What is roasted coffee? Explanation of the process and its benefits

The roasted coffee designates the grains of green coffee that have undergone a thermal transformation called roasted. This essential process reveals all the flavors and aromas that make your coffee cup so appreciated.

Definition of roasting

The roasting of coffee is to heat the green grains from the cherries of the coffee tree. This process, carried out at temperatures generally varying between 180 ° C and 250 ° C, leads to fundamental chemical and physical modifications. The green grains, initially without marked taste, thus become these brown or black grains with rich and complex aromas that we all know.

Stages of the roasting process

1. Drying phase : first, green grains lose their humidity. Progressive heat avoids too brutal thermal shock.
2. Cooking phase (Maillard reaction) : from about 150 ° C, Maillard's reaction is triggered. The grains begin to brown and release increasingly pronounced aromas.
3. First crack : around 190 ° C at 205 ° C, a noise similar to brilliant popcorn is heard. It is a sign of a sudden expansion of grains under internal pressure, marking light to average roasting.
4. Second crack (optional) : Between 225 ° C and 230 ° C, a second crack can occur. Reaching this step produces dark roasting, typical of espresso cafes.
5. Quick cooling : after reaching the desired roasting, it is crucial to quickly cool the grains to stop cooking and preserve the aromas acquired.