You added to Cart
 
SUBTOTAL
GO TO CART

BACK
TheCoffeeBook

R for Roasting

Published on 03 July 17

It’s the process that green coffee undergoes at high temperatures, during which the beans take on their distinctive brown color.

 

In this phase the beans go through a metamorphosis: they change color, decrease in weight, increase in volume, lose moisture and, above all, acquire aroma.

- At 100°C they turn a golden color and the roasting fragrance starts to be released

- Over 150–180°C they become larger, shiny and brown

- At 200–230°C the roasting reaches its optimum level and the coffee gains its distinctive scent.

 

Once it’s been extracted from the roaster, the coffee is quickly brought to room temperature by using air flows and cold-water vapor.

The times vary, according to the types of coffee being treated and their final use:

  • - short cycles for the Robusta, emphasizing its body and to soften its woodier notes
  • - medium cycles for the Arabica, to accentuate the fragrance and sweetness of the blends
  • - the espresso blends require long roasting cycles, which help to optimize the performance of the machines and to provide a creamy and well-amalgamated espresso.

 

T come Torrefazione
T come Torrefazione

Here are some other articles that might interest you...

MAGAZINE
P for Processing

TheCoffeeBook

FIND OUT MORE
MAGAZINE
C for Crema

FIND OUT MORE
MAGAZINE
T for Taste

FIND OUT MORE
MAGAZINE
B for Bitter

FIND OUT MORE
MAGAZINE
B for Blend

TheCoffeeBook

FIND OUT MORE
MAGAZINE
C for Coffee

TheCoffeeBook

FIND OUT MORE
MAGAZINE
E for Espresso

TheCoffeeBook

FIND OUT MORE
MAGAZINE
R for Roasting

TheCoffeeBook

FIND OUT MORE
MAGAZINE
R for Robusta

TheCoffeeBook

FIND OUT MORE
MAGAZINE
G for Grinding

TheCoffeeBook

FIND OUT MORE