Coffee Roasting
Tue, May 5th 2009, 17:25
Roasting transforms a green coffee bean chemically to produce the distinct taste in brewed coffee ... It is the art of the coffee roaster to control the process to produce a desired taste.
The coffee roaster controls the roasting process so that they achieve the colour, taste and aroma that they are aiming for. The coffee bean is taken from room temperature to highs of 200 to 250 degrees Celsius. It is the temperature of the roast and the speed it takes to reach maximum temperature that will determine the taste characteristics of the roast coffee bean. The bean must also cool rapidly after roasting to ensure that the chemical process does not continue in the bean.
The rich darkness in the colour of coffee is produced by the caramelisation of sugars in the coffee bean. The roaster must control the caramelisation process to strike a balance between the sweetness of the coffee and the lightness of the roast. If the roast is too light then bitter compounds in the coffee bean will not have been broken down. Espresso roasts aim for dark colour but risk a bitter taste.
Once coffee is roasted it is not as stable as in the green form, hence roast coffee has a short shelf life. It is for this reason that coffee is best bought freshly roasted. Fresh roast coffee has a greatly superior taste.
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