Wednesday, May 5, 2010


Roasting coffee is the chemical and physical process transformation of green coffee beans into roasted coffee products. Producing the characteristic flavor of coffee by causing the green coffee beans to expand and the change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste. It takes heat to speed up the Maillard and other chemical reactions that develop and enhance the flavor.

The roasting process tends to take place close to where it will be consumed for green coffee, as it is more stable than roasted. This reduces the time that roasted coffee spends in distribution, helping to maximize its shelf life.

The green beans are weighed and placed in the hopper of roaster, then when the machine reaches the proper temperature, the beans flow into the roasting chamber and begin their transformation.

The roasting process takes 12-15 minutes and the same bean can produce a different taste depending on how long it is roasted. We monitor this crucial step closely as the beans are circulated in the heated, rotating drum. Roasting depletes the beans of the moisture they contain, so they actually shrink in weight, but increase in size when they are roasted. The different roasts, light, medium and dark are obtained by roasting the beans until the desired point is reached.

How to determine the freshness of the coffee beans ?


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