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The process of turning green coffee beans over heat to force moisture out, bring volatile
oils closer to the surface and release the essence of the bean's flavor.
The beans are heated in rotating, horizontal drums that provide a tumbling action to
prevent uneven roasting or scorching. Temperatures for roasting range from 380 to
425 degrees Fahrenheit. Precise temperature and timing make the difference between an
excellent roast and burnt beans.
Roasting changes the chemistry of the bean by converting the starches to sugars, known
as "developing" the bean. During the roasting process, most of the moisture is
cooked off and the beans lose 18-20 % of their weight. However, the beans gain
smoothness, a caramel taste, and a bitter edge. During the roasting process, the
beans actually plump up to double their size. Once roasted, the beans require
rapid cooling.
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Coffee that is neither roasted long enough nor hot enough to bring out the oil has a
pasty, nutty, or bread-like flavor. Coffee roasted too long or at too high a
temperature is thin-bodied, burned, and industrial-flavored. Coffee roasted too
long or at too low a temperature has a baked flavor.
Beans can be roasted at home by using an ordinary frying pan. Stir often or the
beans will burn. A hot-air popcorn popper also does very well. The temperature
is just right for roasting coffee, and the motion of the air will keep the beans moving
quickly so they don't scorch. At first, the beans will be too heavy for the hot air
to move them, so stir them constantly until they start moving.
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Light or Full City Roast - A light or full city roast is achieved when the natural
sugars have caramelized. The beans have a rich brown color.
Medium or Vienna Roast - At this point the natural sugars in the bean have begun to
burn. They are just at the edge of darkness. The oils in the beans are just
beginning to surface and the beans are a darker brown than light roast. This level of
roasting produces a very full, rich flavor
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French Roast - Once the natural sugars are burning, we have a French roast. The
coffee oils have come to the surface and the beans are dark brown. With this roast
the character of the burning sugars starts to compete with the regional character.
Italian Roast - We've burnt the sugars here! The result is a very dark brown oily bean.
The bittersweet flavor is a result of the dark roast.
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