When coffee is roasted, it undergoes a number of chemical changes that can be distinguished by various sensory cues. For specialty coffee roasters, it’s important to pay close attention to these cues in order to achieve a desired flavour and aroma for their coffee. Two of the most distinctive indicators of how beans are changing during the roast are the temperature thresholds known as first and second crack. The two “cracks” are named for their audible popping sound, and typically occur at 196°C and 224°C. To this day, they are used by roasters to reach a target roast profile and develop flavours in the right way.
Have you seen coffee creamer on sale recently? Are you wondering what is coffee creamer and should you be adding it to your coffee? Let me answer that question for you as well as a few other questions related to coffee creamer. Ready?
You’ve just opened up your new bag of single origin coffee and begin to examine the bag of coffee before you. “Coffee Process: Natural.” What does that mean, “natural”? As opposed to what, artificial? GMO? We’re here to assure you that, no, this doesn’t mean our coffees that don’t say natural are some lab-concocted faux-coffee. We’re also writing this to fill you in on some of the technical language you may see on the bags of specialty coffee you buy, and how that can inform the taste you can expect in your cup. https://kaldiscoffee.com/blogs/news/coffee-processing-and-your-cup