At Besca Roasters, we’re passionate about coffee roasting, but we also understand the importance of exploring various aspects of the roasting world. Today, we delve into the fascinating realm of malt roasting.
What is Malt Roasting?
Malt roasting is a process commonly used in brewing and distilling industries to create malted grains. It involves heating barley or other cereal grains to specific temperatures to achieve desired flavors, colors, and aromas.
The Process
During malt roasting, raw barley undergoes a series of heating and drying stages. The grains are first soaked in water to initiate germination, then dried in a kiln to stop the germination process. After drying, the grains are roasted at various temperatures, typically ranging from 200°C to 240°C, depending on the desired malt characteristics.
Flavor Development
The roasting process is crucial for developing the flavor profile of malted grains. Higher temperatures and longer roasting times result in darker malts with richer, more intense flavors, such as caramel, chocolate, and coffee. On the other hand, lighter malts are achieved by roasting at lower temperatures, preserving the grain’s natural sweetness and light color.
Why We Don’t Roast Malt
While malt roasting shares similarities with coffee roasting, it’s essential to note that Besca Roasters specializes in coffee roasting equipment and processes. We don’t engage in malt roasting activities. However, we appreciate the craftsmanship and expertise required in malt roasting and acknowledge its significance in the brewing and distilling industries.
In Conclusion
Malt roasting is a fascinating process that plays a crucial role in brewing and distilling. While Besca Roasters doesn’t partake in malt roasting, we’re dedicated to providing top-quality coffee roasting solutions for enthusiasts and professionals alike.
Stay tuned to our blog for more insights into the world of coffee roasting and beyond!
