Why is the roasting process an important factor in determining the flavor and aroma of coffee?

The roasting process of coffee is a crucial step in the creation of different flavors and aromas by applying heat to the beans, and the way and intensity of the roast greatly affects the flavor of the coffee. Understanding roasting will help you enjoy a coffee that suits your personal preferences.

 

In the modern world, it’s easy to see that many people enjoy drinking coffee. It’s become an everyday staple due to the westernization of our diets and its increased availability. However, many people love coffee but don”t know much about its different flavors. If you’re interested in how coffee is made and what flavors and aromas it produces, you’ll be able to tailor your coffee to your personal preferences and enjoy it more. In this article, we’ll take a look at the many factors that affect the flavor of coffee, with a focus on roasting. First, we’ll discuss the need for roasting, then the types of machines used for roasting, and then the process and steps involved in roasting.
The roasting process of coffee is often described with words like magic, art, and science, because the coffee beans themselves have no flavor or aroma. The characteristic flavors and aromas that we experience when we drink coffee are not properties of the beans themselves. The flavor and aroma of coffee is only created when the beans are roasted and turned into beans. Therefore, it”s very important to understand the roasting process in order to get the coffee you want.
There are three main types of machines used for roasting. The first is the direct-fire type, in which the beans are directly in contact with the fire, which has the advantage of being able to finish roasting in a short period of time, but requires careful attention as the beans can easily burn. Secondly, the semi-thermal air roasting method uses heat conduction to roast the coffee beans by heating the vat with fire power. Compared to the direct flame method, the heat is more evenly distributed, making it easier to judge the roasting progress. Finally, the hot air method uses hot air to roast coffee beans in mid-air, and has the advantage of being the most uniform of the three methods.
While choosing a roasting machine is important, understanding the roasting process is even more important. The roasting process can be broken down into the following stages: dosing, yellowing, first crack, second crack, and cooling. When the coffee beans are put in, the beans are heated at 260500℃. When the internal temperature of the coffee bean reaches 100130℃, it enters the yellow stage, where the water evaporates and the color changes to yellow. At 140℃, the carbohydrates, proteins, fats, and organic acids in the beans are decomposed and carbonic acid gas is released. At 150°C, the beans expand through endothermic process, which is called the primary cracking stage. Secondary cracking is an exothermic reaction that occurs at 200°C as the beans decompose thermally. When the internal temperature of the beans reaches 220-230°C, roasting must be stopped and the beans must be cooled quickly to prevent carbonization. Cooling is done by circulating cold air or spraying water.
The roasting process can be divided into different stages depending on the intensity. This varies slightly from country to country and region to region, but in general, there are eight stages: light, cinnamon, medium, high, city, full city, French, and Italian. Light and cinnamon are mild roasts, medium and city are medium roasts, and full city to Italian are strong roasts. The stronger the intensity, the longer the roasting time.
In general, shorter roasts tend to have more sour flavors and longer roasts tend to have more bitter flavors. In the light and cinnamon stages of roasting, the sourness is strong and the coffee flavor is almost absent. Medium roasts have a distinctive aroma with a mild sourness. The high roast stage is the end of the first crack and just before entering the second crack, when the bitterness begins to intensify and harmonize with the sourness. In the city roast stage, the sweetness reaches its peak, and the bitterness is stronger than the sourness. In the full city stage, the sourness is almost gone and the bitterness is dominant, and the coffee has a very strong flavor. In the French and Italian roasting stages, the coffee begins to taste burnt due to carbonized starches and sugars. In addition to the changes in taste and aroma, you can also judge the degree of roasting by the color of the beans. Green beans start out green, then turn yellow, then light brown, then dark brown, and finally black in the final stage, Italian roasting.
So far, we’ve covered coffee roasting. Coffee beans have no taste or aroma, and it’s only through the roasting process that coffee develops its unique flavor. Roasting is an essential part of making a cup of coffee. There are more flavors and aromas in coffee than you might think, and roasting is one of the most important factors in determining these flavors. In addition to roasting, the type of bean, the degree of grinding, the brewing equipment, and the blending process also affect the flavor of the coffee. Taking these factors into account, you can harmonize the components of the coffee bean to create a delicious cup of coffee. Consider these factors and focus on the flavor and aroma of your next cup of coffee, and you’ll be well on your way to enjoying it more.