The Coffee Roasting Process: A Comprehensive Guide
Coffee is more than just a drink. It’s a global phenomenon that connects people of different cultures and tastes. Three-quarters of American adults drink coffee regularly.
But why does coffee appeal to so many? Well, there are two reasons: there’s a coffee style for everyone, and the coffee roasting process, which allows people to bring out the exact flavor they want from their coffee beans.
In this article, we’ll explain how the coffee roasting process works, the different methods, and how to store your roasted beans. So, continue reading!
What’s The Coffee Roasting Process Like?
Let’s explain it as exhaustively as possible. We used coffee-specific lingo in our explanations and focused on roasting, not harvesting, processing, and packaging.
The coffee roasting process lasts 7 to 20 minutes, depending on the desired aroma, and consists of several phases. They are:
Drying Phase
The beans absorb heat and lose moisture during this phase, which lasts 30% to 50% of the total roasting time and ends when the beans reach an internal temperature of 320°F and their color changes from green to yellow.
Maillard Phase
The beans experience several chemical reactions that produce pigments and complex aromas (savory, floral, chocolatey, etc.). It lasts about 15% to 25% of the roasting time until the beans reach an internal temperature of 329°F.
Raw beans contain chlorogenic acid, a polyphenol with antioxidant properties and possible health benefits. This acid degrades into other compounds, like caffeic and quinic acids, during the coffee roasting process. They contribute to the flavor and acidity of coffee.
They also contain acetic, citric, and malic acids. These acids’ concentrations change during the roasting, altering the beans’ flavors.
All in all, these acids’ concentration and the chemical changes the beans undergo depend on their origin and the roasting process’ length and temperature.
Caramelization Phase
The sugars inside the beans start to break down and caramelize, creating sweetness and bitterness. This period lasts several seconds to two minutes and ends when the beans reach an internal temperature of 446°F.
First Crack
This phase marks the beginning of light roasts. The beans expand and crack due to the gas pressure inside, and their temperature reaches 401°F. This period lasts for several seconds to a couple of minutes.
Development Phase
You roast beans to achieve the desired roast level in this phase. They continue to develop their aroma, body, and acidity.
If stopped early, the beans will be light-roasted, cinnamon-colored, and taste more acidic. They become brown and medium-roasted, preserving their original flavor and releasing a moderate aroma if roasted longer.
Second Crack
This phase marks the start of dark roasts—bitter and sour. The beans crack again due to the expansion of gases and oils. Similarly, this period lasts for several seconds to a couple of minutes. The beans can reach a temperature of 437°F during this phase.
What Are the Different Coffee Roasting Methods?
There are several notable coffee roasting methods. They include:
Traditional Roasting: You can roast beans traditionally on a skillet or pot over a stove or open fire. This method is simple and inexpensive but requires constant stirring lest the beans burn. It can produce roasts of all phases, plus a rustic and smoky flavor.
Drum Roasting: It’s when you put beans in a metal cylinder or sphere that rotates above a heat source. It allows precise control of the roasting time and can result in many roast levels.
Hot Air Roasting: This method is used in large industrial roasters and coffee machines because it’s fast and ensures even heating and roasting. Beans are roasted with hot air in a metal cylinder. It produces a clean flavor and is ideal for light to medium roasts.
What Affects the Flavor of a Cup?
Everything!
Let’s start with harvesting. Unripe beans picked during the harvesting process and how they’re handled during processing, milling, and storage can degrade the resulting taste of any coffee blend.
The coffee roasting process also plays a critical role in determining the flavor of a cup. Darker roasts taste stronger and more bitter and sour. Light roasts are more acidic, while medium roasts are the sweet spot for many. Also, different coffees have different roast levels, desired flavor profiles, and characteristics. So, it depends on personal taste.
Brewing is the final step that determines how the flavors of the coffee beans are extracted. Water quality, grind size, and brew time and method affect them.
How you store coffee beans can also affect their aroma—more on that next.
How Can I Properly Store Coffee Beans?
Store coffee beans in an airtight container in a cool, dark place away from heat and strong odors to protect them from the elements. Oxygen, moisture, heat, and light can impact their flavor. Avoid freezers or refrigerators!
You should also use them within two to four weeks after roasting for optimal freshness and quality.
To Wrap Up
The coffee roasting process is both an art and a science, and it can be daunting to understand if you’re new to the coffee world.
We explained the main elements of coffee roasting, from the roasting phases to the factors that affect the flavor of your cup. The next step is yours: why don’t you discover the world of coffee with Goodness Coffee Company? We’re sure you’ll find something to love in our store—treat your tastebuds with us!
