31 May '16, 3pm

The Problem with Blonde Roasts

The beans are very hard. They couldn’t be used in chocolate-covered bean confections and they may even wear down a small grinder over time due to their hardness. The cracking of the bean and the length of time exposed to heat in the roaster lowers the density of the bean, but less expansion and drying occurs in Blonde Roast. Many of the flavor compounds we traditionally associate with the taste of coffee are not converted from sugars to those buttery or caramel tones. Many of the aromatics that give the coffee a fruity and sweet note do not burn off at this roast level, so there may be a plethora of these tones, which some people really enjoy. It is said that there are over 800 flavor components in coffee, which are continually being expressed at different stages of aging, roasting, time resting after brewing, etc.[3] It is a common conceit to say that Blonde Roast showcas...

Full article: https://ineedcoffee.com/problem-blonde-roasts/

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