The coffee drink that is served every day, requires a very long process to be consumed. Starting from planting the coffee beans, care, harvesting, to roasting and then ground or ground into coffee powder that is ready to go through the next process, which is ready to be brewed and enjoyed. Each of these processes greatly affects the final flavor of the coffee beans. One process that greatly affects the flavor of coffee is the roasting stage. In this article, we will explore how roasting impacts coffee and helps you select a roast that best suits your taste, whether it’s bright and acidic, balanced and nutty, or deep and chocolatey.

4 Things that Affect the Roasting Process

1. Preheating Temperature / Charging Temperature

The first thing that affects the roasting process is the charging temperature inside the drum. This temperature must generate enough momentum to carry the roasting through to completion. If it is too low, it can inhibit the development of the coffee beans in the drum, resulting in a flat and less than optimal flavor. Conversely, if it is too high, there is a risk of defects.

In general, there is no correct heating temperature. Factors such as batch size, machine (burner) specifications and probes may result in different ideal temperatures. However, keep in mind that fresh coffee beans require a lower preheating temperature, while older beans require a higher heating temperature

2. Roasting Temperature

Furthermore, once the roasting process has started, the internal temperature of the roaster drum should be monitored and adjusted. If the roasting temperature is too high and the roasting proceeds too quickly, the coffee beans will not spend enough time in the Maillard zone. This zone (which starts at the end of the drying phase and ends at the beginning of first crack). If the roasting temperature is too low, it can create flat coffee.

To prevent this from happening, it is recommended that the Rate of Rise (ROR) graph be decreased. ROR is the rate at which the temperature in the roasting drum increases per minute. During the early stages of roasting - after starting to put coffee into the drum but before the turning point, the ROR should increase in response to the cooling effect of the beans entering the hot drum from room temperature.

3. Airflow

Airflow also plays a complex role in the roasting process. It increases the temperature inside the drum while removing smoke, chaff, and particles making it cleaner. This one must be carefully controlled, if there is too much airflow, it can remove the aroma as well as the moisture needed to develop the sweetness of the coffee beans.

4. Rost Time

The roasting duration also greatly affects the process. A short roasting process will create an underdeveloped, one-dimensional coffee, and roasting for too long will reduce its acidity and brightness. For example, the longer the coffee stays in the Maillard zone, the thicker the body and the less acidic it becomes. Coffee beans for espresso will spend more time in this zone to develop the kind of acidity and body needed for high-pressure extraction.

How Coffee Bean Roasting Levels Affect Flavor and Aroma

So, with all of the above, how does the process affect the flavor of the coffee beans? Roasting is a process that combines art and science to bring out the flavors and aromas locked inside the beans. This is practically the process of cooking coffee, where in the process, the coffee beans will release water, then dried and finally the coffee beans expand. This process will reduce the weight volume of the coffee beans which gives the coffee its aroma. When coffee is cooked there is an accompanying chemical reaction that changes the character of the beans. The longer the beans are cooked, the more the chemicals change their characteristics.

When coffee is roasted, it turns brown in color. Therefore, if the coffee beans are darker in color, it means they have been roasted longer. However, roasting coffee beans is not as simple as putting them in a roaster and then roasting them. Coffee beans will actually produce different coffee when roasted at different temperatures even if the end result is the same color, because coffee roasting is an art.

Conclusions

Understanding how coffee bean roasting levels impact flavor and aroma allows you to tailor your coffee experience. It profoundly shapes their flavor, aroma, and overall drinking experience, offering options for every coffee enthusiast, from the bright and fruity notes of light roasts to the bold richness of dark roasts. For those who want to enjoy coffee that embodies true quality and ethical sourcing, Senjani Coffee provides an exceptional choice with its Arabica Toraja and Robusta coffee beans. Sourced directly from local farmers in Indonesia, Senjani places great emphasis on organic farming practices that help protect the environment while ensuring a clean and rich taste in every cup.

In addition to offering premium and sustainable coffee, Senjani is committed to empowering local farmers by investing in fair trade practices, education, and resources that support long-term community growth. By choosing Senjani's Arabica Toraja and Robusta coffee beans, coffee connoisseurs can enjoy the authentic taste of Indonesia while actively supporting ethical, farmer-focused practices that help improve the coffee industry and the livelihoods of farming communities.

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