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Coffee Roasting

Coffee roasting involves the alteration of the acidity, the flavor, and the aromatic components of the coffee seed. Specifically, it is the process of changing the state of the original green coffee seeds into the finished dark brown colored roasted coffee. The process normally entails the conversion of the chemical and the physical state of the coffee seed. The idea of roasting coffee seed is to come up with the unique dark colored and tasty coffee that everyone loves. Therefore, in order to produce coffee that everyone can enjoy consistently, there are specific steps and procedures that it has to go through.

First, the green coffee seeds are gathered from the farm and carried to the factory. At the plant industry, the coffee seeds are weighed and then sorted accordingly, isolating the bad seeds from the good ones. The good coffee seeds are then weighed the second time and then put into a hopper or a storage area.

coffee roasting

coffee roasting

Later on, the green coffee seeds are then transported into the roaster using a transferring hopper. At the roaster, the green seeds are left there for around 10 to 30 minutes to roast effectively. Here the roasting process takes place at a temperature of around 250 degrees Celsius or 500F. This is called the endothermic stage. Here the seed are able to take in the heat and roast. This heat enables the coffee seeds to turn into color yellow.

While roasting is taking place, regulation of the roaster machine temperature is required. This is ensuring that the coffee roasting is even. The next step is to roast the coffee seeds at a lower temperature than the first one. The roaster normally operates at around 150 to about 175 degrees Celsius. This stage is called the exothermic, where the coffee losses heat to the environment eventually causing them to crack. This is done until the seeds begin to turn dark brown in color. During this process, the coffee losses most of its weight while undergoing some chemical changes. This chemical change is called pyrolysis. It involves the loss of carbon dioxide.

The most amazing fact about coffee roasting is the way the machines are capable of coming up with different flavors at the same time. This is achieved by regulating the temperature and incorporating certain recipes for the variety of coffee brands. The use of espresso is the most common one. This involves the increment of the coffee’s taste, aroma, and sweetness, while reducing the acidity and the bitterness taste of the roasted coffee.

Next is the caramelization process. This involves the regulation of the sucrose level in the roasted coffee. The more caramelized the roasted coffee is, the darker the color. Therefore, it is advised to be keen at this stage in order to obtain a sweeter coffee. This is because a less caramelized coffee tastes sweeter than a more caramelized one. Later on, the roasted coffee seeds are then transferred into an area where it is cooled. The cooling process takes place using the forced air.

Coffee roasting can be done in two ways. It can be roasted either at an industrial plant or at home. Each process is almost similar. The only difference is the use of the plant facilities to roast the coffee. For those who love coffee, they prefer roasting them at home in order to come up with the desired taste and smell.

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