peaking of time, there are three methods of roasting known as fast, slow and optimum. These time-based methods have great effects on the quality and aroma of the coffee.
The flame height of burner and hot air valve are adjusted to obtain high drum pressure and temperature resulting :
• Heavier body
• Low bitterness
• Increase in volume
• Increase in extraction yield
• Increase in solubility of solids
• Increase in acidity
The flame height of burner, roasting time and hot air valve are adjusted to obtain low drum pressure and temperature resulting :
• Lighter body
• Increase in bitterness
• Decrease in volume
• Decrease in extraction yield
• Decrease in solubility of solids
• Decrease in acidity
fast and slow coffee roasting