 | |||||||||||||||||||||||||||||||
 |
 | ||||||||||||||||||||||||||||||
Green coffee does not small like coffee at all - but reportedly like raw opium. Our coffee farmers confirmed this, and indeed up to some 20 years ago they used to grow opium for their living. The change to coffee as a cash crop on Elephant Mountain was successfully introduced during the 1980s in a joint Thai-German project.
On green raw coffee beans you find thin skins, also called silver skins. These skins contribute to the fact that raw coffee keeps its aroma potential for a long time. In our home coffee roaster like in almost any other coffee roaster these skins are separated automatically during the roasting, however any skin parts remaining in the coffee have no negative impact on the flavour and aroma of the coffee. In fact a small rest of this skin will always remain in the crack of each bean.
|
In the market there is some so called raw coffee available on which these skins have already been removed. As this is being
done with heat this coffee has already lost some of its initial aroma plus it does not keep the rest of its aroma potential as well
as the true green coffee that still has its skins.
The actual roasting puts the coffee in the condition to develop its aroma. The typical coffee aroma can hardly be smelled during the roasting process itself. It is rather for a few hours up to 2 days after roasting that the coffee still reacts and develops the essential oils and gases responsible for the aroma and flavour we all love. While the peak may be reached between 3 and 10 hours after roasting, depending on roasting grade, surrounding temperature etc., the coffee starts losing its aroma almost as quickly as it develops it. The perfect time to consume coffee is between a few hours and 3 days after roasting. For storage with minimized loss of aroma we recommend to store the roasted coffee (whole beans) in a tightly closed plastic container in the refrigerator.
|
 |