Coffee Roasting | What Are Roasted Coffee Beans

FrontStreet Coffee Shares Coffee Roasting Knowledge

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So-called coffee bean roasting refers to a series of physical and chemical reactions that occur inside and outside the coffee beans through heating of raw beans. When coffee beans are roasted, their volume expands, becoming about one-third larger than the raw beans.

During the roasting process, through the burning of fire, the aroma of coffee is released, bringing out the character of each bean—acidity, sweetness, and bitterness to the fullest extent. From bland raw beans to the mellow aroma with endless aftertaste in the cup.

Roasting is the most important stop in the long journey of every coffee bean, where character is outlined and aroma is nurtured.

The roasting process is as fragrant and joyful as popping popcorn, filled with pleasant popping sounds. From raw beans, to light, medium, and dark roasts, moisture is released time and again, weight decreases, yet volume slowly expands and swells. The color of the coffee beans deepens, aromatic oils gradually release, and the texture becomes crisp.

In raw beans, large amounts of chlorogenic acid are contained. As the roasting process progresses, chlorogenic acid gradually disappears, releasing familiar and pleasant fruit acids—such as acetic acid, citric acid, and malic acid found in wine. When roasted just right, these wonderful acids can be appropriately presented. Conversely, if roasted too much, they will be completely masked.

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