Coffee Roasting Basics from SCA Training

Coffee roasting is a complex and dynamic process. The coffee roaster is responsible for taking the green coffee bean and turning it into the roasted coffee that we all know and love.

There are many variables that the roaster must control in order to produce a consistent product, and even small changes can have a big impact on the final cup.

Here, we'll go over some of the basics of coffee roasting, including what happens to the bean during the roasting process, and how to control the roast.

When coffee is roasted, the beans are heated to high temperatures (usually between 400 and 455 degrees Fahrenheit) in order to to cause chemical changes that will improve the flavor of the coffee. The beans are constantly moving during the roast, and the roaster must carefully monitor the process in order to produce a consistent product.

The first stage of the roast is called "drying." This is when the water inside the bean is vaporized, and the bean begins to expand. At this point, the bean is very fragile and can easily be damaged.

The second stage of the roast is called "Maillard." This is when the sugars in…