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Story of Coffee


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July 07, 2020, 11:23:26 am N. Truth Seeker: InshAllah, vaccine will come but might take a bit of time.
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N. Truth Seeker
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« Reply #15 on: April 08, 2018, 12:09:17 am »



Unfortunately no sister.  From everything I’ve learned thus far, roasting coffee has no substitute if you want to keep the same flavor and taste.  There’s no other method of extracting the flavor from raw coffee beans other than roasting.   Furthermore, the roasted beans need to be ground prior to brewing.  If left unroasted, it’s awfully difficult to grind them;  they’re like tiny bits of rocks.   Brewed raw coffee beans might be used for certain medicinal purposes, but not for preparing the coffee we are used to.   When it comes to culinary skills on the preparation of coffee, it’s the process of roasting that develops that superb aroma we love, and it’s the process of roasting that makes the beans brewable and thus consumable.  In fact some fussy coffee makers insist that after roasting, the beans should be left aside for at least 2 days, preferably 3, prior to brewing because the beans release their fragrance gradually which peaks to its fullest in 48 hours.   But others are of the opinion that waiting that long between roasting and brewing isn’t necessary.  Brewing  immediately after roasting is more or less fine.  However, in either case, roasting is indispensable and this is the process that causes the formation of acrylamide which cannot be removed from the roasted beans either   Sad

 
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