Coffee roasting machine

Coffee Roasting for Dummies

Not saying you are a dummy for reading this. You are actually pretty smart for learning something new. Did you know that the amount of roasting on the coffee bean is one of the most important factors that determine the flavors you taste in your favorite cup? The coffee roasting process turns the green coffee beans from the farm into the fragrant and delicious coffee you brew every day. No lab coat is required for this explanation but you might want a cup of Chock before digging into the science behind this process.

 

Let’s Heat Things Up

Heat is the essential element of coffee roasting. This is what releases the array of flavors and aromas that make coffee so alluring.

 

If we are getting technical, we start with high temperatures between 280 and 330 degrees Fahrenheit. These high temperatures inside of a coffee roaster force water and other compounds out of the coffee beans. Then, sugars and amino groups in proteins react with the heat and cause the beans to brown. The SAT definition of this reaction is called the Maillard reaction and is the same process that creates the distinct and delicious flavors of browned foods like steak, pan-seared vegetables, and toasted marshmallows.

 

Stages of coffee roasting process
As the temperature increases, further reactions take place. Once the water inside the beans is completely vaporized around 400 degrees Fahrenheit, the beans expand and crack. A light roast coffee is done at this point, but medium and dark roast beans continue to react and change. Around 430 degrees Fahrenheit, coffee beans undergo a process called Pyrolysis, which is a bunch of science mumbo-jumbo that causes a second crack, which gives the beans their deep, rich color and oily sheen. With these temperatures, maybe our beans are too hot to handle!

 

 

Timing Is Everything

Time is another critical element of coffee roasting and is much more challenging to master. The difference between the desired roast level and a burned bean can be just a matter of seconds. That’s why experience matters. Here at Chock full o’Nuts, we understand the importance of skillful monitoring and precise timing. We have expert roasters with years of experience to make sure you get the same great cup you know and love. We have been making coffee since 1932...so we might know a thing or two about roasting coffee.

 

Let’s Start Roasting 

Coffee roasting is an activity where all your senses are engaged. The color of the beans, sounds, and aromas they produce are all clues to achieving the perfect roast. Thankfully, we have technology to assist with this process. When beans enter a commercial coffee roaster, software is used to program and select the desired roast level, but it takes a human touch to get it just right. (And no, AI does not roast our coffee beans.)

 

As the beans roast, they are closely monitored by a roasting professional. A small scoop is inserted into the roasting drum every few seconds to check the color and texture of the beans. As soon as the desired roast level is achieved, the beans are quickly transferred to a cooling drum, where they are gently stirred to reduce their temperature and stop the roasting process.
Coffee roaster
The journey from farm to cup that transforms these humble green beans into the flavorful elixir that is enjoyed every day is so brew-tiful. With the help of science and technology, the delicate dance of heat and time makes the coffee roasting process possible to develop the array of flavors we know today. As you savor your next cup, remember the craftsmanship behind each roast, enhancing your appreciation for the expertise and passion in every sip of Chock full o’Nuts. And even if you don’t, your mom does.
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