From Bean to Brew: The Life Cycle of Coffee Roasting
If you’ve never spared a moment to consider the intricate life cycle of a coffee bean to a latte, you may not realise just what a miracle that morning cup of Joe really is. Beyond the intrigue of an origin story, learning these coffee roasting steps may hone your coffee making skills and provide the missing information that takes your coffee making skills to greater heights. At Corporate Coffee Solutions, we are engaged in every step of the coffee-making process, so that we can send our clients home with the right coffee machine and beans to keep an office productive and pleased.
Your morning pep can be attributed to green beans that have been freshly-picked from a coffee shrub. You will not find that intoxicating smell of roasted beans when you stick your head into a bag of green beans, expect instead to get a pine smell as if you are wandering through a dense forest. Green beans have moisture inside them, which will ultimately be forced out of the bean when coffee roasting, causing them to expand to a bigger size than they are when green. These beans are understandably much cheaper than roasted beans, which is why many coffee connoisseurs choose to roast their own beans for personal or commercial purposes. Each coffee shrub will produce a different green bean based on the season, climate and geography of the shrub. Generally speaking, these green beans can be processed a number of ways to taste however the coffee roaster likes, with a range of flavours coming through.
This is where the creativity begins, and where you can start to taste a distinct flavour difference from one cup to another. If you have ever wondered why one cafe has a lager line and another cafe is bare, it could have something to do with the coffee roasting beans that they are using in their operation. Fruit, chocolate, spices and candy are all flavours on the table with coffee roasting and can be accentuated or muted to varying levels. Once the beans are inside the roaster, they turn yellow, and then tan, and then the dark brown we have come to know them as. When the roaster is pleased with how much the beans have popped (this is the sound of the beans cracking), the heat reduces and the cooling cycle begins, which includes constant airflow to aerate the roast.
Light, Medium and Dark Roast
You have likely heard people talking about a dark or light roast, but perhaps you didn’t know what it means. Coffee roasts fall into light, medium, medium-dark and dark. A light roast will have your beans roasting at 193 degrees celsius and removed from the chamber at the first crack. A medium roast will have your beans roasting at 212 degrees celsius and will be producing a darker bean. The dark roast will be roasted at 242 degrees celsius and will be the darker bean. All these beans will crack out of their shells in the roasting process and these shells will need to be removed from the bean when cooled off.
From bean to brew, the team at Corporate Coffee are experienced at roasting and recommending the right coffee blend for you and your office team. Find out how easy it is to bring a machine and beans to your office, by talking to one of our coffee specialists.