The Craft and Science of Coffee by Unknown

Author:Unknown
Language: eng
Format: azw3
ISBN: 9780128035580
Publisher: Elsevier Science
Published: 2016-12-15T16:00:00+00:00

4.1.6. Water Quenching Device

Most medium- to large-scale roasting machines are equipped with a water quenching device. As soon as the beans reach their final temperature the roasting process may optionally be terminated through a sudden precooling step by spraying a predefined amount of cold water onto the beans (water quenching). Water evaporates on the bean surface and cools the beans. Although this precooling step is optional, it helps to achieve a consistent degree of roast, batch by batch. Moderate quantities of quenching water will not affect the flavor or the physical bean properties. By contrast, excessive amount of quenching water will result in water absorption and therefore increase the final bean moisture. Hence, water quenching may also be used to adjust and control the final bean moisture. High water activity in the roasted bean results in an accelerated staling process and may affect flavor stability and shorten the product shelf-life.

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