Roasting
Coffee Roasting Coffee roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity,aftertaste and body of the coffee as desired by the roaster.
Roasting Coffee BeansThe first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn.
The second step, often called the first crack, occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%. The corresponding Agtron number for this color is between 95-90 (Davids, 68-69).
In the next step the temperature rises from 205 °C to approximately 220 °C, the color changes from light brown to medium brown (Agtron # 60-50), and a weight loss of approximately 13% occurs (Davids, 68-69). The resulting chemical process is called pyrolysis and is characterized by a change in the chemical composition of the bean as well as a release of CO2.
The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack. This second pyrolysis occurs between 225-230°C, and the roast color is defined as medium-dark brown (Agtron #50-45) (Davids, 68-69). The second pop is much quicker sounding and the beans take on an oily sheen.
Espresso potential is maximized in roasting when you maximize the sweetness and aroma of the coffee while minimizing the bitterness and acidity. Most people focus on the latter and therefore roast extremely dark, yet without sweetness and aroma the espresso will never be palatable. This explains the unpopularity of straight espresso and the popularity of espresso based drinks where either milk or other flavors are used to replace the sweetness that was lost by roasting darkly.
From 170-200°C the sugars in coffee begin to caramelize. From tasting pure sugar versus its caramelized component it is evident that uncaramelized sugar is much sweeter. The dark color of coffee is directly related to the caramelization of the sucrose in coffee. Therefore, to maximize sweetness you want to minimize the carmelization of sucrose, yet you do not want to roast too lightly or bitter tasting compounds will not thermally degrade. Stop the roast somewhere between the end of the first crack and less than half way through the second crack. Do not roast well into or past the second crack. We recommend a roasting chamber temperature somewhere between 205-215°C. Realizing the danger of the following suggestion we might recommend a color similar to the one below. Note: All monitors, computers, and internet browsers will display the color slightly different. This is only a recommendation to point out that this color is preferable to the almost black color you will frequently observe for espresso. To get a better idea of roasting colors order the Agtron roasting classification kit from the SCAA.
Roasting Coffee BeansThe first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn.
The second step, often called the first crack, occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%. The corresponding Agtron number for this color is between 95-90 (Davids, 68-69).
In the next step the temperature rises from 205 °C to approximately 220 °C, the color changes from light brown to medium brown (Agtron # 60-50), and a weight loss of approximately 13% occurs (Davids, 68-69). The resulting chemical process is called pyrolysis and is characterized by a change in the chemical composition of the bean as well as a release of CO2.
The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack. This second pyrolysis occurs between 225-230°C, and the roast color is defined as medium-dark brown (Agtron #50-45) (Davids, 68-69). The second pop is much quicker sounding and the beans take on an oily sheen.
Espresso potential is maximized in roasting when you maximize the sweetness and aroma of the coffee while minimizing the bitterness and acidity. Most people focus on the latter and therefore roast extremely dark, yet without sweetness and aroma the espresso will never be palatable. This explains the unpopularity of straight espresso and the popularity of espresso based drinks where either milk or other flavors are used to replace the sweetness that was lost by roasting darkly.
From 170-200°C the sugars in coffee begin to caramelize. From tasting pure sugar versus its caramelized component it is evident that uncaramelized sugar is much sweeter. The dark color of coffee is directly related to the caramelization of the sucrose in coffee. Therefore, to maximize sweetness you want to minimize the carmelization of sucrose, yet you do not want to roast too lightly or bitter tasting compounds will not thermally degrade. Stop the roast somewhere between the end of the first crack and less than half way through the second crack. Do not roast well into or past the second crack. We recommend a roasting chamber temperature somewhere between 205-215°C. Realizing the danger of the following suggestion we might recommend a color similar to the one below. Note: All monitors, computers, and internet browsers will display the color slightly different. This is only a recommendation to point out that this color is preferable to the almost black color you will frequently observe for espresso. To get a better idea of roasting colors order the Agtron roasting classification kit from the SCAA.
ROAST COLOR
Kape Umali Coffee Co. micro roasting with GFI trade roasting provides the latest and best roasting facility in the Philippines, providing us with the best roasts and variety of flavors. We also do our own roasting for special blend coffee.
Cinnamon
The bean is light brown, and dry (no oil visible). The flavour is baked or "bready", like toasted grain. There will likely be definite sour tones. There is not much body in cinnamon roasted coffee.
New England
A term not as frequently used as the others, though this roast is apparently common in the eastern United States. It's a little darker than the cinnamon roast, but without the grainy flavor. New England roast will still have some sour tones to it.
American, Light
Medium light brown beans. This roast is the norm for eastern USA. This roast (and sometimes cinnamon as well) is the most often used for cupping or professional tasting.
City, Medium
The color is darker still, more of a medium brown (think chocolate). This roast is common in the western parts of the USA. This roast is a good choice to taste the differences between varietals.
Full City
Medium dark brown beans. The beans will start to show some oily drops on the surface with this roast. Full City will have caramel or chocolate undertones.
Full City plus (Vienna Roast)
Medium dark brown beans. The beans will start to show oily drops on the surface with this roast. Full City plus will have caramel or chocolate slight burned undertones.
French Roast
Beans are starting to get dark brown, and French roasted beans are shiny with oil. There is less acidity, but with burned undertones. This roast is often used when making Espresso. Many people think this is the darkest roast available, but that's not true.
Dark French (Italian roast)
Similar to regular French, but more so. Darker and oilier looking, and with a stronger burned flavor.
Dark French Plus (Spanish roast)
Darkest roast of all. Color is nearly black, and the flavor is flat with a charcoal undertone.
Kape Umali Coffee Co. micro roasting with GFI trade roasting provides the latest and best roasting facility in the Philippines, providing us with the best roasts and variety of flavors. We also do our own roasting for special blend coffee.
Cinnamon
The bean is light brown, and dry (no oil visible). The flavour is baked or "bready", like toasted grain. There will likely be definite sour tones. There is not much body in cinnamon roasted coffee.
New England
A term not as frequently used as the others, though this roast is apparently common in the eastern United States. It's a little darker than the cinnamon roast, but without the grainy flavor. New England roast will still have some sour tones to it.
American, Light
Medium light brown beans. This roast is the norm for eastern USA. This roast (and sometimes cinnamon as well) is the most often used for cupping or professional tasting.
City, Medium
The color is darker still, more of a medium brown (think chocolate). This roast is common in the western parts of the USA. This roast is a good choice to taste the differences between varietals.
Full City
Medium dark brown beans. The beans will start to show some oily drops on the surface with this roast. Full City will have caramel or chocolate undertones.
Full City plus (Vienna Roast)
Medium dark brown beans. The beans will start to show oily drops on the surface with this roast. Full City plus will have caramel or chocolate slight burned undertones.
French Roast
Beans are starting to get dark brown, and French roasted beans are shiny with oil. There is less acidity, but with burned undertones. This roast is often used when making Espresso. Many people think this is the darkest roast available, but that's not true.
Dark French (Italian roast)
Similar to regular French, but more so. Darker and oilier looking, and with a stronger burned flavor.
Dark French Plus (Spanish roast)
Darkest roast of all. Color is nearly black, and the flavor is flat with a charcoal undertone.