Introduction
Coffee roasting is a method of heating and hardening green coffee beans to varying degrees in order to improve flavor and texture. Depending on the level and duration of the heat applied to the beans, the final product can range from light and aromatic to intensely dark and full-bodied. Today, coffee roasting remains a popular artistry, with baristas and coffee aficionados alike using the craft to discover new flavors and textures out of their favorite coffees.
History
Roasting coffee was first thought to be developed about 800 A.D. in Babylonia. By the 13th century A.D., the Middle East had fully adopted roasting coffee beans and exporting them to the rest of the world. Initially, coffee beans were roasted in a wok over open flames, similar to the way they’re roasted in parts of the world still today. It wasn’t until the 15th century where coffee roasting evolved, with the first coffee mills popping up in Europe.
Temperature and Time
The two main variables when roasting coffee are temperature and time. Heating the beans and roasting them at the right temperature for the right amount of time is the key to getting a perfect balance of flavor, body and aroma. Generally, the higher the temperature and the longer the roast, the darker the roast. The level of roast can range on a scale from lightheaded blonde to dark and oily.
The Process
The standard coffee roasting process involves a rotating drum created specifically for use in coffee roasting. The drum is filled with coffee beans, heat source is applied, and the drum is often rotated at various speeds to create an even roast. As the coffee roasts, the beans go through several different stages. During the first stage, the “drying stage”, the beans absorb most of the heat and become drier. In the second stage, the “coloring stage”, the beans gain their characteristic dark color and robust flavor. And in the third stage, the “development stage”, the beans take on the flavor complexities and nuances of the roast.
After the coffee is finished roasting, it must be cooled quickly to preserve the flavor and aroma. The beans are then allowed to rest, generally for three to five days, before they’re packaged, sealed and shipped out to customers.
Conclusion
Coffee roasting is an age-old tradition that has been perfected over the centuries by coffee producers and aficionados around the world. Roasting the perfect cup of coffee has become an artistry, with baristas and coffee masters alike adjusting variables such as temperature and time to discover new flavors and textures. The process of roasting coffee beans is just as important as selecting the right beans to begin with, and mastering this craft can not only result in a better cup of coffee but also provide a fulfilling experience.
