Have You Tried...
Honduras Ocotepeque
Roasting Fresh Coffee
Before the coffee bean reaches the roaster they are sorted and graded according to size, shape density, and color. Fresh roasting coffee is the process of applying heat to a green bean which releases the sugars, oils, proteins and minerals. These components give each bean their flavor characteristics. The roasting process is considered an art form and is perfected over years of practice.
While coffee beans are unroasted or green, they may be stored for a long time, even years, without much effect on the taste, aroma and general quality. Once the coffee beans are roasted, they lose their immortality. The green coffee beans that have been harvested and processed, display few of the characteristics that people look for in the roasted, brewed product. The first thing that coffee bean roasting does is to break down the basic structure of the bean, releasing the components that produce the distinct flavor, feel and aroma of coffee.
Heating the Beans
In the first stage, the coffee beans are heated to a temperature slightly less than the boiling point of water. The beans begin to swell, become greener for a period then the color fades. Then, they crack with an audible sound as the woody structure breaks down.
The Water Evaporates
As the water evaporates, compounds in the beans break down into starches and then sugars. The sugars then caramelize; this is what gives coffee its brown color. What is happening at this stage is a breakdown of the chemical patterns and a reconstruction in a different way.
The Appearance Change
Next, aromatic oils inside the bean begin to boil and force themselves to the surface. There is a second cracking sound and the bean takes on an oily appearance.
Meet Chris our Coffee Roast Master - He's Serious about Coffee!
Buy Premium roasted coffee from Joffrey's to ensure coffee excellence in every single cup brewed! From our table to yours, each sip is just as important as the first!
Taste Our passion! I am Joffrey's Coffee!
Go Back
