Coffee Roasting: The Moment Your Drink Gains More Flavor!
What is Coffee Roasting?
Coffee roasting involves heating raw beans until they transform. The process modifies the bean’s structure through heat, removing moisture while triggering chemical reactions that produce aromatic compounds resulting in different flavors, aromas, and acidity.
Three Main Phases of Roasting
1. Drying (5-7 minutes, 100-150 C)
Removes the bean’s moisture from 11% to 1-2%, ensuring uniform roasting.
2. Maillard (2-10 minutes, 150-200 C)
Creates complex flavors through sugar-amino acid reactions; beans darken and “crack.”
3. Pyrolysis (200-250 C)
Beans expand further; essential oils caramelize, requiring careful timing to avoid burned, bitter results.
Types of Roast
Light Roast
Preserves acidity, fruity/citrus notes.
Medium Roast
Balanced profile with enhanced body.
Dark Roast
Less acidic, more bitter, lighter body.
Company Innovation
Consciencia Cafe introduced a new Stratto electric roaster from Carmomaq to standardize its specialty coffee roasting process with improved precision and energy efficiency.