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Fresh roasted coffee is every coffee drinkers dream.  Not every coffee drinker understands the procedure of how coffee is created, including the roasting process.  To see it a bit better lets go through the fundamental principles.

The Processing

A fine coffee always begins with a good bean.  This is where coffee begins to distinguish as far as brands are concerned.  A few places use processors that will wash the beans to remove the fruit of the bean and Filter out the different densities of the beans.  Less dense beans will float to the top where they can be easily removed.  Some coffee makers use a slow dry process.

Dry processed beans have a subtle sourness compared to the higher sourness of wet processed beans.  The sourness level is what gives coffee its spirit.  Without sourness it tastes flat.  An important factor of good processing is that it should leave the bean with a good moisture content so that the flavors can develop during the roasting process.

The Roasting

Roasting allows the beans to develop levels of acidity, aroma and other flavors.  The first stage of roasting converts a green bean into a yellow color and creates an odor similar to popcorn.  During the next stage, a temperature of 338^F-392^F is reached and the sugar in the beans start to caramelize.  It’s important that the sugars caramelize or the coffee will be too sweet once brewed.

At 400^F the next stage begins and the beans double in size and lighten in weight.  The temperature will rise to 428^F the bean boil down further in weight and release carbon dioxide.  At 446^F the beans become oily and there’s usually a popping sound.  This is the critical stage where the beans can be over roasted if the roaster isn’t careful.  The oils and aromas start to boil off and combine with air if this is overdone then the beans will lose flavor and assume a burnt taste.

Achieving a balance of bitterness, sourness and other characteristics is the goal in this final stage.

The Perfect Taste

Tasting guides will often use the term “body” to identify the kinds of proteins and fibres in the final brew of coffee.  It refers to how the brew tastes on the roof of the mouth.  This is determined by the roasting process.  Too light of a roast will be too bitter, while too dark of a roast will take on the aforementioned burnt taste.

Neither is considered the perfect roast.  It should fall somewhere in the middle with a good balance. The type and brand of espresso maker can make a difference as well.