The Science of Coffee Roasting
Did you know that the amount of roasting on the coffee bean is one of the most important factors that determine the flavors you taste in your favorite cup? The coffee roasting process turns the green coffee beans from the farm into the fragrant and delicious coffee you brew every day. Let’s dig into the science behind this process.
Let’s Heat Things Up
Heat is the essential element of coffee roasting. This is what releases the array of flavors and aromas that make coffee so alluring.
If we are getting technical, we start with high temperatures between 280 and 330 degrees Fahrenheit. These high temperatures inside of a coffee roaster force water and other compounds out of the coffee beans. Then, sugars and amino groups in proteins react with the heat and cause the beans to brown. This reaction is called the Maillard reaction and is the same process that creates the distinct and delicious flavors of browned foods like steak, pan-seared vegetables, and toasted marshmallows.
Timing Is Everything
Time is another critical element of coffee roasting and much more challenging to master. The difference between the desired roast level and a burned bean can be just a matter of seconds. That’s why experience matters. Here at Hills Bros. Coffee, we understand the importance of skillful monitoring and precise timing. We have expert roasters with years of experience to make sure you get the same great cup you know and love.
Let’s Start Roasting
Coffee roasting is an activity where all your senses are engaged. The color of the beans, sounds, and aromas they produce are all clues to achieving the perfect roast. Thankfully, we have technology to assist with this process. When beans enter a commercial coffee roaster, software is used to program and select the desired roast level, but it takes a human touch to get it just right.
As the beans roast, they are closely monitored by a roasting professional. A small scoop is inserted into the roasting drum every few seconds to check the color and texture of the beans. As soon as the desired roast level is achieved, the beans are quickly transferred to a cooling drum, where they are gently stirred to reduce their temperature and stop the roasting process.
