Roasting

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Roasting is a critical process in the coffee industry that brings out the rich flavors and aromas from coffee beans. During roasting, raw coffee beans undergo a carefully controlled heating process that transforms their chemical and physical properties. The process not only enhances the natural characteristics of the beans but also reduces their moisture content and increases their volume.

Roasting coffee beans involves subjecting them to high temperatures, usually between 180 and 250 degrees Celsius, for a specific duration. The beans gradually change color, starting from green to yellow, then progressing to light brown, medium brown, and finally dark brown. As the roasting progresses, the beans release carbon dioxide, causing them to swell and crack. This stage, known as the first crack, indicates that the beans have reached a light to medium roast level.

The length and temperature of the roasting process greatly influence the flavor profile of the coffee. While light roasts tend to have a more acidic and fruity taste, medium roasts strike a balance between acidity and bitterness. Dark roasts, on the other hand, offer a bold and smoky flavor with reduced acidity. Roasting coffee beans requires skill and precision to achieve the desired taste, making it a crucial step in coffee production.