Coffee Roasting Process

Green Coffee Beans:
Coffee beans are initially green and lack the familiar aroma and taste associated with brewed coffee.

Loading the Roaster:
Green coffee beans are loaded into a roasting machine, typically a drum roaster or an air roaster.

Heating Phase:
The roasting machine is preheated, and the green beans are introduced into the roasting chamber.The temperature is gradually increased to initiate the roasting process.

Drying Phase:
The beans go through a drying phase where moisture content is reduced. This phase is often characterized by the "first crack," an audible popping sound as the beans expand due to moisture evaporation.

First Crack:
The first crack signals the beginning of the development of coffee flavors. Beans roasted to this point tend to have a lighter roast profile and higher acidity.

Development Phase:
After the first crack, the roaster can control the level of roast by adjusting factors such as temperature and duration. The longer the beans are roasted, the darker they become, and the more oils are brought to the surface.

Cooling Phase:
Once the desired roast level is achieved, the beans are rapidly cooled to halt the roasting process and prevent overcooking.

Resting Period:
Some roasters allow the beans to rest for a period before packaging and distribution. This resting period allows the flavors to stabilize and develop.

The roasting process is a delicate balance, and the roaster's skill plays a significant role in determining the final flavor profile of the coffee. Lighter roasts tend to preserve more of the bean's origin characteristics, while darker roasts often have bolder, more developed flavors with caramelized sugars and a fuller body. The choice of roast level is subjective and depends on personal preferences.