How Coffee Is Made (4/4): Roasting

We’ve covered growing and picking, processing and drying, and milling and hulling of the coffee bean. During this time, you’ve probably been picturing a dark brown mass, shriveled up into a hard little bean. However, up to this point in the process, the coffee bean is green – and not too hard, either.

While every stage of the coffee production process lends a significant characteristic to the product’s final flavor, the roasting stage is easily the most defining stage of the process. For the average coffee drinker, roasting is a completely foreign process. However, as recently as a hundred years ago, most people roasted their own green coffee beans at home. The idea of buying pre-roasted coffee was rather luxurious.

The Basics of Coffee Roasting

Coffee roasting is a fine art that many people spend their entire lives pursuing. Though there’s no “standard” agreed upon way of roasting coffee. there are a few general truths in the matter:

  • Coffee may be roasted between three and thirty minutes, depending on what kind of flavor profile the roaster wants to achieve.
  • Contrary to what many consumers may think, dark roast coffee – which has been roasted for a longer amount of time –actually has less caffeine than light roast coffee.
  • Coffee is roasted at an extremely high temperature – somewhere between 464 and 527 ºF!
  • Coffee roasting begins as an endothermic process, meaning that the beans absorb heat. However, as the roaster and beans warm up, it becomes an exothermic process (the beans give off heat to one another). This requires the roaster to lower the temperature so that the beans aren’t over-roasted. Knowledge about temperature control can only be gained through trial and error and many years of experience.
  • Many people are familiar with terms like “French Roast” and “City Roast.” These terms aren’t just created by marketers. Rather, they’re technical terms used to describe the internal temperature of the coffee bean at certain points during the roasting process.

Coffee Roasts & Coffee Syrups

Some roasts pair well with certain coffee syrups. For example, if you’re enjoying a dark French or Italian roast coffee, you might like a bold, spicy coffee syrup to compliment the flavor. Try Amoretti Premium Pumpkin Pie Syrup, for example.

If you enjoy lighter roast coffees, on the other hand, then you may find that a mellow coffee syrup like Amoretti Premium Vanilla Syrup does the trick! Have a favorite pairing for your ideal flavored coffee? Let us know at the Amoretti Facebook page.

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