Where chemistry meets craftsmanship.
Roasting is a crucial step that transforms green beans into the aromatic, flavorful coffee we love. It’s a precise process that combines temperature, time, and technique to develop sugars, acids, and oils.
Stages of roasting:
- Drying phase (up to 160°C): Evaporates moisture, prepares beans for caramelization.
- Maillard reaction (160–200°C): Sugars and amino acids react to create complex flavors and brown color.
- First crack (~196°C): Beans expand, crack, and release aromatics — light roasts stop here.
- Second crack (~224°C): Oils emerge, darker profiles develop — think smoky, bitter notes.
Roasters constantly monitor these phases to highlight different flavor notes. A slight variation in seconds or degrees can make the difference between a vibrant cup and a dull one.
Discover the art and science of coffee with our blogs. From brewing tips and flavor pairings to the impact of ethical sourcing and roasting techniques, explore how to make every cup memorable and truly exceptional. Perfect for coffee lovers and enthusiasts alike!
