Roasting is to coffee what aging is to wine. It's a process that transforms the raw, green coffee beans into the aromatic brown beans we're familiar with.
Specialty coffee roasting is particularly fascinating. It's not just about applying heat; it's about timing, temperature gradients, and keen observation. The goal? To unlock the bean's full flavor potential.
There are generally three stages in roasting:
- Drying Phase: The beans lose moisture and turn from green to yellow, giving off a grassy smell.
- Browning Phase: As the bean heats up, Maillard reaction kicks in, breaking down sugars and creating the rich flavors and brown color.
- Development Phase: Here's where the magic happens. The bean undergoes caramelization and, if roasted long enough, reaches the 'second crack,' giving dark roasts their distinctive boldness.
Whether you like your coffee light, medium, or dark, remember: the depth of its flavor, its aroma, and even its caffeine content, are all shaped by the roaster's touch.