Brew Green Coffee?
frew
I have learned that one of the main reasons for roasting tea in the
beginning was to preserve it for transportation overseas that might
take months.
Of course, many people as a result now have a preference for the taste
of roasted tea. However, some prefer the taste of unroasted, green
tea, which is very different, and, with modern means of transportation,
available to everyone.
Which brings me to ask, do some people like the taste of coffee brewed
from green coffee beans? Is that even an option?
J. Clarke
> This may be a dumb question.
>
> I have learned that one of the main reasons for roasting tea in the
> beginning was to preserve it for transportation overseas that might
> take months.
>
> Of course, many people as a result now have a preference for the taste
> of roasted tea. However, some prefer the taste of unroasted, green
> tea, which is very different, and, with modern means of transportation,
> available to everyone.
I think you have some misconceptions about tea. It is the _green_ teas that
are heated, sometimes by roasting or pan frying but most commonly by
steaming. The _black_ teas are fermented without heat.
> Which brings me to ask, do some people like the taste of coffee brewed
> from green coffee beans? Is that even an option?
Try it and you'll know the answer to your question.
--
--John
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(was jclarke at eye bee em dot net)
Scott
"frew" <fr...@swbell.net> wrote:
> This may be a dumb question.
>
> I have learned that one of the main reasons for roasting tea in the
> beginning was to preserve it for transportation overseas that might
> take months.
> Of course, many people as a result now have a preference for the taste
> of roasted tea. However, some prefer the taste of unroasted, green
> tea, which is very different, and, with modern means of transportation,
> available to everyone.
Better check your facts The difference between green and black tea is
that the latter has been allowed to oxidize (polyphenol
oxidase-dependent oxidative polymerization). Both green and black teas
are pan-fired--a process necessary to stop the oxidation (to prevent it
from happening with green, or to stop it from continuing with black).
Green teas can also be steamed instead of pan-fired; I don't think black
teas are steamed, though I believe they can also be smoke-fired. But
it's the oxidation that helped preserve it, not roasting.
Oolong is between green and black--it is partially oxidized.
For a well-made outline of these processes, see:
<http://www.teatalk.com/general/steps.htm>
> Which brings me to ask, do some people like the taste of coffee brewed
> from green coffee beans? Is that even an option?
Consider: green beans keep far longer than roasted beans. Green beans
can keep for a year under decent storage conditions, whereas roasted
beans last about two weeks, unground. So why do people drink coffee made
from roasted beans? It tastes much better. I've tasted "white coffee,"
which is coffee made from severely under-roasted beans (literally, an
off-white/pale green color), and it was pretty bad.
--
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