Coffee roasting | Maison Verlet | Coffees and Teas | Paris
About Coffee roasting
Traditional slow roasting , between 180°C to 250°C, assures you a perfect and steady broiling. Precision is essential to reveal and release all the aromas.
The most important thing for your coffee roaster, is his machine. This one compound with a cylinder, in which the beans are brewed compartment.
To turn green coffee into roast coffee, involves an entire physical and chemical reactions:
- - Colour change from green to more or less darker beans
- - Increase of 50% volume by cells expansion
- - Lost of weight due to water evaporation
- - Transformation of sugars in fat