People sometimes ask why we say, and we usually reply that we don’t like the smell of coffee.
But what about the taste?
Does the taste have to do with how it is made?
To find out, we asked the experts.
Dr. David Gans, a coffee expert at the London School of Economics and Political Science, says that the taste of coffee is influenced by the type of beans used.
“If you’re going to make a cup of coffee, you want to use a blend of good quality beans, but if you’re only going to use coffee beans that are roasted in your country, then you can use any kind of bean that you want, he says.”
So if you roast a good coffee bean, it’s not necessarily that you need to use the best coffee beans.
You could use a bean that is grown in South America, it could be from Brazil or Indonesia or anywhere else.
The quality of coffee beans varies from country to country and can vary greatly, so there is no one answer. “
What makes a good quality bean, is the type and the time of roasts it,” he says, pointing out that the quality and quantity of beans that come out of a roaster’s kiln is the determining factor in the taste.
The quality of coffee beans varies from country to country and can vary greatly, so there is no one answer.
“For example, if a roasting plant has more than 20 kilograms of coffee and the kiln produces only about 10 kilograms of beans per day, the quality will be very high,” says Gans.
“But if you want a very fine quality, it is more likely that the beans that go into the coffee are the best quality beans.”
Dr. Andrew Koehler, who is a coffee industry consultant, says there are two main factors that can affect the taste: the roast and the method of roastering the beans.
“When a roastery roasts coffee beans, the coffee is ground into a fine powder,” says Koehlers.
If a roast plant is very old, the beans may not have been roasted properly,” he adds. “
There are also other factors like the way in which the coffee coffee is brewed and the temperature at which the beans are roasted.”
“If a roast plant is very old, the beans may not have been roasted properly,” he adds.
“The quality may be better, but the roast is not that great.”
Dr Koehlers adds that the amount of time and temperature that a coffee roaster spends in the kilny is also very important.
“A good roaster will spend about five to seven minutes in the hot kiln, so the quality is not going to be as good as it could have been if they were spending the same amount of hours,” he explains.
“But if a roast plant is new and it roasts the beans well and is not a bad roaster, then the quality might be better.”
Dr Gans agrees.
“I think it’s important to remember that there are a lot of factors that are not going in that coffee bean that are actually going in the beans,” he states.
“That’s one of the reasons why it is so important to use beans that have been processed and roasted in a roasters kiln.
They are going to have a better quality.”
When it comes to roasting beans, Koeholers says it’s good to remember the quality.
“You don’t just need to roast them, you need them to be processed to the point where they can be ready to go in the roaster.
This will help the quality,” he said.”
If you are roasting coffee beans and the beans have been done properly, they will have the right quality,” Koehrler adds.