Each bean conceals the love of its roaster
Coffee beans are roasted to extract the bean’s truest flavours. However, the coffee roasting processes are unique, complex and often tailored around the roaster’s personal technique. By varying the timeframes and temperatures of the roasts, experienced roasters can create the most diverse coffee profiles to satisfy many different flavour pallets.
Coffee roasting is essentially divided into three main phases:
- the initial drying phase, which takes up about 80% of the roasting time, during which the seed loses most of the free moisture content and becomes yellow/cinnamon in colour,
- the subsequent roasting phase, in which the most important chemical reactions take place and the seed takes on the distinctive brown colour,
- the cooling phase, during which the roasting process is interrupted, and the bean is brought back to room temperature.