Roasting techniques in Colombia have changed a lot over time. From the fourteenth century to the late nineteenth century coffee beans had been roasted with charcoal in saucepans. Once the rotary gas-ignited oven was developed, the coffee industry was forever changed. The oven, roasts the beans at temperatures between 400 °F and 425 °F for 10 to 20 minutes. roasting the coffee beans coverts the starches into the aromatic oils which gives the coffee its signature flavor. Dark roast beasn contain less acid, less caffeine then lighter roasts, and a shorter shelf life. Darker roasts often loose the natural flavor and take on a smoky, pungent, burnt taste. The lighter roasted beans have a sharper taste the the dark roasts. It suffers less heat exposure, maintaining the beans qualities. the lighter roasts tend to use a higher quality bean then the darker roasts due to the exposure of the natural flavors in the beans.
Several roasting levels have thier own characteristics and may be suitable to different tastes fo specific uses. The Levels are (from lightest to darkest) Cinnamon Roast, American Roast, City Roast, Full City Roast, Vienna, French Roast, Italian, and Espresso.
-Danielle
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