FROM BEAN TO CUP
Roasting coffee is one of most important phase by which the coffee bean passes until it reaches in our cup in the form of our beloved magical liquid. The coffee roasting process transforms these green beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
From bean to cup (the stages):
- Before roasting, the coffee bean is green with a vegetable flavor.
- The first stage of roasting is the drying stage when the beans turn into a yellow to light brown color. Whilst the water evaporates, the acids react and decompose, eliminating in the process the vegetable taste. At this stage, the beans get a toasted bread smell and shrivel with the change of color.
- As the water in the beans heats up, the pressure from the structure increases and the color intensifies. Some beans will become brown, but in the next stages, after the first crack, they are going to get darker.
- The steam force causes the cell structure to break down through a corn poppy popping sound. The bean grows in size, becomes smoother, gets an even color and begins to smell like coffee. In 1-2 minutes after the first crack, the roasting stops if wanted coffee dedicated to Fresh Filter or Press.
- Sugars, acids and, compounds react, producing various flavors. The acids break down, the sugars caramelize, and the cell structure weakens and dries.
- At one point, after the second crack, caused by the pressure inside the coffee bean, the oil will appear on flat sections of the coffee bean surface. The roasting stops if wanted espresso coffee.
- The beans still have a tint of the original flavor of the coffee. It will get a bitter, roasted taste. Once the oil comes to the surface, it oxidizes coffee beans, which quickly will get a rough flavor.