Often, coffee experts refer to the time of roasting as the “moment of truth”. As with a bottle of good wine, the roasting process creates many varieties of flavors that satisfy the different tastes of coffee drinkers.
What happens to coffee beans during roasting?
- Losing caffeine
- The release of flavor and aroma
- Loss of about 75% of its moisture and 16% -22% of its weight.
- Coffee beans grow larger.
- The color of coffee beans turns into brown.
- The sugar in coffee beans caramelizes, forming an oil on the surface and inside them. This phenomenon is observed especially in the case of strongly roasted coffee.
- Roasting takes between 15-20 minutes, varying according to the type of frying, to the hardness of coffee beans, to their size and their moisture content etc.
Typically, a 15-16 minute roasting will start at room temperature and will get to 400 degrees until it reaches the ideal temperature. Incomplete frying or roasting at a too low temperature produces a coffee variety whose flavor resembles bread or nuts. Roasting too long or at too high a temperature causes a bitter or burnt coffee.
At Gloria Jean’s Coffee we fry the coffee at the optimum temperature to achieve the perfect aroma and flavor.