one of the most influencal steps to flavor profile
If you are a wannabe Barista, you might have wondered how the beans that you brew every morning get their distinctive flavor and aroma. The answer lies in the process of roasting, which transforms the green coffee beans into the brown ones that we know and love. Roasting is a complex and delicate art that requires skill, experience and equipment. In this article, we will explore the basics of coffee roasting, the different roasting profiles and how they affect the outcome of the cup.
What is coffee roasting?
Coffee roasting is the process of applying heat to green coffee beans to develop their chemical and physical properties. Roasting reduces the moisture content, increases the size and changes the color of the beans. It also triggers a series of chemical reactions that produce hundreds of volatile compounds that contribute to the flavor and aroma of coffee.
The roasting process can be divided into three main stages: drying, browning and development. During the drying stage, the beans lose most of their moisture and start to turn yellow. During the browning stage, the beans undergo a phenomenon called Maillard reaction, which is responsible for creating caramelized sugars and complex flavors. During the development stage, the beans reach their desired roast level and acquire their final characteristics.
What are roasting profiles?
Roasting profiles are the parameters that define how a batch of coffee beans is roasted. They include factors such as temperature, time, airflow, drum speed and bean movement. Roasting profiles can be adjusted to achieve different results depending on the type, origin and quality of the beans, as well as the preference of the roaster or the consumer.
Roasting profiles can be classified into three main categories: light, medium and dark. These categories refer to the degree of roast, which is measured by the color, surface oiliness and internal temperature of the beans. Each category has its own advantages and disadvantages, as well as its own impact on the flavor and aroma of coffee.
Light roasts are achieved by roasting the beans for a short time at a low temperature. They have a light brown color, no oil on the surface and an internal temperature of around 180°C (356°F). They preserve most of the original characteristics of the beans, such as acidity, sweetness and fruitiness. They also have more caffeine than darker roasts. However, they can also be more sour, grassy and underdeveloped.
Medium roasts are achieved by roasting the beans for a longer time at a higher temperature. They have a medium brown color, some oil on the surface and an internal temperature of around 210°C (410°F). They balance between the original characteristics of the beans and the flavors created by roasting. They have less acidity and more body than light roasts. They also have less caffeine than light roasts but more than dark roasts. However, they can also be less complex and distinctive than light or dark roasts.
Dark roasts are achieved by roasting the beans for an even longer time at an even higher temperature. They have a dark brown or black color, a lot of oil on the surface and an internal temperature of around 240°C (464°F). They emphasize the flavors created by roasting, such as bitterness, smokiness and roastiness. They have more body and less acidity than medium roasts. They also have less caffeine than medium roasts but more than decaf. However, they can also be more bitter, burnt and flat than medium or light roasts.
