Roasting Guide
Roasting Types
LIGHT ROAST
Light roast coffee is renowned for its delicate and bright flavours. During the roasting process, the beans are heated for a shorter duration, preserving their vibrant nuances. The beans typically appear light brown and have a dry surface with no oil present.
MEDIUM ROAST
Medium roast strikes a balance between the bright acidity of light roasts and the richer, more caramelised flavours of darker roasts. Beans roasted to a medium level exhibit a medium brown colour and a slightly oily surface.
MEDIUM DARK ROAST
Medium-dark roast, sometimes referred to as full city or Vienna roast, takes the beans a ep further into the roasting process. This roast level results in a darker brown colour with noticeable oily surface. The beans are roasted longer, allowing for the development of eeper caramelization and a fuller body. Medium-dark roast coffees exhibit a more pronounced bitterness and reduced acidity compared to lighter roasts.
DARK ROAST
Dark roast coffee, renowned for its intense and robust flavours, captivates the taste buds f coffee connoisseurs around the world. With its deep, dark colour and oily surface, dark roast coffee represents the pinnacle of roasting, where the beans undergo an extended xposure to heat, resulting in a unique set of characteristics.
Roasting Process
DRYING STAGE
The first step in the coffee roasting process is the drying stage. After the coffee cherries are harvested and the seeds (coffee beans) are extracted, they contain a significant amount of moisture. To prepare them for roasting, the beans must be dried.
BROWNING STAGE
Once the coffee beans have been adequately dried, they are ready for the roasting process, The browning stage is marked by the Maillard reaction, a complex series of reactions between amino acids and sugars within the beans. As the beans heat up, they gradually change colour, transitioning from green to yellow and progressing to various shades of brown. The specific colour and intensity achieved at this stage depend on the desired roast level, ranging from light to dark.
DEVELOPMENT STAGE
The development stage is the final phase in the coffee roasting process. During this stage, the roasted beans continue to undergo chemical changes that impact their flavour, aroma, and overall quality. The length of the development stage affects the level of acidity, bitterness, body, and overall complexity of the coffee. It is during this stage that flavours fully develop and the unique attributes of the coffee are unlocked.
ROAST TIME
Coffee roast time varies depending on the desired roast level, the specific coffee beans being roasted, and the preferences of the roaster. Light roast coffee is generally roasted for a shorter duration compared to darker roasts. The roast time typically ranges between 8 to IO minutes. The roast time of medium roast usually falls between IO to 12 minutes. Dark roast coffee requires the longest roast time among the various roast levels. The beans are typically roasted for around 14 to 16 minutes, or sometimes even longer.
ROAST DEGREE
Coffee roast degree refers to the specific level of darkness to which coffee beans are roasted. Bianco coffee beans are roasted medium at 2100 C – 219 C temperature.
THE COOLING STAGE
This stage is crucial in preventing the beans from continuing to roast and allows them to cool down rapidly to stabilize their flavours and aromas. By rapidly reducing the temperature, the coffee beans are preserved at their intended roast level, ensuring the desired flavour and aroma development. Cooling the beans effectively stops the internal chemical reactions that occur during roasting.
THE TASTING STAGE
The primary purpose of the tasting stage is to understand and appreciate the unique characteristics of a coffee. This is where the true flavours and quality of the freshly roasted coffee are assessed. Skilled cuppers or coffee enthusiasts take part in a special tasting technique known as cupping. They carefully examine the coffee’s aroma, fragrance, acidity, body, flavour notes, and aftertaste. To fully savour the experience, they slurp the coffee from spoons, allowing it to coat their taste buds and reveal its intricate flavours. Through this process, they can detect any imperfections, evaluate the overall flavour profile, and determine whether the coffee is suitable for specific brewing methods or blends.