When I started look at the different types of coffee beans I had no idea what flavor sensations were save. Fruity, rich chocolate, caramel, spicy and smoky were descriptions that were cast, of which approximately. Are we talking about coffee? "That was fascinating. Why were there so many different flavors? Well, it starts with the beans, let me tell you a little about it.

We start with organic green coffee beans. A coffee bean isactually the seed of a coffee cherry. As soon as the red ripe cherries are picked from the tree, they are dried) (usually sunlight, and then removes the outer part of the dried cherries. This is the coffee bean, which are then sorted either by hand or on a conveyor belt. They are the size and density (lighter sorted beans are so good for the heavier, the quality bean). These roasted beans are green coffee beans that are shipped around the worldBe our light, medium or dark roast coffee.

The green beans are roasted in a large for about 5 to 7 minutes drum. It smells a little like popcorn. The beans double in size and crackle as they are larger. After the first pop, the roasting is stopped for light roast beans. During the roasting of the beans have the color from green to yellow, a light cinnamon brown altered. The beans still have a bit acidic or sour taste, but the sharp, fruityFlavor and origin is not clear. Many good quality beans are roasted lightly.

The beans still in their roasting and start getting smaller and more manageable. Stopped after about 9 to 11 minutes, the roasting is. At this point, the sweet taste of the beans begin. Medium roast coffee is slightly sweet with a hint of milk chocolate. The coffee has a mild smoke and the original light bean flavor can still be tasted.

Dark Roast Coffee takes about12 to 13 minutes and the sugar is completely dark in the beans give the coffee a rich deep chocolate caramel flavor with a hint of development focus. It is more difficult now to which part of the world or coffee region, the dark roast the beans like smoke and sugar content of the bean to tell predominant.

Espresso Roast takes about 14 minutes and at this point the sugar in the espresso beans are starting to burn and caramelize. This results in a smokyBeans and a smoky flavor rich espresso.

Most of us drink coffee every day. Your preference may fruity light roast coffee in the morning. Perhaps you prefer a medium roast with a subtle chocolate flavor. Many enjoy the spicy, caramel or the classic smoky dark roast espresso. Whatever your pleasure, organic coffee is certainly not boring and there are a variety of organic coffee beans to choose from. EnjoyJourney of discovery!

Roasting of coffee is not about just going for shopping and picking each type of bean from any brand. No, roasting coffee is a skillful art that starts with a carefully selected coffee bean that either goes through a car wash to separate beans or dry system.

The process of washing a bean is to remove the fleshy fruit of the bean. This process is used to divide and differentiate into different types of beans. The differences in the densityBeans will lead some to that higher float This makes it easy to separate and sort the many kinds of beans.

The dry process is a process much slower and more expensive.

Dry-processed beans produce a more subtle acid profile. In contrast, the acidity of the wet-processed beans produce a striking acidic taste. Acid in coffee is good. The alternative is a flat, lifeless cup of coffee.

What happens with beans they heat up during roasting?

Infirst stage, the beans take the heat and the raw beans (known as green beans roasted – un-or raw) slowly dried to a yellowish color to be. When the beans are done right are the beans have an odor reminiscent of toast or popcorn.

When the beans reach the temperature to 170 ° C-200 ° C (338 ° F-392 ° F) of sugar in the beans begin to caramelize. This process is enclosed supported by the increase in temperature of the moisture from the skin. At this stage it is important that the beansthe right moist content. Without the proper content of the wet beans are not in a position to caramelize the sugar properly. The caramelized sugar is less sweet, which will affect the final brew.

In the next step when the beans expand a temperature of about 205 ° C (400 ° F), the beans begin to lose their original size, double and light brown in the same time they are about 5% of their original weight. At a temperature of 220 ° C (428 ° F),The beans lose about 13% more weight and CO2 release.

Temperature reaches about 230 ° C (446 ° F) and the beans are dark brown, medium-, and take on an oily sheen.

Now the coffee roaster has to be very careful not to burn the beans. During this phase, the beans can lead to a burnt flavor of their desirable taste are striped.

If you are following this process closely then you would know that we're almost done with the whole roast. Now the goal is to getjust the right blend of bitterness and acidity to the final taste profile, a coffee, not too bitter, but not too strong.

Too light a roast will be too high a concentration of bitter compounds in the finished product. Dark chocolate is excessively produced, burnt taste. Experiment until you find the balance that your tastes.

Some interesting facts and questions about fair-trade gourmet coffee:

1. The targeted gourmet coffee farmer who needs a fair trade farm has less than 10 acres that his family runs and works in operation, they live in a Third World country or from far away in the mountains of Central America, a country like Brazil . You will receive about $ .65 cents per pound without fair trade and less than $ 10,000 annually. They desperately need fair trade to get out of their poverty.

2.Without telephones, newspapers, television, telephones, cell phones, and in most cases, running water and electricity – as the farmer is also working on "Fair Trade" in the first place?

3. With no savings, no banks, no loans, no finance and how does this farmer get a certificate to pay the fees to fair trade?

4. How much advertising that fair trade is not outside the U.S.? Zero! If they did, where and which media they would use?

5. Interesting most of the fair-trade coffeeBusinesses in foreign countries are financed by the Americans or large co-ops owned partially owned by Americans.

6. Fair Trade doubles the price of coffee, the farmer receives, but does not alter the workers receive during operation to ensure no more money to work. Therefore, all large farms owned by Americans but are worked by the locals to help the Americans much richer, but nothing for the local coffee workers.

7. Fair Trade is doing nothing, is to ensure the coffee to be abetter, or better – quality, it only ensures that the price is higher.

8. Fair trade is not recognized in China or Russia or Japan or the coffee countries.

9. Fair Trade has helped many Americans feel much better about themselves

10. It has done very little to require farmers who are the most help. Or work

Fair trade has contributed to the price of coffee, he has helped the rich get richer, it has helped some, or some poor farmer or pheasant, ithas done nothing to improve the quality of gourmet coffee, like most of the marketing tricks, it has helped us to think that we pay more money for a better product, but what is worse, it does not help the people we imagine it helps

And what is worse, it is doing nothing to help workers – the people who need them most. Heres a question for you – can be a fair-trade coffee-owners pay a child to fetch $ .10 per day, coffee and even Fair Trade? Fair trade is still no laws to stop built into itFarmers, taking advantage of children?
You do not want to know the answer. Sip that fair trade and keep yourself to feeling good about.