Carool

Carool


Dry parchment coffee can be stored for years under suitable environmental conditions with minimal loss of quality. At the end of the roasting cycle, the roasted beans are dumped from the roasting chamber and cooled with forced air. Attached to the frame are two vertical shaker shafts that have fibre-glass fingers radiating from their length. A brief overview of the life cycle of coffee production in the Australian subtropics, from seed to cup, follows. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to expand and to change in colour, taste, smell, and density. Coffee is traded internationally as green bean.

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Carool


Dry parchment coffee can be stored for years under suitable environmental conditions with minimal loss of quality. At the end of the roasting cycle, the roasted beans are dumped from the roasting chamber and cooled with forced air. Attached to the frame are two vertical shaker shafts that have fibre-glass fingers radiating from their length. A brief overview of the life cycle of coffee production in the Australian subtropics, from seed to cup, follows. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to expand and to change in colour, taste, smell, and density. Coffee is traded internationally as green bean. Carool

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3 thoughts on “Carool”

  1. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. This is a meticulous process that ensures that only cherries at peak maturity are harvested. The mild temperatures at low altitude and the tempering effect of our proximity to the coast provide an extended ripening period for the coffee cherries.

  2. Attached to the frame are two vertical shaker shafts that have fibre-glass fingers radiating from their length.

  3. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. The lack of coffee pests and diseases in our subtropical region means we do not use pesticides or fungicides and our coffee is free of contaminating chemicals and fumigants. The harvester can be fine-tuned to maximise the harvest of red cherry and minimise the harvest of green cherry.

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