https://www.xaphyr.com/blogs/9....97903/Mistakes-Are-O
When you try your hand at roasted coffee beans they undergo a remarkable process. A chemical reaction is triggered by the heat. It is the sugar and acid inside the beans that react to the heat and release that wonderful early morning scent you long for. The sucrose starts to caramelise and the colour of the beans turns darker. It is at this precise phase the beans should be removed the heat to cool off and prevent burning. Burn beans are far too bitter. espresso caffeine content And obviously, state no to heav