{"id":6009,"date":"2023-06-07T23:35:45","date_gmt":"2023-06-07T20:35:45","guid":{"rendered":"https:\/\/espresso.ee\/?p=6009"},"modified":"2023-06-09T20:21:38","modified_gmt":"2023-06-09T17:21:38","slug":"kohvi-rostimisaste","status":"publish","type":"post","link":"https:\/\/espresso.ee\/ru\/kohvi-rostimisaste\/","title":{"rendered":"Kohvi r\u00f6stimisaste \u2013 kuidas see minu kohvi m\u00f5jutab?"},"content":{"rendered":"

\"KohviV\u00e4rskelt korjatuna on kohvioad ehk kohvipuu marja sees kasvavad seemned helerohelist v\u00e4rvi ja v\u00e4rske heina v\u00f5i rohu l\u00f5hnaga. Et kohvil oleks iseloomulik maitse ja aroom, on vaja ube r\u00f6stida. Alles peale t\u00f6\u00f6tlemist tulevad ilmsiks umbes 800\u20131000 erinevat kohvile iseloomulikku aroomi- ja maitse\u00fchendit, mis annavad sinu espressole \u00f5ige maigu. Kuna kohvi r\u00f6stimise meetodeid on erinevaid, on v\u00f5imalik ka kohvi maitset l\u00e4bi selle m\u00f5jutada.<\/p>\n

R\u00f6stimise etapid<\/h3>\n

Kohvi r\u00f6stimisel on 3 p\u00f5hilist etappi: kuivatamine, pruunistamine ja jahutamine. V\u00e4rske kohvioa niiskuse tase on umbes 8\u201312% ning r\u00f6stimiseks on vaja ube veidi kuivatada. Kuivatamine toimub ettevaatlikult spetsiaalses trumlis 4-8 minutit, kus temperatuur t\u00f5useb kuni 160 kraadini.<\/p>\n

Saavutades trumlis \u00f5ige temperatuuri, hakkavad kohvi aroomi\u00fchendid avanema ning oad l\u00f5hnama nagu r\u00f6stsai. Samuti algab Maillardi reaktsioon, t\u00e4nu millele saavad oad iseloomuliku pruuni v\u00e4rvuse ning nendes redutseerived suhkrud ja aminohapped hakkavad moodustama erinevaid l\u00f5hna- ja v\u00e4rvi\u00fchendeid ehk melanoide. Ube pruunistatakse kuni nad hakkavad praksuma, kuid t\u00e4pne aeg s\u00f5ltub soovitud maitseomadustes. Mida kauem ube pruunistada, seda tumedamaks muutub r\u00f6st ning kohvi maitse muutub m\u00f5rumaks ja suitsusemaks.<\/p>\n

\"ErinevadR\u00f6stimise ajal on k\u00f5ige suurem m\u00f5ju<\/h3>\n

Kohvi r\u00f6stimise puhul on t\u00f6\u00f6tlemise ajal k\u00f5ige suurem roll. Kiiresti ja k\u00f5rgemal temperatuuril r\u00f6stides saavutatakse rohkem aroomi- ja maitseosakesi, kuid on oht oad \u00e4ra k\u00f5rvetada. Samuti ei sobi kiire r\u00f6stimine iga maitsepaleti ja jahvatuse jaoks.<\/p>\n

N\u00e4iteks m\u00f5nede espresso segude puhul on parem, kui kohv on v\u00e4iksema happelisusega ning see saavutatakse just pikemal ja madalama temperatuuriga r\u00f6stimisel, kus orgaanilistel happe molekulidel on rohkem aega laguneda. Siiski valitakse r\u00f6stimise kiirus ja temperatuur r\u00f6stikodades alati vastavalt oale.<\/p>\n

\"Kohvi<\/p>\n

Kui soovitud r\u00f6stimisaste on saavutatud, on vaja oad kiiresti maha jahutada, et peatada r\u00f6stimise protsess ning saavutatud r\u00f6stimisaste s\u00e4ilitada. R\u00f6stimisaste on kohvi \u00fcks olulisemaid m\u00f5\u00f5dikuid, mida saab m\u00f5\u00f5ta nii ubade v\u00e4rvuse kui ka maitse teel. T\u00fc\u00fcpiliselt on heleda r\u00f6stiga kohv happelisem, puuviljaste nootidega ning tumeda r\u00f6stiga kohvi m\u00f5rudam, p\u00e4hkilsema meikiga.
\nEt saaksid nautida ideaalset espressot v\u00f5i lattet, vali kvaliteetne ja \u00f5ige r\u00f6stimisastmega espressouba siit!<\/a><\/p>\n

Loe ka kohvi jahvatusastmete<\/a> kohta siit!<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00e4rskelt korjatuna on kohvioad ehk kohvipuu marja sees kasvavad seemned helerohelist v\u00e4rvi ja v\u00e4rske heina v\u00f5i rohu l\u00f5hnaga. Et kohvil oleks iseloomulik maitse ja aroom, on vaja ube r\u00f6stida. Alles peale t\u00f6\u00f6tlemist tulevad ilmsiks umbes 800\u20131000 erinevat kohvile iseloomulikku aroomi- ja maitse\u00fchendit, mis annavad sinu espressole \u00f5ige maigu. Kuna kohvi r\u00f6stimise meetodeid on erinevaid, on…<\/p>\n","protected":false},"author":7484,"featured_media":6014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[519],"tags":[],"class_list":["post-6009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kohvioad"],"acf":[],"yoast_head":"\nKohvi r\u00f6stimisaste \u2013 kuidas see minu kohvi m\u00f5jutab? | Boon kohvipood<\/title>\n<meta name=\"description\" content=\"Kohvi tumedus ning maitsed s\u00f5ltuvad sellest, kui kaua ubasid on r\u00f6stitud. 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