Coffee roasting is the process of transforming green coffee beans into the brown, fragrant, and flavorful beans that we brew and love to drink. It is an art and a science that requires skill, knowledge, finesse and passion. Have you ever wondered about what roasting actually does to the beans, and how it affects their flavor, aroma, and quality? In this blog post, we will explore the art of coffee roasting, the factors that impact the roast, along side out Gashuna Coffee’s Master roaster.
What is roasting and what are the factors that impact the roast?
Roasting is the process of applying heat to green coffee beans in a controlled environment in order to develop the flavor, aroma, color, and body of the coffee. Roasting also reduces the moisture content and increases the size of the beans.
There are many factors that impact the roast, such as:
- The quality and origin of the green coffee beans. Different beans have different characteristics, such as density, moisture content, acidity, sweetness, and flavor potential. These factors affect how the beans react to heat and how they develop during roasting.
- The roasting equipment and method. There are different types of roasters, such as drum roasters, fluid bed roasters, or hot air roasters. Each type has its own advantages and disadvantages, such as heat distribution, airflow, speed, and consistency. The roaster also needs to adjust the temperature, time, and airflow during roasting to achieve the desired roast level and profile.
- The roast level and profile. The roast level refers to how dark or light the beans are roasted, which affects the flavor and caffeine content of the coffee. The roast profile refers to how the beans are roasted throughout the process, which affects the balance and complexity of the coffee.
What are the different roast levels and types?
There are many ways to classify roast levels and types, but one of the most common systems is based on the Agtron color scale, which measures the reflectance of light from roasted coffee beans. The lower the number, the darker the roast.
Gashuna coffee provides the following roast levels as they showcase and enhance the best qualities of Ethiopian coffee:
- Light roast: This roast level is achieved when the beans are roasted to around 400°F (205°C), just after or before the first crack. The beans have a light brown color and a dry surface. This roast level highlights the floral, citrus, and fruity notes of Ethiopian coffee, especially from regions like Yirgacheffe, Sidamo, and Harrar.
- Medium roast: This roast level is achieved when the beans are roasted to around 430°F (220°C), between the first and second crack. The beans have a medium brown color and a dry or slightly oily surface. They have a balanced acidity, body, and caffeine content. This roast level enhances the sweetness, spiciness, and complexity of Ethiopian coffee, especially from regions like Limu, Nekemt, and Jimma.
- Medium plus roast: This roast level is achieved when the beans are roasted to around 440°F (225°C), just after or during the second crack. The beans have a dark brown color and an oily surface. They have a low acidity, a high body, and a medium caffeine content. This roast level brings out the chocolate, caramel, and nutty flavors of Ethiopian coffee, especially from regions like Guji, Bensa, and Amaro.
- Dark roast: This roast level is achieved when the beans are roasted to around 450°F (230°C) or higher, after the second crack. The beans have a black color and an oily surface.They have a very low acidity, a very high body,and a low caffeine content with a strong flavor profile. This roast level produces a bitter, burnt, and ashy flavor of Ethiopian coffee, especially from regions like Harar, Sidama, and Yirgacheffe.
Why Gashuna Coffee is the best choice for Ethiopian arabica coffee? Gashuna Coffee uses a world-class roaster coupled with a rapid cooler, that uses dehumidified air, to ensure the aroma and flavor of each bean is sealed in for an optimal drinking experience. Learn more
Words from our Master Roaster
Our Master Roaster, Abebe, has been roasting coffee for over 5 years. He is passionate about his craft and loves to share his knowledge and experience with others. Here are some of his words: “Coffee has been a part of my life since I was a child. I always enjoyed the moments when my family gathered around a cup of coffee and shared stories and laughter. I love roasting because it is a way of expressing my passion and care for each bean and each customer. Gashuna Coffee is more than a business, it is a family and a community. We work together to bring the best Ethiopian coffee to the world..”