The perfect coffee is only as perfect as the roast! During roasting, we bring out the aromatic oils from the beans and reduce the moisture content. The mysterious and complex nature of roasting coffee beans gives birth to the unique flavor and aroma we identify with coffee.
Coffee experts often refer to roasting as the "moment of truth." Like a fine wine, roasting creates many variants in flavor which satisfy the diverse tastes of coffee enthusiasts.
What happens to the coffee bean during roasting?
- The bean loses caffeine.
- The flavor and aroma of the coffee bean are released.
- The bean loses approximately 75% of its original moisture and 16%-22% of its weight.
- The bean physically expands.
- The bean turns from green to brown.
- The sugars in the coffee bean are caramelized, creating oils on the surface and within the bean. This is especially visible in darker roasts.
Roasting can take anywhere from 10-16 minutes but varies depending upon the roast preferred, the bean hardness, the size, the moisture content, etc.
Typically, a 14-16 minute roast will begin at room temperature and peak at 400 degrees on its way to the ideal temperature. Under-roasting or roasting at too low of a temperature produces a coffee that carries bread or nut-like flavors. Over-roasting or roasting at too high of a temperature produces a coffee that tastes bitter or burnt.
At Gloria Jean's we roast each coffee to its optimum level to bring out its full flavor and aroma. |
Roasting Process
