From Green to Gold: The Crucial Stages of Coffee Roasting

The art of coffee roasting is a centuries-old practice that transforms raw beans into the delicious essence we enjoy so much. The first step is to understand that beans are meticulously selected and their flavor depends on many variables, from soil and climate characteristics to variety, cultivation, and fermentation process. Each of these variables contributes to creating the unique profile of each coffee.

Once the perfect beans are selected, the roasting process begins. From raw green to rich golden brown, the beans go through different stages of roasting that influence their flavor, aroma and body. Each roaster has their own style and technique, resulting in a wide range of flavor profiles in the coffee. From light and bright roasts to dark and deep, there is a world of possibilities waiting to be explored by those who venture on this exciting journey. At Not The Same we offer you a quick guide to enter the fascinating world of coffee roasting.

Types of Coffee Roasting and Characteristics

Light Roast (or Cinnamon)

The light roast has a cinnamon color and is the one that best preserves the flavors of the origin, which is why it is usually used for origin or gourmet coffees. They are coffees with herbal and fruity nuances. It is the ideal roast for filter coffee machines (V60, Aeropress...). Our Costa Rica is a good example of this, with its mix of aromatic notes of caramel, honey and tropical fruits.

Medium Roast

The next level would be the medium roast. This type of roast still maintains a considerable level of caffeine but with greater sweetness. With increased exposure to heat, coffee sugars begin to caramelize, resulting in nutty, caramel, and even chocolate undertones. This type of roast is good for both espressos and filter coffees. Our Colombia is a good option for its caramel and Kumquad notes.

Dark Roast

Lastly, we have the dark roast. At this level, the coffee is dried much further (dry distillation) and all of its essential oils are extracted. It is a coffee with a very low caffeine content that is normally used for espresso machines. In this type of roasting we get spicy and even smoky flavors.

And the Torrefacto?

Roasting is not a level of roasting, but the result of adding sugar in the roasting process. It is a common practice in countries like Spain, Portugal, France or Argentina. The beans look much brighter and the flavor is stronger.

Summary

In short, coffee roasting is much more than a simple step in the production process; It is the very soul of the drink we love so much. Through careful selection of quality beans, mastery of roasting techniques, and a touch of creativity, master roasters continue to push boundaries and raise the standard of coffee around the world.