Blend your own freshly ground “perfect roast”
Blend your own freshly ground “perfect roast” simply and easily, using your usual equipment.
It is a not-so-secret, secret, amongst coffee farmers in the Kona coffee belt, that the best flavor comes from a mixture of medium and dark roast beans. Most people I know just use a 50%-50% mix, often scooping the different roasts right into the grinder where the mixing is completed.
Medium roasted coffee (433 F) and Dark roasted coffee (460 F) have quite different flavors.(Whether or not they are made “strong” or “weak” depends more upon how much coffee is used in the coffee machine, not upon the roasting temperature).
At the lower temperatures, the Maillard Reaction allows the formation of an array of the flavor compounds which give the color, aroma, and flavor of roasted coffee.
As roasting continues and the temperature approaches 460 F, carmelization of plant sugars occurs, and adds its own bouquet of flavors, although some of the flavor compounds present in the medium roast are lost.
A mixture of the two roasts can give a much wider array of flavors, than do the individual roasts. In the case of Cup O’Kona, the flavor is broadened, and may be made strong or less strong, without a bitter aftertaste.
To explore your own taste preferences, open bags of each roast, and then scoop varying proportions into the grinder. A heaping tablespoon of beans will yield a heaping tablespoon of ground coffee, which will make a standard mug of coffee.
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