23 Jun Roasted coffee
It is possible that in many parts of the world, even in your own city, roasted coffee is preferred over natural or blends. But what is hidden behind a roasted coffee? Well, a lot of history, a complete process and several lovers of drinking in this way. At Café Hampei, we want to talk to you a little about this type of coffee and its consequences for human health.
Its history
Roasted coffee arrived in the Iberian Peninsula at a time when access to coffee was very difficult and expensive. During the most difficult periods, effective methods for packaging and preserving coffee had not yet been developed. It was therefore necessary to find a way to isolate the moisture from the bags. Already in Cuba, the miners added sugar to the coffee to preserve it, so they tried to achieve it from the base.
The layer of sugar that was added to the coffee kept it away from oxygen during the roasting process. Thus, its properties could be preserved for a longer time. Likewise, they discovered that the volume of the grain increased and production with the same coffee grains translated into a lower concentration of grains per bag, although they were larger. Since 1901, we have patented roasted coffee, but in times of war its consumption increased due to the need to obtain sufficient raw material at an acceptable price.
What is roasted coffee?
At Café Hampei we love to tell you about the magic behind coffee roasting and we hope that one day we can take you with us to learn about the process of making our own. For now, we can only tell you about the change that roasted coffee undergoes during its roasting. Actually, this is what makes it different from the rest. The secret? Add sugar.
When the coffee bean has already reached the level of roasting desired by the master roaster, a good amount of sugar is added. In this way and according to the temperature at which both elements are exposed, the sugar turns into caramel and adheres to the coffee. Later, it is roasted a little more and this gives it the very dark color and bitter taste of the final roasted coffee.
Characteristics
Due to the process to which it is exposed, roasted coffee obtains its characteristic black tone. Visibly, roasted coffee is much darker, due to the burnt sugar around it, even though it is then ground. Roasting also influences the amount of caffeine in your coffee, its taste a little more bitter, even burnt. In this process, of course, the best grains are not used, but those that can even harm our health. The final drink will be very strong, uniform and bitter.
Roasted coffee and health
Many researchers have taken on the task of delving into the consequences of using roasted coffee, both in small and large doses. Doctors and nutritionists do not recommend it, since in addition to burning foods damaging the digestive system, being composed of 15 to 20% sugar, its consumption could lead to the risk of type 2 diabetes. Remember that coffee too Carcinogenic properties have been attributed to it, so it is best not to drink more than 3 cups of this or any other similar coffee.
Conclusions
We have become accustomed to drinking roasted coffee, thinking that a darker drink is stronger and, therefore, will help us stay more awake. Undoubtedly, many may find it delicious, but it has less quality. Our proposal is that you drink a natural coffee or at most, mixed. At Café Hampei, you can find a delicious 100% Arabica coffee.
A new way of feeling
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