The Art of Roasting Coffee

The coffee bean begins its life as a small, green seed. A beverage made from unroasted coffee beans would be acidic and bitter. The art of coffee roasting changes the size and color of the bean, bringing out its natural favors, and adding flavors through the roasting process.

A Look at the Roasting Process
The process of coffee roasting truly begins with cleaning, processing, and drying. But for the home roaster, this is all done in advance. Once you've bought a bag of green coffee beans, all that's left to do is the roasting.

Coffee beans can be roasted many different ways, including on a stovetop or barbecue. If you choose to go this route, it will take a lot of practice for you to have a successful roast. Home roasting can be messy and difficult, which is why many people prefer the ease of an automatic coffee bean roaster.

During the roasting process, water is removed from the coffee beans, causing them to dry and expand. Roasting temperatures typically reach 400 to 540 degrees F. After six to eight minutes, a popping sound known as the first crack occurs. At that point, coffee beans have been given a "light" roast, resulting in a light-bodied, slightly sour flavor.

Coffee beans roasted for another two to four minutes achieve a "medium" roast. A coffee roaster set to this level will produce a sweeter taste with a fuller body and greater complexity.

A "dark" roast is evidenced by the "second crack," which is really a very quick hiss. The natural sugars are caramelizing, creating a slightly oily sheen. Dark roasted coffee beans are a bit spicier, with a rich aroma.

The darkest roasts are when beans begin to smoke and present a very oily surface. The roasting flavor will be stronger than the natural flavor of these coffee beans.

Coffee Roasting Tips

• If you're not using an automated coffee roaster, coffee beans must be moved constantly to avoid scorching or uneven roasting
• After roasting, immediately use a water spray to cool or quench the beans
• Coffee beans emit carbon dioxide after roasting. Their flavor improves for one to two days after roasting and then begins staling
• Ground coffee beans stale faster