Roasted coffee refers to green coffee beans that have undergone a heat treatment known as roasting. This essential process brings out all the flavours and aromas that make your cup of coffee so enjoyable.
Definition of roasting
Coffee roasting involves heating the green beans from the cherries of the coffee plant. This process, generally carried out at temperatures between 180°C and 250°C, causes fundamental chemical and physical changes. The green beans, initially without a pronounced flavour, become the familiar brown or black beans with rich, complex aromas.
Stages of the roasting process
- Drying stage: First, the green beans lose their moisture. Gradual heating prevents excessive thermal shock.
- Roasting stage (Maillard reaction): The Maillard reaction begins at around 150°C. The beans start to brown and release increasingly pronounced aromas.
- First crack: At around 190°C to 205°C, a sound similar to popping popcorn can be heard. This signals a sudden expansion of the beans under internal pressure, marking a light to medium roast.
- Second crack (optional): Between 225°C and 230°C, a second crack may occur. Reaching this stage produces a dark roast, typical of espresso coffees.
- Rapid cooling: Once the desired roast has been reached, it is crucial to cool the beans quickly to stop the roasting process and preserve the aromas developed.
Impact on taste and aromas
Roasting directly influences the taste and aroma of coffee. A light roast highlights fruity, floral and tangy notes, which are highly prized in speciality coffees. By contrast, a darker roast develops powerful aromas, with chocolate, caramel or toasted notes, often preferred for intense espressos.
In short, understanding roasted coffee allows you to fully appreciate all the aromatic richness it offers. Each cup becomes a truly unique sensory experience.
See also: Why choose coffee beans over ground coffee or capsules?
Our selection of roasted coffee beans.
