3 Things to Know about Viennese Roast
1. Characterized by a dark roasting
Viennese roasts are those dropped in the early moments of the second crack when oil has just begun to migrate to bean surfaces.
While the primary cause of the first crack is the buildup of steam pressure, the accumulation of CO2 is the main reason why the second crack occurs. Just before or after the onset of a second crack, oils appear on the surface of coffee beans - almost all roasters would regard this as an objective indicator of a dark roast. At this point, they are usually a darker color compared to full city roasts for example, and a bit shinier from the release of oils.
2. Bittersweet aroma
In the cup: besides the bittersweet aroma, the coffee embraces a caramelly, pungent, and often nutty or spicy taste - characterized by a heavy, syrupy body.
3. The standard roast degree offered by Starbucks
Have you ever wondered what roasting degree is used for the famous Starbucks coffee?
Well, the answer is Viennese. This roasting level is seen as the “crowd-pleaser”, along with full city roast.
Critics contend that a lighter roast highlights a bean’s uniqueness, while a full city or darker roast blunts too much of a coffee’s acidity and delicacy. But when it comes to coffee, it's all about personal tastes and preferences.
To make the right decision when choosing your coffee according to its degree of roasting, we have added to this list another important thing to know about Viennese roasting.
4.* Loss of aroma
Roasted beans gradually lose aroma during storage through outgassing. Darker roasts, with their weaker and more porous cellulose structures, lose aromatics more quickly than lighter roasts do.
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Do’s and Don’ts of Coffee Storage Depending on the Container’s Type
It’s a good way to keep the coffee fresh if the coffee bag is resealable and it has a valve for removing carbon dioxide.
Stainless steel containers with lids allow coffee to be stored. It blocks and releases oxygen outside to protect the freshness of the coffee.
Ceramics or glass
Ceramic or glass containers with ceramic lids isolate the coffee very well. When we opt for glass it is necessary to choose a place where light doesn’t reach.
Many grinders or espresso machines have large storage containers that can hold a considerable amount of grain, but we suggest adding just as much as you need for your current preparation and keeping the rest sealed.
The refrigerator: it’s a myth.
Well, during roasting in the coffee bean, the pyrolysis reaction occurs. One of the compounds resulting from this reaction is carbon dioxide. Its role is to propel volatile aromatic compounds that are present in coffee beans. The coffee bean seen under a microscope looks like a sponge. Flagrant oils and carbon dioxide are stored in the bubbles of the sponge. When we take the coffee out of the fridge, the difference in temperature and humidity creates condensation. Condensed water seeps into the bubbles in the coffee bean allowing carbon dioxide to be released at an accelerated rate. The results are a tasteless coffee and a refrigerator with a pleasant smell of coffee.
We encounter the same reactions as in the refrigerator for keeping the coffee in the freezer. However, we can keep the coffee in the freezer if we want to do this for a long time, in an airtight container. When we take the coffee out of the freezer, let it gradually reach room temperature and do not refreeze it.
Now that you know everything about coffee storage all you need is some coffee to store!
12 APRIL 2021, Alexandra Istrate
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