{"id":127425,"date":"2023-09-13T16:38:59","date_gmt":"2023-09-13T14:38:59","guid":{"rendered":"https:\/\/mareterracoffee.com\/?p=127425"},"modified":"2025-02-18T11:59:35","modified_gmt":"2025-02-18T10:59:35","slug":"las-curvas-de-tueste-de-cafe-verde","status":"publish","type":"post","link":"https:\/\/mareterracoffee.com\/es\/blog\/las-curvas-de-tueste-de-cafe-verde\/","title":{"rendered":"Las curvas de tueste de caf\u00e9 verde"},"content":{"rendered":"<h3><strong>\u00bfQu\u00e9 es la curva de tueste de caf\u00e9 verde?<\/strong><\/h3>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;td&quot;:&quot;none&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;fw_i&quot;:400,&quot;va&quot;:&quot;baseline&quot;,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\" data-doc-id=\"754975000000961001\" data-doc-type=\"writer\">Las curvas de tueste de caf\u00e9 son una manera de visualizar el proceso de transformaci\u00f3n de los granos de caf\u00e9 verde aplicando calor de manera controlada dentro de una tostadora de caf\u00e9.<\/p>\n<p>El establecimiento de los par\u00e1metros: tiempo y temperatura, se utiliza para optimizar el sabor y potenciar los aromas del caf\u00e9. A medida que los granos se someten al calor, atraviesan diferentes etapas de tueste, en cada una suceden transformaciones qu\u00edmicas y\/o f\u00edsicas. Estas etapas se representan en una gr\u00e1fica conocida como la \u00abcurva de tueste\u00bb.<\/p>\n<h3 data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;td&quot;:&quot;none&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;va&quot;:&quot;baseline&quot;,&quot;fw_i&quot;:400,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\" data-doc-id=\"754975000000961001\" data-doc-type=\"writer\"><strong>Etapas de las curvas de tueste:<\/strong><\/h3>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;td&quot;:&quot;none&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;va&quot;:&quot;baseline&quot;,&quot;fw_i&quot;:400,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Calientamiento:<\/strong> La curva de tueste comienza con el calentamiento inicial, donde los granos de caf\u00e9 comienzan a absorber energ\u00eda del calor. Durante esta fase, dependiendo de su velocidad e intensidad, se genera un grado de uniformidad en el tueste. Cuanto m\u00e1s profundo entre el calor en el grano de caf\u00e9, m\u00e1s uniforme ser\u00e1 el tueste.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;td&quot;:&quot;none&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;va&quot;:&quot;baseline&quot;,&quot;fw_i&quot;:400,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Secado inicial:<\/strong> Durante esta fase, la temperatura del grano supera los 120 grados cent\u00edgrados y la humedad de los granos comienza a evaporarse, superando la resistencia de las paredes celulares del grano. En esta etapa, el grano pierde gran parte de su humedad libre y acumula energ\u00eda de vapor en su interior. El grano empieza a transformarse f\u00edsicamente, ganando m\u00e1s volumen. La curva de tueste sube gradualmente en esta etapa.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;td&quot;:&quot;none&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;va&quot;:&quot;baseline&quot;,&quot;fw_i&quot;:400,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Tueste del caf\u00e9 &#8211; transformaciones qu\u00edmicas: <\/strong>A medida que aumenta la temperatura dentro de la tostadora de caf\u00e9, los az\u00facares, las prote\u00ednas y los amino\u00e1cidos en los granos de caf\u00e9 comienzan a reaccionar en lo que se conoce como la &#8216;reacci\u00f3n de Maillard&#8217;. Los az\u00facares entran en el proceso de caramelizaci\u00f3n y la gran cantidad de acidez que tiene el grano de caf\u00e9 tambi\u00e9n comienza su proceso de transformaci\u00f3n. Esto da como resultado el desarrollo de sabores complejos y la formaci\u00f3n de compuestos arom\u00e1ticos.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;td&quot;:&quot;none&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;va&quot;:&quot;baseline&quot;,&quot;fw_i&quot;:400,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Periodo de desarrollo:\u00a0<\/strong>La entrada en el punto de la primera grieta es otro momento cr\u00edtico en la curva de tueste, ya que los granos de caf\u00e9 comienzan a expandirse y emiten un sonido caracter\u00edstico conocido como el &#8216;primer crack&#8217;. En este punto, los granos de caf\u00e9 se han transformado f\u00edsica y qu\u00edmicamente, pero a\u00fan se considera un tueste ligero, que se caracteriza por alta intensidad de acidez, cuerpo y dulzura media, con aromas finos y elegantes.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;td&quot;:&quot;none&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;fw_i&quot;:400,&quot;va&quot;:&quot;baseline&quot;,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Desarrollo del sabor:<\/strong> Despu\u00e9s de la primera grieta, la curva de tueste contin\u00faa ascendiendo, pero ya m\u00e1s lentamente. En esta etapa, los granos de caf\u00e9 adquieren m\u00e1s cuerpo y sabor a medida que se caramelizan m\u00e1s az\u00facares y se evapora m\u00e1s agua, creando m\u00e1s part\u00edculas solubles dentro del grano. Cuanto m\u00e1s tiempo dure esta etapa, menos acidez tendr\u00e1 el caf\u00e9.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;td&quot;:&quot;none&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;fw_i&quot;:400,&quot;va&quot;:&quot;baseline&quot;,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Punto de segunda grieta:<\/strong>\u00a0Al continuar aumentando la temperatura, se produce una segunda grieta, que es m\u00e1s suave que la primera y conocida como el &#8216;segundo crack&#8217;. En este punto, los granos de caf\u00e9 est\u00e1n en el rango de tueste medio oscuro, y oscuro. La segunda grieta est\u00e1 provocada por el escape de aceites y gases org\u00e1nicos del grano de caf\u00e9. En el punto de inicio de la segunda fractura, los sabores se vuelven m\u00e1s intensos, el cuerpo del caf\u00e9 aumenta y el nivel de acidez es casi nulo, la amargura comienza a dominar.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;td&quot;:&quot;none&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;fw_i&quot;:400,&quot;va&quot;:&quot;baseline&quot;,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\"><strong>Tueste oscuro y m\u00e1s all\u00e1:<\/strong>\u00a0Si se contin\u00faa el tueste m\u00e1s all\u00e1 de la segunda grieta, los granos de caf\u00e9 se tornan muy oscuros y aceitosos. En esta etapa, los sabores son intensos y a menudo dominados por notas quemadas. Las altas temperaturas comienzan a destruir toda la materia org\u00e1nica que queda dentro del grano hasta ese momento.<\/p>\n<p data-textformat=\"{&quot;ff&quot;:&quot;Roboto&quot;,&quot;td&quot;:&quot;none&quot;,&quot;fv&quot;:&quot;normal&quot;,&quot;cs&quot;:&quot;0pt&quot;,&quot;fw&quot;:&quot;none&quot;,&quot;fgc&quot;:&quot;rgb(55, 65, 81)&quot;,&quot;size&quot;:&quot;12.00&quot;,&quot;fw_i&quot;:400,&quot;va&quot;:&quot;baseline&quot;,&quot;type&quot;:&quot;text&quot;,&quot;fs&quot;:&quot;normal&quot;,&quot;bgc&quot;:&quot;rgb(255, 255, 255)&quot;}\" data-margin-bottom=\"12pt\" data-line-height=\"1.2\">Cada tostador de caf\u00e9 ajusta estas curvas de tueste seg\u00fan sus preferencias, las caracter\u00edsticas deseadas del caf\u00e9 y los m\u00e9todos de preparaci\u00f3n de una bebida final.<\/p>\n<p>La elecci\u00f3n de la curva de tueste influye en el perfil de sabor, en el aroma y en la acidez del caf\u00e9 final en taza. Cada curva de tueste ha sido dise\u00f1ada cuidadosamente para poder demostrar lo mejor que tiene cada caf\u00e9 en particular y entender mejor su proceso. Las curvas tambi\u00e9n sirven para poder replicar los tuestes y para generar una taza de caf\u00e9 con un sabor muy conocido y esperado, o totalmente sorprendente y \u00fanico. <strong>\u00a1Depende de lo que te guste m\u00e1s!<\/strong><a href=\"https:\/\/es.linkedin.com\/company\/mareterracoffee\" target=\"_blank\" rel=\"noopener\"><br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p> La Curva de tueste es un gr\u00e1fico d\u00f3nde se muestran c\u00f3mo cambian ciertos par\u00e1metros durante el proceso de tueste de caf\u00e9, te explicamos m\u00e1s&#8230;<\/p>\n","protected":false},"author":5,"featured_media":122199,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58,55],"tags":[1967],"class_list":["post-127425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-descubriendo-el-cafe","tag-tueste-del-cafe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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