• Coffee Roasting In Europe

    by Published on 17th September 2012 10:46 AM  Number of Views: 3076 
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    5. Coffee Roasting In Japan,
    6. Coffee Roasting In Europe,
    7. Coffee Roasting In The USA,
    8. Coffee Roasting In Columbia,
    9. Coffee Roasting In Mexico

    There's a great tutorial just posted here which will give you a guide on what tools you need, and a step-by-step guide on how to get a great coffee roast using your Popcorn Maker.

    the topic is here:

    http://www.homecoffeeroaster.co.uk/t...=1027#post1027
    by Published on 15th September 2012 11:56 AM  Number of Views: 1123 
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    Don't forget folks, that if you're a member or lurking as a Guest to this site, you will be entitled to a 10% OFF Roast Coffee Beans once you've joined this forum.

    Go here for the exclusive discount code specially created for Hottop Owners:

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    by Published on 15th September 2012 11:46 AM   
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    Don't forget folks, that if you're a member or lurking as a Guest to this site, you will be entitled to 10% OFF Roasted and Green Coffee Beans once you've joined this forum.

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    by Published on 13th September 2012 04:00 AM  Number of Views: 1619 
    1. Categories:
    2. Coffee Roasting In China,
    3. Coffee Roasting In Spain,
    4. Coffee Roasting In Hong Kong,
    5. Coffee Roasting In Japan,
    6. Coffee Roasting In Europe,
    7. Coffee Roasting In The USA,
    8. Coffee Roasting In Columbia,
    9. Coffee Roasting In Mexico

    Coffee Strengths Guide

    Not all coffee tastes the same and coffee varies in strength. To determine the strength of a coffee, a number of things are important, including the origin of the coffee. However, perhaps the main process in producing a certain strength of coffee is the roasting of the green beans. Roasting changes the coffee beans both physically and chemically, affecting the taste. Good quality coffee roasting requires an expert to manipulate different roasting techniques to bring out not just the strength but also the countless different flavours and aromas.

    As the coffee beans loose moisture from the roasting, they start to increases in volume and decrease in weight. This causes the density of the coffee bean to alter the strength of the coffee. So the strength of coffee is determined by the length of time the beans are roasted for. The time it takes to roast the coffee beans can vary from 2 to 30 minutes in a 180 to 280 degree roaster. Coffee roasting takes place in large units that tumble the green beans, making sure that all the beans are equally being exposed to the heat.

    Learn more about how roasting is crucial to creating different strengths: Mild Coffee, Medium Strength Coffee and Strong Coffee below...

    Mild Coffee

    Because the strength of coffee is determined by how long coffee beans are roasted for, beans for mild coffee are only roasted for a number of minutes; normally between 2 minutes and 10 minutes. During this time the beans will pop twice and double in size, which is all part of the process. Roasting coffee in this way, to create a mild strength, is actually the most popular way throughout the world as it is ideal for your everyday cup of coffee.

    If you like milder coffees try some Yirgacheffe Coffee. With a strength of 3 this coffee is perfect for those who enjoy a lighter drink. Yirgacheffe, which is a 'washed' coffee, remains one of the most renowned coffees in the world. It's origins lie in the Yirgacheffe region in the southern highlands of Ethiopia. Yirgacheffee is lighter bodied and although it has a clean taste, there remains a complexity and deepness, perfect for a cup of coffee at anytime of the day.

    Medium Strength Coffee

    Coffee of medium strength is roasted slightly longer than mild coffee; normally between 10 to 15 minutes. The same process occurs with two pops and a doubling in size of the coffee bean. When a medium coffee roast has finished, the beans will appear quite dry. However, the appearance is completely different to the taste, which is far from dry and instead often mellow and sweet with a great smelling aroma. Medium roasts make for a fuller bodied coffee, making it ideal for your breakfast cup of coffee from from a cafetiere or filter machine. However, if you like a fuller bodied coffee in general, then most medium strength coffee is great for drinking at any time of the day.

    If you are looking for a medium strength coffee to try at breakfast then try Oromo Harar Coffee. A strength 4 coffee with very natural flavours, which lends its name from the eastern Ethiopian region, Harar. Through sun drying the coffee in the fruit cherry, Harar develops a brilliant gamey and blueberry aroma with a full bodied, yet smooth and chocolaty finish.

    If you would like a good medium strength coffee, which can be drunk at any time of the day, try Sumatra Coffee. This is a premium coffee from the Gayo Highlands in Indonesia, it is grown organically and traded fairly. It offers an exciting taste which remains exceptionally smooth despite boasting a distinctively deep flavour, complimented with herbal highlights.

    Strong Coffee

    Strong coffee is roasted for the longest amount of time, simply because the longer you roast coffee beans for, the stronger the coffee becomes. Strong coffee is most likely to be roasted longer than 15 minutes, yet it still goes through the same process as mild and medium strength coffee, with the beans popping twice and doubling in size. After roasting the beans will appear quite oily. Strong coffee will most likely taste quite toasted and it goes without saying that it tastes far more powerful than medium and mild strength coffees. Strong coffees are perfect for those looking to have that 'coffee kick', without the need to have an espresso.

    If you want to give a stronger coffee a try, we recommend you try Oromo Limu Coffee. This is the darkest roast of the Oromo fair trade coffee range and makes for a brilliant after dinner coffee. This coffee from the south west region of Ethiopia, has a good body and is the perfect finish to a long meal with good friends. It is smooth with a long chocolaty finish.
    by Published on 3rd September 2012 02:49 PM     Number of Views: 15025 
    1. Categories:
    2. Coffee Roasting In China,
    3. Coffee Roasting In Spain,
    4. Coffee Roasting In Hong Kong,
    5. Coffee Roasting In Japan,
    6. Coffee Roasting In Europe,
    7. Coffee Roasting In The USA,
    8. Coffee Roasting In Columbia,
    9. Coffee Roasting In Mexico

    10650_img_3087_huky_fully_unboxed_crop__58x700.jpg10650_img_3201_huky_flame_.jpg

    10650_img_3103_-_huky_solo_front.jpg

    Introduction
    Here's the Huky 500 stovetop manual coffee roaster (with the solid drum conversion). This roaster joins the ranks of other Taiwanese/Chinese active-ventilated drum coffee roasters that have been coming out of this region over the last few years. What makes this particular drum roaster more unique is that it's designed to used with an external portable stove burner roaster shown on top of burner as a heat source rather than providing its own (e.g. internal electric heating element). The roaster is not as much a consumer appliance, but rather a scaled down full-manual roaster similar to Quest M3. Pricewise, the Huky 500 is competitive to the Quest M3 and the Hottop P and roughly 1/3 the price a the Mini 500 (a recent quote hit the 3 grand mark plus shipping).

    The Hukly 500 consists of primarily four components: the drum roaster itself (which includes a geared down DC motor to rotate the drum), an exhaust pipe, a bean funnel, and then finally an external 6-inch metal-blade rotary fan with the bean tray resting on top. The exhaust funnel interconnects the main roaster with the ventilation fan and includes a damper that is used to control airflow. The funnel serves a dual purpose: initially as a bean funnel that fits in the roaster chimney where the bean charge is delivered, and second as an adapter that connects the exhaust pipe to the exhaust fan. That fan itself is also dual purpose in that it provides active ventilation for the drum and also cools the beans after they are dumped. The fan is fixed speed and is quite powerful.

    Specs:
    The direct flame Roaster (Can change into the half direct flame)
    specification:
    size:40*19*35cm (L*W*H)
    weight:( around 6kg)
    Voltage:110V
    material:(drum T2.5mm stainless steel with hole ) 2.5MM#304  diameter130MM。
    cover:super shining stainless steel。
    handlehard wooden )
    Drum rotation speed:50rpm
    Temperature measuring:(dual system ,analog and k-type digital reading)。
    Fuel source:(liquefied propane Gas (LPG) )or(Butane Gas)
    Batch capacitor:150g~ Max500g。
    Exhaust fan and cooling :6 inch casting fan
    Bearing: Full Ceramic Bearing


    by Published on 21st July 2012 05:00 AM     Number of Views: 1317 
    1. Categories:
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    3. Coffee Roasting In Europe,
    4. Coffee Roasting In The USA,
    5. Coffee Roasting In Columbia,
    6. Coffee Roasting In Mexico,
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    Sun reporter David Lowe finds out what happens when he drinks 6 espressos in 90 minutes


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