The correct roast<\/strong> is one in which sweetness,<\/strong> acidity, density and body<\/strong> develop adequately<\/strong>, bitterness<\/strong> is reduced<\/strong>, a growth in bean volume<\/strong> is experienced and the amount of soluble particles increases.<\/p>\n A good roaster has to experiment and try different profiles<\/strong> to adapt them to the type of bean, origin, etc. in order to get the most out of the product.<\/p>\n Green coffee beans can have different combinations of organic and non-organic components. During roasting we change the chemical structure of the grain<\/strong><\/p>\n The triggering and visible factor in our roasting process is the increase and change in color and density of our grain<\/strong>, once the grain has absorbed the heat it changes to a yellow color, followed by a light brown color and finally to a dark brown color.<\/p>\n Preparation (heating and drying):<\/strong> Initially the coffee bean absorbs energy, and with the loss of humidity it begins to transform physically. Humidity usually goes from 10% and 12% to approximately 5%. Finally, the steam that accumulates inside the grain causes the onset of chemical changes.<\/p>\n Roasting (Maillard reaction, sugar and acidity transformations) :<\/strong><\/p>\n At this stage is where sugar is transformed from caramelization to carbonization, chemical components move and react within the grain – proteins interact with sugars and amino acids generating a large amount of aromatic volatiles. Development:<\/strong> When the accumulation of CO2 and steam inside the grain is affected by the pressure it creates a small explosion that originates in the “crack” sound. From this moment on, the roaster, depending on the objectives of the roasting, seeks the organoleptic profile, playing with the reduction of acidity, increase of bitterness and body of the coffee.<\/p>\n![\"proceso](\"https:\/\/mareterracoffee.com\/wp-content\/uploads\/2022\/04\/2017.10.06_AQM_Encuentros-Cafeteros-0274-1024x683.jpg\")
<\/p>\nThe roasting process<\/h3>\n
Roasting stages<\/b><\/h3>\n
\nThanks to the caramelization and Maillard Reaction reactions, we begin to notice the color change from yellow to brown.<\/p>\n