COFFEE ROASTING
COFFEE ROASTING
Roasting is the refinement of coffee beans. Green green coffee is heated dry in the roastery. This gives it its characteristic color and develops its typical roasted aromas. The interaction of energy input, roasting temperature and duration of the roasting process is responsible for the development of taste and aroma. In addition, each coffee bean has a different composition of coffee ingredients due to its provenance, quality, growing region and coffee cherry preparation method. The selection and blending of coffee beans has a great impact on the taste of a coffee in the cup. Therefore, the experienced roasting master develops an optimal roasting process of temperature and time for each coffee blend.
WHAT HAPPENS DURING THE ROASTING PROCESS
Green coffee is placed in a preheated roasting kettle for hot air roasting. Initially, the kettle temperature drops as the coffee first dries and then absorbs temperature. This is followed by the browning phase. From a core temperature in the bean of about 100 °C, chemical changes and aroma formation take place. For the roasting result, it is important how steeply the temperature rises in the coffee and what final temperature is reached. The roast master controls the degree of roasting by regulating the energy supply to the roasting kettle. At the end of roasting, the kettle has a temperature of approx. 200 °C to 220 °C and the coffee of approx. 180 °C.
During roasting, the coffee bean undergoes numerous physical and chemical changes. Physical changes are easy to observe: the coffee beans change color, volume, shape and weight. Chemical changes can be tasted and smelled.
„FIRST CRACK“ AND „SECOND CRACK“
Coffee beans consist of one-eighth water, which evaporates during the individual roasting stages. In addition, roasting gases develop. Water vapor and gases cannot escape at the beginning of roasting due to the hard cell walls, collect and thus initially double the volume of the bean. This leads to the "first crack. The bean bursts open with an audible cracking sound. Lighter roasts have reached their end point. The "second crack" marks the point at which additional water vapor and gases (such as carbon dioxide) escape. At the end of the roasting time, a dark, typically Italian roast emerges.
TASTE DIFFERENCES
Characteristic of light roasts are a pronounced acid profile and lots of fruity notes in the cup. Dark coffee roasts have a full body, more bitterness and chocolaty flavors.
CONCLUSION
Coffee roasting ensures that the coffee beans acquire the characteristic properties that we know from a coffee bean - a dark brown rich color and its roasted smell. In this respect, the roasting of the coffee beans, along with the selection of the green coffee, is the most important criterion for the taste of the coffee. This is because during coffee roasting, the temperature and time are perfectly coordinated with the choice of green coffee to create a perfect coffee taste. A basic distinction is made here between light, medium and dark roasting.
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