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Comment Faire Une Torrfaction De Graines De Caf ?

Elle consiste enlever la pellicule qui protge le grain vert en la grillant, afin de mieux percevoir le got. Deux ractions sont distinguer : les ractions de Maillard et Strecker. La premire consiste une caramlisation des graines, la seconde altre la pigmentation des graines, et donc leur couleur.

Ce procd se fait une temprature comprise entre 180 et 240C. Le risque principal est de brler le grain, par manque de surveillance. En effet, alors que le grain commence d'abord par absorber la chaleur, il fini par la rejeter. Plus la temprature sera leve, plus la couleur du caf va s'intensifier : les graines seront noires pour un caf cors et amer, blondes pour un caf doux et acide ou brunes pour un juste milieu.

Dans la torrfaction traditionnelle, le grilloir doit tre circulaire pour permettre une rotation continue. Ainsi, les graines seront grilles de manire uniforme. Attention, les graines ne doivent pas tre en contact de la flamme, puisque c'est la chaleur qui fait, travers des dalles mtalliques, le travail ncessaire.

Une fois dans le cylindre, la temprature y est de 220 C, puis elle baisse 120C par une arrive d'air froid. Elle va ensuite remonter son niveau initial en 20 minutes. C'est ce moment l que l'on peut rajouter du sucre pour la caramlisation. Pendant les premires 17 minutes, la chaleur est rgle de faon automatique. Ensuite, l'homme seul peut juger du caf travers ses sens pour prendre une dcision. Un fois le caf grill point, il est ncessaire de refroidir les graines rapidement l'aide d'un puissant ventilateur.

En revanche, dans la torrfaction dite flash , le grain est puls d'air chaud 700C. Il y a alors une conomie de temps d'environs 16 minutes! Cependant, la raction de Maillard ne se fait pas convenablement et il y a une perte d'arme. Une troisime mthode peut tre distingue : la mthode rapide, qui est un peut plus longue que la mthode flash mais qui respecte plus les armes.

Notons qu'une seconde mthode de refroidissement est possible, mais moins apprcie : l'eau. En effet, cet lment a la fcheuse tendance d'oxyder les graines, qui vont alors contenir 5% d'eau qui seront pays au mme prix que le caf. Le seul moyen de contrer ce problme, est de vaporiser les graines, pour viter l'oxydation.

Ajoutons que la torrfaction faite chez soit n'est plus d'actualit car contraignante. Elle ncessite une bassine en cuivre, et un repos de deux jours aprs la torrfaction. La conservation doit se faire l'abri de la luminosit, de l'humidit et de l'air. Contrairement aux vins, les graines caf torrfies ne gagnent pas en got avec l'ge, il faut donc les consommer le plus vite possible.

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