When it comes to drinking a cup of steamy java in the morning you should never settle for anything less than freshly roasted coffee!
Dragging your sleepy head out of bed in the morning just to drink a cup of thinly-ground coffee that you scoop out of those brick-like packs from the supermarket seems like a bland way to begin your day. That flavorless, dark powder comes from beans that have been roasted and ground months, maybe years ago.
Like most of the best things in life, coffee tastes better when it’s freshly roasted, ground and brewed into a nerve-awakening cup of java. If you have ever had freshly roasted coffee, you would know the staggering dominance in aroma, power, and personality that this brew has over storage over kept, commercial brands.
If you are still a virgin when it comes to freshly roasted coffee, it is time to loosen up that chastity belt around your tongue and find out why this is the best brew for your morning java.
First things first, the main benefit of drinking freshly roasted coffee is a gradual improvement of your overall health. From weight loss to increased longevity to diminished risks for cancer, there seem to be endless gains in every cup of steaming hot java.
The advantages of drinking freshly roasted coffee do not stop at the delightful tingling of your taste buds. Some of the best things to take out of your morning shot of caffeine include:
Additionally, a cup of freshly roasted brew enhances brain activity and helps the release of endorphins, which put you in a good mood. The natural oils and nutrients in freshly ground coffee beans also increase creativity, focus and help you be more productive throughout the day.
Now, we're sure that you have read about these health benefits of drinking coffee on every brick-like pack of every brand in the store. What those labels fail to inform you is that these gains are only available from regular consumption of freshly roasted coffee. What is the explanation behind this process? We’ll let science take it from here!
When coffee beans first meet the high temperatures of a roaster their chemical structure starts to fall apart. All the natural oils, chemical compounds, and precious nutrients evade the beans and release a strong scent of earthy flavors and aromas that resemble leather and chocolate.
It is essential to know that the chemical process that occurs within a coffee bean while roasting is the beginning of the end for its flavor, intensity, and aroma. The stress from being exposed to high temperatures causes oxidation and a natural build-up of chemical compounds that gradually stale the coffee.
When coffee beans go through the roasting process they amass a great quantity of carbon dioxide, which they later release gradually while resting. That is the reason why you should never pack or consume freshly roasted coffee if it has not rested for at least 48 hours.
Further actions like grinding or exposing the freshly roasted coffee beans to water and air accelerate the deterioration process. Therefore, if your pre-packed, pre-roasted, pre-ground coffee has left the factory months ago, by the time you brew it, it has lost most of its essential health benefits, flavors and sadly most of its personality.
If you are ready to ditch commercially roasted, ground coffee for freshly roasted java, you should consider the five different levels of coffee bean roasting before buying a month's worth supply.
This process involves roasting the coffee beans at temperatures between 355℉ and 400℉ for a short period. Their color will not change too much, and they will keep most of their delicate flavors within.
When you choose to medium light roast your coffee beans, you increase the temperature at around 405℉ and 415℉, to help them achieve a slightly darker color and emit flavors of brown sugar and dark chocolate.
With a medium roast, you increase the temperature over 415℉ and go as far as 435℉. Now, the coffee beans turn a powerful, easy-on-the-eye brown and the room starts smelling like caramels, vanilla, and dark beer.
Roasting coffee beans at temperatures between 435℉ and 470℉ gives them a dark color and a fragrance of old leather and smoke.
This is as far as you can roast your coffee beans without burning them completely. The recommended temperature should be somewhere between 470℉ and 485℉. By now the beans emanate a smell of burnt toast, black tea, and cigars.
The roast level of coffee is subjective, and it may vary from one region to another. Europeans, for example, prefer the dark roasts, which is why we sometimes refer to their baked coffee beans as Italian or Spanish roasts. In the United States, consumers from the West Coast share the taste of their European counterparts, while East Coast people prefer the lighter roasts.
Freshly roasted coffee is the best eye-opening (literally) brew that you can have in the morning. However, how do you know when those beans have passed through the roaster?
There is a simple trick of figuring out just how fresh your fresh roasted coffee is, and that involves examining the beans. If they have been roasted within the last few days, they should have a powerful fragrance, their texture should be oily and they should have a glossy, almost slimy appearance.
All these factors show that the coffee beans still hold most of their natural oils, which release a strong, long-lasting aroma and a powerful boost to your senses. Now, that is a great way to start your day!
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Behind Coffee Arabica, Robusta is the second-most popular coffee in the world today. It is produced by the Coffea canephora plant, which was originally grown in the western and central portions of sub-Saharan Africa.
About 40% of the world’s coffee consumed each day is Coffee Robusta.
When you want an excellent cup of coffee, you head to your pantry to make it. Whether you grind your beans at home or purchase grounds, it is easier than ever before to brew coffee or make espresso at home. There is a lot of work which goes into the availability of coffee today. Setting aside the argument [...]