The Art of Roasting: What Lies Behind Every Cup?

You sit there, sipping your favorite coffee and thinking, "Wow, this is delicious!" Or maybe you're not thinking about anything at all, just enjoying the moment. But have you ever considered that behind this aroma and flavor lies an entire science — the art of roasting coffee beans? Let’s dive into what it is and why roasting is so important. 

What is roasting and why is it needed?

Raw coffee beans are green, hard, and lack the aroma we’re so familiar with. Roasting is the process that transforms these green beans into dark, aromatic coffee beans that we later brew.

During roasting, real magic happens: high temperatures trigger chemical reactions that release hidden sugars, acids, and other flavor compounds. This is called the Maillard reaction (the moment coffee starts to taste like coffee).

Types of Roasting

Roasting determines the taste, aroma, and even the aftertaste of your coffee.

Here are the three main levels of roasting:

Light Roast:

These beans are roasted briefly, so they retain more of their original acidity and fruitiness. This coffee is often called "light." It’s perfect for those who enjoy a tangy taste and want to experience the "real" flavor of coffee beans.

Medium Roast:

This is a balance between acidity and sweetness. Here, you'll find more caramel notes, chocolate hints, and a slight bitterness. A medium roast is a versatile option, the base, the foundation :D

Dark Roast:

Now we’re talking about intensity. The longer the beans are roasted, the less acidity remains, but the bitterness and rich smoky notes increase. This is your go-to choice if you love strong coffee.

How are flavor profiles created?

The roaster experiments with time, temperature, and the duration of each stage. For example, if the beans are from Ethiopia, a light roast will reveal citrusy or floral notes. But a dark roast will mask these nuances and bring out more nutty or even smoky flavors.

The secret is that every bean is unique. Roasting helps bring out its character, and the roaster's (technologist's) job is to preserve it. That's why these people can be called true artists — instead of paints, they work with fire and beans. A single degree higher, a few seconds longer — and your coffee can taste completely different. It’s not just about "roasting the beans until they’re brown." It’s a whole science and art that make your morning routine so special.

Next time you drink your coffee, you can mentally thank the roasters for the perfect flavor balance, the revealed notes, and for pouring their heart and soul into their work. 

P.S. If you want to learn more cool stuff about the world of roasting, go check out our new video on YouTube!