Coffee roasting process
Roasting transforms green coffee into the brown, aromatic coffee used for brewing by applying controlled heat.
Major stages
- Drying: moisture is driven from the green coffee.
- Browning: colour and aroma develop through complex chemical reactions.
- First crack: pressure from expanding gases contributes to audible cracking.
- Development: the roaster manages the final part of the roast to reach the desired profile.
- Cooling: roasting is stopped rapidly to prevent unwanted continued development.
Roast profile
Time, temperature and the rate at which heat is applied interact throughout the roast. Two coffees with the same nominal roast level can therefore taste quite different.
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Accuracy note: Coffee terminology and recommended brewing parameters can vary by producer, roaster, equipment and recipe. Where a term is not universally standardised, this site says so rather than presenting one convention as a rule.