What happens to the Bean During Roasting?

• Roasting brings out the flavor and aroma of the bean.
• The bean loses moisture and shrinks in weight (% of loss depends on the degree of roast).
• It physically expands.
• It turns from green to brown.
• It loses caffeine (10-15% depending on the degree of roast) as well as certain proteins and acids. In fact, there is a common misconception that the darker the roast, the stronger the coffee (higher caffeine content). In fact, the opposite is true. Dark roasted coffees (like an espresso or French roast) contain 15-20% LESS caffeine than a lighter roast. The flavor is what gets stronger as the roast get darker, not the caffeine.
• The sugars are caramelized, creating an oil on the surface of the bean.

Coffee beans that are under-roasted or roasted at too low a temperature will produce a coffee that is bread, or nut-like. On the other hand, when the beans are over-roasted or roasted at too high a temperature, they taste bitter or burnt.

Roasting can take anywhere from 10-16 minutes, but varies depending on the roast preferred, the bean hardness, size, moisture content, etc. Typically a 14-16 minute roast will begin at 350-375 degrees F, peaking at 425-450 degrees F. When the bean reaches its maximum temperature (highest point variety according to darkness of roast) the chemical process known as pyrolysis occurs and the bean deepens in color. This process must be halted at the perfect time to create a coffee bean of the flavor and color required - The perfect roast!

[	Coffee Main	] [	Cupping & Terminology	] [	Coffee History	] [	Roasting	]
[	Tea Main	] [	Growing & Processing	] [	Caffeine ! ! !	] [	Home	]

Roasting Scale
There are many different levels on the roasting scale. Specific roast is measured precisely, by computer. Here is a popular list of 4 different degrees of roast (it is by no means complete).

American Roast
...is chestnut brown in color (formally called medium). It is delicate, with stronger flavor overtones. It is an excellent roast level by itself, and tends to be more acidic than the darker roasts.

Viennese Roast
...is the roast we use for a few special coffee blends. This roast uses beans that are roasted for an average length of time, but at a slightly higher temperature at the end of the roast. The result is a full-bodied, but never bitter cup of coffee. It is an excellent all-purpose coffee or base for blends.

French Roast
...is a dark roast commonly used for espresso. It is very dark brown, with an oily surface. This somewhat darker roast yields a fuller bodied, complex coffee which is highly favored for both its strength and bittersweet flavor. Because these beans are roasted at a higher temperature, the aromatic oils within the bean are further developed and drawn to the surface of the bean to caramelize, and turn a deep, rich brown.

Italian or Espresso Roast
...is the darkest roast giving the bean a very dark color and a shiny, oily surface. This roast produces a brew that is both full-bodied, rich, assertive, and extremely flavorful. While this exquisite looking coffee has a much more intense flavor, it is lower in both acid and caffeine than lighter roasted coffees. It is perfect for espresso, and popular among our customers desiring a very dark roasted, brewed coffee.

[	Coffee Main	] [	Cupping & Terminology	] [	Coffee History	] [	Roasting	]
[	Tea Main	] [	Growing & Processing	] [	Caffeine ! ! !	] [	Home	]

Why the Fuss?
Even the best coffee beans can be ruined by incorrect or uneven roasting. Coffee should be roasted in small batches, which gives each bean the individual tempering and care it needs to fully evolve its unique flavor characteristics. This is something that the commercial continuous roaster cannot do.

Every kind of bean has an ideal roast that will bring out its best flavors. This is particularly important when blending our coffees, as some beans should be roasted separately, to different degrees before being mixed; others should be roasted together. Few roasters have the expertise or patience to do this critical seperation.

[	Coffee Main	] [	Cupping & Terminology	] [	Coffee History	] [	Roasting	]
[	Tea Main	] [	Growing & Processing	] [	Caffeine ! ! !	] [	Home	]