To unlock the aroma and flavor that is locked inside the natural green coffee beans, we roast them. When coffee is grown and initially processed, it is stored in its green state. It keeps its quality and teste much longer this way. But in its green state, it lacks all the characteristics of a roasted bean. It is soft and malleable to the bite, and it has a grassy smell.

The art of coffee roasting

The roasting process encompasses bringing the coffee beans to a high temperature consistently and cooling them down rapidly once the desired roasting point has been achieved. Roasting coffee beans create a chemical reaction that transforms the green bean into the crunchy aromatic state we all come to expect from coffee. In the process, the green beans also lose weight as the moisture of the bean evaporates. At this point, they are ready to be ground and brewed into coffee. The bean, once roasted, will start losing its qualities through time. So it is best when used as close to the roasting date as possible.

It takes years of training to become an expert roaster with the ability to “read” the beans and make split-second timing decisions. The difference between perfectly roasted coffee and a ruined batch can be a matter of seconds.

Roasting is more of an art form than a science. It takes years to become an expert coffee roaster. “Readding” the beans and having to make split-second decisions that can determine a perfect roast or a ruined batch. Only experience and training can be leveraged when it comes to expert coffee roasting.

Types of coffee roast

Most specialized coffee roasters use their naming conventions. There is very little standardization. But in essence, you can classify roasts into four categories — light, medium, medium-dark, and dark.

There is a common misperception that stronger tasting coffee, usually represented by the darker roasts, has a higher concentration of caffeine when actually the opposite is true. Lighter roasted coffee has a slightly higher level of caffeine.

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