#first crack

1 Ab etwa 130 °C verwandeln sich die Inhaltsstoffe der rohen Bohne sichtbar. Sie verfärbt sich von grünlich zu gelblich. 2 Ab ca. 150 °C beginnt die Maillard-Reaktion. Dabei reagieren Zucker und Aminosäuren miteinander. Ab hier entwickeln sich Kaffeearomen. 3 Bei etwa 190 °C kommt es zum „First Crack“ – die Bohne beginnt hörbar zu „knacken“ und verdoppelt sich durch den Druck. Die hellsten…

First Crack, Second Crack, das sind Begriffe aus der Welt des Röstens. Rohkaffee, also die grünen, getrockneten Kaffeebohnen, eignet sich noch nicht zum Aufbrühen. Erst durch das Rösten entstehen im Inneren der Bohnen die feinen Aromen, von herber Nuss bis zartbitterer Schokolade und von süßem Karamell bis zu fruchtig-säuerlichen Waldbeeren. Durch den Röstvorgang werden bis zu 800 verschiedene…

I don't expect either of these images to really look like anything to you... What you see is all the light pollution from Houston to the south flooding what would be the milky way running vertically above that tree in the middle.

The top image is a set of stacked and corrected images that kinda if you really try to see it show a bit of the milky way dust running top to bottom from that middle (tree on the right) tree. The bottom image is a single frame I hand corrected without stacking etc, just pulling the exposure, channels, curves etc. to try to eek out anything at all.

Sometime in the next few months I'm going to be someplace really dark, with a new moon and clear skies... and I hope to use these training sessions so that when I get that one shot, I can do proper astrophotography.

BellaCrema mit dem “Second Crack”

Mein Kaffee-Jahr geht ja gut los! Groß war die Freude, als mich ein Probierpaket von Melitta erreichte, gefüllt mit der “BellaCrema Selection des Jahres 2019” als ganze Bohne und dem “Kaffee des Jahres 2019” als bereits gemahlener Kaffee. Heute soll es deshalb um die “BellaCrema” gehen, eine mitteldunkle Röstung nach einem speziellen Verfahren, dem sogenannten “Second Crack”. Die Uluba-Bohne aus…

Whenever you drink coffee produced from dark roasting beans, you're consuming more powerful, more caffeinated coffee, right? Really, the alternative holds true, a minimum of of caffeine. The more dark the roast, the less caffeine exists inside the beans. You will find other variations between roasts, too.

To know the variations between roasts, we have to commence with the eco-friendly beans. A eco-friendly beans is really a bean that's not roasting. It's soft and bitter, and wouldn't have the ability to be ground and made for coffee. It consists of tastes which are created through the region it's grown in. The roasted process dries eco-friendly coffees and removes the chemicals that induce the bitter flavor. Once eco-friendly coffees are put inside a roaster, warmth is used and also the roasted process starts.

Following a certain period of time, the beans change color from eco-friendly to some pale tan or yellow, after which darken colored from light brown to just about black based on the amount of time they're roasting. Water is evaporated from their store, and finally they achieve a stage known as "first crack," named following the popping noise the beans emit when they're hot enough. There's another crack, too, farther on within the roasted process.

Light roasting beans are removed either as soon as the very first crack starts (referred to as "cinnamon roast") or throughout first crack. The roasted process removes some caffeine in the bean, so these light roasts would be the most caffeinated. Additionally they support the most flavor in the beans itself rather than the taste created by roasted. They're light brown colored, might have an uneven color appearance, and don't look shiny (the shine on dark coffees comes from oils removed throughout the roasted process). Names of these light roasts include Colonial, light city, and half city.

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Medium roasts are created in the finish from the first crack stage to the start of the 2nd crack. These beans really are a more dark brown color, and also the more dark medium roasts may show a small sheen of oil on our bodies from the bean. When beans are medium roasting, they often tight on from the original tastes from the beans, and also the roasted tastes begin to be released. These roasts are frequently referred to as city, breakfast, American, and full city. They are usually probably the most well-loved roasts in the usa.

Dark roasts occur right from the start of second crack to somewhere in the centre or for the finish of second crack. These beans are extremely brownish, almost black, and also have a pronounced oil sheen on their own surfaces. Only at that roast, coffee beans' original flavor continues to be almost entirely lost, and also the roast produces the majority of the taste. Beans can taste charred, too. These possess the least caffeine, and beans which are dark roasting but they are from various regions will taste much like each other due to the prominence from the roast flavor. Roast names include Vienna/Viennese, French, Italian, New Orleans, Continental, High, Espresso, and The spanish language. Beans of the roast are usually popular in Europe (therefore, the European names).

Should you care more about the initial tastes from the coffees, which range from regions they're grown in, or else you want the greatest caffeine kick out of your coffee, select a light roast. If you prefer a flavor balanced between your roast and also the coffee, select a medium roast. And when you want the caramelized flavor of roasted, or else you want coffee that is not as caffeinated, select a dark roast. There's no wrong roast to select because the thing is to help you, the coffee drinker, happy!

I hate it when you get in my head. 

I hate it when you grasp my every thoughts and transfer them to the walls of my skull, so that you’re the only one present in my mind. 

I hate the way you waltz in between all my senses, and trickle with precision to fill my body with your presence. 

Multiplying to thousands of gnats hovering over every nook and cranny of my skin. I feel you.