THE ROASTING PROCESS

The perfect coffee is only as good as its perfect roast! During roasting the bean undergoes changes that release the acids and aromatic oils inherent in the beans and reduce their moisture content.

What happens to the bean during roasting?

• the bean loses moisture and shrinks in weight
• it expands physically
• it turns from green to brown
• it loses caffeine (10 - 15 % depending on the degree of the roast) as well as certain proteins and acids
• the sugars are caramelized, creating an oil on the surface of the bean

Typically a 14 - 16 minute roast will begin at 350 - 375 degrees, peaking at around 430 - 450 degrees. When the bean reaches its maximum temperature, the chemical process of PYROLIS occurs and the bean deepens in colour. This process must be halted at the perfect time to create a coffee bean of the flavour and colour required.

Once the beans have been removed from the roaster, the roasting process continues until the coffee is cooled down using air. Some roasters spray or pour cold water (called Quenching) to cease the roasting process. At Coutts & Company we use air, which is the most traditional method.

Beans from different countries have varying roasting profiles, and the proper roast level will be determined by "cupping" (i.e.: tasting) the coffee.

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