Why Are Coffee Beans Roasted? How Should You Choose the Charge Temperature for Roasting Coffee Beans?

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Coffee beans start as blue-green, but why do they turn brown? This is where coffee roasting comes in.

Due to different roasting levels, the shades of brown will vary. Coffee roasting is a science where the age, density, hardness, and moisture content of green beans all affect the quality of the roasted coffee. Even the relative humidity and temperature on the roasting day cannot be ignored. Roasting involves direct heating of the beans without using oil, water, salt, or sugar. So, what are the key considerations in coffee roasting? Do you know the three key factors before coffee beans begin roasting?

Key Points to Note Before Roasting Coffee Beans:

1. Remove defective coffee beans mixed in with the green beans. Even a single defective bean can affect the flavor profile of the entire batch.

2. The ideal moisture content for green beans is 11-13%. Maintaining this moisture level requires proper storage conditions, with warehouse humidity and temperature ideally maintained at an average of 50% and 20°C respectively.

3. When preparing to roast, we measure the required weight of green coffee beans and pour them into the hopper. Although they're ready for roasting, sometimes they might need to wait in the hopper for a while. Why is this? Because before roasting, the roaster needs a preheating process. We set the target preheating temperature, and after preheating, we adjust to the appropriate drum temperature before the beans can be loaded. This principle is similar to pan-frying steak – we rarely place a steak on a cold pan. Just as preheating an oven bakes cakes more evenly and allows better expansion, coffee roasting shares similar principles with cooking: they both require a preheating process for the equipment.

FrontStreet Coffee suggests that when roasting flavor-profile beans, while ensuring proper dehydration, you can choose a higher bean loading temperature and use a faster roasting rhythm. This approach can better express the floral and fruity aromas and vibrant fruit acidity of the beans, avoiding the development of nutty, creamy, or cocoa-like flavors that might result from slowing down the roasting rhythm.

Important Notice :

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