Have you ever thought, what did your coffee go through before it ended up in your cup? Well, the process is very long and really difficult, and if you make a little research about it you will see how incredible the whole journey is. Regardless of what it goes through, the most essential and important process is roasting and you can ask every barista and specialist to get the same answer every single time.
But what is roasting and how does a coffee roaster work? Well, essentially roasting is the process of cooking and grilling, the ripe green coffee beans into the roasted coffee beans. Simply speaking the roasting process will take the flavorless green beans of coffee, which in that state do not cannot provide the coffee that we know and love, and heat them to a certain temperature to impact the beans, to lose their water, inflate a little, transform the color, and finally achieve a thermal breakdown of the chemical compounds that will bring out the flavor.
In the industrial roaster, there are several elements to complete the roasting process. Firstly, all roasters including industrial and also some of the best coffee roaster machine for small bussiness, will utilize a heat source, which may be a pipe burner, a bunsen burner or a gun burner in larger machines, and sometimes even charcoal fire can be used to get more controlled roasting at lower temperatures. As its name implies the heat source will heat the beans to the desired or required temperature.
However, the beans are located in the cylinder even in a home roaster, which will rotate and centrifuge the beans at the correct speed so they will be exposed to the same amount of heat to result in better roasting. There are several types of cylinders you will see including direct-fired cylinders, semi-hot blast cylinders, and even dual cylinders to achieve a more interesting result.
Next up comes the exhaust part which is required to release the smoke from the circulation, remove the skin of the green coffee beans, and to control the convection of the heat in a gas burner.
During the roasting process master roasters, or enthusiast roasters such as yourself at home will try to achieve a different type of roast depending on the characteristic of the bean and what you want to achieve.
There are generally three types of roasting Light, Medium, and Dark. The light roasts are usually very light brown and result in a milder flavor, and the origin of the bean is recognized since it delivers the distinct qualities of the selected bean. Generally, light roasts have higher acidity levels and will be lighter bodied and won’t feel oily when touched.
Medium roasts achieve the balance the flavor of the origin pretty similar to low roast coffee, but with a stronger flavor profile and not as acidic, much like most of the American roasts.
Dark Roast coffee spends a long time in the roaster and features an oilier surface, unlike medium and light roasts. It has a stronger and more of a bitter flavor that is typical for this kind of coffee, and it is more apparent in more continental European blends.