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Coffee Processing (Practical Action Technical Brief)
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=== Roasting and Grading === The final flavour of the coffee is heavily dependant on how the beans are roasted. Roasting is a time- and temperature-dependant process. The roasting temperature needs to be about 200ºC. The degree of roast is usually assessed visually. One method is to watch the thin white line between the two sides of the bean, when this starts to go brown the coffee is ready. As preferences vary considerably from region to region, the locally-acceptable degree of roast will need to be assessed. Coffee beans can be roasted in a saucepan as long as they are continually stirred. A small improvement is made by roasting the coffee in sand, as this provides a more even heat. A roaster will produce a higher quality product. The simplest roaster is basically a tin can with a handle so that it can be rotated slowly over a fire. There are various other roasters suitable for larger scale units. Coffee is graded by size, shape, odour, density and colour.
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