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Coffee Roasting is when we the green coffee seed and transform it into an incredibly aromatic, delicious complex coffee bean.
The method in which coffee beans are roasted is one of the most important factors that determine the taste of the coffee. Prior to roasting, green coffee beans are soft, with a fresh grassy smell.
The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
Finca El Danubio, Quindio - Roast house
What can effect the taste?
Two coffee varieties, from different countries of origin or grown in different environments, are likely to taste quite different even when roasted to the same level
The age of the coffee, the processing method, the grind, and the brewing method will also affect the taste. But the roast level provides a baseline for the tasting notes.
The most common way to describe coffee roast levels is by the color of the roasted beans, ranging from light to dark (or extra dark). As coffee beans absorb heat in the roasting process, their color becomes darker. Oils appear on the surface of the beans at higher temperatures.
