The art of coffee roasting: a journey between time, temperature and technique
Coffee is a drink that many of us enjoy morning, noon and night. But did you know that the taste of coffee depends a lot on how it is roasted? Coffee roasting is not just about heating the beans. It is a careful process that involves controlling time, temperature and technique. This turns the green beans into delicious coffee. There are different types of roasts - light, medium and dark. Each type gives the coffee a unique flavor.
Light roast
Light roasting, also called Nordic or Scandinavian roasting, is done at lower temperatures and for less time. In this process, the grains maintain their original characteristics, with citrus, fruity and floral notes, vibrant acidity and light body. It is ideal for single origin coffees and delicate beans, highlighting the terroir. For those who like subtle and fresh flavors, light roasting offers citrus notes such as lemon, orange and grapefruit, as well as floral notes such as jasmine, lavender and chamomile. Red fruits such as strawberry, raspberry and cherry can also appear, creating a light and refreshing melody.
Medium Roast
Medium roast, also called classic or American roast, is in the middle ground between light and dark roast. At this point, the grains develop more color and aroma, while the acidity is balanced and the body gains more structure. Therefore, medium roasting is very versatile and works well in various preparation methods, such as espresso and filtered coffee. In the cup, the medium roast brings notes of brown sugar, biscuit and milk chocolate, mixed with flavors of dried fruits, nuts and spices. The acidity is vibrant yet balanced and blends perfectly with the medium body, creating a rich, complex flavor.
Dark roast
Dark roasting, also called Italian or French, is done at higher temperatures for longer. This greatly reduces the acidity of the beans, leaving them dark and with a strong aroma, with a taste of dark chocolate, burnt caramel and spices. This roast is great for strong espresso and latte, providing a robust and striking sensory experience. When you try the dark roast, you'll notice intense notes of dark chocolate, cocoa powder and burnt caramel, with subtle touches of spices like cloves, cinnamon and nutmeg. With little acidity, the coffee has a full-bodied and creamy body, providing a striking and robust experience.
From roast to cup
Coffee roasting is an art that requires skill and passion. Remember, every coffee bean has gone through an incredible journey. And this journey doesn't end when the coffee reaches your cup. It continues with every sip you take, every aroma you inhale and every flavor you discover. Now that you know the roasting process and the different flavor profiles it can create, we hope your next cup of coffee is even more special.
SIATEC equipment
For roasters looking to improve their coffee roasting, SIATEC Brasil is here to help. Our equipment is designed to offer unparalleled precision and control. Whether you're a blend enthusiast or a supporter of single-origin coffee, our machines ensure that each bean is treated with the attention it deserves. Reference: https://blog.cafealfaia.com.br/a-arte-de-torrar-cafe-um-guia-completo-para-os-amantes-do-cafe/ https://www.cafetorra75.com/blogs/cafe-torra-75/torra-ideal-o-processo-perfeito-para-cafes-especiais-avaliados-pela-sca https://www.nescafe.com/br/cultura-do-cafe/conhecimento-do-cafe/tipos-de-torra