coffee roast

  1. Why You Should Care About A Coffee Bean’s Roasting Date

    Why You Should Care About A Coffee Bean’s Roasting Date

    A new bag of coffee beans from the supermarket doesn’t guarantee freshness. One common mistake that most of us make is checking the expiry date and overlooking the roasting date; it’s the one detail that makes the difference between a perfect cup of coffee and one that falls flat. What’s so important about checking the roasting date? Do coffee beans freshly retrieved directly from the roaster have the best aroma and taste? We find out.

    What happens during the coffee roasting process?

    During the roasting process, carbon dioxide is one of the major gases that form within the bean. This is due to the heat that catalyses chemical reactions, breaking down the complex carbohydrates into smaller molecules which causes browning of the beans. As the roasting continues, carbon dioxide is slowly released during a crucial process known as degassing.

    What happens after coffee is roasted?

    [caption id="attachment_8428" align="alignnone" width="2560"]a cup of coffee on a white table A coffee bean that has been degassed to perfection will produce a flawless-looking crema layer. Photo from Thom Holmes.[/caption] Shortly after roasting stops, degassing is accelerated and the conversion of sugar happens. But the presence of carbon dioxide in the bean plays a prominent role in the bean’s quality, the coffee extraction, and crema formation. Every roaster’s challenge is to ensur
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  2. Roasted in Vegetable Fat

    Roasted in Vegetable Fat

    Angkor Wat, the Tonle Sap Lake and rapid modernisation: these are probably some of the things that come to mind when you think about Cambodia. But travel further east towards Mondulkiri Province and you may discover a different Cambodia altogether. Mondulkiri is Cambodia's largest and also most sparsely populated province, but offers a unique setting for the agriculture sector, and the home to the Mondulkiri coffee beans. The hilly province is located on the country's eastern border, about 370 kilometres from the capital city, Phnom Penh. It boasts scenery and a climate unlike anywhere else in the country. “In the dry season it is a little like Wales with sunshine; in the wet season, like Tasmania with dreadful roads,” is how the authors of the Lonely Planet guide to Cambodia describe the area. At an elevation of 800 metres above sea level, temperatures – particularly at night – are significantly lower in Mondulkiri province. The rust-coloured soil gives the province a distinct look, but also makes it suitable for a multitude of crops, including tropical fruits, rubber, black pepper, cashew, cassava and, of course, Mondulkiri coffee.

    Growing coffee in Cambodia

    Coffee is grown elsewhere in Cambodia, particularly Kampong Cham, Pailin and Ratanakkiri. But according to Mondulkiri Coffee, one of the two major coffee producers in Cambodia, most of the coffee plants in Cambodia outside of Mondulkiri are the hardier but less prized robusta species Arabica plantations are rarely found outside of Mondulkiri because they require the climate of the highlands to thrive.
    “Coffee farmers in these highlands are primarily made up of the indigenous (Bunong) people, whose main economic activity is in agriculture,” the Mondulkiri Coffee website says.
    The farmers, who once mainly grew rice, are increasingly shifting to coffee cultivation as Cambodia becomes more of a player in the coffee business. Interest in the sector is also growing among local busin
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