It is not easy to know if a coffee is of good quality, because we have long been used to having little choice in trade, due to advertising and the choice limited to a few brands in supermarkets. In addition, coffee has become an invisible product for several years, wrapped and overwrap in sachets, capsules, other pockets making the choice even more delicate.

You should know that in terms of coffee, you will most often see in your stores "affordable" products but of poor quality.

Why?

The entry -level cafes (sometimes large brand!) Are cooked according to an industrial roasting technique, a method which consists in cooking coffee beans by subjecting them to hot air from 360 to 700 ° C for 4 to 10 minutes. The grains are then cooled by air or with vaporized water to make them recover part of the lost weight when cooked. This productivist technique poses a problem to lose a large part of the aromas of your coffee (around 60%).

It looks very very good because the smell makes us salivate, but it is actually a grilled smell that damaged coffee and which replaces the delicate aromas of coffee that disappeared.

It would not come to the idea of ​​eating a charred breakfast at breakfast, so why do it with coffee, especially since too grilled foods contain chemical compounds with potentially negative effects on health.

, however, there are industrial and craft roasting that militates for more respectful cooking methods. The cooking operation takes place in a cylindrical oven called the roasting: this oven is provided with a rotation drum so that the grains, set in motion, are roasted uniformly without burning. Coffee is not in direct contact with the flame, it is heated by the heat diffused.

Coffee is brewed and heated to a temperature around 200 degrees, for a period of approximately 20 minutes, under permanent control, this duration may vary depending on the origin of the coffee. Unlike industrial techniques, this approach allows slow and homogeneous cooking by letting coffee develop smoothly.

When the coffee is roasted, it is evacuated in a collector where it is stirred and cooled by cold air so as to stop cooking. Once cool,Coffee must be stored 72 hours in a muffir to allow its degassing.