Unlike the Ethiopians did 1200 years ago, the coffee we consume today is roasted. As a matter of fact, there are 10 different roasting styles to prepare the beans for your favourite beverage.
All of these result in different taste and are used for different drinks. The roast type is usually determined by the Celsius degree and amount of time it’s roasted.
The darker a coffee bean is roasted, the more it loses its original characteristics as well as caffeine. Therefore beans from famous areas are often roasted lightly to keep their unique flavour. The roasting time can vary between 3 to 30 minutes with heats ranging from 165°C up until 250°C.
|Type of roast||Roasting degree||Characteristics||Look|
|Raw coffee beans||Not roasted||This is what Ethiopians used to drink. Not much can be said besides that they can make goats dance and be stored up to 2 years.|
|Arabian Coffee||Between 165°C and 210°C||Arabian Coffee is lightest form of roasting whereby the beans have a light brown colour. The bean loses water and increases in size. This is one of the most widely used types of roasting and is roasted at same temperatures as 3 other types of roasting as well.|
|Cinnamon Roast||195°C||The coffee changed its colour to darker brown because of the reaction of sugars though mostly due to the Maillard Reaction. The flavours have light acidic tones.||
|New England Roast||205°C||This is where the first crack in the bean happens while the internal heat of the bean is around 180°C. The crack actually sounds something like a popcorn popping. The colour of the beans are still light brown.|
|American Roast||210°C||At around this time the beans are still expanding and the cracks become more visible. It has a medium brown colour and is one of the most crucial moments during roasting. The beans will, at this moment, become endothermic. So if during roasting not enough heat is produced to roast the beans, the roasting will be stalled!|
Finally the forming of the first crack has stopped. The colour changed significantly and can be called dark brown. This is the point the beans are starting to give off carbon dioxide. This is the most commonly used type of roasting in the US and enables to taste the variety of the many flavours.
|Full City Roast||225°C||The full city roasting is right before the second crack is going to happen. The coffee beans start looking oily. There isn’t much of a difference between this type of roasting and the City Roast.|
|Vienna Roast||230°C||Vienna roast is where the famed second crack will occur. The colour of the beans has become moderately dark brown. This is the type of roast where you’ll start finding the mix between “Origin Character” and “Roast Character”. Darker roasts will taste more like each other as they start to lose their distinctive flavour and characteristics. Vienna Roast is used for Espressos.|
|French Roast||240°C||Some couple of decades ago, the French Roast was the lonesome King of the dark roasts. However as time has passed other roasts have joined its rank. The second crack is happening and very audible at this stage. The sugars within the beans have caramelised and the bean is starting to carbonise. It is a very popular type of roast used for Espressos.|
|Italian Roast||245°C||From the French Roast onward the process goes incredibly fast. The beans start to burn more, just like the taste, and acidity of the coffee is almost gone now.|
|Spanish Roast||250°C||The Spanish roast is the limit of any roast. It can now consist of almost 25% ash, and is mostly burnt and carbonised. Some call it even a dead bean as the charcoal and tar tones start dominating the flavour.|
|Fire Roast||258°C||Well, at this stage the coffee is completely burned out and turned into charcoal. Friendly reminder that this cannot be consumed, normally. It is at the verge of spontaneous combustion and actually can be used to start a fire by dumping the coffee in a cooled tray. The sudden rush of oxygen will create a fire.|
No Hanky Panky
Meet Henry Kalebjian, owner and master roaster of Henry’s blend at the House of Coffee. Henry is a true gentleman of the finest calibre. He enjoys his work and rigorously aims to perfect his roasts to reach out to his customers. Just watch, enjoy, and learn how a proper coffee roasting is carried out.