acidity That Has Been Transformed Into Sweetness Can Be Made Using This Coffee Extraction Technique.

6. Kalita

In Addition To The Three Holes And The Corrugated Filter Used In The Previous Drip Extraction Method, This One Has A Smaller Contact Space Between The Method And Grains.

This Method Of Extraction Yields A Coffee With More Body And A Better Acidity/Sugar Balance.

7. Espresso Machine

When Using An Espresso Machine, Hot Water Is Sprayed At High Pressure Through Finely Ground Coffee, Which Filters The Water And Extracts The Flavour Quickly.

8. Homemade Coffee Maker Or Percolator

A Filter Paper Or Metal Filter Is Used To Filter The Hot Drink Once It Has Reached The Coffee Compartment. The Hot Drink Then Falls Into A Jug, Where It Will Remain Hot Until It Is Consumed. This Will Ensure That Your Coffee Is Always Steaming Hot.

Coffee Roasting And Extraction

Coffee Roasting

During The Roasting Process, We Transform The Raw And Green Coffee Beans Into Beans Ready For Consumption. This Is Because A Green Coffee Bean Has No Taste And Generally Smells Like Grass. Note, However, That Each Type Of Grain Has Its Own Taste Characteristics. It Is Only After Roasting That The Flavor And Aromas Of The Coffee Develop. Roasting Allows Us To Bring Out The Best Of The Coffee Bean. We Emphasize The Specific Properties Of The Grain Varieties And The Special Character Of The Area Where The Grain Was Grown.

Needless To Say, Our Roasting Unit Uses Only The Highest Quality Beans, Uses The Best Appliances As Well As Artisan Roasters With A True Love For Their Craft. We Always Aim For The Highest Standards So That You Can Guarantee Your Customers The Best Possible Cup Of Coffee. Before Buying Our Coffee, We Travel To Coffee Producing Countries Around The World. We Taste And Test Hundreds Of Coffee Varieties From Which We Select The Best. Once The Choice Is Made On Our Favorite Varieties, The Roasting Process Can Begin: An Extremely Meticulous Job That Requires Patience, Attention And… Love.

In The Roasting Plant – Or Roasting Plant – We Roast The Coffee In An Artisanal Way. Roasting Has The Effect Of Caramelizing The Sugars Present In The Bean. This Is How The Brown Color Of The Coffee Bean Appears And The Sugars And Proteins It Contains Are Activated. During The Roasting Process, The Coffee Beans Are Roasted While A Drum Keeps Them Constantly In Motion By Rotating Them. The Grain Goes Through Three Phases:

The Kernel Is First Dried And It ‘pops’ (Pop), Much Like Corn Popping Into Popcorn. Coffee Roasters Call This The First ‘crackle’. The Grain Swells Under Pressure From The Inside By Water Vapor And Co2.

The Grain Is Then Colored By A Phenomenon Of Caramelization And Thanks To The So-Called Maillard Reaction: This Is The Reaction Between Sugars And Proteins Which Will Give The Grain Its Flavor. The Grain Will Slowly Take On A Darker And Darker Color And Will Still Swell A Little.

The Grain, Which At First Was Still Quite Wrinkled, Now Has A Smooth, Even Surface. This Is The Start Of The Second ‘crackle’. The Cell Nucleus (Endocarp) Of The Grain Breaks Down. After The Second ‘crackle’ The Grain Becomes More Crumbly And It Loses Weight. In The End, Only A Charred Bitter Grain Remains.

Light Roasting

The Beans Dry Out And Take On A Light Brown Color At The Same Time As They Acquire A Delicate Taste And Aroma. This Coffee Is Especially Suitable For Preparing Filter Coffee.

Medium Roast

The Grains Take On A Beautiful Brown Color And Acquire A More Pronounced Flavor. Yummy Coffee Any Time Of The Day.


The Beans Are Dark Brown And Slightly Shiny From The Oil That Is Released During Roasting. This Coffee Has A Generous And Powerful Flavor. Coffee Roasted In This Way Will Be Excellent To Consume After Lunch Or Dinner.

Dark Roast Or Espresso Roasting

This Roasting Method Produces A Very Dark Coffee With A Pronounced (Powerful) Flavor, Enhanced With Notes Of Toast And Dark Caramel.