For many, coffee is a daily ritual—something that simply cannot be skipped in the morning. For others, it’s just a quick way to recharge energy and face work challenges. Whatever your relationship with coffee, it’s fascinating to understand what coffee roasting is, how it works, and how it affects the flavor (and more) of this beloved beverage.
What is Coffee Roasting
Roasting is the process that transforms the raw coffee bean, freshly harvested and still moist, into the toasted, brittle bean we’re used to seeing. This happens by exposing the beans to high temperatures, between 180°C and 200°C, for a variable amount of time depending on the type of coffee.
The process starts much earlier, from the harvest of the coffee fruit to the cleaning of the beans, which are thoroughly washed to remove impurities and external agents. They are then air-dried naturally, without the use of machinery.
Once dried, the beans are brushed to remove remaining impurities and then sorted by size, weight, and ripeness.
Only then are the coffee beans ready to be roasted. Let’s now explore the main techniques used.
How Coffee Roasting Works
Once ready, the beans are placed into special roasting machines that quickly reach high temperatures, preventing the beans from being “stewed” or “boiled.”
It’s essential for the roasting to be quick in order to preserve the organoleptic properties of the coffee.
Two main techniques are commonly used to ensure excellent aromatic results: drum roasting and fluid bed roasting.
Drum Roasting
One of the most preferred techniques by coffee producers, this method ensures a homogeneous roast.
The beans are placed inside a metal drum that rotates continuously for 15 to 20 minutes—or up to 30 minutes for some specific varieties. Inside the drum, fins keep the beans in motion to ensure even roasting. Heat is produced by a gas burner that warms the air indirectly, with no direct flame contact.
Fluid Bed Roasting
One of the oldest methods, this technique involves placing the beans on a flat surface where they are hit by hot air jets, reaching temperatures between 300°C and 400°C, for just a few minutes. This results in a bean that is heavily roasted on the outside while keeping its inner core more intact.
What Changes in Coffee During Roasting
Roasting is not just cooking: more than 600 chemical reactions occur within the coffee bean, developing its distinctive aroma.
The bean becomes shinier and takes on a dark brown color known as “monk’s robe.” It loses weight due to water evaporation. Its volume increases. A small amount of mass is lost in the process. Additionally, acrylamide—a potentially toxic compound—is reduced by about 50%.
Recent studies show that a darker roast lowers gastric acidity. Therefore, people with reflux or stomach sensitivity should opt for dark, well-roasted blends.
If you’re looking for a coffee with intense, rich flavor, made from the best blends and the result of artisan roasting, trust our expertise. We’re based in Lusciano, in the province of Caserta. Discover our online catalog or call us at +39 081 814 34 42 — one of our specialists will be happy to assist you.
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