How to roast coffee beans

Roasting coffee beans is not as simple as one might think. In fact, it is a much complex process than going to the store and picking a bag of coffee beans. Roasting coffee requires patience, skill, and experience and more importantly, the premium quality coffee beans must be selected. 

It all starts with washing coffee beans. The washing process of coffee beans is carried out to remove the fleshy part of the fruit from the bean. Usually, the process is carried out in order to differentiate and separate different kinds of coffee beans. Coffee beans come with different densities and the heavier ones will float higher. So, during this process, the coffee beans can be categorized properly. 

The dry process is pretty expensive and slower

Dry-processed beans result in producing a more subtle acid profile. However, on the other hand, the acidity of wet-processed beans offers a relatively stronger acidic flavor. When it comes to the acidity of coffee beans, it is a good thing. If there is no acidity, it will make lifeless and less exciting coffee beans. 

What exactly happens to coffee beans during the roasting process? 

At the initial stage, the beans will absorb the heat. As a result, the raw beans (which are also known as green beans, raw or unroasted) will become dried slowly. Those beans will appear as yellowish tinge. Once the coffee beans are properly roasted, they will have a nice aroma odor that resembles toast or popcorn.

At the temperature of 170°C-200°C (338°F-392°F) the sugar substances in the coffee beans will be caramelized. This specific process happens due to the increased temperature of the moisture which is enclosed by the fruit’s skin. At this stage, it is important to maintain the correct moister content in the coffee beans. Without the assistance of correct moisture, the sugar content will not be caramelized. In fact, the caramelized sugars in the beans will become less sweet and that significantly affects the final brew.

At the next step, the beans are expected to reach a higher temperature (about 205°C which is equal to 400°F). At this stage, the beans will begin to expand. In fact, they will expand to about double their original size. Meanwhile, they will become light brown. Moreover, they lose about 5% of their original weight. When the temperature reaches 220°C (428°F), the coffee beans lose about 13% more weight. Also, they start to release CO2.

When the temperature reaches 230°C (446°F), the beans will get a medium-dark brown color. Also, they will gain an oily sheen as well. 

At this stage, the person who roasts the beans should be very careful and prevent the beans from burning. The beans can be stripped of their desirable flavors if they are burnt. 

The goal of roasting is to get the perfect balance between the bitterness and acidity and bring a superior flavor profile to the beans. In other words, a coffee that doesn’t have a too bitter and not too strong taste.

Being a corporate individual, you may not have the time to roast your own beans at home. In that case, you can simply place an order with so the beans will be roasted by professionals upon your request and delivered fresh.