A coffee roaster transforms green coffee beans into the aromatic, flavorful brown beans used for brewing. This process involves carefully controlling the temperature and airflow to induce chemical changes within the beans, developing their characteristic flavors and aromas. Different roasting profiles, ranging from light to dark, result in distinct flavor characteristics, from bright acidity to smoky bitterness.
This transformation is essential to unlock the potential of the coffee bean. Prior to roasting, green beans possess little of the flavor or aroma associated with coffee. Roasting is therefore a crucial step in the value chain, adding significant value to the raw product and ultimately influencing the final cup. Historically, coffee roasting was a home-based activity, but the development of specialized equipment has led to commercial-scale roasting, enabling wider distribution and consistent quality.
