     |
|
Each bean type behaves differently when roasted. Good roasting
develops the green bean’s key characteristics - Aroma,
Body, Acidity and Flavour - and colour, to their optimum. |
|
When the beans are the correct colour, quick cooling reduces
the loss of essential oils. Cooling with fine sprays of water
makes a <wet roast>. Cooling with jets of air makes a
<dry roast>. |
|
Even though no two roasted beans display
the same characteristics, beans grown within the same coffee
growing region have broad similarities (see Regional
variations). |
