How is the roasting process? What does it consist of?

Coffee roasting consists of heating the virgin, green coffee beans once they are extracted from the fruit of the coffee tree and dried. During this process, the green beans lose moisture, increase in volume, and experience changes in color and texture.

The objective of this process is to transform the green beans, since they cannot be consumed in their original state, into ready-to-eat coffee beans. Through roasting, the green beans are heated and a transformation occurs in their appearance, which results in the formation of substances responsible for the aromas and flavors of coffee.

The need to roast the coffee in order to consume it was like the discovery of coffee itself after a random event.

According to legend, a monk took some coffee cherries to create an infusion that gave him energy during his prayers. When tasting the infusion of the coffee fruits, the monk found the taste too bitter and decided to throw the preparation into the fire. As the flames affected the cherry kernels, they roasted and released a pleasant aroma that caught the monk's attention. This is how the coffee roasting process originated and the beginning of the drink we know today.

The coffee roasting process requires more skill than one might imagine, especially if we are looking for a perfect result.

Roasting green beans has the same purpose as cooking food, and in both cases, the skill of the roaster makes the difference between a good coffee and an excellent one, full of aromas and flavors.

Extracting all the virtues of the green bean is an artisan task, since, despite the available technology, an experienced roaster cannot be dispensed with.

The coffee roasting process implies that the green beans expand in volume, lose between 12% and 20% of their weight, decrease their caffeine content by 10%, lose acidity and gain in fat content.

It is important to note that when we refer to coffee roasting, we are referring specifically to specialty coffee, which is made naturally, without the addition of sugar or other caramelizing substances.

Coffee roasting is carried out in three stages:

1. Drying: the green coffee beans are introduced into the roaster drum, leaving enough space for the beans to expand, and hot air at a temperature of 170°C is applied to them. During this phase, the beans turn a cinnamon color and the first crackle occurs, in which the sugars naturally present in the coffee are released.

2. Roasting: the temperature of the hot air is increased to approximately 190°C and the beans begin to crackle again, releasing aromas and gases. The temperature is raised once more to 200-240°C, depending on the type of coffee, to complete the roasting process.

3. Cooling: Once the beans have reached the optimal roasting point, they need to be cooled to stop the process. This can be accomplished by using water inside the roaster or by using cold air, depending on the method used. Subsequently, the roasted beans are cleaned to remove the particles that have been detached during the process and are allowed to rest for a while to release all the gases generated during roasting.

The skill of an experienced roaster lies in their ability to control the process and get consistent results with every batch.

We invite you to visit our store where we have a wide variety of specialty coffees of varied origins, naturally roasted and washed.