For your convenience, in our online store freshly roasted coffee beans are sold in packages of various sizes: 250, 500 and 1000 grams. Therefore, before ordering a large batch of coffee, you can taste it by purchasing the minimum package and make sure of the quality of our products.

Coffee beans from the manufacturer

Why is it worth buying freshly roasted coffee beans from us?

• Own production. We purchased high-tech German roasters to fully control the roasting process;
• Work experience. Kavil has been on the Russian coffee market for over seven years. During this time, we have earned the trust of regular customers from the capital and other regions of Russia.
• Quality control. For maximum disclosure of taste and aroma, we use a special author's roasting technology. Thanks to experienced specialists, the Kavil company carefully controls the quality of coffee beans and roasts them strictly according to the technology;
• Affordable prices. We work without intermediaries, this allows us to sell freshly roasted coffee at reasonable prices;
• Modern packaging. We pack freshly roasted coffee in a vacuum bag with a valve, which plays an important role in maintaining the quality of the product;
• Delivery throughout Russia. You can order coffee from anywhere in Russia, and we will certainly deliver the goods to you on time.

How does coffee taste depend on roasting?

The natural color of coffee beans is very different from the brown color we are used to. Some experts believe that there are no clear rules for how long it takes to roast coffee, and that you can't always get the same result. Much depends on the experience of the company and specialists. Working on the coffee market for several years, we guarantee that the taste and roasting of beans will be exactly what you want. There are several of them:

• American roast. Coffee beans have a mild aroma, their size practically remains the same;
• Viennese roast. Oil appears on the grains in a small amount, the smell of the grains becomes richer;
• Italian roast. The strongest. The grains turn black, acquire a bitter, slightly burnt taste.

Why should coffee be freshly roasted?

It is important that the coffee is freshly roasted, only then the beans will be able to convey their true taste and aroma. After 25-30 days, the intensity of the coffee aroma weakens, and after a month and a half, you may not feel the qualities declared on the package.

Freshly roasted coffee in Moscow

The online store of freshly roasted coffee Kavil offers to buy selected coffee at a bargain price. We guarantee the quality of our products and have selected the best assortment from five continents of the world. You can buy freshly roasted coffee in Moscow or order from any region of Russia.

Kavil freshly roasted coffee shop offers high quality coffee at a reasonable price.

Today I will show you how to light roast green coffee beans (Arabica) in a regular frying pan on a gas stove. The article consists of several blocks. In each block, I tell you what to do and why it should be done.

I won't tell you why you need to roast coffee at home, but I can tell you why you shouldn't. It is quite difficult to evenly and efficiently fry the grain, and the first time most likely it will not work to do everything right. Therefore, I highly recommend taking cheaper grains for the first experiments in roasting. To spoil dear Colombia San Pascual would be a shame.

Required tools

What needs to be prepared:

• gas (electric) stove;
• cast aluminum or cast iron frying pan (stewpan) without non-stick coating;
• a whisk or wooden spatulas (for mixing the beans);
• stopwatch;
• a clean, dry metal baking sheet in which the grains will cool. It is highly advisable to have a kitchen scale.

Why is it necessary:

• Gas stove

  In fact, it doesn't matter whether you roast coffee on a gas or electric stove. But I will give examples for a gas stove - I have no other stoves. By the way, you can read about the positive experience of roasting grains in the convection oven.

• Pan
  It is very important to follow a few rules. The frying pan must be completely clean inside, no deposits and adhering fat. Yes, you have to scrub the dirt all the way down to the metal. Ideally, for coffee, you should have a separate frying pan, in which nothing but coffee should be fried.

  Finding an aluminum skillet or stewpan without a non-stick coating is not easy right now, so you can use a nonstick skillet that has been washed inside to "like new". But even in a well-washed frying pan, the smell of previously cooked dishes can remain. To get rid of foreign odors, boil water and detergent in a pan for 5-10 minutes and rinse thoroughly. You will not need a lid during the roasting process.

• Stirring paddles or whisk

  Mixing the beans is a very important part of the roasting process and the most difficult. The point of mixing is to turn the beans so that they are evenly fried on each side. Therefore, you can stir coffee with any object that will allow you to turn the beans as intensively as possible, for example, a whisk.

  If a whisk is not available, wooden spatulas can be used. The pan gets very hot during frying, also warming up your hands. In order not to burn yourself, I recommend choosing long-handled shoulder blades. By the way, in order to mix the grains with the required intensity, it will be more convenient to use two shovels at once, as Andrei Laube does in his video... The shovels need new ones (wood is not a frying pan, you can't really wash off the fat), the cheapest from the nearest supermarket will do.

  Personally, I liked stirring coffee with a whisk more than with spatulas. There is no need to turn the grains by shaking the pan: lifting the pan from the stove, you break the heating mode.

• Stopwatch

  Found in almost any cell phone. The exact time of roasting will be determined by a stopwatch (and not only). Make sure your phone screen with the stopwatch turned on does not turn off during frying.

• Baking tray for cooling grains

  Pour the fried grains immediately onto a cold baking sheet. The baking sheet is good because it quickly takes away some of the heat and on it you can distribute the grains in a thin layer so that they cool faster. If there is no baking sheet, any clean metal dish into which you can pour and spread your roasted beans in a thin layer will do.

Roasting coffee

Step 1

What to do?

Measure 150 or 200 grams of green coffee on a scale. Prepare a baking sheet to cool the grain.

Why is that?

During the roasting process, coffee grows in volume and loses weight. When roasted lightly, coffee loses at least 13% of its weight, depending on the variety, moisture content, etc. That is, 150 grams of greens will turn into 130 grams of light roasted coffee, and 200 grams of greens will turn into 174 grams of roasted coffee.

If you ruin your roast, throwing away 150 grams of coffee isn't as bad as throwing away a pound or a kilogram.

The fried grains must be immediately poured into a baking sheet and cooled. There will be no time to find a baking sheet: prepare it in advance. I will tell you more about cooling below.

Step 2

What to do?

Turn on the middle burner on the gas stove, turn the fire so that it burns at half the power. Preheat an empty pan for 10-15 seconds, pour green beans into it, turn on the stopwatch and immediately start mixing the beans.

The roasting time will be from 8 to 15 minutes, depending on the strength of the fire.

Why is that?

If the fire is stronger, then you can manage faster. But there is a greater chance of a smoky coffee at the end of the roast. If you roast over a very low heat, then you can get unroasted (albeit darkened) coffee of a nasty herbaceous taste in an hour.

It is not necessary to reheat an empty pan for a long time, as the chance of getting an uneven frying or a smoky aftertaste increases greatly.

Step 3

What to do?

Stir the coffee vigorously. Not a single grain should lie in its place for more than one second. We carefully observe the grains. We look at the stopwatch at that moment in time when the grains began to crack (not one by one, but all at once), remember this time.

Why is that?

The more you stir the beans, the more even the roast will be. I remind you again: you cannot stop for a second. Pay attention to the grains at the edge of the pan. As I wrote above, the point of intensive mixing is to turn the grains, and not just drive them in the pan... It is necessary that each grain be evenly heated on each side.

Closer to 5-9 minutes (depending on the strength of the fire), the coffee begins to crackle. When the grains begin to crackle not one by one, but simultaneously (like popcorn, just a little quieter) - this is the beginning of the first crack... From this moment, the development of the grain begins, it continues until the end of the roasting.

Step 4

What to do?

Stir the grains intensively, looking at the stopwatch. Remove the pan from heat at such a moment in time that the development time of the grain (from the beginning of the first crack until the end of roasting) was 20-25% of the total roasting time. After removing the pan from the heat, immediately pour the fried beans into a baking sheet and start cooling the beans.

Why is that?

As I wrote above, grain development should be 20-25% of the roasting time. That is, if the first crack occurred 7 minutes 30 seconds after the start of frying, then at 9.30-10 minutes after the start of frying, you can remove the pan. If the first crack starts 9 minutes after the start of roasting, then stop roasting after three minutes (total roasting time is 12 minutes).

If everything works out as it should, the intensity of the crackle by the end of the roast is significantly reduced, the beans crack one at a time, and not all at once, as in the middle of the crack.

Pour the grains onto a clean, dry metal baking sheet and proceed to cooling.

How to roast green coffee

The easiest way is to roast green coffee beans in the old-fashioned traditional way, in a skillet. For roasting green coffee beans, a cast iron pan or a thick-walled aluminum (soviet) pan is ideal. Stir coffee in such a pan with a wooden spatula throughout the entire roasting time.

Pour the beans into a cold frying pan so that the frying pan and green coffee beans warm up at the same time. If you will be roasting coffee for the first time, then you need to remember a few Russian folk proverbs:

"Measure seven times, cut once"

"The one who does nothing is not mistaken"

"The first pancake is lumpy"

And, accordingly, do not be upset if the first time the coffee did not come out the same as that of a professional roster.

Roasting coffee in a pot or saucepan

Roasting coffee in a closed container is somewhat easier and faster than in an open way in a frying pan. But it must be borne in mind that in this case you cannot observe the roasting process itself under the lid, how the coffee beans change color, and the process in a closed volume will go faster. There is, of course, one trick: take a transparent fireproof glass saucepan, this will allow you to see how the color of the coffee beans changes. Also, professionals, for complete control, recommend shaking out the coffee, for example, in a colander and looking at how evenly the beans are roasted and to what extent. Thus, the coffee is roasted in several stages. If the coffee is not fully roasted, then the roasting process must be continued.

Roasting coffee in special roasters.

For roasting small volumes of green coffee, special ministers are produced. And in recent years, very tiny household coffee roasters have appeared on the market. Unfortunately, their cost is high, even more expensive than a coffee machine and coffee maker. This pricing policy is due to the low demand for such a product. But with the growing popularity of roasting coffee at home, the price of household roasters will steadily decline every year.

Important points to consider when roasting green coffee

What is important to consider when roasting green coffee. At the initial stage, the smell from coffee resembles dried grass or hay, the grains become slightly yellowish. As it warms up, gradually, the coffee beans begin to smoke and give off a more aromatic smell. From this moment on, the first wave of cod is to be expected, coffee beans, like seeds, begin to "shoot", i.e. crackle, because water begins to evaporate from the grains. Actually, from this moment on, you need to be especially careful, tk. the roasting process itself begins. The grain structure begins to change intensively, essential oils begin to come out to the surface of the grain, moisture evaporates, and the grain increases in volume. The sugar in the grain begins to melt and caramelize.
Then the grain begins to go through all stages of roasting, from the lightest to the darkest. In order for the grain to have uniform roasting, it is necessary to mix constantly and not to interrupt this process. Slightly yellowish coffee beans begin to change color quite intensively. Then the second wave of crackling will come, after which you need to be extremely careful to reduce the fire to a minimum, because within 1-2 minutes several degrees of roasting change each other at once.

Things to Avoid When Roasting Coffee

Things to Avoid For example, if the coffee is heated too much, drops of oil appear on the surface of the coffee beans. This is highly undesirable, moisture and essential oils evaporate too quickly, most likely you will not even notice how the grains will be redone. In this case, immediately stop frying and start cooling, reduce the heat to a minimum. Then you can continue frying over low heat.

How to know when coffee is ready.

When roasting coffee at home and wanting to get the same roast coffee every time, the easiest way is to focus on several factors. The first is color. With a sample of roasted coffee, you will have something to compare with the next batch. The second is smell. Each degree of roast is accompanied by its own unique bouquet of aromas. The third is the roasting time.
Having roasted coffee several times, you will remember the roasting time, although it is better to set the alarm, remember the intensity with which you need to stir coffee beans in a frying pan or shake them in a saucepan.

Cooling roasted coffee

The coffee roasting process ends by cooling the coffee beans. If you do not cool them and leave them in a frying pan or in a pot, they will "burn", ie. the roast will come out darker than expected.
Roasted coffee must be cooled down fast enough to fix the roast to which the coffee beans have reached in the pan. To do this, coffee is quickly poured onto a flat surface in a layer of one bean. The distance between the grains should also be 1-2 grains in size. A fan can be used for blowing. With the amount of coffee that is roasted at home, this will not be a problem.
After cooling the roasted coffee beans, pack them into a suitable container and wait 10-15 hours. During this time, various physical and chemical processes continue in coffee beans. Some substances disintegrate, new compounds are formed, thanks to which the coffee drink will have a number of remarkable properties.
It should be noted here that the properties of different types and varieties of coffee can be very different from each other. This is due to the composition of the soil on which the coffee grew and the degree of roast. Therefore, often some people like strictly certain types of coffee, some have certain blends, someone from certain types of coffee can greatly increase blood pressure or become depressed. And, therefore, coffee is such an interesting product that must be selected individually for everyone. And if you don't like one coffee, perhaps you will like a different blend or a single variety. There is more than one known case when, returning from a tourist trip, people became passionate coffee lovers, because tried real coffee, and not an instant surrogate from the nearest supermarket or stale sour powder from repackaged coffee beans.

In what container to store roasted coffee

It is recommended to store roasted coffee in an opaque glass or ceramic sealed container. Or, if the jar is transparent, then put it in a dark cabinet. You need to grind coffee beans just before brewing coffee.

On a note

Different coffees roast slightly differently. In addition, different degrees of roast give very different flavors and aromas. And the color of different varieties of coffee can be different at the seemingly the same roasting time. Therefore, if you are preparing a mixture from different varieties of coffee beans, it is not surprising that the mixture will be variegated in appearance. The main thing is that there are no undercooked, overcooked and charred grains.

When composing a coffee blend from several single varieties, the field for experimentation is enormous. After all, you can fry one variety a little weaker, the other stronger, and vice versa. Coffee can be roasted either as a separate single variety or as a blend of different varieties. When roasting coffee at home, you can combine varieties, guided by any of your considerations and preferences. This is how coffee blends are born in large factories and in small roaster shops of small firms.

Knowing the basics of this process, you can roast coffee in a saucepan and on a baking sheet, in an army pot, etc. You can roast coffee both on a fire and on an electric stove. If you are using an open fire and cannot make a small fire, then use a flame diffuser.

Did you manage to roast coffee at home? Can you roast coffee and get a consistent taste and aroma every time? If yes, then we congratulate you! So you have become a little Italian!
And we accept for publication your recipes for coffee blends and roasting methods. It is possible with photographs.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Roasted coffee beans".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Energy value Roasted coffee beans is 331 kcal.

Main source: Skurikhin I.M. and other Chemical composition of food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

Product calculator

The nutritional value

Serving size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends a low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

Try filling out your food diary right now without registering.

Find out your additional calorie consumption for training and get updated recommendations absolutely free.

TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES OF ROASTED COFFEE IN BEANS

Roasted coffee beans rich in vitamins and minerals such as: vitamin B2 - 11.1%, vitamin E - 18%, vitamin PP - 98.5%, potassium - 80.4%, calcium - 14.7%, magnesium - 50%, phosphorus - 24.8%, iron - 29.4%

Why is roasted coffee beans useful?

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient skeletal muscle atony, increased fatigue, myocardiopathy, and atrophic gastritis.

You can see a complete guide to the most useful products in the appendix - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. A person's daily need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

Do people think about how coffee is made when they drink a cup of this aromatic drink? Roasting is the process of turning green beans into chocolate and so delicious. How wonderful in the early morning to drink a cup of invigorating

About the benefits

This delicious and invigorating drink contains antioxidants and polyphenols that have a positive effect on the human body. Scientists who have studied this product have concluded that it reduces the likelihood of stroke and protects against diabetes.

To benefit, you need to brew your coffee properly. Roasting and grinding are selected according to desire and taste preferences. It is better and healthier to enjoy a natural drink without added sugar or milk.

It increases efficiency, relieves stress. A cup of strong drink improves metabolism, which means it helps to lose weight.

In cosmetology, it is used to make scrubs and masks. Wraps with its addition are very popular and save from cellulite.

How does this happen

The rotor is an apparatus for roasting coffee beans. The taste and aroma of the future drink depend on it. There are three distinct stages in coffee roasting:

1. The grains are loaded into the apparatus and brought to 170 degrees for 8 minutes. They change color and turn pale brown;
2. Then, for another 3 minutes, increase the temperature to 230 degrees. They swell, become lighter;
3. Over the next 2 minutes, the beans turn dark brown and aromatic. If overexposed, they will be spoiled.

They retain their aroma by blowing cool air over the beans.

Roasting types

Coffee is very popular all over the world. Its history has given rise to several types of roasting. All known names originate from the country in which coffee is produced or grown. Different flavors and aromas can be achieved from the same grains.

Low roast coffee has a slight sourness. The grains acquire a delicate brown tint and almost do not lose weight. This look is ideal for pairing with milk or cream.

Medium roasted coffee takes on a darker color and an oily surface. This type is more intense, suitable for daily consumption.

A deep roast is often referred to as a Viennese roast. The grains become almost black-brown. This kind gives a very aromatic and strong drink.

The highest degree of roast coffee gives a very bitter taste to the beverage. Color - from dark brown to black. Due to its strength, it is recommended to consume it during the daytime.

Fresh roast

The lightest stage is light. The temperature for making freshly roasted coffee does not exceed 150 degrees. The grains lose some weight and increase in volume. The color changes from green to yellow-brown. When brewed, it does not have a pronounced aroma and taste.

Medium light or American roast is done at 180 degrees. The color becomes more brownish. Brewed coffee has a more distinct aroma, but the taste is weak and sour.

The medium-light, or urban, stage of making fresh roasted coffee is performed at 200 degrees. At this point, the grains crackle slightly. The aroma becomes more intense and vibrant. Well suited for brewing in a Turk.

Medium roast

This stage occurs at 210 degrees. A greasy sheen and brown coffee appears. Roasting gives it a little bitterness. The drink will have light fruity notes.

Viennese coffee roasting involves raising the temperature to 225 degrees. The color changes to dark brown, the oily sheen is more noticeable. The drink is delicious and has a velvety texture.

Dark roast

Such grains are almost black in color. Very intense oil shine. This species is divided into three types: Italian, French, Mexican. How are they different?

Italian roasting of coffee beans gives the drink a rich taste and aroma with a slight hint of dark chocolate. This kind is tastier with the addition of milk or cream.

French gives the reddish brown hue to the coffee. Roasting in this way gives the drink a caramel flavor and delicate texture.

The Mexican makes the grains black. This coffee is very strong and rich.

Coffee grinding

How to make the perfect drink? The taste depends not only on the roasting, but also on the size of the grains. The grinding guarantees a delicious drink when prepared correctly. It speeds up the aging process of coffee several times. It is important to immediately start preparing an invigorating drink.

Grinding types:

• Fine grinding is often used to prepare espresso in coffee grinders and turks. Then the taste is revealed in a short time.
• Medium grinding has a particle size of 0.5 mm. It is brewed in coffee makers.
• The coarse grinding of the grains is the largest of all. It is suitable for long-term brewing in a French press.

Various types of coffee grinders are used for grinding. The millstone is considered the best. Here you can select the degree of grind.

How to store it correctly

Air and moisture negatively affect the aroma and taste of the beans. The best way to store roasted coffee is in a foil-lined, tightly closed bag. It will protect the grain from foreign odors, will not let air, sunlight and moisture inside.

Can be stored in a glass container closed with a tight lid. Store coffee in a cool and dark place.

Coffee beans appeared in the diet three thousand years ago. At first they were eaten green, despite their nasty taste.

According to research by scientists, coffee is believed to reduce the risk of Alzheimer's disease.

If you add vodka to the drink, you can warm up in the cold. They came up with such a recipe in Germany.

The coffee tree reaches a height of 10 meters. To make it convenient to harvest the fruits, the plants are trimmed at a height of 3 meters.

In ancient times, only men drank coffee.

From 4 thousand harvested fruits, only 1 kilogram of grains is obtained for consumption.

A bath with the addition of brewed coffee gives energy and vitality.

The drink with sugar began to be drunk only in the XIV century.

How to roast coffee yourself

With certain skills, you can do this at home. Roasting coffee beans in the oven. First, they are laid out on a sheet. We turn on the oven at 160 degrees and wait for it to heat up. After that, put the leaf with the grains inside for 5 minutes. Then we increase the temperature to 225 degrees. We leave for another 6 minutes. Be careful not to burn the grains.

To cool the coffee, put it off the sheet in a colander and shake it off a little. You can use a hair dryer.

The second way of frying is in a pan. To do this, pour out the grains and keep them on medium heat until they become oily. Be sure to stir constantly with a wooden spatula so that they cook evenly.

You can use coffee for preparation no earlier than after 10 hours. Experiment with roasting and grind times for the perfect flavor. Remember not to drink coffee too often during the day. This can adversely affect the functioning of the body.

Coffee, roasted according to all the rules, retains all the useful properties. The aroma and quality of this drink is the best. Coffee can be soft and strong, tart, chocolate, caramel. The choice depends only on human preference. Coffee can be drunk with sugar, milk and cream. Many add alcoholic beverages such as vodka, cognac, whiskey for strength. Whether the drink will benefit the body depends on the correct preparation.