Discover the Roasting Craft

The Roasting Process

The roasting process is a critical stage that transforms green coffee beans into the aromatic and flavorful coffee we enjoy. Each stage of roasting involves precise heat control and timing, which influences the chemical composition and taste of the beans.

Green Beans to Roast

Green coffee beans are the raw seeds of the coffee plant, containing no aroma or taste recognizable as coffee. The magic happens during roasting, where heat transforms the beans through a series of complex chemical reactions.

During this process, the beans undergo significant physical changes: they swell, change color, lose moisture, and develop the compounds that create coffee's signature flavors and aromas.

Maillard Reaction & Caramelization

The Maillard reaction is a chemical process that occurs when the amino acids and sugars in the coffee beans react to heat, creating hundreds of flavor compounds that give roasted coffee its depth and complexity. This reaction is responsible for the browning of the beans and the development of nutty, toasty, and sweet notes.

Caramelization happens as the roasting process continues, breaking down the sugars in the beans, which adds a sweetness and complexity to the flavor profile. This stage is crucial for bringing out flavors like caramel, chocolate, and subtle sweetness.

Crack Stages

First Crack: As the beans continue to heat up, they reach a point where the water inside them turns to steam, causing the beans to expand and crack. This audible “first crack” marks the transition from light to medium roast, where the flavors begin to develop and intensify.

Second Crack: At higher temperatures, the beans undergo a second crack, which is quieter and subtler. This stage indicates the transition from medium to dark roast, where oils move to the bean's surface, and the flavors become bolder and smokier.

 

Light, Medium, and Dark Roasts: The Global Influence

Each culture around the world has its preferred roast levels, which directly influence the flavor, aroma, and character of the coffee. Here’s a breakdown of these roast profiles with cultural insights:

Light Roast

Profile: Light roasts are characterized by bright acidity, floral and fruity notes, and a light body. They retain the most of the coffee bean's original flavors and terroir, emphasizing the bean's natural attributes.

Global Influence:

Nordic Countries (Sweden, Norway, Denmark): Light roasts are particularly popular in Scandinavian cultures, where they prefer coffee with high acidity and delicate flavors. Nordic coffee roasters focus on highlighting the unique characteristics of the bean's origin, often sourcing single-origin beans with complex profiles.

United States (Specialty Coffee Movement): The third-wave coffee movement in the U.S. has brought light roasts to the forefront, celebrating the bean's terroir and the intricate flavors that can be achieved through precise roasting techniques.

Medium Roast

Profile: Medium roasts offer a balanced flavor profile with moderate acidity, a smooth mouthfeel, and caramelized sweetness. They strike a harmonious balance between the bean's origin flavors and the roasted notes.

Global Influence:

United States and Canada: Medium roasts are a staple in North American coffee culture, often served in diners and coffee shops. These roasts provide a comforting, balanced cup with enough body and sweetness to satisfy a range of palates.

Central and South America: Countries like Colombia and Brazil also favor medium roasts, which enhance the natural chocolate and nutty flavors of their beans without overpowering the regional characteristics.

Dark Roast

Profile: Dark roasts are known for their strong, bold flavors with a fuller body and lower acidity. They often have smoky, spicy, and bittersweet notes, with less emphasis on the bean's original flavor.

Global Influence:

Spain, Italy and France: Dark roasts are synonymous with the robust espresso culture of Southern Europe. Spanish and Italians traditionally use dark roasts for their espresso blends, creating a rich, intense coffee with a velvety texture, ideal for making cappuccinos and lattes.

Turkey and Middle Eastern Countries: Turkish coffee and similar traditions in the Middle East use very dark-roasted beans, often ground to a fine powder and brewed in a way that brings out the bold, intense flavors with a hint of bitterness.

Latin America: Countries like Mexico and Cuba also prefer dark roasts, often used in traditional brewing methods like Café de Olla (coffee brewed with spices like cinnamon) and Cuban espresso.