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Coffee Calgary

Roasting is a matter of slow cooking the coffee bean. As the coffee bean roasts, a chemical reaction takes place. The characters of the various coffee beans change good or bad or better in the roaster. The longer the coffee has bean cooked (ha), the more the chemicals change the coffees character. This chemical reaction creates the various different compounds which change the qualities and tastes. The degree of roast and the roasts name, simply describe how long and how hot the bean is roasted.

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