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Roasting Fresh Coffee
Roasting 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!
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