INTRODUCTION TO COFFEE ROASTING
The roasting process releases over 10,000 aromas locked away in the bean. It is a chemical process induced by heat and cooks the green coffee seed into a brown coffee bean with complex aromas and flavours!
During roasting, the coffee bean becomes darker, lighter, bigger and tastier! Roasting has a big impact on the flavour of the coffee, the roast profile for each coffee will need to be adjusted to fully develop its flavour. However it is not always best to have the beans roasted for a prolonged period, the longer and darker the coffee is roasted, the lower the acidity and the greater the bitterness.
The coffee bean can be roasted to different degrees of darkness. A darker roast is suitable for espresso while a lighter roast would be suitable for filter brews.