Roasting the White Coffee using aged-old method is a combination of 4 generations experience and also accorded to the Health & Safety Regulations by the edible industries.
To brew a rich and aromatic coffee, one must have the 4 generations of White Coffee experience including the smell, taste and roasting skill as the main requirements.
Aged-old method consist of ‘Hearing’, ‘Observing’, ‘Smelling’ and ‘Feeling’. To roast coffee beans using aged-old method, woods of rubber tree are to be used in controlling the fire heat and temperature. When the fire starts to heat up, one shall make the fire heat lower in order to continue the roasting process.
Roasting using charcoal or wood is considered illegal today as it will cause air pollution according to the government’s Health & Safety requirements. (Households are exceptional)
With today’s technology, gas are used to roast the smooth and aromatic White Coffee beans combining with the 4 types of said senses which is also legal to the legislation set forth.
Before roasting process, one shall be fully knowledgeable on the wellness features of coffee beans in order to choose the best among the rest. Due to humid environment, raw coffee beans’ moisture content is high and may results in the release of unpleasant odour by the beans. While the bitterness of a coffee bean will decrease the grade or some shall say, having a side of weakness in the beans. In aged-old method, coffee beans were dried in the sun.
Hearing senses: Coffee beans were placed in a tightly sealed tank during roasting process, which makes it non-visible to the eye and thus the hearing method came in aid to control the heat and temperature of the fire. During the roasting process, the noises are heavier as the raw coffee beans were moistures. When the heat consumes the moistures, the noise goes lighter. In precise, the bursting of the coffee beans will acknowledge one on the heat sufficiency required.
Observation senses: Different coffee beans required different heat. When the roasting process reaches a certain heat temperature, smokes appears and the coffee beans’ silver skin will change colour. The thickness of the smokes indicates the type of coffee beans placed inside. With observation, a roaster may evaluate the grade of coffee required. To maintain the coffee beans aroma for light, middle or dark roasting, the high and low of the heat shall be controlled.
Smelling senses: The first step shall start at the sun-dried raw coffee beans where a grassy smell will be apparent. At the second phase, the coffee beans will smell like green peas or toasted bread. At third phase, the coffee beans released the rich and aromatic smell of coffee when the sizes of the beans expanded where heat shall be lowered at the moment. Phase four, the overall increment of aroma and beans expansion will decrease the acidity of the coffee, releasing the unique aroma of the coffee beans to mark the last phase.
Feeling senses: The combination of the above senses, thus making the coffee beans roasted under the right heat and temperature, allowing the preservation of rich and aromatic taste, the best feeling ever.
At the end of the roasting process, roasted coffee beans required cooling to avoid the fading of aromas. For aged-old cooling method, animal fats such as butter will be used and as for modern method, vegetable oil (Halal and Vegetarian edible) such as margarine takes place or by blowing cool wind to end the process.
White Coffee Roasting
Blending With Aged-Old-and Modern Method
Making of Black Coffee
The roasting process of Black Coffee is a combined skill and taste of 4 generations. The basics of Black Coffee: dark but not over-roasted, dark but not acidic, dark but not bitter, bitter as in bittersweet, bitter as in memory and bitter as in aroma, combining all as one of the essentials of Black Coffee roasting.
The first priority of roasting Black Coffee is using natural light: to observe the sugar texture in the process. Using first grade white sugar at the same time, a roaster needs to control the fire heat in order to increase the temperature bit by bit, enabling the white sugar to dissolve into liquid.
Once the sugar becomes golden brown, a certain amount of coffee beans will be mix in (roasted coffee beans), and the sugar will become dark brown in color after the increment of temperature, following with the mixing in of the remaining coffee beans. After the roasting process, the aromatic Black Coffee will linger around.
The most important part of this process is when the Black Coffee beans become dark in color; roaster need to decrease the fire heat to lower temperature in order to continue with the roasting process. The whole batch of Black Coffee would be a waste if the temperature is too high.
The most crucial part is the sugar texture as the technique in pulling the liquefied sugar, creating the visual where the sugar re-solidifies in thin strands of ‘sugar glass’ (imagine the process of cotton candy making), continued by heavy wind blowing method until it dries, the poured out result is the aromatic Black Coffee; following by grounding of the roasted beans, brewed into an aromatic cup of coffee (rich and dark Black Coffee).
To enhance the taste of black coffee into something delightful, sugar, milk or condensed milk may be added.
and Instant White Coffee Technique
As for today’s technology, modern equipment is used to enable the beans dry in order to proceed to the real roasting process in making a proper roast. (It’s all about controlling the heat)
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