The type of coffee roasting machine plays a crucial role in flavor development. Experts Steve Cuevas from Black Oak Coffee Roasters and Simo Kristidhi from Solberg & Hansen share insights on how different roasters, such as drum, fluid bed, and indirectly heated machines, can influence the heat distribution and thus the taste of the coffee. Each roaster type has its unique impact on the coffee's sensory profile, with drum roasters providing more body and sweetness, and indirectly heated roasters enhancing cleanliness but potentially reducing body. The article also touches on the importance of the Maillard reaction, roast consistency, and the need for experimentation to achieve the perfect roast profile. It's clear that a deep understanding of your equipment and roasting process is essential for crafting the best coffee flavors.
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