Coffee Roasting

Coffee roasting is the key process that transforms hard, green, and almost tasteless coffee beans into aromatic brown ones ready for brewing. It is precisely during roasting that the very inimitable taste and aroma of coffee is born.

Under the action of high temperature, complex chemical reactions take place in the beans (notably the Maillard reaction and caramelisation), which form hundreds of new aroma compounds. Important landmarks for the roaster are the characteristic “cracking” sounds: the first crack (when the bean cracks and expands) and the second crack. Several degrees of roast are distinguished: light (preserving acidity and the subtle fruity-floral notes of the bean), medium (balanced), and dark (with a rich, bitter, “chocolate-smoky” taste). The roaster's mastery lies in revealing the best qualities of a particular bean. Roasting is a true art on the border with science.