What is Coffee Roasting?
Coffee beans, these tiny seeds, contain infinite flavors and stories. They are the soul of coffee and determine the unique personality of each cup. From planting to picking, from processing to roasting, the journey of coffee beans is full of fine craftsmanship and gifts from nature.
Coffee roasting is the process of heating green coffee beans at high temperatures to trigger chemical changes that develop their unique aroma and flavor. Green coffee beans have little to no distinct flavor, but during roasting, moisture evaporates, and sugars and acids break down and recombine through caramelization and the Maillard reaction. This results in the formation of coffee's characteristic aroma, acidity, bitterness, and body.
Key Stages of Coffee Roasting
Drying Phase: The beans absorb heat, moisture evaporates, and the color changes from green to yellow. The chaff (silver skin) falls off, and a grassy smell is released.
High-Temperature Decomposition Phase: At around 160°C, the beans lose all moisture, and the first "crack" occurs, marking the release of coffee aromas.
Cooling Phase: The beans are immediately cooled to lock in flavors and prevent over-roasting.
Flavor Development During Roasting
Weight Loss: Beans lose 12%-21% of their weight.
Volume Expansion: Beans expand by over 60%.
Flavor Formation: Caramelization, carbon dioxide, and volatile compounds create sweetness, body, and aroma.
Coffee roasting is a blend of science and art, where high temperatures transform green coffee beans into flavorful, aromatic delights.
If you're eager to dive deeper into the world of coffee roasts and discover how different roast levels shape flavor, we invite you to explore further. Understanding these profiles will not only enrich your coffee experience but also help you find the perfect roast to match your taste.
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