roasting


Ever wanted to sneak a peek behind the scenes to see how the coffee roasting process happens? At first glance it’s a fairly straightforward approach—heat the beans, keep them moving and cool them when they are done. Easy, right? Actually, the roasting process is a complex procedure. Part science. Part art. Mastering the alignment of the two leads to the perfect cup. Under roasted beans lead to pasty flavored coffee. Over roasted beans lack body or have a burnt flavor.

During the early part of the roasting, the green beans start to lose moisture. With continual heat, the deep interior moisture is forced out, expanding the bean and producing the famous "first crack." As the interior temperature of the beans reaches 400 F, the beans develop a light sheen of oil. The color of the bean will dramatically darken.

This is the critical point where the skills of the roast master get put to the test. The roasting must be stopped at precisely the right moment to achieve the proper degree of roast. If the roast master likes the look and the smell of the beans, the roasted beans are turned out into a forced cooling pan. It is imperative that the beans get hit with the cool air, as they would continue to roast if left to rest, producing an over roasted batch.