Temperature and time length for coffee roasting process

Roasting is a process of exposing the green beans to a heating process that is  rapid enough to drive off the free and bound moistures and later the dry bean is heated above 180 °C to a moisture level of 2 to 2.5 %. The amount of time that the beans remain in the roaster determines the strength and flavor of the brewed coffee in the cup.

Actual contact roasting is no longer importance because heat transfer is uneven and the roasting times required are long (20-40 min).

In the contact convection roasting process (roasting time 6-15 min), efforts are made to increase the convection component as much as possible by suitable process management. Centrifugal roasters, revolving tube roasters, fluid-bed roasters etc. are used either batch or continuously.

In the new short-time roasting process (roasting time 2 to 5 min), the heating–up phase is significantly shortened by improved heat transfer.

What is important is to generate and control the correct temperature at the right moment then stop when the aroma has fully developed and the color of the coffee is homogenous throughout the whole bean.

To cater to different tastes, five different roasts have been developed. It is a rundown from very light to very dark.
*Cinnamon roast
*Regular roast
*City roast
*Dark roast
*French roast
Temperature and time length for coffee roasting process

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Chicken barbecue

Cooking meat or chicken slowly over hot coals, known as barbecuing, has been done in America since colonial days. It is characterized by a high-spirited competitiveness based on distinct regional preferences.

For example, in Oklahoma, barbecue refers to meat that has been slowly cooked over wood smoke at a low temperature.

The name ‘barbecue’ assigned to slow roasting over an outdoor fire, can likely be traced back to the West Indian term barbacoa, which is the word natives of Haiti used to describe the grill over which they roasted meat.

Chicken (Gallus gallus) is a very popular food, as it can be prepared a multitude of ways. Barbecued chicken is a perennial favorite, which is not surprising as it is easy to prepare and delicious.

Barbecue chicken needs to be seasoned early (giving the chicken time to absorb the spices) and cooked over a low flame for even browning.

When cooking chicken on a barbecue rack, always grease the rack well first. The collagen on the skin will turn into a sticky gelatin, which causes it to stick to the rack.

To really solve the problem, try baking the chicken for 15 to 20 minutes in a preheated oven, breast side up, allowing the gelatin time to infuse into the fat and meat or to be released into the pan.
Chicken barbecue

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Cooking in oven

The oven should be tested to make sure food is cooked at the correct temperature. Use an oven thermometer and test the food with a probe to make sure it is thoroughly cooked.

Food items suitable for baking and oven cooking:
*Fruits: e.g. apples and pears
*Potatoes
*Milk puddings and egg custard products
*Flour products: e.g. cakes, sponges, pastries and yeast goods
*Vegetables prepared in vegetarian bakes
*Meat and vegetable hotpots which are oven cooked
*Eggs which are oven cooked

When food is cooked in an oven it is said to be baked. Baking is rather slow method of cooking, but it has the advantage that large quantities of food can be cooked evenly.

Sometimes the food to be cooked is put into oven in a container containing a little fat; food cooked in this way is said to be roasted. Meat and potatoes are the foods most often cooked by roasting.

Most ovens include at least one cooking rack as a standard accessory, plus a pan to catch drips from meat and other spills. All ovens have some type of filtering system to collect food particles and grease spatters so they don’t recirculate while food is cooking.
Cooking in oven

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