Affecting the Coffee’s Flavour – How Do We Do It?
The intrinsic flavour of a specific coffee bean starts from the nurturing and cultivation of the coffee plant. Generally, Brazilian coffees have rich, dark chocolate and brown sugar flavours whereas an Ethiopian coffee may be pleasantly acidic and floral. Coffee roasting helps accentuate these flavours and bring out the most possible out of the coffee bean.
Lightly roasted coffee will preserve more of the gentle floral, fruity and sweet flavours compared to a chocolatey and nutty dark roast. These are of course very loose rules in roasting and the role of the roaster is to create a profile that will match that coffee bean. The DirectRoaster allows many points of customisation during the roasting process which helps develop different flavours.
The convection heating paired with the variable fan speeds allows the customisation of pressure inside the drum and the even delivery of heat. The heat wrapped around each bean allows for consistent roasting and when done at overpressure, the flavour is round and balanced. By varying the pressure inside the drum, different characteristics like acidity or sweetness can be brought out as well. The variable drum speeds affect how fast the coffee is moving through the hot air and can help with correcting temperatures which changes the roast profile. Additionally, the agitation fins inside the drum can be customised to the user’s preference, adding a new level of variability along with the hexagonal shape of the drum which provides better mixing. Ultimately, the DirectRoaster offers many points of control to affect the flavour profile of the coffee to the roaster’s preference, while preserving its intrinsic characteristics.
