Cinnamon Roast: A Bolt Herbal Taste

Alexandra Istrate

After being harvested, the coffee beans are kept in their green form to preserve their quality and taste. A green coffee bean does not have the properties of a roasted bean. It is soft when you bite it and has a vegetable aroma. Chemical changes occur in the coffee beans while roasting. When they reach the desired level of roasting, the grains are cooled quickly to stop the process for the coffee to remain as it is wished for brewing. Once roasted, the beans smell like coffee, are lighter because the moisture has evaporated, and are ready for grinding and preparation. For today’s article, we will cool de grains very early in the “first crack” and we will talk about Cinnamon Roast.

3 Things to Know about Cinnamon Roast

1. Characterized by a light roasting

A light roast is achieved by roasting the beans at a relatively lower temperature.

Cinnamon is characterized by light roasting, the coffee beans are removed from the toaster, very early in the "first crack". Few consumers want the green, grass-like aromas, often "peanuts" of a cinnamon toast. However, some larger companies that sell coffee to cost-conscious consumers favor the very low loss of CINNAMON roasting, because a lightly roasted batch of coffee does not lose much weight from moisture loss, so the amount of coffee ready to be sale and prepared will be higher in this case compared to a darker roast.

2. A grassy, rooty taste, high acidity, and strong aromas.

In the cup: coffee has very acidic notes, often "green" or "peanut", with herbal and floral aromas, with a very light body.

3. Not oily

The grains have a light brown color and are not oily at all because they have not been roasted enough for the oils in the grain to come to the surface.

Since we understand how important coffee is for all of us, and especially how important is the degree of roasting for the final taste of it, we complete this list with a fourth thing to know about cinnamon roast:

4*. More caffeine

Often lightly roasted coffee is the one that contains more caffeine. Basically, a small amount of caffeine is lost as the roasting time increases. Therefore, through a shorter roasting time, a higher caffeine level is maintained.

! Roasting removes very little caffeine, as this is a very stable compound in coffee beans.

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12 APRIL 2021, Alexandra Istrate

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