What is Coffee Roasting?

Before roasting, it all begins with the green coffee beans. Even prior to roast, each green coffee has their own unique flavor profile. Roasters carefully select beans based on factors like origin, altitude, and processing methods. During the roasting process, roasters skillfully apply heat and the green coffee goes through a series of chemical reactions (ex. maillard reaction). Green coffee beans can reach up to temperatures of 375-550 Fahrenheit when roasting. When the moisture evaporates, it develops the "first crack" where the beans begin to audibly pop and the initial signal of the development of flavors. As the roasting intensifies, sugars caramelize, acids evolve, and the aroma begins to envelop the room. Roast profiles are important as temperature and time settings determine a coffee's flavor, acidity, and body. For an instance, lighter roast profiles tend to emphasize a coffee's unique attributes while dark roasts tend to highlight the roast itself. Roast profiles are essential in order to produce consistent results.